Gaggenau VK 230 714 Preparing yoghourt, Raising dough, Disinfecting, Beans or peas in sealed pre

Food	Water	Cooking	Setting	Cooking	Notes
	quantity	insert		time
Fruit and vegetables (except	1 quart	Perforated	Steaming	35 - 40 min.
beans and peas in sealed	(1 liter)
preserving jars (3/4 to
1 quart/0.75 - 1l each)
Beans or peas in sealed pre-	1 quart	Perforated	Steaming	120 min.
serving jars (3/4 to 1 quart/	(1 liter)
0.75 - 1l each)

Preparing yoghourt

▯Heat up pasteurized milk to 190° F (90°C) on the cook-top to avoid disturbing the yoghourt cultures. Important! Allow the milk to then cool to 100° F (40°C) in a water bath to avoid destroying the yoghourt cultures.

▯Ultra heat treated milk (UH milk) need not be heated.

▯Add semisolid natural yoghourt with declared yoghourt cultures to the milk (at least 10 g yoghourt for every 100 ml of milk). Thoroughly stir in the yoghourt with an eggbeater.

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

▯Pour the milk into rinsed yoghourt jars and close the lids.

▯Note: You can additionally disinfect the rinsed yoghourt jars in your steamer for 20 minutes at the steam cooking level before pouring in the

milk. Make sure that the jars have cooled down before filling them.

▯Fill the appliance with 1 quart (1 liter) of water. Place the perforated cooking insert containing the vegetables in the appliance and close the glass cover. Heat up the appliance to 120° F (55°C) for at least 5 minutes. Place the jars in the appliance swiftly and close the appliance cover.

▯The yoghourt should mature for 6 - 8 hours at 120° F (55°C). The appliance switches off automatically after 8 hours (safety shut-off). Turn the rotary knob to 0. You can then switch on the appliance normally whenever required.

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

▯Tip: You can stir fruit preserve or canned fruits into the milk or you can place it on the bases of the yoghourt jars or you can aromatize the milk (e.g. with instant coffee or chocolate powder).

Raising dough

▯Fill the appliance with 1 quart (1 liter) of water and preheat it at 110°F (45°C).

▯Place the unperforated cooking vessel with the dough/dough mixture in the appliance.

▯If the dough/dough mixture mixture is to rise in a bowl, a small raising basket or a baking dish, use the perforated insert to place the vessel

Disinfecting

▯Fill the appliance with 1 quart (1 liter) of water and preheat it to the steam cooking setting.

▯Place the perforated cooking vessel containing the objects you want to disinfect (e.g. jelly, preserving or yoghurt jar or baby bottles) in the basin and close the glass cover.

▯You must thoroughly rinse the items before disinfecting them.

containing the dough/dough mixture inside it. Make sure that the glass cover can close fully.

▯The glass cover must be fitted.

▯Allow the dough/dough mixture to rise at 110°F (45°C) until its volume has clearly increased (about 30 min.).

▯Steam for 20 minutes.

▯If you wish to use two cooking inserts at the same time, first put the perforated insert into the appliance and then the unperforated insert over it and steam for 10 minutes longer.

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