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47
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 third 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 even prepare your own yogurt in the
combination steam oven.
▯ Heat pasteurized milk to 195°F (90°C) on the
burner 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).
▯ NB! Leave milk cool to 105°F (40°C) in the water
bath so as not to destroy the yogurt cultures.
▯ Stir natural yogurt into the milk with active yogurt
cultures (1- 2teaspoons of yoghourt for every
100 ml).
▯ For yogurt enzymes, heed the 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 cooking compartment
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 (1-2tablespoons per liter).
Food Cooking container Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Fruit, vegetables
(in closed 0.75l / ½ pint
canning jars)
perforated 212(100) 100 35 - 40
Beans, peas
(in closed 0.75l/ ½ pint
canning jars)
perforated 212(100) 100 120
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Berries perforated +
unperforated
212(100) 100 60- 120
Food Cooking container Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Yogurt approach
(in sealed jars)
unperforated 115(45) 100 300 - 360 Recipe tip: if you use the yogurt approach
with fruit puree, jam, honey, vanilla or choc-
olate flavoring, then you may need to
extend the preparation time.
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