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.
Select the function "Cook Vegetables" and confirm. Confirm the default temperature (100 °C / 212 °F).
Set a time of 1 minute and confirm.
Once blanched, plunge the vegetables/fruit into ice water.
Once they have dried thoroughly they can be frozen.
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).
Once cool, mix the milk together with the yogurt. This will 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 "Cook Universal" and lower the default temperature to 104°F (40°C).
Set a duration of 4 hours 59 min.
Let the yogurt cool and store it in the refrigerator.
Once the yogurt has completely cooled it will have a firm texture.
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