Defrosting; Making Yoghurt - SchaubLorenz 35l Series Operation Manual

Turkey
Chicken
Thawing
Yoghurt

9. DEFROSTING

- Remove the products to be thawed from the container and place them on the
grill. Place a tray under the grill to collect the water that flows out during thawing.
Thus, the products to be thawed will not be placed in the water obtained as a
result of thawing.
- The thawing function can be used in accordance with the description given in
the cooking table.
- During thawing, it is recommended to use the upper and lower heating elements
and the convection (*). Since the thawing time differs depending on the weight of
the products, the thawing process must be controlled.

10. MAKING YOGHURT

In order to make yogurt, you need fresh milk and yoghurt starter. The main
condition for making this product is constant temperature maintenance at the
level of about 40-45 degrees during fermentation. The fermentation process in
the mini-oven should continue for at least 6-8 hours.
RECOMMENDATIONS:
- Boil unpasteurized milk.
- The boiled milk should be aged for a while after it has been cooled.
- Set the temperature in the oven to 40-50°C, the fan (*) should start working.
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- Yogurt is cooked in the oven in a container with a lid.
(*) Available in some models
220-max
220-max
40
40
EN
45-55
45-55
10-60
180-210
Lower level
Lower level
Upper level
Upper level
45