Russell Hobbs 21850-56 Manual De Instrucciones página 6

T THE TIMER
• You may use the delay timer with the soup X , yoghurt g , bread n , steam S , and porridge
m programs.
• Do this immediately after setting the cooking time, and before pressing start v :
a) Press the T button. The c light will glow.
b) Decide when you want the food to be ready.
c) For example, if it is 2.00 now, and you want it to be ready at 9.00, you must set the time to 7
hours.
d) Use the h and min buttons to set the correct hour and minute.
e) Press the w button.
X SOUP
1 Brown meat and vegetables (see "BROWN/SAUTE/SOFTEN/BOIL").
2 Put the solid ingredients into the bowl, then add the cooking liquid.
3 Close the lid.
4 Use the ] button to select X in the menu.
5 Choose the cooking time. The default time is 1 hour.
6 You can only use the h and min buttons while the display time is blinking.
7 Use the min button to move the display through the options (10, 15, 20, 25, 5, 10, 15, 20, 25, 30,
35, 40, 45, 50, and 55).
8 Use the h button to move the display through the options (1, 2, 3, 4, and 5).
9 To undo the 5 hour setting, press the h button again, while the display time is blinking.
, If you do nothing for 2 minutes, the appliance will revert to standby mode.
10 You have the option of using the timer with this program (see TIMER).
11 Press the v button.
12 The display will count down.
13 At the end of the cooking time, the appliance will go into "keep warm" mode.
14 The W light will glow.
15 Press the w button. Open the lid. Remove the food.
g YOGHURT
yoghurt culture
1 You may use 5, 10, 15, 20, 25, 30ml (2 tablespoons) of:
a) Unflavoured live yoghurt – it must be fresh (look for a long expiry date).
• Different brands will give different results.
b) Yoghurt you made previously.
• The bacteria weakens over time, so you can only do this 10 times before using another new
culture.
c) Freeze-dried yoghurt culture from a pharmacy or health food shop
• If the instructions on the culture package differ from this guide, follow the instructions on
the package.
milk
2 You will need 1 litre of milk.
3 Whole milk gives thicker yoghurt than low fat milk.
4 To make it even thicker, you may add up to 8 tablespoons of powdered milk to the liquid milk.
5 You may also use reconstituted powdered milk, or tinned evaporated milk.
making yoghurt
6 You need to kill the bacteria in the milk, to prevent them competing with the bacteria in the
yoghurt culture.
7 While you are heating the milk, let the yoghurt culture get to room temperature.
8 Open the lid.
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