Eight Maids are milking
A Steam oven can have many programmes and uses which have nothing to do with cooking, for instance the sterilizing of any type of utensil or container is possible on full steam as the 100c temperature is perfect for banishing germs and odours, I have found it especially useful for plastic lunch/storage boxes and plastic cups, if they've been stored away for a while they do seem to get a musty smell, and if they've been used for storing strong smelling ingredients or leftovers the small can linger.
This method of sterilising will be invaluable to those of you making your own jams or chutneys, I've even used it to sterilize glass bottles for Homemade alcohol (sloe Gin),
Hygienically Steam cutlery and other utensils to really give them a deep clean, as well as face cloths (damp face cloths in a solid container for 10 minutes on full steam, perfect for clean-ups or just to revitalise them)
One of the most obvious items requiring regular treatment of this type is Baby bottles and teats, bowls or drinking beakers, these can be placed in any type or container to make it easy to do a large amount at one time.
One thing I've never tried, but hear great things from those that have is Yoghurt making, there are lots of instructions online for this, we found some in a Miele Manual, see below. If you try it can you let us know how you get on ? muchly appreciated.
This recipe below is copied straight from a Miele Steam oven user manual
To make yoghurt, you will need either fresh live yoghurt or yoghurt culture, obtainable from health food shops.
Use natural yoghurt with live culture and without additives. Heat-treated yoghurt is not suitable. The yoghurt must be fresh (short storage time). You can use either unchilled long-life or fresh milk. Long-life milk can be used without any further treatment.
Fresh milk must first be heated to 90 °C and then cooled down to 35 °C. Do not boil it. Fresh milk will give a better set than long-life milk. The yoghurt and milk should have the same percentage fat.
Do not move or shake the jars whilst the yoghurt is thickening. Immediately after preparation leave the yoghurt to cool in the fridge.
How well home prepared yoghurt sets will depend on the consistency, fat content and the cultures used in the starter yogurt. Not all yoghurts are suitable for use as starter yoghurt. Possible reasons for unsatisfactory results Yoghurt has not set: Incorrect storage of starter yoghurt, too much time out of the refrigerator, e.g. in transportation, damaged packaging, milk not sufficiently heated.
Liquid has separated: The jars were moved, yoghurt was not cooled down quickly enough. Yoghurt is gritty: Milk was overheated or in poor condition, milk and starter yoghurt not evenly stirred.
Tip: When using yoghurt enzyme, yoghurt can be made from a milk / cream mixture. Mix ³/₄ litre milk with ¹/₄ litre cream.
1, Pour the mixture into jars and seal the jars. 2,Place the sealed jars in a perforated container making sure they do not touch one another. 3, Immediately after the yoghurt has been made, place the jars in the refrigerator, taking care not to shake them unnecessarily. Settings Temperature: 40 °C Duration: 5:00 hours