Kalorik EPCK 45026 BK Manual De Instrucciones página 16

5. Press the 'Yogurt' button once and then immediately press the
'Adjust' button once. The display screen should display 'boiL'.
6. The pressure cooker will automatically begin to pasteurize the
milk, which is an important step in the yogurt making process.
7. Once the pasteurization is complete, the pressure cooker will
beep indicating that this step is complete.
8. Let the milk cool to a little above room temperature- around
100-105°F (38-40°C). You can let it cool inside the pressure
cooker or take the pot out to let it cool faster.
9. Place the live yogurt strains inside the pot and place the pot
back inside the pressure cooker. Shut the lid and place the
steam release knob to the 'Sealing' position.
10. With the display on 'OFF' position, press the Yogurt button and
the display will show 8:00hrs. You can adjust this time by pressing
the '+' or' '-' buttons respectively for how long you require the
yogurt to be fermented for. The time can be adjusted from 4hrs
to 24hrs.
11. The pressure cooker will reach the fermentation temperature
and will continue functioning until the cooking time has
elapsed.
Tip: The longer the yogurt is fermented for, the tangier the yogurt will be.
'Keep warm' setting
This program reheats or keeps cooked food warm for extended periods
of time. This mode is automatically selected after the cooking time is
elapsed, unless the 'Keep Warm/Cancel' button is pressed to stop the
unit. The display starts to count up from the time 'Keep Warm' was
selected. 'Keep Warm' can be started directly without any other
cooking process. To do this, once the pressure cooker is on standby
mode and the display shows 'Off', press the 'Keep Warm/Cancel'
button. The 'Keep Warm' function will switch on automatically and will
count up from the time 'Keep Warm' was selected. Food can be kept
warm up to 24 hours.
This mode can be entered at any time during cooking, by pressing the
''Keep Warm/Cancel'' button twice.
Note: The unit will turn to keep-warm automatically after it finishes a
cycle of pressure cooking, but some residual pressure might still be
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EPCK 45026 - 180330