Instructions for Use

en-us How it works
56
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Beans, peas, in sealed
½pint preserving jars
(0.75l)
Perforated steam con-
tainer
212 (100) 100 120
18.18 Juicing – berries
Your appliance lets you extract juice from berries effort-
lessly and cleanly.
¡ Place the berries into the perforated cooking insert and
slide it into the 2nd level from the bottom. Slide the un-
perforated cooking insert one level underneath to catch
any liquid that drips down.
¡ Leave the berries in the appliance until all of the juice
has been extracted.
¡ You can then place the berries in a dish towel and
squeeze to extract the remaining juice.
Juicing (berries)
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Berries Perforated steam con-
tainer
or
Unperforated steam
container
212 (100) 100 60-120
18.19 Preparing yogurt
Use your appliance to make yogurt.
¡ You can prepare yogurt using your appliance.
¡ Heat pasteurized milk to 195°F (90°C) on the cooktop
to prevent the yogurt cultures from being overcome by
any unwanted microbes. You must not heat ultra-high
temperature processed milk (UHT milk). If you use cold
milk to make yogurt, the incubation time will be longer.
¡ Allow the milk in the water bath to cool to 105°F
(40°C) so that the yogurt cultures are not destroyed.
¡ Stir some natural yogurt with identified yogurt cultures
into the milk. Use one to two teaspoons of yogurt per
0.5 cup (100ml) milk.
¡ When using yogurt ferment, follow the instructions on
the packet.
¡ Pour the yogurt into washed jars.
¡ You can sterilize the washed jars in your appliance at
210°F (100°C) and 100% humidity for 20 to 25min-
utes. Leave the jars and the oven cavity to cool down
before you pour the yogurt into the disinfected jars, and
place the jars in the appliance.
¡ Once you have finished making the yogurt, place it in
the refrigerator.
¡ To make thick yogurt, add skimmed milk powder to the
milk before heating it. Use one to two tablespoons of
skimmed milk powder per 4 cups (1 liter) of milk.
Preparing yogurt
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Yogurt starter, in
sealed jars
Perforated steam con-
tainer
115 (45) 100 300 Recipe tip: Flavor the
yogurt starter with fruit
purée, marmalade,
honey, vanilla or
chocolate, and then in-
crease the preparation
time if necessary.
18.20 Preparing bulky food
Recommendation for preparing bulky food.
¡ To prepare bulky food items, you can remove the shelf
supports at both sides.
¡ To do this, undo the knurled nuts at the front of the shelf
supports, and pull the shelf supports out towards the
front.
¡ Place the rack directly onto the bottom of the oven cav-
ity and place the food or roasting dish onto the rack. Do
not place the food or the roasting dishes directly on the
enameled bottom.