TEFAL Simply Cook Manual page 15

The ferment
For yogurt . This is made either from:
• One shop-bought natural yogurt with the longest expiry date possible;
your yogurt will therefore contain more active ferment for a firmer yogurt.
• From a freeze-dried ferment. In this case, follow the activation time
specified on the ferment instructions. You can find these ferments in
supermarkets, pharmacies and in certain health product stores.
• From one of your recently prepared yogurt – this must be natural and
recently prepared. This is called culturing. After five culturing processes,
the used yogurt loses active ferments and therefore risks giving a less
firm consistency. You then need to start again using a shop- bought
yogurt or freeze-dried ferment.
If you have boiled the milk, wait until it has reached room temperature
before adding the ferment.
Too high a heat may destroy the properties of your ferment.
Fermentation time
• Your yogurt will need between 6 and 12 hours of fermentation, depending
on the basic ingredients and the result you are after.
Fluid
Sweet
6h 7h 8h
• Once the yogurt cooking process is finished, the yogurt should be placed
in a refrigerator for at least 4 hours and it can be kept max 7 days in
refrigerator.
DOUGH RISING
Before using this menu to rise your yeast dough, you must knead your
dough first.
• If you are kneading your dough manually, you can first mix your yeast
with the warm water or milk in a cup. You can add 1 tsp of sugar to it
and stir well to boost the activation of the yeast.
• If you see a foaming reaction within 10 mins, it means that your yeast
is active.
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Firm
Acidic
9h 10h 11h 12h
• You can mix this liquid containing the activated yeast to the dry
ingredients ( flour+ salt) and complete with the remaining quantity of
liquid needed for your recipe.
• It is usually recommended to knead your dough for about 15-20mins to
reach a good and homogenous consistency.
• Once you have reached a smooth consistency, place the dough into the
cooking bowl, then close the lid.
• Select the DOUGH RISING menu
Selecting your menu" section.
• The standard recommended time is usually 1h for a white bread dough.
• NB: The proofing time required may vary depending on the nature
and quality of your ingredients.
• If your dough did not rise at all after 30min-1h, your yeast may be
deactivated or you used too hot liquid. In this case, you can re-
incorporate some new yeast to save your dough.
TIPS: Avoid the yeast to be in direct contact with salt and do not use hot
water. Salt is the enemy of yeast and high heat will kill the effect of the
inactivated yeast. So make sure to use warm water instead of hot water.
NOTE: Do not use any metallic ustensile in the cooking pot to avoid
any deterioration. If you wish to prepare the dough with a hand mixer ,
please use a suitable bowl and transfer the dough to the cooking bowl
of your multicooker only from proofing.
6. BAKE Menu
This menu allows to make desserts like, cakes (130°C/140°C) or bread
and other preparations with a bottom crust, to some extent.
• For breads, you can proof your yeast dough first with
DOUGH RISING) menu before you select
to cook the 2 sides.
• After 40-45mins of cooking on one side, you will need to remove the pot
with oven gloves and flip the dough upside down
• Then, cook for an extra 30-45 mins on the other side (NB: times are
indications only, depends on your ingredients and taste.).
according to the instructions on "
(YOGURT/
(BAKE) menu. You will need
EN
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