Gaggenau ED 220/221-6 manual

Thawing

Thawing deep frozen products gently and in a short time.

–Place the frozen foodstuff in the perforated cooking receptacle.

–Insert the perforated cooking insert with the frozen food in the 2nd level from below.

–Insert the unperforated cooking insert one level lower to collect the thawing liquid.

–Turn the “Temperature” knob to 45 - 50 °C / 115 - 120 °F and the “Moisture content” knob to 80 %.

The time it takes to thaw depends on the size and weight of the frozen food.

After the thawing time has elapsed, leave thawed food for another 10-15 minutes in the appliance after switching off to ensure that the food is able to thaw right down to its interior.

Blanching

By blanching, vegetables that are to be frozen, for example, retain their natural colour.

–Place the food in a perforated cooking receptacle.

–Turn the “Temperature” knob to 100 °C / 210 °F and the “Moisture content” knob to 100 %.

–As soon as the temperature has been reached, place the cooking receptacle in the second level from below and place the unperforated cooking receptacle one level lower.

–After 1-2 minutes, remove the cooking receptacle from the oven again and place the vegetables in iced water to cool them.

–Allow the food to drip off well.

Preparing yoghurt

Preparing yoghurt the do-it-yourself way.

–Heat milk (except long-life milk) on the hob to

90 °C / 195 °F to avoid disturbing the bacteria in the lactic acid.

–Cool the milk to 40 °C / 104 °F in a water bath.

–Stir natural yoghurt (without fruit) into the milk (1-2 teaspoons for every 100 ml).

–Pour the yoghurt into clean jars.

–In the case of yoghurt ferment, pay attention to the notes on the packet.

–Turn the “Temperature” knob to 45 °C / 115 °F and the “Moisture content” knob to 80 %. Allow the yoghurt to mature for 4 - 6 hours.

Note: the time needed for maturity will be lengthened if you use cold milk to produce the yoghurt.

On completion, place the yoghourt in the fridge!

Tip: before heating the milk, add skimmed milk powder (1 - 2 tablespoons for every litre) to obtain yoghurt that will not go off.

To kill off undesirable germs, before preparing the yoghurt place the yoghurt jars in the oven compartment for a few minutes at 100 °C / 210 °F and 100 % moisture. Caution! The yoghurt jars are hot. Allow them to cool down before taking them out of the oven.