Blanching
The steam oven can also be used to
blanch vegetables and fruit to prepare
them for freezing
^
Put the prepared vegetables/fruit
(cleaned, washed, chopped, etc.)
into a perforated container.
^
Place the container in the oven and
insert the drip tray at the lowest level.
^
Select "Custom".
^
Set a duration of 1-2 minutes.
^
Once blanched, plunge the
vegetables/fruit into ice water.
You can then freeze them once they
have dried thoroughly.
Making yogurt
Ingredients: 3.5 oz (100 g) yogurt (with
live cultures) and 1 quart (1 l) of
pasteurized or fresh whole milk. Yogurt
and milk must have the same fat
contents.
^
Heat (do not boil) fresh milk to 194°F
(90°C), let it cool before mixing
together with the yogurt. This is
necessary to give the yogurt a firm
texture.
^
Fill 6 yogurt jars with the mixture and
cover with aluminum foil.
^
Set the covered jars on the rack.
^
Select "Custom" and lower the default
temperature to 104°F (40°C).
^
Set a duration of 5 hours.
^
Let the yogurt cool and store in the
refrigerator.
Once the yogurt has cooled completely
it will have a firm texture.
Special uses
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