Lagrange 459003 Modo De Empleo página 29

YAOURTIERE :LAGRANGE 10/04/09
Start-up:
• Mix 1 liter of milk with a ferment (see practical suggestions)
• Use ingredients at room temperature. The lower the room
temperature, the longer the time needed.
• For optimal results, whip the yogurt separately. Add a little
milk and whip again until you obtain a homogeneous and
smooth mixture. Add the rest of the milk while continuing
the whipping.
• Put the mixture into the glass jars.
displays '00'.
• Press the "time set" button
until the desired time is
displayed (see practical
suggestions). The maximum
programmable time
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
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• Put the jars, without their covers,
into the yogurt maker.
• Place the cover on the yoghurt
maker (see picture 2).
• Stack the container lids within
reach of the yoghurt maker (see
picture 1).
• Plug the appliance into a mains
socket. The screen flashes and
is
screen goes on, this means that the program has started.
• The screen will then indicate the number of hours remaining
until the end of the program.
• When the cycle is over, the screen displays "00" without blin-
king, and the blue light goes off. A signal sounds 5 times. To
stop the sound at any time, press the on/off button.
• Once the unit is in the off position, the screen will display
"00" and will be blinking.
• Unplug the appliance after each use
• Let the yogurt maker cool and then remove the glass jars.
• 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.
• Screw the lids onto the glass containers and mark the yoghurt
flavour or production date on the lid tops using a dry-erase
marker.
• 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.
• Whole milk produces a yogurt that is more creamy
and tasty.
• For yogurt with a firmer consistency, add about
5 teaspoons of powdered milk.
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