User manual MOULINEX YG 2315 & YG231E32,MS

[. . . ] if this occurs , contact an authorised Moulinex service centre (see list in service booklet). € All repair work other than cleaning and basic maintenance by the customer must be done by an approved Moulinex centre. € Never put the appliance, the power cord or the plug in water or any other liquid. € The power cord must never be close to or in contact with the hot parts of your appliance or close to a heat source or a sharp edge. [. . . ] - use one pot of plain yoghurt you have already made in your youghurt maker. Important: when you have made your first set of yoghurts, you simply need to keep one jar by in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency. MAKING THE YOGHURTS 1) MAKING THE MIXTURE - Mix the litre of milk very carefully with the ferment you have chosen (yoghurt or lyophilised dry ferment/ yoghurt culture) in a container with a spout. 8 - For the best results, if using a pot of yoghurt mix it using a fork in order to make it into a smooth paste and then add the milk, stirring all the time. If you are using a dry ferment/ culture, fold it into the milk gently and mix very carefully. Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page9 - Place the jars (C1), without their lid (C2), into the yoghurt maker. Practical tip: you can also place the lids of the jars (C2) on the lid A1 and then cover with the lid A2 (see illustration). Notes: You can sweeten your yoghurts either when you eat them or when you make them. To do this add sugar to the milk (no more than 80 g sugar for 1 Litre of milk) at the same time as you add the ferment/culture and beat with a whisk until the sugar dissolves or dissolve the sugar when heating the milk. If sweetening yoghurts when you eat them, add sugar or honey to your taste, generally one or two teaspoons per pot is sufficient. To rapidly advance the time, keep your finger on the button E1 for 2 seconds. - When the programming time has finished "00" flashes on the display and then a beep, which is repeated 5 times, informs you that the programme has finished. 3) STORING YOUR YOGHURTS: - Lift the lids (A1 and A2), taking care to prevent any condensation from dripping into the jars (C1). - Using the manual date display, located on each lid (C2), set the best before date of your yoghurts by simply rotating the upper part of the lid to the required number. - Tighten the lids (C2) onto the glass jars (C1) and place them in the refrigerator for at least 6 hours before enjoying them. Notes: - Plain yoghurts can be kept in the refrigerator for a maximum of 7 days days, depending on the freshness of the milk. The best before date for natural yoghurts will be the date the yoghurts were made plus 7 days. - The yoghurt jars (C1) and the lids (C2, A1 and A2) are all dishwasher safe. CARE & HYGIENE WHEN MAKING YOGHURT - All the equipment used in the yoghurt making process - jars, jar lids and if used saucepan, jug, sieve, and spoons - should be sterilized either by using Milton sterilizing solution or cleaning in a dishwasher. 9 - Sterilising the jars and lids is important to prevent the introduction of any undesirable airborne organisms which could interfere with the incubation of the fement/ culture, and result in runny yoghurt which will not set. Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page10 SOLUTIONS TO FREQUENT PROBLEMS PROBLEMS CAUSES SOLUTIONS Add 1 yoghurt jar of milk powder (2 with skimmed milk) or use whole milk and a half a jar of whole milk powder. [. . . ] Variation: if you want to make a twolayer yoghurt, simply put the jam at the bottom of the jars. Then pour the Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page12 milk/yoghurt or milk /ferment mixture very carefully into the jars. VANILLA YOGHURTS 700 ml of whole milk, 20 g of semiskimmed milk powder, 1 jar plain yoghurt or 1 sachet of ferment, 80 g of caster sugar, 300 ml of single cream, 1 vanilla pod (cut lengthways to expose seeds). Mix well so that the sugar melts and the vanilla seeds are well distributed. [. . . ]