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Blanching
You can use your steam oven to blanch
vegetables and fruit for freezing.
Proceed as follows:
^
Put the prepared vegetables/fruit
(cleaned, washed, chopped etc.) into
a perforated cooking container.
^
Select and confirm a temperature of
100 °C.
^
Set and confirm a duration of 1
minute.
^ Once blanched, plunge the
vegetables/fruit into ice cold water to
cool them down quickly. Drain them
well.
The vegetables/fruit can now be frozen.
Preparing yoghurt
Proceed as follows:
^
Mix 100 g yoghurt (with live culture)
with 1 litre of fresh milk. The yoghurt
and milk should have the same
percentage fat content.
If using unpasteurised milk you will
need to heat it up to 90 °C (do not
boil) and then leave it to cool.
Otherwise the yoghurt will not set.
^
Pour this milk mixture into 6 or 7
portion sized glass dishes and cover
with heat resistant cling film.
Special yoghurt jars may also be
used.
^ Place the covered dishes on the
rack.
^ Reduce the temperature to 40 °C and
confirm your selection.
^ Set a maximum duration of 4 hours
and 59 minutes.
^
Allow the yoghurt to cool and then
place in the refrigerator.
It will not achieve its maximum set until
it has been thoroughly chilled.
Practical tips
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