Preserving; Preparing Yoghourt; Dough Proving (Leaving To Rise) - Gaggenau VK 414 610 Manual De Instrucciones

Preserving

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Fill the appliance with 1 quart (1 liter) of water and
preheat it to the steam cooking setting.
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Boil down foodstuffs directly after shopping or
harvesting. Prolonged storage reduces vitamin
content and leads easily to fermentation.
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Use only fruit and vegetables that are in a perfect
state.
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Meat is not suitable for boiling down in the steamer.
Food
Fruit and vegetables (except beans
and peas in sealed preserving jars
(3/4 to 1 quart/0.75 - 1l each)
Beans or peas in sealed preserving
jars (3/4 to 1 quart/0.75 - 1l each)

Preparing yoghourt

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Heat up pasteurized milk to 190° F (90°C) on the
cook-top to avoid disturbing the yoghourt cultures.
Important! Allow the milk to then cool to 100° F
(40°C) in a water bath to avoid destroying the
yoghourt cultures.
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Ultra heat treated milk (UH milk) need not be
heated.
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Add semisolid natural yoghourt with declared
yoghourt cultures to the milk (at least 10 g yoghourt
for every 100 ml of milk). Thoroughly stir in the
yoghourt with an eggbeater.
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In the case of yoghourt ferment, pay attention to the
notes included in the packaging.
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Pour the milk into rinsed yoghourt jars and close
the lids.
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Note: You can additionally disinfect the rinsed
yoghourt jars in your steamer for 20 minutes at the
steam cooking level before pouring in the milk.

Dough proving (leaving to rise)

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Fill the appliance with 1 quart (1 liter) of water and
preheat it at 110°F (45°C).
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Place the unperforated cooking vessel with the
dough/dough mixture in the appliance.
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If the dough/dough mixture mixture is to rise in a
bowl, a small raising basket or a baking dish, use
the perforated insert to place the vessel containing
the dough/dough mixture inside it. Make sure that
the glass cover can close fully.
16
Water Cooking Setting
quantity insert
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
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Check and thoroughly clean preserving jars, rubber
rings, clamps and springs.
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Disinfect the rinsed jars before boiling down in the
steam (see Section entitled "Disinfecting").
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Place jars in the perforated cooking insert in such a
way that they do not touch each other.
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Open the glass cover after the cooking time has
ended and remove the jars once they have cooled
down fully.
Cooking Notes
time
35 - 40 min.
120 min.
Make sure that the jars have cooled down before
filling them.
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Fill the appliance with 1 quart (1 liter) of water.
Place the perforated cooking insert containing the
vegetables in the appliance and close the glass
cover. Heat up the appliance to 120° F (55°C) for
at least 5 minutes. Place the jars in the appliance
swiftly and close the appliance cover.
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The yoghourt should mature for 6 - 8 hours at
120° F (55°C). The appliance switches off
automatically after 8 hours (safety shut-off). Turn
the rotary knob to 0. You can then switch on the
appliance normally whenever required.
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After preparing it, place the yoghourt in the fridge.
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Tip: You can stir fruit preserve or canned fruits into
the milk or you can place it on the bases of the
yoghourt jars or you can aromatize the milk (e.g.
with instant coffee or chocolate powder).
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The glass cover must be fitted.
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Allow the dough/dough mixture to rise at 110°F
(45°C) until its volume has clearly increased (about
30 min.).