Moulinex YG233A10 Manual Del Usuario página 8

• This appliance may be used by persons with reduced physical,
sensory or mental capabilities, or who lack sufficient knowledge
or experience, provided that they are supervised or have received
instructions on how to use the appliance safely and that they
understand the potential dangers.
NON-EUROPEAN MARKETS ONLY
• This appliance is not intended for use by individuals (including
children) with reduced physical, sensory or mental capabilities,
or with a lack of knowledge or experience, unless they are
supervised or given prior instructions concerning the safe use
of the appliance by an individual responsible for their safety.
• Children should be supervised to ensure they do not play with the
appliance or treat it as a toy.
• The surface of the heating element may retain residual heat after use.
• Your appliance is intended solely for domestic culinary use inside
the home. It is not designed to be used in the following situations,
which are not covered by the guarantee: in staff kitchen areas in
shops, offices and other professional settings; on farms; by guests
in hotels, motels and other settings of a residential nature; or in
bed and breakfasts.
• Caution: improper use may cause injury.
•Caution: do not immerse the product in water.
ELECTRICAL OR ELECTRONIC PRODUCT END OF LIFE
Think of the environment!
i
Your appliance contains materials that can be recovered or recycled.
Leave them at a local civic waste collection point.

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DESCRIPTION
A
Lid
B
Base
C
Yoghurt pots in 2 parts
- Glass pot C1
- Lid with date dial C2
D
Electronic screen
RECOMMENDATIONS
• Before first use:
Clean the pots (C1) and the lid with warm
soapy water or in the dishwasher. To clean
the inside of the container (B), simply wipe
clean with a sponge. Never immerse the base
of the appliance in water.
• During use:
Do not move the yoghurt maker when in
PRACTICAL ADVICE FOR CHOOSING THE MILK AND FERMENTATION AGENT
1) CHOICE OF MILK
- For practical reasons, choose a milk that is
full fat and that does not need to be boiled
(long-life UHT milk or powdered milk). Raw
(fresh) or pasteurised milk must be brought
to the boil then cooled and passed through
a sieve to remove the skin.
Notes:
- Whole milk gives a firmer result and more
flavour.
- Fresh or pasteurised milks contain more
vitamins and micro-nutrients.
- For more consistent yoghurts, add 2 or 3
tablespoons of powdered milk to the litre
of milk and mix thoroughly.
- Use milk that is at room temperature or
lukewarm (heat to 37°C or 40°C). Do not
use milk straight out of the fridge.
E
Control buttons:
- Button to programme time settings
E1
- On/Off button E2
F
Fresh cheese container:
- Strainer F1
use; do not open the lid (A2). Do not place
the yoghurt maker in an area exposed to
vibrations (above a refrigerator, for example)
or air currents. Following these guidelines
will ensure your yoghurts are a success.
To make the yoghurts, you will need a litre
of milk and a fermentation agent.
2) CHOICE OF FERMENTATION AGENT
You can use either:
- shop-bought natural yoghurt (ideally
whole milk yoghurt) with the longest
possible expiry date.
- a freeze-dried fermentation agent
(available from large shops, pharmacies
and some health food shops).
choose this option, make sure to adhere
to the activation time stated on the
fermenting agent packet.
- a yoghurt you have made yourself.
Important: when you have made your initial
batch, keep one of the yoghurts to use for
subsequent batches. We recommend that
you use a new fermentation agent after
every five batches, as it can become less
effective over time and therefore produce a
less solid consistency.
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If you