Preserving; Preparing Yoghourt; Raising Dough - Gaggenau VK 230 Instrucciones De Uso

Preserving

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Fill the cooking basin with 1 litre of water. Preheat
the appliance on the steaming setting.
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Cook the fruit or vegetables immediately after
buying or picking. A prolonged storage will reduce
the vitamins and might lead to fermenting.
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Only use good quality fruit and vegetables.
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Meat is unsuitable for preserving in the steamer.
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Check and clean the preserving jars, rubber seals
and clamps.
Food
Fruit, vegetables (except
beans or peas) in closed
preserving jars 0,75 - 1l
Beans or peas in closed pre-
serving jars 0,75 - 1l

Preparing yoghourt

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Heat up pasteurized milk to 90°C on the cooktop to
avoid disturbing the yoghourt cultures. Important!
Allow the milk to cool to 40°C in a water bath to
avoid destroying the yoghourt cultures.
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Long-life milk (UHT milk) does not need heating.
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Stir natural yoghourt with declared yoghourt
cultures into the milk (1 - 2 teaspoons of yoghourt
for every 100 ml). Thoroughly whisk in the yoghourt
with an eggbeater.
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In the case of yoghourt ferment, pay attention to the
notes on the packaging.
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Pour the yoghourt into rinsed jars. Close with lid.
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Note: you can disinfect the rinsed jars in your
steamer at the steaming level for 20 minutes before
pouring in the yoghourt. Make sure you allow the
jars to cool down before you pour the yoghourt in.

Raising dough

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Fill the cooking basin with 1 litre of water. Preheat
the appliance at 45°C.
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Put the unperforated cooking insert with the dough
/ batter in the cooking basin.
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If you put the dough / batter in a bowl, basket or
baking form, place the container in the perforated
cooking insert. Chose the right size of the
container so that it is possible to fit the glass cover.
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Always fit the glass cover.
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Let the dough / batter rise at 45°C until it has
doubled in size (approx. 30 min.).
Water Cooking
quantity insert
1 litre perforated
1 litre perforated
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Disinfect the clean jars in the steamer before using
them for preserving (see chapter "Disinfecting").
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Place the jars in the perforated cooking insert. The
jars should be placed well apart from each other.
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Open the glass cover after the cooking time has
elapsed. Leave the jars to cool down completely
before taking them out.
Temperature Cooking
time
steaming 35 - 40 min.
steaming 120 min.
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Fill the cooking basin with 1 litre of water. Place the
perforated cooking insert in the appliance and
close the glass cover. Preheat the appliance for at
least 5 minutes at 55°C. Place the jars in the
appliance and immediately close the glass cover
again.
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Leave the yoghourt to mature for 6 - 8 hours at
55°C. The appliance will switch off automatically
after 8 hours (safety shut-off). Turn the control knob
to 0. Then you can operate the appliance again
normally.
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After preparing it, place the yoghourt in the fridge.
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Tip: add jam or tinned fruit to the milk or to the
bottom of the glass jars or mix in instant coffee or
choccolate powder with the milk.
Remarks
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