28
TEMPERATURE
END TIME
COOK TIME
40°c
03:00
10:20
Yoghurt
Yoghurt
Disinfection
Preservation
For making of yoghurt
SPECIALS
YOGHURT
P
RESS
THE
OK / S
ELECT
BUTTON
.
T
URN
THE
ADJUST
KNOB
to set the time.
P
RESS
THE
S
TART
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 with
tightly with a lid or heat resistant cling film. Special yoghurt jars
may also be used.
P
LACE
THE
DISHES
on the Steam tray 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 sever-
al 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.
