Lagrange 439 601 Betriebsanleitung Seite 80

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 specifi c
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.
USAGE TIPS ________________________________
YOGURT FUNCTION
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 fi rst
boiling it) and cooled and then strained to remove the skin.
Whole milk produces a yogurt that is more creamy and tasty.
For yogurt with a fi rmer consistency, add about 5 teaspoons of
powdered milk.
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.
Ferment
You can use several types of ferment:
Plain yogurt sold in stores.
Yogurt that you made before (remark: do not use yogurt that you
have made more than 10 times because this will diminish the
result).
A freeze-dried ferment (in this case, add two hours to the
preparation time).
CHEESE FUNCTION
Milk
You may use either cow's or goat's milk. Goat's milk reduces
much more than cow's milk, resulting in greater whey loss.
Use fresh whole milk where possible when making 'faisselles'
(curd cheese) and UHT whole milk when making whipped
fromage blanc. Whole milk yields softer cheese and enhances
the fl avour of fromage blanc.
Refer to the following scale to choose your milk based on the
desired consistency:
Milk
½ skim
Fluid UHT
If using farm milk, boil it fi rst to prevent any contamination of
the milk (proliferation of bacteria can be hazardous). To do this,
heat it just to the boiling point for a maximum of 1 minute and
then allow to cool to room temperature and strain to remove
any skin.
The fat content and consistency of your cheese will vary widely
depending on the milk you use.
79
Milk Milk Milk
½ skim Whole Whole
fresh UHT fresh Thick