Preparing yoghourt

▯You can prepare your own yoghourt in the steam oven.

▯Heat up pasteurized milk to 195°F (90°C) on the cook-top to avoid disturbing the yoghourt cultures. Ultra heat treated milk (UH milk) does not need heating. (Note: If you produce yoghourt with cold milk, this will prolong the maturation time.)

▯Important! Allow the milk to cool to 105°F (40°C) in a water bath to avoid destroying the yoghourt cultures.

▯Stir natural yoghourt with declared yoghourt cultures into the milk (1 - 2 teaspoons of yoghourt for every 100 ml (approx. 2.1 pints)).

▯In the case of yoghourt ferment, pay attention to the notes on the packaging.

▯Pour the yoghourt into rinsed jars.

▯You can disinfect the rinsed jars in your steam oven at 212°F (100°C) and 100% humidity for 20 - 25 minutes before pouring in the yoghourt. Make sure you allow the jars and the oven interior to cool down before you pour the yoghourt into the jars and place the jars in the appliance.

▯After preparing it, place the yoghourt in the fridge.

▯To prevent the yoghourt from going sour, add skimmed milk powder (1 - 2 tablespoons per liter (approx. 2 pints) to the milk before heating it.

Foodstuff

Cooking receptacle

Tempera-

Humid-

Cooking Remarks

 

 

ture in °F

ity in %

time in

 

 

(°C)

 

min.

 

 

 

 

 

Yoghourt mixture

Unperforated

115 (45)

100

240 - 360

(in sealed jars)

 

 

 

 

 

 

 

 

 

Preparing bulky food

▯You can remove the side slide-in racks to prepare bulky food.

▯To do this, undo the knurled nuts on the front of the slide-in racks and pull out the racks toward you (see section entitled Removing slide-in racks).

▯Place the rack directly on the bottom of the oven interior and then place the food or the roaster on the rack. Do not place the food or the roaster directly on the bottom of the oven interior.

Acrylamide in foodstuffs

Which foods are affected?

Acrylamide is mainly produced in grain and potato products that are heated to high temperatures, such as potato crisps, chips, toast, bread rolls, bread, fine baked goods (biscuits, gingerbread, cookies).

 

Tips for keeping acrylamide to a mini-

 

mum when preparing food

 

 

General

Keep cooking times to a minimum. Cook

 

meals until they are golden brown, but

 

not too dark. Large, thick pieces of food

 

contain less acrylamide.

 

 

Baking

With convection max. 355° F (180°C).

 

 

Cookies

Egg or egg yolk reduces the production

 

of acrylamide. Spread out a single layer

 

evenly on the baking tray.

 

 

Oven fries

Cook at least 400 g at once on a baking

 

tray so that the fries do not dry out.

 

 

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Gaggenau BS 484/485 610 manual Preparing yoghourt, Preparing bulky food, Acrylamide in foodstuffs, Mum when preparing food
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BS 474/475 610, BS 484/485 610 specifications

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