Bedienungsanleitung Moulinex DJC241 YOGURTA (Seite 9 von 34) (Alle Sprachen)

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approved Moulinex service centre (see list

n service booklet).

- For your own safety, use only accessories

and spare parts which are suitable for your

appliance.

- All appliances are subjected to strict

quality control. Practical user tests are

performed with appliances selected at

random, which explains any traces of use.

Using your appliance

- Before first use, clean the pots (C) and

their lids (C1) in hot, soapy water. Rinse

and dry.

To prepare the pots of the yoghurt maker,

you will need one litre of milk and a yoghurt

bacillus.

1) C

HOICE OF MILK

- It is best to select whole or semi-skimmed

milk which does not need to be boiled

(UHT long-life milk or powdered milk).

Untreated or pasteurised milk has to be

boiled, then cooled down and strained to

eliminate the skin.

Notes:

- Whole milk makes the yoghurt smoother

and gives it more flavour.

- To obtain yoghurts which are more consis-

tent, you may add 2 or 3 tablespoons of

powdered milk to a litre of milk, mixing

thoroughly.

It takes 8 to 15 hours to obtain good

yoghurts, depending on the type of milk used.

2) CHOICE OF BACILLUS

This is made either:

. from a natural commercial yoghurt (prefer-

ably whole) with a use-by date as long as

possible.

. from a yoghurt you have made yourself.

. from a freeze-dried bacillus (bought from

pharmacies or specialist health food

stores). You will need to prolong the time

for first preparation by two hours.

Important: do not use a yoghurt based on

your own home-made bacillus more than

ten times, as the yoghurts will not be as

good.

3) C

REATING YOGHURTS

- Mix a litre of milk with the bacillus very

thoroughly.

- To obtain a good mixture, beat the yoghurt

to turn it into a nice, smooth paste and

then add the milk, continuing to beat at the

ame time.

- Distribute the mixture between the pots

(C).

- Place the pots (C), without their lids (C1),

in the yoghurt maker.

- Put the lid (A) on the yoghurt maker and

plug it in.

. Model without timer:

The marking on the lid (A) (from 1 to 12) can

be used to show the time when the yoghurts

will be ready:

. match the scale to the mark situated on the

body (B) of the appliance.

Example: if it is midday and if you have

opted for a preparation time of 8 hours, set

the scale to the figure 8.

- Press the switch (D) to start preparation.

The indicator light (E) will come on.

At the end of preparation, press the switch

(D) and unplug the appliance.

. Model with timer:

- Select the preparation time using the

button on the timer (F) and press the start

button (G).

Once the time is up, the yoghurt maker

stops automatically.

- Unplug the appliance.

Notes :

- Never move the yoghurt maker when it is in

use.

- Avoid locations subject to vibrations, or

exposed to draughts.

- Preparation will be speeded up by gently

heating the milk (37 to 40°).

4) R

EFRIGERATION OF YOGHURTS

- Remove the lid (A), taking care to prevent

the condensation from dripping into the

pots.

- Cover the pots with the dater lids (C1).

- Indicate, using the manual dater situated

on each lid, the date limit for consumption.

- Place the yoghurts in the fridge for at least

one hour before eating them. If you wait

24 hours, they will be firmer.

Notes :

- The maximum length of time the yoghurts

can be stored, in the fridge, is 8 to 10 days.

- The date limit for consumption will

consequently be D+8 or D+10, D being the

date of preparation.

- Never put the appliance in the fridge.

5) P

RACTICAL TIP

- Place the lids of the pots on top of the lid

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