User manual BIFINETT KH 458 YOGHURT MAKER

[. . . ] Pass the defective equipment over to a service centre for inspection and repair. To avoid causing injuries and damage, ensure that defective mains leads are repaired by a competent tradesman. The manufacturer accepts no responsibility for damage caused by misuse of the equipment or the non-observance of these safety advice notes. [. . . ] When you switch the yoghurt maker on, the red indicator light shows after 1 - 2 seconds. If you switch the unit off, please wait at least 2 - 3 seconds before you switch it on again. YOGHURT MAKER COMPONENTS ³ · » ¿ Thermometer Tub Base Transparent cover ´ ² ¶ Screw-on lid for tub On /off switch with indicator light Timer 4 OPERATION Before using your yoghurt maker for the first time, clean the glass tubs with a damp cloth and dry them thoroughly. The mains supply voltage must correspond with that shown on the rating plate. Notes on ingredients: · You can use homogenised milk, or pasteurised milk or fresh milk to make yoghurt. · Homogenised milk is the most suitable type for yoghurt making. This milk is already pasteurised and can be used for yoghurt making without any further treatment. Fresh milk - Fresh milk must be heated before use in your yoghurt maker. - Do not allow the milk to boil as otherwise the yoghurt loses its taste and does not set properly. · As an alternative to the bio-enzyme, you can use ordinary natural yoghurt or even yoghurt you have made yourself. The most important thing is to ensure that the yoghurt used is always fresh. The milk must have a fat content identical to that shown on the yoghurt maker cover, otherwise the yoghurt does not set and water gathers on its surface. Some types of manufactured yoghurt are heated twice in order to increase the shelf life by killing the yoghurt making organisms. You can also use yoghurt you have made yourself for preparing further batches of yoghurt. A yoghurt culture can be used up to eight times. Preparing yoghurt: · Yoghurt can be prepared with cold or warm milk. The milk should not be warmer than 45 degrees, as otherwise the yoghurt culture is killed (prepare fresh milk beforehand as above). Basic recipe Stir a packet of bio-enzyme or a tub of natural yoghurt into a litre of milk. [. . . ] Liquid on the surface - Yoghurt was in the yoghurt maker too long - Tubs were moved too early - Not cooled enough Too soft - Yoghurt culture and milk used had different fat contents - Fermentation time too short - Yoghurt culture not fresh enough CARE AND CLEANING · Pull out the mains plug before cleaning the yoghurt maker. Never immerse the equipment - except for the glass tubs and their lids - in water, cleaning liquids or washing up water. Never use abrasive cleaning agents or harsh cleaning materials to clean the equipment. STATEMENT OF CONFORMITY We, Kompernaß Handelsgesellschaft mbH, Burgstr. [. . . ]