Marta MT-1853, User Manual

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 Always unplug the item and let it cool down before cleaning and removing parts. Keep unplugged when not in use.
 To avoid electric shock and fire, do not immerse in water or other liquids. If this occurs, immediately unplug it and contact service center for inspection.
 This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Do not put the glasses into the yogurt maker when it is on the network.

Turn off the yogurt maker before removing cups with yogurt.

Do not expose the device to extreme temperatures, it can cause condensation inside the device and affect its function.

WARNING: Keep devise in the warm for at least 1.5 hours before use.
BEFORE THE FIRST USE
Unpack the appliance and remove all packaging materials and labels. Wash all containers and lids surfaces with detergent.
USING THE DEVICE
Making yogurt mixture
You will need
1. Whole or skim milk. Preferable to use a whole or partially skimmed milk, which requires no prior boiling (or UHT milk). Raw (fresh) or pasteurized milk boil then let it cool, then strain to
skim.
NOTE: yogurt prepared using whole milk would have more dense texture and saturated taste. To prepare denser yogurt add 2-3 tablespoons of powdered milk to 1 liter of
whole milk. Stir thoroughly. The milk should be warm, you should not use cold milk just taken from refrigerator.
2. Leaven for yogurt. As leaven can be used:

Yogurt of industrial manufacturing (whole milk) with the maximum possible margin of time before the expiration date, based on 3-5 tablespoons of yogurt to 1 liter of milk.

The dry lyophilized leaven (can be purchased at a pharmacy, supermarket, shop dietary). In this case, follow withstand activation time specified in the instruction manual.

Yogurt cooked by yourself.
NOTE: After cooking the first batch of yogurt save some of it for future cooking. After cooking 5 parties should use the new leaven, as over time it can become depleted,
resulting in a less dense consistency of yogurt.
3. Supplements to your taste
NOTE: hyperacidity of some fruits (oranges, tangerines, grapefruits, pineapples, pomegranates, lemons, cranberries, plums, kiwi, some varieties of apples, pears, plums,
apricots, grapes) destroys ferments and does not allow to cook high quality yogurt. In this case it is recommended to regulate the acidity of fresh fruit. For example, if you
use sour kiwi, put a small amount of other sweet fruit.
We recommend placing supplements just before cooking. You can also add fruit, nuts, dried fruits, candied fruit and yogurt, etc. before serving yogurt.
Using yogurt maker:
 Fill cups with blend. Close cups lids. Close yogurt maker lid
 Put cups into the device.
 Connect the device to the network. Press On/Off button to start fermentation process. The ferment time has to be controlled manually.
NOTE: Recommended time if 8-10 hours, but mot more than 14 hours. Longer fermentation time makes yogurt denser.

Press On/Off button to stop fermentation process.