Special uses
Blanching
The steam oven can also be used to blanch vegetables and fruit to prepare them for freezing
Put the prepared vegetables/fruit (cleaned, washed, chopped, etc.) into a perforated container.
Place the container in the oven and insert the drip tray at the lowest level.
Select "Custom".
Set a duration of
Once blanched, plunge the vegetables/fruit into ice water.
You can then freeze them once they have dried thoroughly.
Making yogurt
Ingredients: 3.5 oz (100 g) yogurt (with live cultures) and 1 quart (1 l) of pasteurized or fresh whole milk. Yogurt and milk must have the same fat contents.
Heat (do not boil) fresh milk to 194°F (90°C), let it cool before mixing together with the yogurt. This is necessary to give the yogurt a firm texture.
Fill 6 yogurt jars with the mixture and cover with aluminum foil.
Set the covered jars on the rack.
Select "Custom" and lower the default temperature to 104°F (40°C).
Set a duration of 5 hours.
Let the yogurt cool and store in the refrigerator.
Once the yogurt has cooled completely it will have a firm texture.
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