Bauknecht ESTM 9145, Инструкция по эксплуатации

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Yoghurt
Disinfection
Preservation
For making of yoghurt
TEMPERATURE
END TIME
COOK TIME
40°c 03:00
10:20
Yoghurt
SPECIALS
YOGHURT

P
RESS THE
OK / S
ELECT BUTTON
.

U
SE THE UP
/
DOWN BUTTONS
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 al-
low 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.
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
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