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24
1. PRESS THE OK BUTTON.
2. TURN THE ADJUST KNOB to set the time.
3. PRESS THE START BUTTON
FOR MAKING OF YOGHURT. If you use unpasteurised milk, you will
have to heat it up to 90 °C and leave it to cool to below 49 °C
(don't allow it to go below 32 °C. 43 °C is optimal). Otherwise the yoghurt will not set.
ADD ABOUT 100 G of room temperature yoghurt with live culture, to 1 litre of full cream milk. (Milk and
yoghurt should have the same percentage fat content).
PUT THE MIX in (6-7) portion sized glass dishes. Cover each one tightly with a lid or heat resistant cling
film. Special yoghurt jars may also be used.
PLACE THE DISHES on the wire shelf in the oven.
SET THE TIME to 5 hours. (Temperature is factory set at 40 °C).
ALLOW THE YOGHURT TO COOL and then place in the refrigerator for several hours before serving. It will
keep for 1-2 weeks. You can use some of it (about 100 g) to start you off if you are going to make
another batch within 5-7 days.
NOTE: In order not to introduce unwanted bacteria cultures by mistake, it is very important that all
utensils and jars are very clean when making yoghurt. We recommend that you use the "DISINFECTION"
function to sterilise the containers, etc. before use.
Yoghurt
q
w
e
Yoghurt
Preservation
Disinfection
For making of yoghurt
Yoghurt
03:00
COOK TIME
40°C
TEMPERATURE
10:20
END TIME
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