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The picto appears on the
screen, you can add your
ingredients. Then press
key. The Delayed start key
flickers. You can start your
cooking in delayed start for
the functions mentionned in
the table (see Delayed start
section for the instructions)
or immediatly. Press key
to start the cooking
immediatly.
Milk
What milk should you use?
All our recipes (unless
otherwise stipulated) are
prepared using cow’s milk.
You can use plant milk such
as soya milk for example as
well as sheep or goat’s milk
but, in this case, the
firmness of the yogurt may
vary depending on the milk
used. Raw milk or long-life
milks and all the milks
described below are suitable
for your appliance:
• Long-life sterilised milk:
UHT whole milk results in
firmer yogurt. Using semi-
skimmed milk will result
in less firm yogurt. However,
you can use semi-skimmed
milk and add one or two
pots of powdered milk.
• Pasteurised milk:
this milk gives a more
creamy yogurt with a little
bit of skin on the top.
The appliance sounds a long
beep that indicate the
beginning of the cooking. The
picto appears on the
screen. The remaining time
and temperature (when
available) appear on the
screen too.
For all these functions except
Browning and Jam, the picto
apprears on the screen. It
indicates that the lid should be
close.
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For Browning and Jam, the
picto appears on the screen,
it indicates that the lid should
remain open.
At the end of the cooking, the
appliance sounds 3 beeps and
enters into keep warm (the key
indicator turns on).
Warning : For Jam program
the lid must be open. Do not
cook more than 500g of fruits
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CHOICE OF INGREDIENTS FOR YOGURT
• Raw milk (farm milk):
this must be boiled. It is also
recommended to let it boil
for a long time. It would be
dangerous to use this milk
without boiling it. You must
then leave it to cool before
using it in your appliance.
Culturing using yogurt
prepared with raw milk is not
recommended.
• Powdered milk:
using powdered milk will
result in very creamy yogurt.
Follow the instructions on
the manufacturer’s box.
Choose a whole milk,
preferably long-life UHT.
Raw (fresh) or pasteurised
milk must be boiled then
cooled and needs the skin
removing.
The ferment
For yogurt
This is made either from:
- One shop-bought natural
yogurt with the longest
expiry date possible; your
yogurt will therefore contain
more active ferment for a
firmer yogurt.
- From a freeze-dried
ferment. In this case, follow
the activation time specified
on the ferment
instructions. You can find
these ferments in
supermarkets, pharmacies
and in certain health
product stores.
- From one of your recently
prepared yogurt – this must
be natural and recently
prepared. This is called
culturing. After five culturing
processes, the used yogurt
loses active ferments and
therefore risks giving a less
firm consistency. You then
need to start again using a
shopbought yogurt or
freeze-dried ferment.
If you have boiled the milk,
wait until it has reached
room temperature before
adding the ferment.
EN
TEF-IFU-newCHA RU-UA-KK-EN 28/09/16 09:50 Page75
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