User Manual

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54
Yogurt
You can make your own yogurt using your appliance.
Preparing yogurt
Remove accessories and shelves from the cooking
compartment. The cooking compartment must be
empty.
1. Heat 1 litre of milk (3.5 % fat) to 90 °C on the hob
and then cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2. Stir in 150 g (chilled) yogurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After preparation, leave the yogurt to cool in the
refrigerator.
Type of heating used:
■ Œ Dough proving
Eco types of heating
CircoTherm eco and Top/bottom heating eco are
intelligent heating types for the gentle preparation of
meat, fish and pastries. The appliance optimally
controls the supply of energy to the cooking
compartment. The food is prepared in phases using
residual heat. This means that it remains more
succulent and browns less. Energy can be saved,
depending on the preparation and food.
Place the food into the empty cooking compartment
before it has heated up. Always keep the appliance
door closed when cooking.
Remove unused accessories from the cooking
compartment. This will allow you to achieve optimum
cooking results and save energy.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Cereals
Couscous, 1:1 cookware, flat 3 ‹ 100 6-10
Millet, whole, 1:1,25 cookware, flat 3 ‹ 100 25-35
Polenta, 1:5 cookware, flat 3 ‹ 100 7-10
Egg
Hard-boiled eggs steam container, perforated 3 ‹ 100 10-12
Soft-boiled eggs steam container, perforated 3 ‹ 100 5-8
Dessert
Crème brulée individual moulds 3 ‹ 85 20-30
Crème caramel individual moulds 3 ‹ 85 25-35
Soufflé individual moulds 3 ‹ 100 40-45
Yeast dumplings universal pan 3 ‹ 100 20-30
Rice pudding, 1:2,5 universal pan 3 ‹ 100 25-35
Fruit compote, 1/3 water universal pan 3 ‹ 100 10-20
Complete meal
Frozen salmon fillet steam container, solid, size S 4 ‹ 100 20
Broccoli, florets steam container, perforated, size XL 3 ‹ 100 9
Potatoes boiled steam container, perforated, size S 4 ‹ 100 25
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Dish Cookware Shelf position Type of
heating
Dough proving
setting
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor Π1 5-6