NEFF C88FT38 0B Series, Instruction Manual, Page: 54 / 68

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54
Yogurt
You can make your own yogurt using your appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1.
Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2.
Stir in 150 g (chilled) yoghurt.
3.
Pour into cups or small jars and cover with cling film.
4.
Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5.
After making the yoghurt, leave it to cool in the
refrigerator.
Type of heating used:
■
Œ
Dough proving
Eco heating functions
CircoTherm eco and Top/bottom heating eco are
intelligent heating functions that allow you to gently
cook meat, fish and baked items. The appliance
optimally controls the supply of energy to the cooking
compartment. The food is cooked in phases using
residual heat.This means that it remains more succulent
and browns less. Depending on the method of
preparation and the type of food, it is possible to save
energy. If you open the appliance door before the food
has finished cooking or if you preheat the appliance,
you may not be able to achieve this result.
Only use genuine accessories for your appliance.
These have been tailored to the cooking compartment
and the operating modes of your appliance.Remove
any accessories that are not being used from the
cooking compartment.
Place the food into the empty cooking compartment
before the oven is heated up. For CircoTherm eco,
select a temperature of between 125 and 200 °C, and
for Top/bottom heating eco, select a temperature of
between 150 and 250 °C. Always keep the appliance
door closed when cooking. Only cook on one level
when using this function.
Cereals
Couscous, 1:1 cookware, flat 1
‹
100 6-10
Millet, whole, 1:1,25 cookware, flat 1
‹
100 25-35
Polenta, 1:5 cookware, flat 1
‹
100 20-45
Egg
Hard-boiled eggs steam container, perforated 2
‹
100 9-11
Soft-boiled eggs steam container, perforated 2
‹
100 6-8
Dessert
Crème Brulée individual moulds 1
‹
85 20-30
Crème caramel individual moulds 1
‹
85 25-35
Soufflé individual moulds 1
‹
100 40-45
Yeast dumplings universal pan 1
‹
100 25-30
Rice pudding, 1:2,5 universal pan 1
‹
100 25-35
Fruit compote, 1/3 water universal pan 1
‹
100 10-20
Complete meal
Frozen salmon fillet steam container, solid, size S 3
‹
100 20
Broccoli, florets steam container, perforated, size XL 2
‹
100 9
Potatoes boiled steam container, perforated, size S 3
‹
100 25
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Dish Cookware Shelf position Type of
heating
Dough proving
setting
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor
Œ
1 5-6