Usage Tips - Lagrange Ligne Bedienungsanleitung

FIRST USE AND DAILY OPERATIONS
FIRST USE
While unpacking your appliance, make sure that you remove all
*
wedging elements.
Make sure that no parts or accessories are missing or defective.
*
Before using your appliance, clean all the parts properly (see
*
"Maintenance" paragraph).
BEFORE USING
Ensure that the appliance is plugged in before using.
*
Carefully dry the base before putting the yogurts jars back into
*
the unit.
WARNING: Never put your yogurt maker on a vibrating
surface (such as a refrigerator) or one that is exposed to
drafts. Always leave it immobile during the process: do not
move it and don't remove the jars during the operating cycle
as this could hinder the proper setting of your yogurts.

USAGE TIPS

YOGURT FUNCTION
. MILK
1
Whole or semi-skimmed UHT milk is easier to use (these types of
*
milk do not require boiling).
Raw or pasteurized milk (homogenized,
*
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
*
powdered milk.
Soy drinks or flavored soy drinks can be used to make
*
vegetable yogurts.
If you prefer ewe's milk or goat's milk, it is also possible to make
*
yogurts with these types of milk. In this case, add about
spoons of powdered milk and expect
Expect to hours for preparation of yogurt with whole milk,
8 10
*
11 hours for yogurt with semi-skimmed milk and
for yogurt with skimmed milk.
. FERMENT
2
You can use several types of ferment:
Plain yogurt sold in stores.
*
Yogurt that you made before (remark: do not use yogurt that you
*
have made more than
A freeze-dried ferment (in this case, add
*
time).
49
E N G
2 % or skimmed) must be
teaspoons of
5
hours of preparation.
15
12 to
5 times because this will diminish the result).
hours to the preparation
2
3 soup
to
9
14 hours