Extracting Juice
•
Place the fruit or berries in the perforated cooking insert. Insert the perforated cooking insert with the
fruit on the second level from below. Place the deep unperforated cooking insert one level lower to
collect the juice.
•
Leave the fruit in the oven until no more juice comes out.
•
You can squeeze the food in a dish towel afterwards to gain the remaining juice.
Dish Cooking insert Temperature Moisture Cooking time
in °C in% in minutes
Berry fruit perforated 100 100 60-120
Preparing Yogurt
•
Heat pasteurised milk on the hob to 90 °C to avoid damaging the yogurt bacteria. You do not need to
heat up long-life milk. (Note: the time needed for maturing will be lengthened if you use cold milk to
produce the yogurt).
•
Important! Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria.
•
Stir natural yogurt (use yogurt with yogurt bacteria) into the milk (1-2 teaspoons for every 100 ml).
•
In the case of yogurt ferment, pay attention to the notes on the packet.
•
Pour the yogurt into clean jars.
•
Disinfect the clean yogurt jars in the oven for 20-25 minutes at 100°C / 100% moisture before filling
them with yogurt. Note: let the jars and the oven cool down before filling the jars with yogurt to put
them in the oven.
•
On completion, place the yogurt in the fridge.
•
Add skimmed milk powder to the milk before heating it (1-2 tablespoons per litre) to get a more solid
yogurt.
Dish Cooking insert Temperature Moisture Cooking time
in °C in% in minutes
Fresh yogurt (in closed jars) perforated 45 100 240-360
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