Gaggenau BSP 220 Instruction Manual

Also see for BSP 220: Instruction manual Manual

Gaggenau BSP 220 Instruction Manual Manual pdf 39 page image

39Settings table and tips enExtracting juice (soft fruit)▯ You can effortlessly and cleanly extract berry juicein the steam oven.▯ Place the berries in the perforated cookingcontainer and slide it into the third level from below.Slide in the unperforated cooking container onelevel below it to collect the juice.▯ Leave the berries in the appliance until no morejuice appears.▯ Finally, place the berries in a cloth and squeeze outthe rest of the juice.Preparing yoghourt▯ You can prepare your own yoghourt in the steamoven.▯ Heat up pasteurized milk to 90°C on the cooktop toavoid disturbing the yoghourt cultures. Long-lifemilk (UHT milk) does not need heating. (Note: if youproduce yoghourt with cold milk, this will prolongthe maturation time.)▯ Important! Allow the milk to cool to 40°C in a waterbath to avoid destroying the yoghourt cultures.▯ Stir natural yoghourt with declared yoghourtcultures into the milk (1 - 2 teaspoons of yoghourtfor every 100 ml).▯ In the case of yoghourt ferment, pay attention to thenotes on the packaging.▯ Pour the yoghourt into rinsed jars.▯ You can disinfect the rinsed jars in your steam ovenat 100°C and 100% humidity for 20 - 25 minutesbefore pouring in the yoghourt. Make sure you allowthe jars and the oven interior to cool down beforeyou pour the yoghourt into the jars and place thejars in the appliance.▯ After preparing it, place the yoghourt in the fridge.▯ To get firm yoghourt, add skimmed milk powder (1 -2 tablespoons per liter) to the milk before heating it.Food Cooking container Temperaturein °CHumidityin %Cookingtime in minsCommentsBerries Perforated +unperforated100 100 60–120Food Cooking container Temperaturein °CHumidityin %Cooking timein min.RemarksYoghourt mixture(in sealed jars)unperforated 45 100 240 - 360

/ 40

Related manuals for Gaggenau BSP 220