8
Curing yoghurt
Select
yoghurt mode from thermostat section while the oven is empty, set
the switch
, to lower resistance, pre-heat for 10 minutes and start curing at
somewhere else.
For curing, we boil the raw milk we have purchased at 90°C for minutes, and
then cool it down to 43-45°C (curing temperature). Add yeast with a ratio of 1
%-3% add stir slowly while the milk is at this temperature. Put the milk added
with yeast to the 1 st shelf of the pre-heated oven without closing its lid and
close the oven door
. and set the timer to manual. After 5 hours, remove the
cured yoghurt from the oven and keep it at room temperature for 15-20 minutes,
and keep the yoghurt without shaking it for 1 day at 4°C in a refrigerator. After 1
day, yoghurt is ready to be consumed. Bon appetite.
STEAM CLEANING
This allows cleaning of the dirt that is softened by the steam occurred inside
the oven without using chemicals.
Remove all accessories from the oven. Put 2 glasses of water
inside the
square tray, and place the tray to the bottom shelf.
Bring the thermostat to steam cleaning
. mode. Set the timer to 30
minutes.
Bring the switch
to lower resistance mode.
After operating the oven for 30 minutes, open the door and wipe the inner
surface of oven with a damp cloth.
