9
-
The appliance is not intended to be operated by means of
an external timer or separate remote-control system.
-
Before every use, unroll the power cord.
-
Use original spare parts and accessories only.
-
Do not subject the product to strong impacts, serious
damages may result.
GENERAL INFORMATION
-
Before using for the first time, carefully wash all the parts that will come in touch with food such as the
container.
-
Never leave the appliance unattended while it is running.
-
Don’t
immerse appliance in water or liquids. In any case, avoid splashing of water or liquids.
-
Put the appliance on stable shelves and floors.
-
Keep the unit away from flammable materials, heat, cold spots and steam.
-
Do not handle with wet hands or bare feet.
-
Allow the appliance to cool completely before storing.
-
The glass containers are very fragile, please handle with care.
-
The glass containers filled with water or other liquids cannot be stored in the freezer compartment.
G10133 DESCRIPTION
1. Handle
2. Cover
3. Lid jars (4 pcs) 4. Glass container (4 pcs)
5. Main Body
6. ON/OFF switch
7. Base
OPERATION TIPS
In this section you will find some useful tips on the composition of the ingredients you need to make
delicious natural yogurt. The main compositions are the following:
a)
Fresh milk or paste lactobacillus or natural yogurt.
b)
Pasteurized whole milk + plain yogurt or lactobacillus.
c)
Milk natural yogurt or lactobacillus.
d)
S lactobacillus or natural yogurt.
1. We suggest the use of lactobacillus and, only as a second choice, we recommend the use of natural
yogurt.
2. Powdered milk and soy milk must be boiled before use. Allow the milk to cool naturally at a temperature
of 40°C or lower before preparing the mixture for the yogurt. It is also recommended to filter the milk
before use.
3. Check the quality of the ingredients and the integrity of the packaging before using.
4. The amount of lactobacillus to be used is indicated in the package.
PREPARATION
1. Pour 1200ml of fresh milk (see preparation A for reference) in a pan and, maintaining a low flame,
stirring until it reaches 42-44°C temperature, ideal to facilitate the transformation of lactose into lactic acid.
2. Pour the powder of lactobacillus in a glass (the proportion with milk is 1:500, for more information,
please see the packaging), add 180ml (1 jar) of milk and mix well until the solubilisation of the powder. At
this point, pour the mixture into the remaining milk and mix thoroughly.
3. Pour the mixture of milk directly into the glass containers (4).
OPERATION
1. Place the yogurt maker on a flat and stable surface.
