Preparing Yogurt
Dish
Cooking insert
Temperature
Moisture
Cooking time
in °C
in%
in minutes
Fresh yogurt (in closed jars)
Wire rack
45
80
240 - 360
Tips
– Heat milk (not long-life milk) on the hob to 90 °C to avoid disturbing the yogurt bacteria.
– Important! Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria.
– Stir natural yogurt (without fruit) into the milk (1-2 teaspoons for every 100 ml).
– Pour the yogurt into clean jars.
– Disinfect the clean yogurt jars in the oven for 15 minutes at 100°C before filling them with yogurt.
– In the case of yogurt ferment, pay attention to the notes on the packet (note: the time needed for maturity will be
lengthened if you use cold milk to produce the yogurt).
– On completion, place the yogurt in the fridge.
– Add skimmed milk powder to the milk before heating it (1-2 tablespoons per litre) to get a more solid yogurt.
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Energy Saving Tips
•
The oven heats up very quickly. This means it is
time and energy efficient.
•
When possible, try to cook different foods at
the same time. This will ensure an even load on
your appliance and will save you time and
energy.
•
You can often use several levels at once (only
for steaming up to 100 °C, not for baking).
•
Avoid opening the steam oven door frequently
and for prolonged periods. Otherwise, steam
and heat can escape and then has to be
generated again. This involves a large loss of
energy and prolongs the cooking time.
