User manual LAGRANGE 439 101

[. . . ] BEFORE USING THE UNIT————————————————— Read this notice carefully and keep it so that you can consult it later. € Never put your yogurt maker on a hot surface nor close to a flame. € Connect the electrical plug to a 10/16 A socket • Make sure that children do not play with the yogurt maker. € People (including children) who cannot use this machine safety due to their physical, sensorial or mental capacities or because of lack of experience of knowledge must not use the unit without supervision or instructions from a responsible person. [. . . ] € Stack the container lids within reach of the yoghurt maker (see picture 1). € Plug the appliance into a mains socket. the screen flashes and displays '00'. € Press the “time set” button until the desired time is displayed (see practical suggestions). The maximum programmable time is 15 hours. In order to speed up the time setting, hold the button for 2 seconds. • Press the “on/off” button. When the beeper is heard and the blue light of the 27 screen goes on, this means that the program has started. € The screen will then indicate the number of hours remaining until the end of the program. € When the cycle is over, the screen displays “00” without blinking, and the blue light goes off. To stop the sound at any time, press the on/off button. € Once the unit is in the off position, the screen will display “00” and will be blinking. € Unplug the appliance after each use • Let the yogurt maker cool and then remove the glass jars. € WARNING: condensation may form in the cover of the unit. When you remove the cover, be careful not to let the accumulated water fall into the yogurt. € Screw the lids onto the glass containers and mark the yoghurt flavour or production date on the lid tops using a dry-erase marker. € Place the containers in the refrigerator for at least 2 h before serving. PRACTICAL SUGGESTIONS: Choice of milk: • Whole or semi-skimmed UHT milk is easier to use (these types of milk do not require boiling) • Raw or pasteurized milk (homogenized, 2% or skimmed) must be boiled (it would be dangerous to use raw milk without first boiling it) and cooled and then strained to remove the skin. € Whole milk produces a yogurt that is more creamy and tasty. € For yogurt with a firmer consistency, add about 5 teaspoons of powdered milk. YAOURTIERE :LAGRANGE 10/04/09 11:59 Page 30 • Expect 8 to 10 hours for preparation of yogurt with whole milk, 10 to 12 hours for yogurt with semi-skimmed milk and 12 to 14 hours for yogurt with skimmed milk. The ferment: You can use several types of ferment: • Plain yogurt sold in stores. [. . . ] Let it cool slightly, then put the mixture into the 7 jars. If you use a jam that is not very thick, you can mix it directly with the milk without first heating it. YOGURT WITH COFFEE 2 tablespoons of sugar (according to taste) – 1 tablespoon of instant coffee – 1 plain yogurt or 1 ferment bag – 1 L of milk. Dissolve the coffee and the sugar in the milk. [. . . ]