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The picto appears on the
screen, you can add the
ingredients. Then press
button. The Delayed start
button flashes. You can start
the cooking immediately or
delay the start, but only for
the programs mentioned
in the table (see the
Delayed Start section for
the instructions). Press
button to start the cooking
immediately.
The appliance sounds a long
beep to indicate the beginning
of the cooking. The picto
appears on the screen.
The remaining time and
temperature (when available)
appear on the screen too.
Milk
What milk should you use?
All our recipes (unless otherwise
stated) are prepared using
cow’s milk. You can use plant
milk such as soya milk. As well
as sheep or goat’s milk but, in
this case, the firmness of the
yogurt may vary depending
on the milk used. Raw milk or
long-life milks and all the milks
described below are suitable for
your appliance:
• Long-life sterilised milk:
UHT whole milk results in
firmer yogurt. Using semi-
skimmed milk will result in less
firm yogurt. However, you can
use semi-skimmed milk and
dissolve 2 - 5 tablespoons of
dried skimmed milk powder per
1 litre of milk to give a thicker
consistency.
• Pasteurised milk:
Whole milk give a more creamy
yogurt with a little bit of skin
on the top. Semi-skimmed and
For all these functions except
Browning and Jam, the picto
appears on the screen. It
indicates that the lid should
be closed.
4
For Browning and Jam, the
picto appears on the screen,
it indicates that the lid must
remain open.
At the end of the cooking, the
appliance sounds 3 beeps and
enters into keep warm (the
keep warm button illuminates).
Warning: For Jam program
the lid must be open. Do
not cook more than 500g
of fruits.
5
CHOICE OF INGREDIENTS FOR YOGURT
skimmed milk will result in a
fluid consistency yogurt.
Pasteurised milk still contains
some heat-resistant germs not
eliminated by pasteurisation.
It must be boiled first, cooled
to hand-hot (36 ºC) and then
strained through a fine sieve to
remove any skin, before making
yogurt. For a thicker consistency
yogurt, before boiling the milk
add 2 to 5 tablespoon dried
skimmed milk powder per 1
litre of milk.
• Untreated milk (farm milk):
It is essential this type of milk
is boiled for a long time and
it is dangerous not to do this.
After boiling let it cool down to
36 ºC before making yogurt the
sieve to remove the skin. Using
yogurt made form untreated
farm milk as a culture starter is
not recommend..
• Powdered milk:
Using skimmed milk powder
reconstituted with water will
result in very creamy yogurt.
Follow the manufacturer’s,
instructions on reconstitution.
The ferment
Use one of the following
ferments:
- One small pot (100 g - 150 g)
shop-bought
natural yogurts
with the longest expiry date
possible; your yogurt will
therefore contain more active
ferment for a firmer yogurt.
- From a
freeze-dried ferment
.
In this case, follow the
activation time specified on
the ferment instructions. You
can find these ferments in
supermarkets, pharmacies and
in certain health product stores.
- From one of your
recently
prepared yogurt
– this must be
natural and recently prepared.
This is called culturing. After five
culturing processes, the yogurt
used loses active ferments and
therefore risks giving a less firm
consistency. You then need to
start again using a shopbought
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