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Operating Instructions
50
Making Yoghurt
Use the CONVENTIONAL oven function for making yoghurt.
Ovenware for making yoghurt
• Use cups or glasses of approx. 150 ml capacity as containers for yo-
ghurt, cover with foil or a lid.
Shelf position
• Place the shelf in the 3rd shelf position from the top.
1. Bring the milk to the boil (e.g. 1 litre for 6-8 portions).
2. Leave the milk to cool to 40 °C.
3. Stir pure yoghurt into the milk, pour into the containers and cover.
4. Place the containers on the shelf.
5. Select the CONVENTIONAL oven function and change the suggested
temperature to 40 °C.
6. Remove the yoghurt after approx. 5-8 hours (as soon as it set).
Proving Dough
Use the CONVENTIONAL function for proving dough.
Ovenware for making yoghurt
• Place the dough in a bowl that is heat resistant up to 40 °C.
Shelf position
• Place the shelf in the 3rd shelf position from the top.
1. Cover the bowl containing the prepared dough with transparent film
and place on the shelf.
2. Select the CONVENTIONAL oven function and change the suggested
temperature to 40 °C.
3. Leave the dough to rise until it has doubled in size.