Whirlpool ECTM 8145/1 PT Instruction for Use download pdf (Page 28)

TEMPERATURE

END TIME

COOK TIME

40°c 03:00

10:20

Yoghurt

Disinfection

Preservation

For making of yoghurt







SPECIALS

YOGHURT



PRESS THE OK / SELECT BUTTON .



TURN THE ADJUST KNOB to set the time.



PRESS THE START BUTTON .

FOR MAKING OF YOGHURT. If you use unpasteurized 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 won’t

set.

DD ABOUT 100 G room tempered existing yoghurt with live culture,

to 1 liter 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 with

tightly with a lid or heat resistant cling film. Special yoghurt jars

may also be used.

PLACE THE DISHES on the Steam tray 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 refrigerator for sever-

al hours before serving. It will keep for 1-2 weeks. You can use some

of it (about 100 g) as starter If you are going to make another batch

within 5-7 days.

NOTE: It is very important that all utensils and jars are very clean

when making yoghurt not to introduce unwanted bacteria cultures

by mistake. We recommend you use the “DISINFECTION” function

to sterilize the containers etc. before use.

1 2 ... 23 24 25 26 27 28 29 30 31 32 33 ... 59 60

No comments

Whirlpool ECTM 8145/1 PT Instruction for Use Page 28