Operation Manual

30
Preparing Yogurt
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Heat pasteurised milk on the hob to 90 °C to avoid damaging the yogurt bacteria. You do not need to
heat up long-life milk. (Note: the time needed for maturing will be lengthened if you use cold milk to
produce the yogurt).
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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).
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In the case of yogurt ferment, pay attention to the notes on the packet.
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Pour the yogurt into clean jars.
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Disinfect the clean yogurt jars in the oven for 20-25 minutes at 100°C / 100% moisture before filling
them with yogurt. Note: let the jars and the oven cool down before filling the jars with yogurt to put
them in the oven.
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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.
Dish Cooking insert Temperature Moisture Cooking time
in °C in% in minutes
Fresh yogurt (in closed jars) perforated 45 100 240-360
Preparing large, bulky dishes
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The side racks can be removed when preparing large, bulky roasts.
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Pull out the racks after undoing the knurled nuts on the front side.
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Place the wire rack directly onto the bottom of the oven and place the dish or the roaster onto the wire
rack. Do not place the dish or roaster directly onto the bottom of the oven.