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21
The picto appears on the
screen, you can add the
ingredients. Then press
button. The Delayed start
button flashes. You can start
the cooking immediately or
delay the start, but only for
the programs mentioned in
the table (see the Delayed
Start section for the
instructions). Press button
to start the cooking
immediately.
Milk
What milk should you use?
All our recipes (unless otherwise
stated) are prepared using
cow’s milk. You can use plant
milk such as soya milk. 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 sterilised 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
dissolve 2 - 5 tablespoons of
dried skimmed milk powder per
1 litre of milk to give a thicker
consistency.
• Pasteurised milk:
Whole milk give a more creamy
yogurt with a little bit of skin on
the top. Semi-skimmed and
The appliance sounds a long
beep to indicate the beginning
of the cooking. The picto
appears on the screen. The
remaining time and
temperature (when available)
appear on the screen too.
For all these functions except
Browning and Jam, the picto
appears on the screen. It
indicates that the lid should be
closed.
4
For Browning and Jam, the
picto appears on the screen,
it indicates that the lid must
remain open.
At the end of the cooking, the
appliance sounds 3 beeps and
enters into keep warm (the
keep warm button illuminates).
Warning: For Jam program
the lid must be open. Do
not cook more than 500g
of fruits.
5
EN
CHOICE OF INGREDIENTS FOR YOGURT
skimmed milk will result in a
fluid consistency yogurt.
Pasteurised milk still contains
some heat-resistant germs not
eliminated by pasteurisation. It
must be boiled first, cooled to
hand-hot (36 C) and then
strained through a fine sieve to
remove any skin, before making
yogurt. For a thicker consistency
yogurt, before boiling the milk
add 2 to 5 tablespoon dried
skimmed milk powder per 1 litre
of milk.
• Untreated milk (farm milk):
It is essential this type of milk
is boiled for a long time and it
is dangerous not to do this.
After boiling let it cool down to
36 C before making yogurt the
sieve to remove the skin. Using
yogurt made form untreated
farm milk as a culture starter is
not recommend..
• Powdered milk:
Using skimmed milk powder
reconstituted with water will
result in very creamy yogurt.
Follow the manufacturer's,
instructions on reconstitution.
The ferment
Use one of the following
ferments:
- One small pot (100 g - 150 g)
shop-bought natural yogurts
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. (For the
UK: Freeze dried ferment is only
available online and in some
health food shops)
- From one of your recently
prepared yogurt – this must be
natural and recently prepared.
This is called culturing. After five
culturing processes, the yogurt
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