Gaggenau BS 270/271 1.1 Instruction Manual

Gaggenau BS 270/271 1.1 Instruction Manual Manual pdf 32 page image

32Preparing Yogurt• Heat pasteurised milk on the hob to 90 °C to avoid damaging the yogurt bacteria. You do not need toheat up long-life milk. (Note: the time needed for maturing will be lengthened if you use cold milk toproduce the yogurt).• Important! Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria.• Stir natural yogurt (use yogurt with yogurt bacteria) into the milk (1-2 teaspoons for every 100 ml).• In the case of yogurt ferment, pay attention to the notes on the packet.• Pour the yogurt into clean jars.• Disinfect the clean yogurt jars in the oven for 20-25 minutes at 100°C / 100% moisture before fillingthem with yogurt. Note: let the jars and the oven cool down before filling the jars with yogurt to putthem in the oven.• 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 solidyogurt.Dish Cooking insert Temperature Moisture Cooking timein °C in% in minutesFresh yogurt (in closed jars) perforated 45 100 240-360Preparing large, bulky dishes• The side racks can be removed when preparing large, bulky roasts.• Pull out the racks after undoing the knurled nuts on the front side.• Place the wire rack directly onto the bottom of the oven and place the dish or the roaster onto the wirerack. Do not place the dish or roaster directly onto the bottom of the oven.