Instructions for Use

66
en-us Tables and tips
Extracting juice (soft fruits)
▯ You can effortlessly and cleanly extract berry juice in
the steam oven.
▯ Place the berries in the perforated cooking insert and
slide it into the second level from below. Slide in the
unperforated cooking insert one level below it to
collect the liquid.
▯ Leave the berries in the appliance until no more juice
appears.
▯ You can then squeeze the berries dry in a dishtowel to
preserve the last remainders of juice.
Preparing yoghourt
▯ You can prepare your own yogurt in the combination
steam oven.
▯ Heat pasteurized milk to 195°F (90°C) on the
cooktop in order to prevent a disturbance of the
yogurt cultures. Ultra-high-heated milk (H-milk) does
not have to be heated. (Note: if you want to make
yogurt with cold milk, the resting period is longer).
▯ Important! Leave milk cool to 105°F (40°C) in the
water bath so as not to destroy the yogurt cultures.
▯ Stir natural yogurt with active yogurt cultures into the
milk (1 - 2 teaspoons of yoghourt for every
1
/
2
cup /
100 ml).
▯ For yogurt enzymes, follow package instructions.
▯ Fill the yogurt into clean jars.
▯ You can disinfect the clean jars in your combination
steam oven at 212°F (100°C) and 100% humidity for
20 - 25 min before you pour the yogurt in. Make sure
to let the jars and the oven cavity cool off before you
pour the yogurt into them and place the jars in the
appliance.
▯ After preparation, put the yogurt in the refrigerator.
▯ To make thicker yogurt, add skin milk powder to the
milk before heating (1-2 tablespoons per liter).
Preparing bulky food
▯ For the preparation of bulky foods, you can also
remove the side slide-in tray.
▯ To do this, loosen the knurled screws at the front of
the slide-in tray and pull the tray out toward the front.
▯ Place the wire rack directly on the bottom of the
cooking compartment and place the food or the
roasting dishes on the wire rack. Do not place the
food or the roasting dishes directly on the enameled
bottom.
Food Cooking
container
Tempera-
ture in °F
(°C)
Humidity
in %
Cooking time
in min.
Observations
Berries perforated + unperfo-
rated
212 (100) 100 60 - 120
Food Cooking contain-
er
Tempera-
ture in °F
(°C)
Humidi-
ty in %
Cooking
time in min.
Observations
Yogurt approach
(in sealed jars)
perforated 115 (45) 100 300 Recipe tip: Add fruit puree, jam,
honey, vanilla or chocolate to the
yogurt approach to flavor it.