Gaggenau BSP 221 Instruction Manual

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Gaggenau BSP 221 Instruction Manual Manual pdf 35 page image

35Preparing yoghourt▯ You can prepare your own yoghourt in the steamoven.▯ Heat up pasteurized milk to 90°C on the cooktopto avoid disturbing the yoghourt cultures. Long-life milk (UHT milk) does not need heating. (Note:if you produce yoghourt with cold milk, this willprolong the maturation time.)▯ Important! Allow the milk to cool to 40°C in awater bath to avoid destroying the yoghourtcultures.▯ 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 tothe notes on the packaging.▯ Pour the yoghourt into rinsed jars.▯ You can disinfect the rinsed jars in your steamoven at 100°C and 100% humidity for 20 -25 minutes before pouring in the yoghourt. Makesure you allow the jars and the oven interior tocool down before you pour the yoghourt into thejars and place the jars in the appliance.▯ After preparing it, place the yoghourt in thefridge.▯ To get firm yoghourt, add skimmed milk powder(1 - 2 tablespoons per liter) to the milk beforeheating it.Preparing bulky food▯ You can remove the side slide-in rails to preparebulky food.▯ To do this, undo the knurled nuts on the front ofthe slide-in rails and pull out the rails toward you(see section entitled Removing slide-in rails).▯ Place the wire rack directly on the bottom of thecooking compartment and then place the food onthe rack. Do not place the food directly on thebottom of the cooking compartment.Food Cooking container Tempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksYoghourt mixture(in sealed jars)unperforated 45 100 240 - 360

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