Gaggenau BS 220/221 Instruction Manual

Also see for BS 220: Instruction manual

Gaggenau BS 220/221 Instruction Manual Manual pdf 23 page image

23Preparing YogurtDish Cooking Temperature Cooking timeinsert in °C in minutesFresh yogurt (in closed jars) wire rack 45°C 240 - 360Tips– 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 belengthened 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.Energy Saving Tips• The oven heats up very quickly. This means it istime and energy efficient.• When possible, try to cook different foods atthe same time. This will ensure an even load onyour appliance and will save you time andenergy.• You can often use several levels at once.• Avoid opening the steam oven door frequentlyand for prolonged periods. Otherwise, steamand heat can escape and then has to begenerated again. This involves a large loss ofenergy and prolongs the cooking time.