User manual LAGRANGE FROMAGERE 439 601V & 439601,MV
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Manual abstract: user guide LAGRANGE FROMAGERE 439 601V & 439601,MV
Detailed instructions for use are in the User's Guide.
[. . . ] 1 soeplepel dikke room - 2 komkommers - 1 boeket verse munt – 2 teentjes look – 1 soeplepel mosterd – 1 soeplepel olijfolie – Zout en peper. Corpo in materiale termoplastico - Cuerpo de termoplástico Thermoplastic body Fascia in alluminio - Franja de aluminio Aluminium trim Schermo elettronico con retroilluminazione Pantalla electrónica con retroiluminación Backlit electronic display Vasetti per formaggio bianco Tarros para queso fresco Pots for cheese Fiscelle per formaggio bianco Encellas para queso fresco Strainers for cheese Coperchi dei vasetti - Tapas de los tarros Pot covers Coperchio della formaggiera - Apa de la quesera Cheese maker cover
Thermoplastic body Aluminium trim 1 large pot, strainer and cover for cheese - capacity 1. 25 L each - Backlit electronic display - Audible ready signal - 230V – 50 Hz – 7W Accessories available from LAGRANGE: - 4 small strainers - capacity 0. [. . . ] Of course, if you prefer dryer cheese, simply keep removing the whey as it accumulates. To speed up the drainage process, slice the faisselle carefully in a few places. To enjoy the resulting faisselle, you may simply turn it out and serve, or you may whip with a whisk or hand blender to make creamy whipped fromage blanc. Take care not to whip the cheese while it is still in the strainer as this would make it drip out through the holes. You may also want to leave your faisselle longer to drain to produce 'dry' cheese. MAKING 'DRY' CHEESE FROM FROMAGE BLANC
Fromage blanc is the starting point for most cheeses and requires only a few extra steps to create dryer cheese. Here are some suggestions, keeping in mind that the flavour and texture of your cheese may vary widely depending on the time of year, type of milk, amount of salt, temperature and placement of the cheese maker. 77
Procedure: • Turn out the cheese and sprinkle a pinch of salt over the top. The next day, turn the cheese over and salt again lightly on the other side. Cheese matures best in a cellar or basement with good air circulation at around 15°C. If a basement is not available, put the cheese in the coolest place in your home and cover it with a mesh cheese cover to keep insects away. For dryer cheese, leave in this manner for several days until reaching the desired consistency. For runnier cheese, follow the same procedure but keep the air temperature at 20 to 22°C and air circulation to a minimum. Feel free to experiment until you arrive at the type of cheese you prefer. For example, a semi-soft, crumbly cheese such as Crottin de chèvre takes approximately 0. STORAGE ________________________________________
• Keep your fromage frais cool in the refrigerator. To keep the faisselles moist, leave them in their strainers in the low position in their pots so that they stay in contact with the whey. Cheese pots and strainers: after each use and when finished turning out or using up the resulting fromage blanc, soak the strainers and pots for a few minutes if necessary in hot water containing detergent and clean thoroughly. Note: Always dry all parts thoroughly before reassembling appliance for storage. The vendor's legal warranty obligations in no way exclude the manufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Articles 1641 et seq. The appliance will be exchanged in the event of a technical defect within 8 days after purchase. After this period, repairs will be carried out by LAGRANGE's after-sales service. [. . . ] Faisselles with Gingerbread and Pear Compote 5 nice, firm pears, 4 slices gingerbread, 3 tbsp brown sugar, 20 cl dry white wine, 1 pat butter. Then add the white wine and crumble 3 of the gingerbread slices into the mixture. Cover and cook for about 30 minutes while stirring regularly to prevent the pears from sticking. Turn the faisselles out onto dessert plates and arrange the warm pears around them. [. . . ]
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