Справочник Пользователя для Gaggenau IN-COUNTER STEAMER VK 230 714

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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. 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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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.

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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.).

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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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Place the perforated cooking vessel containing 
the objects you want to disinfect (e.g. jelly, 
preserving or yoghurt jar or baby bottles) in the 
basin and close the glass cover.

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You must thoroughly rinse the items before 
disinfecting them.

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Steam for 20 minutes.

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If you wish to use two cooking inserts at the same 
time, first put the perforated insert into the 
appliance and then the unperforated insert over it 
and steam for 10 minutes longer.

Fruit and vegetables (except 
beans and peas in sealed 
preserving jars (3/4 to 
1 quart/0.75 - 1l each)

1 quart 
(1 liter)

Perforated

Steaming

35 - 40 min.

Beans or peas in sealed pre-
serving jars (3/4 to 1 quart/
0.75 - 1l each)

1 quart 
(1 liter)

Perforated

Steaming

120 min.