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Special dishes
Low temperatures are particularly good for preparing yeast
dough and home-made yoghurt.
Remove the accessories from the oven.
Preparing yoghurt
Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C.
1.
Add 150 g yoghurt (from the refrigerator) to the milk and stir
2.
well.
Pour into small sealable jars and cover with cling film.
3.
Dish
Yoghurt
Proving yeast dough
Preserving
For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in
the table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The lids could
crack.
Only use fruit and vegetables in good condition. Wash them
thoroughly.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the
quantity and temperature of the contents. Before you switch off
the appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
Fill the jars, but not to the top.
1.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C. Depending on
Vegetables with cold cooking water in one-litre jars
Gherkins
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
28
Ovenware
Sealable yoghurt
1
jars
Place the heat-
on the oven floor
resistant dish
Place the jars on a wire rack and slide in at level 1.
4.
Set the baking temperature to 50 °C and continue as
5.
indicated.
Proving yeast dough
Prepare the yeast dough as usual, place it in a heat-resistant
1.
ceramic dish and cover with a lid.
Preheat the oven as indicated.
2.
Close the oven door and allow the yeast dough to prove in
3.
the oven.
Type of
Temperature
heating
50 °C
%
preheat to 50 °C
%
Switch off the appliance and
place the yeast dough in the
oven
Seal the jars with the clips.
4.
Place no more than six jars in the cooking compartment.
Making settings
Insert the universal pan at level 2. Arrange the jars on it so
1.
that they do not touch each other.
Pour ½ litre of hot water (approx. 80 °C) into the universal
2.
pan.
Close the oven door.
3.
Set
$
Bottom heating.
4.
Set the temperature to between 170 and 180 °C.
5.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving
jars from the cooking compartment. If they are allowed to cool
for longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
When it starts to bubble
Switch off
Switch off
Switch off
the type of vegetable, heat for approx. 35 to 70 minutes. Switch
off the oven after this time and use the residual heat.
When it starts to bubble
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Cooking time
6-8 hours
5-10 minutes
20-30 minutes
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
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