User manual LAGRANGE 439103

[. . . ] 42 ENG ■■ These units are not intended for use with exterior timers or remote control devices. – â–  Do not cover the unit with a cloth when it is in operation. – â–  Always clean the parts used for preparation carefully after each use. – â–  If your unit is damaged, do not use it. [. . . ] – â–  Press the “time set” button until the desired time is displayed (see practical suggestions). The maximum programmable time is 44 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 screen goes on, this means that the program has started. – â–  The screen will then indicate the number of hours remaining until the end of the program. – â–  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. – â–  Once the unit is in the off position, the screen will display “00” and will be blinking. – â–  Unplug the appliance after each use ■■ Let the yogurt maker cool and then remove the glass jars. – â–  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. – â–  Screw the lids onto the glass containers and mark the yoghurt flavour or production date on the lid tops using a dry-erase marker. – â–  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. – â–  Whole milk produces a yogurt that is more creamy and tasty. – â–  For yogurt with a firmer consistency, add about 5 teaspoons of powdered milk. – â–  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. – â–  Yogurt that you made before (remark: do not use yogurt that you have made more than 10 times because this will diminish the result). – â–  A freeze-dried ferment (in this case, add two hours to the preparation time). UPKEEP: WARNING: never put the base of the unit or the plug into water. [. . . ] In the event of a breakdown or malfunction, contact your retailer. In the event of technical defects observed within one week of purchase, the units will be exchanged. Beyond this period, they will be repaired by the after-sale service. To benefit from this guarantee, the user must present a copy of the invoice specifying the date of purchase of the unit. [. . . ]