Lagrange 459003, Уведомление

Страница: 49 / 56

FIRST USE AND DAILY OPERATIONS
FIRST USE
*
While unpacking your appliance, make sure that you remove all
wedging elements.
*
Make sure that no parts or accessories are missing or defective.
*
Before using your appliance, clean all the parts properly (see
“Maintenance“ paragraph).
BEFORE USING
*
Ensure that the appliance is plugged in before using.
*
Carefully dry the base before putting the yogurts jars back into
the unit.
WARNING: Never put your yogurt maker on a vibrating
surface (such as a refrigerator) or one that is exposed to
drafts. Always leave it immobile during the process: do not
move it and don't remove the jars during the operating cycle
as this could hinder the proper setting of your yogurts.
USAGE TIPS
YOGURT FUNCTION
1
. MILK
*
Whole or semi-skimmed UHT milk is easier to use (these types of
milk do not require boiling).
*
Raw or pasteurized milk (homogenized,
2
% or skimmed) must be
boiled (it would be dangerous to use raw milk without first boiling
it) and cooled and then strained to remove the skin.
*
Whole milk produces a yogurt that is more creamy and tasty.
*
For yogurt with a firmer consistency, add about
5
teaspoons of
powdered milk.
*
Soy drinks or flavored soy drinks can be used to make
vegetable yogurts.
*
If you prefer ewe's milk or goat's milk, it is also possible to make
yogurts with these types of milk. In this case, add about
3 soup
spoons of powdered milk and expect
15
hours of preparation.
*
Expect 8 to 10 hours for preparation of yogurt with whole milk, 9 to
11
hours for yogurt with semi-skimmed milk and
12
to
14
hours
for yogurt with skimmed milk.
2
. FERMENT
You can use several types of ferment:
*
Plain yogurt sold in stores.
*
Yogurt that you made before (remark: do not use yogurt that you
have made more than
5 times because this will diminish the result).
*
A freeze-dried ferment (in this case, add
2
hours to the preparation
time).
49
ENG