Bedienungsanleitung Instant Pot Duo Viva - 2020 (Seite 20 von 26) (Englisch)

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Other cooking styles

Stage 1: Pasteurize milk

01 Remove the inner pot from the

multicooker base.

02 Add unpasteurized milk to the inner

pot then insert the inner pot into the

multicooker base.

03 Secure the power cord to the base

power socket on the back of the

multicooker base. Make sure the

connection is tight.

Connect the power cord to a 120 V

power source.

The display shows OFF.

04 Place and close the lid as described

in Pressure control features: pressure

cooking lid.

05 Press Yogurt.

06 Press Yogurt again and cycle to More.

The display shows boiL.

07 After 10 seconds the multicooker

begins heating.

08 When pasteurization nishes, the

display shows End.

Remove the lid and use a thermometer

to check the temperature.

Milk must reach a minimum of 72°C

(161°F) for pasteurization to occur.

Stage 2: Add starter culture

01 Allow pasteurized milk to cool to just

below 43°C (110°F).

02 Add a starter culture to the milk

according to package instructions.

If using plain yogurt as a starter, make

sure that it contains an active culture.

Mix in 30 mL (2 tbsp) of yogurt per

3.7 L (1 gallon) of milk, or follow a

trusted recipe.

03 Place and close the lid as described

in Pressure control features: pressure

cooking lid.

Stage 3: Ferment yogurt

01 Press Yogurt.

02 Press Yogurt again and cycle to

Normal. The display shows 8 hours

(08:00).

03 Use the − / + buttons to adjust

the fermentation time if desired.

A longer fermentation period

will give you tangier yogurt.

04 After 10 seconds the multicooker

begins heating. The display timer

counts up to the set time from 00:00.

05 When fermentation completes, the

multicooker beeps and displays End.

Allow the yogurt to cool, then place

in in your fridge for 12 to 24 hours to

allow the avors to develop!

Other cooking styles

Using yogurt cups

Yogurt cups are a convenient way to portion out yogurt servings.

01 After adding the starter culture to your pasteurized milk, carefully pour the milk into

your yogurt cups and seal them tightly.

02 Clean the inner pot thoroughly and place the steam rack on the bottom of the

inner pot.

03 Place the sealed yogurt cups on the steam rack and add water to the inner pot

until the cups are submerged halfway.

04 Follow the steps in Stage 3: Ferment Yogurt.

Sous Vide

Sous Vide cooking involves cooking food underwater in an air-tight, food-safe bag,

for a long period of time. Food cooks in its own juices and comes out delicious and

unbelievably tender.

Default time Time range Default

temperature

Temperature

range Notes

3 hours

(03:00)

30 minutes to

99 hours and 30 minutes

(00:30 to 99:30)

56°C / 133°F 21 to 93°C

70 to 200°F

Ensure the

food in

the bag is

completely

submerged.

You’ll need:

• Tongs

• Thermometer

• Food safe, airtight, re-sealable food pouches, or,

• Vacuum sealer and food-safe vacuum bags

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Instant Pot Duo Viva - 2020 Seite 20

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