Moulinex Simply Cook Plus Manual Del Usuario página 60

COOKING GUIDE FOR RICE - 8 cups
Qty of raw rice Qty of raw rice
(in number of cups) (equivalent in gr)
2 300 g
4 600 g
6 900 g
8 1200 g
The time and temperature are automatic for rice cooking.
Please note that there are 7 steps:
Preheat => Water absorb => Temperature quick rise => Keep boiling =>
Water evaporation => Braise rice => Keep warm.
The cooking time depends on the quantity and type of rice.
9. YOGURT / DOUGH RISING Menu
This menu allows you to make yogurt directly in the pot or with oven-
compatible containers. It also offers the possibility to rise a yeast
dough.
MAKING YOGURT
• Wash the bowl, dish or containers in warm water and washing up liquid,
then rinse and dry them thoroughly.
• All the equipment used in the yogurt making process should be cleaned
in a dishwasher. Sterilising is important to prevent the introduction of
undesirable airborne organisms which could interfere with the incubation
of the culture, and results in runny yogurt which will not set.
• Homemade yogurts do not contain the thickeners and stabilisers
contained in some commercially produced yogurt and are often thinner
in consistency. Sometimes homemade yogurt has nutritious clear whey
on top which can be stirred back in. Alternatively, you can pour it off.
• Homemade natural yogurt can be flavoured with fresh fruit or cold
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Water level in the bowl
Serves
(+ rice)
2 cup mark 3per. - 4per.
4 cup mark 5per. - 6per.
6 cup mark 8per. - 10per.
8 cup mark 13per. - 14per.
cooked stewed fruit after preparation and chilling. If the fruit is added
before fermentation the fruit acids interfere with the setting process
and the yogurts will be very runny. Some very acidic fruits, such as fresh
pineapple, can cause the yogurt to curdle or separate. Acidic fruit is best
served in a separate bowl.
CHOICE OF INGREDIENTS FOR YOGURT
Milk
What milk should you use?
All our recipes (unless otherwise stipulated) are prepared using cow's milk.
You can use plant milk such as soya milk for example as well as sheep or
goat's milk but, in this case, the firmness of the yogurt may vary depending
on the milk used. Raw milk or long-life milks and all the milks described
below are suitable for your appliance:
• Long- life sterilized milk: UHT whole milk results in firmer yogurt.
Using semi-skimmed milk will result in less firm yogurt. However, you
can use semi-skimmed milk and add one or two pots of powdered milk.
• Pasteurized milk: this milk gives a more creamy yogurt with a little bit
of skin on the top.
• Raw milk (farm milk): this must be boiled. It is also recommended to let
it boil for a long time. It would be dangerous to use this milk without
boiling it. You must then leave it to cool before using it in your appliance.
Culturing using yogurt prepared with raw milk is not recommended.
• Powdered milk: using powdered milk will result in very creamy yogurt.
Follow the instructions on the manufacturer's box.
Choose a whole milk, preferably long-life UHT. Raw (fresh) or
pasteurized milk must be boiled then cooled and needs the skin
removing.
The ferment
For yogurt . This is made either from:
• One shop-bought natural yogurt with the longest expiry date possible;
your yogurt will therefore contain more active ferment for a firmer yogurt.
• From a freeze-dried ferment. In this case, follow the activation time
specified on the ferment instructions. You can find these ferments in
supermarkets, pharmacies and in certain health product stores.
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