24
1. P
RESS THE OK BUTTON
.
2. T
URN THE ADJUST KNOB
to set the time.
3. P
RESS THE START BUTTON
F
OR MAKING OF YOGHURT
.
If you use unpasteurized milk you will
have to heat it up to 90°C and leave it to cool to below 49°C
(don't allow it to go below 32°C. 43°C is optimal). Otherwise the yoghurt won't set.
A
DD ABOUT
100
G
room tempered existing yoghurt with live culture, to 1 liter of full cream milk. (Milk
and yoghurt should have the same percentage fat content).
P
UT THE MIX
in (6-7) portion sized glass dishes. Cover each one tightly with a lid or heat resistant cling
film. Special yoghurt jars may also be used.
P
LACE THE DISHES
on the wire shelf in the oven.
S
ET THE TIME
to 5 hours. (Temperature is factory set at 40°C).
A
LLOW THE YOGHURT TO COOL
and then place in refrigerator for several hours before serving. It will keep
for 1-2 weeks. You can use some of it (about 100 g) as starter if you are going to make another batch
within 5-7 days.
N
OTE
:
It is very important that all utensils and jars are very clean when making yoghurt not to introduce
unwanted bacteria cultures by mistake. We recommend you use the "DISINFECTION" function to sterilize
the containers etc. before use.
Yoghurt
q
w
e
Yoghurt
Preservation
Disinfection
For making of yoghurt
Yoghurt
03:00
COOK TIME
40°C
TEMPERATURE
10:20
END TIME
