Team kalorik TKG YM 1001 Manuel D'utilisation page 5

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(*) Competent qualified electrician: after-sales
department of the producer or importer or any
person who is qualified, approved and competent to
perform this kind of repairs in order to avoid all
danger. In case of need you should return the
appliance to this electrician.
FIELD OF APPLICATION/OF OPERATION
• Use the appliance for domestic purposes only and in the way indicated in these
instructions.
• This appliance is intended to be used for domestic applications and similar applications
such as:
Kitchen corners reserved for personnel in shops, offices and other professional
environments.
Farms.
The use by clients of hotels, motels and other environments with a residential
character.
Environments of the "bed and breakfast" type.
BEFORE THE FIRST USE
Before using your appliance for the first time, wash the lid of the appliance, the glass jars as
well as the lids of the glass jars in warm soapy water. DO NOT USE ANY ABRASIVE PRODUCTS OR
HARD UTENSILS. Rinse and dry all parts thoroughly. Do not immerse the motor block in water.
You can clean it with a damp cloth.
Prepare the following utensils: a high-sided saucepan, a ladle and a spoon. Ensure all these
utensils and the glass pots and caps are sterilized before starting to make yogurt. Allow these
utensils to air-dry.
WHICH MILK SHOULD YOU USE?
Any kind of milk can be used to make yogurt. According to your taste, or diet, you can
choose:
Homogenized and sterilized long-life milk: this milk, whether whole or semi-skimmed, sterilized
with high temperatures (long-keeping milk), can be used without being previously boiled. With
this milk you will obtain the best yogurts, firm and without skin. Do not use UHT skimmed milk,
you will obtain the best results with whole UHT milk.
Pasteurized milk: this milk is not sterilized. It still contains heat-resistant germs, undestroyed by
pasteurization. Using this milk without previous boiling means that the developed flora will be
different from the flora of the yogurt.
Therefore, this milk should be boiled. Once it has cooled down, you can use it to make yogurt.
This milk gives a creamier yogurt, with a thin skin on top of it which is formed by the cream that
goes back up to the surface.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you keep
the good numbering when you turn the pages of the I/B.
Don't change the page numbering. Keep the language
integrity.
5
Assembly page 5/40
TKG YM 1001 - 180307