Operation Manual

33
EN
TEMPERATURE
END TIME
COOK TIME
40°c 03:00
10:20
Yoghurt
aDD 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).
puT The mix in (6-7) portion sized glass dishes. Cover each one tightly
with a lid or heat resistant cling lm. Special yoghurt jars may also be
used.
place The Dishes on the wire shelf in the oven.
seT The Time to 5 hours (temperature is factory set at 40°C).
allow The yoghurT To cool and then place in refrigerator for several
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.
noTe: 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.
Yoghurt
Disinfection
Preservation
For making of yoghurt
q
w
e
SPECIALS
YOGHURT
for 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 allow it
to go below 32°C. 43°C is
optimal). Otherwise the yoghurt
won’t set.
q
press The ok / selecT buTTon.
w
use The up / Down buTTons to set the time.
e
press The sTarT buTTon.