User manual LAGRANGE YAOURTIERE FROMAGERE

[. . . ] 1 soeplepel dikke room • 2 komkommers • 1 boeket verse munt • 2 teentjes look • 1 soeplepel mosterd • 1 soeplepel olijfolie • zout • peper. Backlit electronic display Anodized aluminum strip Thermoplastic body 7 glass containers featuring stacking lids with labelling strip 4 small pots, strainers and covers for cheese 1 large pot, strainer and cover for cheese Cheese maker cover Time setting button Button for selection of yogurt or cheese function On/off button 4 + 8 9 10 6 4. Ref: 439 601 77 SAFETY INSTRUCTIONS_______________________ Please read the following instructions and keep them on hand for later reference. Children should be watched to ensure that they do not use the appliance as a toy. [. . . ] The fermentation time was too short The ferment is no longer working Remember that the quality of the milk and ferment you use are determining factors in the success of your cheese recipes. Solution We recommend using whole milk or failing that adding powdered milk (5 teaspoons) to the skimmed or semi-skimmed milk. Use another brand of yogurt The regeneration is no longer effective (10 times maximum) NB: vibrations, even very minute ones such as those from a refrigerator in operation, can prevent yogurts from setting properly. Drafts and temperature changes can also have an impact on the setting of yogurts. Always make sure that there are no traces of dirt or dishwashing liquid in the yogurt jars. Always cook fruit before adding it to the preparation because it is too acidic and kills the ferments, hindering optimal setting. 1 The yogurts are too runny The yogurt maker was opened during the cycle or moved The yogurt jars were poorly cleaned or rinsed Raw fruit were added to the preparation 2 The yogurts are too acidic The fermentation time was too long The rennet is too old 3 Cannot turn cheese out of strainer The ferment does not work The milk quality is poor 85 The ferment does not work The milk quality is poor The cheese is too liquidy Use a different ferment or increase the quantity. Try reusing the cheese to start your next batch while using higher-quality milk. Always make sure that there are no traces of dirt or dishwashing liquid in the drainers. Whip the fromage blanc and try a different ferment for the next batch. Readjust the number of drops of rennet, referring to the dosage and time setting table. 4 The cheese has not drained enough The jars and cottage cheese drainers were poorly cleaned or rinsed 5 The cheese is too crumbly The cottage cheese is too bitter The ferment is too old (the regeneration process has expired) Cheese left too long to mature The product comes out lumpy You put too much rennet into the preparation 6 MAINTENANCE ______________________________ IMPORTANT: Never submerse the base of the appliance in water. Always unplug the appliance and allow to cool completely before cleaning. Do not use harsh or abrasive products or cloths to maintain the plastic. They should be thoroughly dry before they are placed in the yogurt-cheese maker. Lids: To remove the markings from the lids, wipe them with a dry cloth. Warning: Do not put the lids in the dishwasher as this may damage the marking area. Cheese pots and strainers: after each use and when finished turning out or using up the resulting fromage blanc, soak the strainers and pots for a few minutes if necessary in hot water 86 containing detergent and clean thoroughly. Note: Always dry all parts thoroughly before reassembling appliance for storage. sTATEMENT OF WARRANTY ___________________ Your appliance is subject to a 2-year warranty. To extend your warranty by an additional year at no charge, simply register at the website (www. The warranty covers parts and labour and applies to manufacturing defects. [. . . ] Cover and cook for about 30 minutes while stirring regularly to prevent the pears from sticking. Turn the faisselles out onto dessert plates and arrange the warm pears around them. Drizzle the syrup over the plates and crumble the remaining slice of gingerbread over the top. _____________________ Fromage Blanc Mousse with Raspberries (Serves 4) Ingredients: 1 large faisselle made from 1 L of UHT whole or half-skim cow’s milk (remove and set aside 400 g of fromage blanc) 1 egg white • juice of 1 lemon • raspberry coulis • raspberries • 1 sheet of gelatine • 3 tbsp caster sugar • 1 pinch salt • white chocolate chips. [. . . ]