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en Tested for you in our cooking studio
54
Yogurt
You can make your own yogurt using your appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2. Stir in 150 g (chilled) yoghurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After making the yoghurt, leave it to cool in the
refrigerator.
Type of heating used:
■ Œ Dough proving
Menu cooking
With your appliance you can cook a whole menu at
once without the different flavours or aromas mixing
with each other.
Place the food with the longest cooking time in the
appliance first and add the rest at the appropriate time.
This means that all the food will be ready at the same
time.
Steaming
The overall cooking time is extended with menu
cooking, as a little steam escapes each time the
appliance door is opened and has to be reheated.
Observe the information in the relevant paragraphs of
this section:
■ The heating-up time varies depending on the size
and weight of the food
■ The cooking time does not depend on the quantity
■ Use cookware that is steam-resistant
■ Cover soufflé with foil
■ Always insert the universal pan at level 1
Cereals
Couscous, 1:1 cookware, flat 3 ‹ 100 6-10
Millet, whole, 1:1,25 cookware, flat 3 ‹ 100 25-35
Polenta, 1:5 cookware, flat 3 ‹ 100 7-10
Egg
Hard-boiled eggs steam container, perforated 3 ‹ 100 10-12
Soft-boiled eggs steam container, perforated 3 ‹ 100 5-8
Dessert
Crème brulée individual moulds 3 ‹ 85 20-30
Crème caramel individual moulds 3 ‹ 85 25-35
Soufflé individual moulds 3 ‹ 100 40-45
Yeast dumplings universal pan 3 ‹ 100 20-30
Rice pudding, 1:2,5 universal pan 3 ‹ 100 25-35
Fruit compote, 1/3 water universal pan 3 ‹ 100 10-20
Complete meal
Frozen salmon fillet steam container, solid, size S 4 ‹ 100 20
Broccoli, florets steam container, perforated, size XL 3 ‹ 100 9
Potatoes boiled steam container, perforated, size S 4 ‹ 100 25
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Dish Cookware Shelf position Type of
heating
Dough proving
setting
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor Π1 5-6
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