User manual LAGRANGE FROMAGERE

[. . . ] 5 L - ENVIRONMENT __________________________________ Environmental Protection – DIRECTIVE 2002/96/EC To protect the environment and people's health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. For this reason and as indicated by the symbol on its data plate, you may not dispose of this appliance in any public or private bin meant for household rubbish. To dispose of your appliance, you are instead responsible for taking it to a public collection centre equipped for recycling electrical or electronic devices. For information on collection and recycling centres for discarded appliances, please contact the local authorities or household rubbish collection service in your region or the shop where you purchased the appliance. [. . . ] € Important: do not leave the pot covers on the faisselle pots during the cheesemaking process. € Press the timer button until the screen displays the desired time (see the 'Quantities and Timer Settings' section). To scroll through time settings quickly, press and hold the button for 2 seconds. The ready signal sounds and the blue light comes on to confirm that the timer has been set. € When the cycle ends, the screen displays '00' without flashing, and the signal sounds 5 times. LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 79 • When the appliance is off, the screen flashes '00'. € Allow the appliance to cool for a few minutes before removing the cheese pots. When removing the cover, take care not to let any of the accumulated water drip into the cheese mixture. DRAINING THE FROMAGE BLANC • Carefully remove the cheese pots from the cheese maker. Next, lift and turn each strainer in its pot until the side tabs slip into the notches. € Place the pots and strainers in the 'high' drainage position in your refrigerator. If you still experience difficulties, refer to the following table for possible explanations and tips for resolving your problem. Remember that the quality of the milk and ferment you use are determining factors in the success of your cheese recipes. Problem 1 Cannot turn cheese out of strainer Cause The rennet is too old The ferment does not work Solution Comply with the use-by dates on packages. The milk quality is poor 2 The cheese is too liquidy The ferment does not work The milk quality is poor The cheese has not drained enough Try another brand of milk. To extend your warranty by an additional year at no charge, simply register at the LAGRANGE website (www. The warranty covers parts and labour and applies to manufacturing defects. The warranty does not cover damage due to misuse, failure to follow the user instructions, or dropping the appliance. 25 L each) faisselles made of fresh whole cow's or goat's milk Note: If using UHT milk allow more time for drainage. If using half-skim milk, you will need to press the cheese in a cheesecloth to eliminate as much whey as possible and help the cheese to form. 1 tbsp dried or fresh herbs, 1 tbsp crushed hazelnuts or other nuts, 1 tbsp cumin or sesame seeds, 1 tbsp powdered pepper or paprika, salt to taste LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 83 Prepare your faisselles 48 hours in advance (approx. Coat one cheese with the dried or fresh minced herbs (or chives), another with the crushed hazelnuts or other nuts, the third with the cumin or sesame seeds and the last with the powdered pepper or paprika. [. . . ] Turn the faisselles out onto small dessert plates and top with the chocolate sauce. € Faisselles ardéchoises 1 - 500 g can chestnut purée, 40 cl whipping cream, a few broken-up iced chestnuts for decoration Whip the cream until it holds peaks (note that the cream must be cold to start). Turn the faisselles out onto small dessert plates and top with the chestnut and cream mixture. € Faisselles with Whipped Cream and Fresh Berries 100 g strawberries, 100 g raspberries, 100 g blueberries or other berries 1 tbsp vanilla sugar, 25 cl whipping cream, 6 mint leaves for decoration Whip the cream until it holds peaks and incorporate the vanilla sugar. [. . . ]