User manual BIFINETT KH 458 YOGHURT MAKER

[. . . ] Keep the equipment out of reach of children or the handicapped. Children or the handicapped should not use the yoghurt maker without supervision. Particular care is needed whenever the appliance is used by or near children. [. . . ] Now you can set the desired time on the timer. If you switch the unit off, please wait at least 2 - 3 seconds before you switch it on again. YOGHURT MAKER COMPONENTS ³ · » ¿ Thermometer Tub Base Transparent cover ´ ² ¶ Screw-on lid for tub On /off switch with indicator light Timer 4 OPERATION Before using your yoghurt maker for the first time, clean the glass tubs with a damp cloth and dry them thoroughly. Then plug the mains lead into the mains socket. The mains supply voltage must correspond with that shown on the rating plate. Notes on ingredients: · You can use homogenised milk, or pasteurised milk or fresh milk to make yoghurt. The milk is mixed with bio-yoghurt or ordinary natural yoghurt. · Homogenised milk is the most suitable type for yoghurt making. This milk is already pasteurised and can be used for yoghurt making without any further treatment. Homogenised milk can be obtained with various fat contents. Fresh milk - Fresh milk must be heated before use in your yoghurt maker. - Bring the milk almost to the boil (approx. 95°C) and keep it at this temperature for three to five minutes. - A thermometer is supplied to check the temperature. - Do not allow the milk to boil as otherwise the yoghurt loses its taste and does not set properly. · As an alternative to the bio-enzyme, you can use ordinary natural yoghurt or even yoghurt you have made yourself. The most important thing is to ensure that the yoghurt used is always fresh. The milk must have a fat content identical to that shown on the yoghurt maker cover, otherwise the yoghurt does not set and water gathers on its surface. Some types of manufactured yoghurt are heated twice in order to increase the shelf life by killing the yoghurt making organisms. You can also use yoghurt you have made yourself for preparing further batches of yoghurt. [. . . ] When the yoghurt is ready, switch off the unit. Place the whole batch in the refrigerator to cool and to avoid any increase in acidity level. Possible mistakes: Lumpy - Milk was too hot - Not stirred enough - Milk was "off". Liquid on the surface - Yoghurt was in the yoghurt maker too long - Tubs were moved too early - Not cooled enough Too soft - Yoghurt culture and milk used had different fat contents - Fermentation time too short - Yoghurt culture not fresh enough CARE AND CLEANING · Pull out the mains plug before cleaning the yoghurt maker. [. . . ]