User manual LAGRANGE 449001

[. . . ] Cord: You must examine the power supply cable carefully before using it. In order to avoid any danger to the user, the cable should only be replaced by Lagrange, its after-sales service, or a person either approved or qualified by Lagrange. these appliances conform to directives 2006/95/CE , 2004/108/CE , DEEE 2002/96/CE , RoHs 2002/95/CE , CE 1935/2004. [. . . ] Add a little milk and whip again until you obtain a homogeneous and smooth mixture. € Stack the container lids within reach of the yoghurt maker (see picture 1). € Press the “time set” button until the desired time is displayed (see practical suggestions). When the beeper is heard and the blue light of the 27 screen goes on, this means that the program has started. € The screen will then indicate the number of hours remaining until the end of the program. € When the cycle is over, the screen displays “00” without blinking, and the blue light goes off. € Once the unit is in the off position, the screen will display “00” and will be blinking. € Unplug the appliance after each use • Let the yogurt maker cool and then remove the glass jars. When you remove the cover, be careful not to let the accumulated water fall into the yogurt. € Screw the lids onto the glass containers and mark the yoghurt flavour or production date on the lid tops using a dry-erase marker. € 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. € For yogurt with a firmer consistency, add about 5 teaspoons of powdered milk. YAOURTIERE :LAGRANGE 10/04/09 11:59 Page 30 • 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. [. . . ] yOGURT WITH JAM 4 tablespoons of fruit jam or jelly - 1 plain yogurt or 1 bag of ferment – 1L of milk. If you use a jam that is not very thick, you can mix it directly with the milk without first heating it. YOGURT WITH COFFEE 2 tablespoons of sugar (according to taste) – 1 tablespoon of instant coffee – 1 plain yogurt or 1 ferment bag – 1 L of milk. [. . . ]