User manual LAGRANGE 439103

[. . . ] – â–  Always clean the parts used for preparation carefully after each use. – â–  If your unit is damaged, do not use it. – â–  For your safety, use only accessories and spare parts adapted to your yogurt maker. – â–  Never put the yogurt maker in the refrigerator. [. . . ] – â–  Put the jars, without their covers, into the yogurt maker. – â–  Place the cover on the yoghurt maker (see picture 2). – â–  Stack the container lids within reach of the yoghurt maker (see picture 1). – â–  Plug the appliance into a mains socket. – â–  Press the “time set” button until the desired time is displayed (see practical suggestions). ■■ Press the “on/off” button. When the beeper is heard and the blue light of the screen goes on, this means that the program has started. – â–  The screen will then indicate the number of hours remaining until the end of the program. – â–  When the cycle is over, the screen displays “00” without blinking, and the blue light goes off. – â–  Once the unit is in the off position, the screen will display “00” and will be blinking. – â–  Unplug the appliance after each use ■■ Let the yogurt maker cool and then remove the glass jars. – â–  WARNING: condensation may form in the cover of the unit. When you remove the cover, be careful not to let the accumulated water fall into the yogurt. – â–  Screw the lids onto the glass containers and mark the yoghurt flavour or production date on the lid tops using a dry-erase marker. – â–  Place the containers in the refrigerator for at least 2 h before serving. PRACTICAL SUGGESTIONS: Choice of milk: ■■ Whole or semi-skimmed UHT milk is easier to use (these types of milk do not require boiling) ■■ Raw or pasteurized milk (homogenized, 2% or skimmed) must be boiled (it would be dangerous to use raw milk without first boiling it) and cooled and then strained to remove the skin. – â–  Whole milk produces a yogurt that is more creamy and tasty. – â–  For yogurt with a firmer consistency, add about 5 teaspoons of powdered milk. – â–  Expect 8 to 10 hours for preparation of yogurt with whole milk, 10 to 12 hours for yogurt with semi-skimmed milk and 12 to 14 hours for yogurt with skimmed milk. The ferment: You can use several types of ferment: ■■ Plain yogurt sold in stores. – â–  Yogurt that you made before (remark: do not use yogurt that you have made more than 10 times because this will diminish the result). – â–  A freeze-dried ferment (in this case, add two hours to the preparation time). [. . . ] The guarantee includes parts and labor and covers manufacturing defects. The guarantee does not cover deterioration due to poor use or non-observance of the instructions for use or breakage due to falling. The legal guarantee due from the seller does not in any way exclude the legal guarantee due from the Manufacturer for manufacturing flaws or defects according to articles 1641 to 1649 of the Civil Code. In the event of technical defects observed within one week of purchase, the units will be exchanged. [. . . ]