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Making Yoghurt
Use the CONVENTIONAL oven function to prepare yoghurt.
Ovenware for making yoghurt
• Use cups or glasses of approx. 150ml capacity as containers for yo-
ghurt and cover with foil or a lid.
Shelf position
• Place the shelf in the 3rd position from the bottom.
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 a pot of live natural yoghurt culture (approx. 150g) into the milk,
pour into containers and close with a lid.
4. Place the containers on the shelf.
5. Select CONVENTIONAL oven function and change the suggested tem-
perature to 40 °C.
6. Remove the yoghurt after approx. 5-8 hours (as soon as it sets).
Proving Dough
Use the CONVENTIONAL oven function to prove dough.
Ovenware for proving dough
• Place the dough in a bowl that is heat resistant up to 40 °C.
Shelf position
• Insert the shelf in the 2nd shelf position from the bottom.
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.