SNAIGE SN-4237HP, Руководство пользователя

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14
CURING YOGHURT
Select yoghurt mode from thermostat section while the oven is
empty, set the switch to lower resistance, pre-heat for 10 minutes
and start curing at somewhere else.
For curing, we boil the raw milk we have purchased at 90°C for
minutes, and then cool it down to 43-
45°C (curing temperature). Add
yeast with a ratio of 1%-3% add stir slowly while the milk is at this
temperature. Put the milk added with yeast to the 1st shelf of the pre-
heated oven without closing its lid and close the oven door and set
the timer to manual. After 5 hours, remove the cured yoghurt from the
oven and keep it at room temperature for 15-20 minutes, and keep the
yoghurt without shaking it for 1 day at 4°C in a refrigerator. After 1
day, yoghurt is ready to be consumed. Bon appetite.
STEAM CLEANING
This allows cleaning of the dirt that is softened by the steam occurred
inside the oven without using chemicals.
Remove all accessories from the oven. Put 2 glasses of water
inside the square tray, and place the tray to the bottom shelf.
Bring the thermostat to steam cleaning mode.
Set the timer to 30 minutes.
Bring the switch to lower resistance mode.
After operating the oven for 30 minutes, open the door and wipe the
inner surface of oven with a damp cloth.