AEG COMPETENCE B8920-1 - Manual (Page 56)

56
Bio Functions
The low temperatures that can be set with this oven can be used to
make yoghurt or to raise yeast dough.
1
Attention: the suggested temperatures have to be changed with all
Bio functions!
Making Yoghurt
For making yoghurt, use the Conventional (Top/Bottom heat) oven
function.
Ovenware
• To hold the yoghurt, use cups or glasses of around 150 ml. capacity,
covered with foil or a lid.
Oven level
• Always insert the shelf on the 3rd level from the bottom.
1. Bring some milk to the boil (for example, 1 litre for 6-8 servings).
2. Let the milk cool to 40 °C.
3. Stir a carton of natural yoghurt (about 150 g) into the milk, then pour
into containers and cover.
4. Place the containers on the shelf.
5. Select the Conventional oven function using the OVEN FUNCTION
button and change the suggested temperature to 40 °C.
6. After approx. 5-8 hours (or when it has set), take out the yoghurt.
Raising yeast dough
For raising dough, use the Conventional oven function.
Ovenware
• To contain the dough, use a bowl that is heat-resistant to 40°C.
Oven level
Insert the shelf on the 2nd level from the bottom.
1. Put the dough in the bowl, cover with clear film and place on the shelf.
2. Select the Conventional oven function using the OVEN FUNCTION
button and change the suggested temperature to 40 °C.
3. Leave the dough to rise until it has doubled in volume.