Before First Time Use - Klarstein 10031316 Manual De Instrucciones

Before first time use

1. Remove any labels or stickers from appliance.(beside rating label)
2. Before first use or after periods of prolonged storage, thoroughly wash cover, glass jars and lids in warm,
soapy water then rinse and dry completely.
3. Wipe the inside of yogurt maker with a damp cloth..
How to make plain yoghurt
1. You need 1.5L-2.0L container (measure cup) and a whisk.
Please ensure all that has been clean thoroughly. And keep it dry.
2. Prepare around 1.2L milk & 130ml fresh yogurt or 1330ml milk & 2g yogurt culture. And let them stirring
well in container (measure cup), Then have it in 7 glass jars, and screw the top on..
Tip : if you are using unpasteurized milk, you must boil it in advance in order to kill germs and bac-
teria, and cool down. UHT milk does not have to be boiled. To achieve an optimum result, the milk
should be at room temperature.
3. Place the jars in the yogurt maker and cover the lid .
4. When plug in the unit, you will find the LED display is flashing for while, and in off mode.
5. Press power button, "10H" will be flashing on the screen, please do select your ideal time within 5
Seconds, or the machine will be started automatically.
Hinweis.: You can select your any idea time by time button, after your selection, please press power
button to engine the unit. Any time selection is valid during the working status, you have to press
power button for 2 seconds to switch off the unit, then it allows you to re-select the time.
.
6. After selection, the unit will be in working status and count-down by hour. Automatically switch off while
the timing is end.
7. Allow the jar cool down slightly, after that please storage in refrigerator for over 3 hours.
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Tips
Milk contains lactose. It is converted into lactic acid by lactic bacteria (yogurt culture), allowing yogurt to form,
so this process is successful. The yogurt maker ensures the best temperature for the yogurt cultures to easily
propagate.
The milk should not contain any other bacteria as this might contaminate the yogurt. Therefore ensure abso-
lute cleanliness, particularly where the yogurt ports are concerned. In addition, you can boil the milk before-
hand and allow it to cool down to around 40 degree before adding the yogurt culture.
11
Operation