Practical tips
Blanching
You can use your steam oven to blanch vegetables and fruit for freezing.
Proceed as follows:
^Put the prepared vegetables/fruit (cleaned, washed, chopped etc.) into a perforated cooking container.
^Select and confirm a temperature of 100 °C.
^Set and confirm a duration of 1 minute.
^Once blanched, plunge the vegetables/fruit into ice cold water to cool them down quickly. Drain them well.
The vegetables/fruit can now be frozen.
Preparing yoghurt
Proceed as follows:
^Mix 100 g yoghurt (with live culture) with 1 litre of fresh milk. The yoghurt and milk should have the same percentage fat content.
If using unpasteurised milk you will need to heat it up to 90 °C (do not boil) and then leave it to cool. Otherwise the yoghurt will not set.
^Pour this milk mixture into 6 or 7 portion sized glass dishes and cover with heat resistant cling film.
Special yoghurt jars may also be used.
^Place the covered dishes on the rack.
^Reduce the temperature to 40 °C and confirm your selection.
^Set a maximum duration of 4 hours and 59 minutes.
^Allow the yoghurt to cool and then place in the refrigerator.
It will not achieve its maximum set until it has been thoroughly chilled.
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