User manual MOULINEX AF 1005

[. . . ] In order to avoid any danger, have them replaced by an approved Moulinex service centre (see the list in the service booklet). ⷠFor your safety, only use Moulinex accessories and spare parts that correspond to your appliance. These include actual usage tests on randomly selected appliances, which would explain any traces of use. B efore u s in g fo r th e fir s t t im e: clean the jars (C1) and the lids (C2, A1 and A2) using warm soapy water or in the dishwasher. [. . . ] Do not place the yoghurt maker in any place where there may be vibrations (for example above a refrigerator) or which is exposed to draughts. complying with these recommendations will ensure successful yoghurts. - For practical reasons, it is preferable to choose a whole or semi-skimmed milk which does not need to be boiled (UHT milk or milk powder). Raw milk (fresh) or pasteurised milk needs to be boiled and then cooled and sieved in order to remove the skin. Your ferment can be made either: - using plain yogurt found in the shops (preferably whole yoghurt), with a best before date that is as far away as possible. - using lyophilised dry ferment (bought in supermarkets, pharmacies and certain health food shops). In this latter case, observe the activation time recommended on the ferment instructions - using another yoghurt you have already made. O bs e r va t i o n s : - Whole milk makes for a firmer and more flavoursome yoghurt. - To make yoghurts with a better consistency, you can add one or two tablespoons of powdered milk to your litre of milk, stirring carefully. - Use the milk at room temperature or slightly warm (heat to 37°C or 40°C). The next time you make yoghurts, ensure you wait until all the ingredients reach room temperature before you mix in the ferment. You must have heated your milk beforehand and mixed your ferment in too early (the milk was still too warm). Yo u h a ve c a re f u l l y f ol l ow e d a l l t h e se i n s t ru c t i o n s, an d ye t you r app li an c e st il l d oes n ot work ?In this case, contact your dealer or an approved Moulinex Centre (see the list in the "Moulinex Service" booklet). If you have any problems or queries please call our Customer Relations Team first for expert help and advice: H e l pl i n e : 0 845 60 2 14 54 - U K (01) 677 4003 - RO I or contact us via : our website: w ww. Your appliance contains valuable materials which can be recovered or recycled. Add the cordial and gradually pour the milk in, mixing all of the time with a fork. Pour the mixture into the jars and place them in the yoghurt maker (8 hours). mix the yoghurt in a recipient , gradually add the milk and the cordial. If you are using a ferment, gradually blend it into the milk and cordial mixture. [. . . ] You can a little bit of grated lemon or orange zest into your yoghurt/milk or milk/ferment mixture. Our the mixture into the jars and place them in the yoghurt maker (8 hours). Va ri a tio n: using the same recipe, you can make yoghurt with 11 Co mm ent: depending on the years and the fruit, fresh fruit contain more or less acid, which kills the ferment and prevents the yoghurts from setting. If this is the case, add the fresh fruit to the yoghurt just before eating it. [. . . ]