60
Making Yoghurt
Use the CONVENTIONAL oven function to prepare yoghurt.
Ovenware for making yoghurt
•
Use cups or glasses of approx. 150ml capacity as containers for yo-
ghurt and cover with foil or a lid.
Shelf position
•
Place the shelf in the
3rd position from the bottom
.
1.
Bring the milk to the boil (e.g. 1 litre for 6-8 portions).
2.
Leave the milk to cool to 40 °C.
3.
Stir a pot of live natural yoghurt culture (approx. 150g) into the milk,
pour into containers and close with a lid.
4.
Place the containers on the shelf.
5.
Select CONVENTIONAL oven function and
change the suggested tem-
perature to 40 °C
.
6.
Remove the yoghurt after approx. 5-8 hours (as soon as it sets).
Proving Dough
Use the CONVENTIONAL oven function to prove dough.
Ovenware for proving dough
•
Place the dough in a bowl that is heat resistant up to 40 °C.
Shelf position
•
Insert the shelf in the
2nd shelf position from the bottom
.
1.
Cover the bowl containing the prepared dough with transparent film
and place on the shelf.
2.
Select the CONVENTIONAL oven function and
change
the suggested
temperature
to 40 °C
.
3.
Leave the dough to rise until it has doubled in size.
