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P
OK / S
RESS THE
ELECT BUTTON
T
URN THE ADJUST KNOB
P
S
RESS THE
TART BUTTON
F
OR MAKING OF YOGHURT
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
to 1 liter of full cream milk. (Milk and yoghurt should have the same
percentage fat content).
P
UT THE MIX
tightly with a lid or heat resistant cling film. Special yoghurt jars
may also be used.
P
LACE THE DISHES
S
ET THE TIME
A
LLOW THE YOGHURT TO COOL
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
: It is very important that all utensils and jars are very clean
OTE
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.
SPECIALS
YOGHURT
Preservation
Yoghurt
Disinfection
For making of yoghurt
.
to set the time.
.
. If you use unpasteurized milk you will have
100
room tempered existing yoghurt with live culture,
G
in (6-7) portion sized glass dishes. Cover each one with
on the Steam tray in the oven.
to 5 hours. (Temperature is factory set at 40°C).
and then place in refrigerator for sever-
40°c
TEMPERATURE
Yoghurt
03:00
COOK TIME
10:20
END TIME
27
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