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Idiomas disponibles
Idiomas disponibles
• Do not try to repair the appliance on your own. Always contact an
authorized technician. To avoid the exposure to danger, always
have a faulty cable be replaced only by the manufacturer, by our
customer service or by a qualified person and with a cable of the
same type.
• Only use the appliance in dry indoor areas. It is intended for house-
hold use and similar areas of application, such as
- in staff kitchens of stores, offices and other industrial areas;
- in agricultural estates
- in bed & breakfasts.
It is not intended for the use by guests in hotels, motels and other
residential facilities.
CAUTION:
• This appliance is not designed to be immersed in water for clean-
ing purposes.
• Pay careful attention to the instructions provided by us in the chapter
"Cleaning".
Unpacking the Device
•
Remove the device from its packaging.
•
Remove all of the packaging material such as foils, filling
material, cable holders and cardboard packaging.
•
Check the scope of delivery.
•
Clean the device and the jars as described under "Clean-
ing".
Position
•
The ideal position is a non-slip, flat surface.
•
Do not place the device immediately next to stoves or other
sources of heat.
•
Select the location in such a way that during yoghurt prepa-
ration the device does not have to be moved and is not
subject to any vibration or draught.
Interesting Facts about Yoghurt
Yoghurt is a product that is similar to curdled milk and which is
acquired from milk through the action of bacteria.
The milk is enriched with yoghurt cultures (high bacterial count).
The bacteria multiply at an average temperature of 42°C. The
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milk sugar (lactose) present in the milk is converted into lactic
acid. As a result the milk congeals.
Preparation of Yoghurt
You require 1 litre of pasteurised milk (UHT milk) and a beaker
(150 ml) of natural yoghurt in order to fill all 7 jars. The volume
of one jar is 160 ml. If you prepare a smaller quantity, use
approx. 140 ml of milk and approx. 20 ml of natural yoghurt per
jar.
•
Warm the UHT milk in a saucepan up to approx. 45°C and
mix into the natural yoghurt or the culture.
•
Fill this mixture into the previously cleaned jars.
•
Screw the lids on the jars.
•
Place the closed jars in the device.
•
Close the device with the transparent cover.
Important Information:
•
If you would like to use fresh milk, boil this beforehand
and allow it to cool down to approx. 45°C.
•
Only operate the device with a closed cover in order to
ensure a constant temperature.
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