Springlane Erika Manual De Instrucciones página 23

Making yogurt
1. Turn the appliance on
2. Wähle den Joghurtmodus aus
3. We recommend running the machine
for at least 8 hours. You can adjust the
duration as you wish by pressing the
arrow buttons
4. Start the programme by pressing the
Start/Stop button
that the stirring arm will not rotate
while in yogurt mode, as this would
hinder the development of the yogurt
5. Once the set time has passed, you will
hear the signal tone you selected.
Now transfer the yogurt to another
container and let it cool in the fridge.
Setting stirring mode
1. Turn the appliance on
2. Select stirring mode
3. Adjust the stirring time as desired with
the arrow buttons
4. Start the programme by pressing the
Start/Stop button
that the device will not chill when in
this mode. You can use it to add ingre­
dients to your yogurt, for example.
5. Once the set time has passed, you will
hear the signal tone you selected.
Setting the volume and tones
You can adjust the different tones and the
volume, or you can set Erika to Mute.
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and .
. Please note
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and .
. Please note
1. Turn on the appliance
2. Hold down the arrow buttons
at the same time.
3. The display will show the tone selection
with numbers from 1 to 5. Change the
settings with the arrow buttons
, the chosen tone will be played:
1. Loud music
2. Soft music
3. Loud signal tone
4. Soft signal tone
5. Mute
4. Press the Start/Stop symbol
button to confirm your selection.
Post­cooling function
To keep the ice cream from melting, the
cooling function will turn on: If the ice cream
is not removed within 10 minutes after the
preparation time has passed, or if no other
button is pressed, the ice cream maker will
automatically turn on the cooling function
for one hour. After this, the ice cream
maker will switch to standby mode.
Motor protection function
As the ice cream mixture grows firmer, it
is possible for the motor to jam. To prevent
damage to the motor, the motor protection
function ensures that the stirring motor
automatically stops once a firm ice­cream
consistency is reached.
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