439 101, 439101, 439101V - Yogurt maker LAGRANGE - Free user manual and instructions

USER MANUAL 439 101, 439101, 439101V LAGRANGE

YAOURTIERE : LAGRANGE 10/04/09 11:59 Page 28 Instead, you should return it to your retail shop or drop it off at a collection site that uses selective sorting to redirect items for recycling and eventual reuse in other applications.

BEFORE USING THE UNIT

Read this notice carefully and keep it so that you can consult it later. « Always extend the cord completely. < Put your yogurt maker on a flat surface + Never put your yogurt maker on à hot surface nor close to à flame. + Connect the electrical plug to a 10/16 À socket < Make sure that children do not play with the yogurt maker. + People (including children) who cannot use this machine safety due to their physical, sensorial or mental capacities or because of lack of experience of knowledge must not use the unit without supervision or instructions from a respon- sible person. + Never put the yogurt maker in water. + Unplug and let the yogurt maker cool before handling it. e For your safety, it is recommended that you never use or leave your yogurt maker in a place where it is exposed to inclement weather and moisture. + Do not leave your yogurt maker plugged in when you are not using it. + Do not move the unit when it is in operation. + Do not embed the unit.

+ These units are not intended for use with exterior timers or remote control devices. + Do not cover the unit with a cloth when it is in operation. < Always clean the parts used for preparation carefully after each use. elf your unit is damaged, do not use it. Contact the LAGRANGE service department. e For your safety, use only LAGRANGE accessories and spare parts adapted to your yogurt maker. + Never put the yogurt maker in the refrigerator. START-UP AND USE. 1st use: + Make sure that the yogurt maker is unplugged before any handling. + Clean all of the parts well before using your yogurt maker (see upkeep section). + Dry the base well before putting the glass jars into the unit. *ATTENTION: Never put your yogurt maker on a vibrating surface (such as the top of a refrigerator) or exposed to drafts. Always leave it immobile during the process, do not move it or remove the glass jars during the cycle as this could detract from the quality of the yogurt.

YAOURTIERE : LAGRANGE + BÈ 10/04/09 11:59 Page 29 Start-up: < Mix 1 liter of milk with a ferment (see practical suggestions) e Use ingrédients at room temperature. The lower the room temperature, the longer the time needed. e For optimal results, whip the yogurt separately. Add a little milk and whip again until you obtain a homogeneous and smooth mixture. Add the rest of the milk while continuing the whipping e Put the mixture into the glass jars. + Putthe jars, without their covers, into the yogurt maker. + Place the cover on the yoghurt maker (see picture 2). + Stack the container lids within reach of the yoghurt maker (see picture 1). + Plug the appliance into a mains socket. The screen flashes and

displays "00". + Press the “time set” button until the desired time is displayed (see practical suggestions). The maximum programmable time is 15 hours. In order to speed up the time setting, hold the button for 9 seconds. + Press the “on/off” button. When the beeper is heard and the blue light of the

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 blin- king, and the blue light goes off. A signal sounds 5 times. To stop the sound at any time, press the on/off button. + Once the unit is in the off position, the screen will display “00” and will be blinking. + Unplug the appliance after each use e Let the yogurt maker cool and then remove the glass jars. + WARNING: condensation may form in the cover of the unit. When you remove the cover, be careful not to let the accumulated water fall into the yogurt. e 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. eWhole milk produces à yogurt that is more creamy and tasty. eFor yogurt with a firmer consistency, add about 5 teaspoons of powdered milk.

YAOURTIERE : LAGRANGE 10/04/09 11:59 Page 30 e Expect 8 to 10 hours for preparation of yogurt with whole milk, 10 to 19 hours for yogurt with semi-skimmed milk and 19 to 14 hours for yogurt with skimmed milk. The 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 dimini- sh the result). + À freeze-dried ferment (in this case, add two hours to the preparation time). CONSERVATION: + Keep your yogurt chilled, in a refrigerator. + Do not keep it in the refrigerator for more than 8 to 10 days UPKEEP:

WARNING: never put the base of the unit or the plug into

water. + Base of the unit and plastic covers: clean the base of the yogurt maker with à moist sponge and a little dishwashing liquid. Dry it thoroughly. Do not put the plastic covers into a dishwasher, wash them by hand. + Glass jars: the jars can be put in a dishwasher. They should be thoroughly dry before they are placed in the yogurt maker. + To remove the markings from a lid, wipe with a dry cloth.

Your appliance is subject to a 2-year warranty. In order to benefit from an additional year of warranty coverage free of charge, register on the LAGRANGE Web site (www.lagrange.fr) The warranty covers parts and labour and also covers manufacturing defects. The warranty excludes deterioration due to misuse or failure to follow the user instructions, or due to dropping the product and breaking the enamel. THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIR-

CUMSTANCES DOES IT COVER PROFESSIONAL USE

The vendor's legal warranty obligations in no way exclude the Menufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. In the event of a breakdown or malfunction, contact your retailer. In the event of à technical fault occurring within 8 days of purchase, the appliance may be exchanged. After this period, it is repaired by LAGRANGE‘ after-sales service —b—

YAOURTIERE : LAGRANGE 10/04/09 11:59 Page 31 RECIPES. SWEETENED YOGURTS You can either prepare plain yogurt according to the sugges- tions in the “start-up” section and then add granulated sugar, or you can add sugar before preparing the yogurt. To do this, add the sugar at the same time as the milk and ferment and mix well until the sugar is fully dissolved Variant: You can replace the sugar with vanilla-flavored sugar during the preparation.

YOGURT WITH FRESH FRUITS

Remark: if you use fresh fruits than contain a lot of acid, we sug- gest adding them to the yogurt after the preparation because the acidity of the fruit can kill the ferments and hinder the preparation of the yogurt. 1 cup of chopped fresh fruit — 4 to 5 tablespoons of sugar (@ccording to your taste) — 1 plain yogurt or 1 bag of ferment 1L of milk Mix the milk and the ferment until the consistency is homoge- neous. Add the chopped fruits while continuing to mix. Put the mixture into the 7 jars.

4 tablespoons of fruit jam or jelly - 1 plain yogurt or 1 bag of ferment — 1L of milk. Heat the jam or jelly over a very low flame. Add the milk gradually, then add the ferment. Mix well until the consistency is homogeneous. Let it cool slightly, then put the mixture into the 7 jars. If you use à jam that is not very thick, you can mix it directly With the milk without first heating it.

2 tablespoons of sugar (according to taste) - 1 tablespoon of instant coffee — 1 plain yogurt or 1 ferment bag — 1 L'of milk. Heat some milk over a low heat. Dissolve the coffee and the sugar in the milk. Mix well. Add the remainder of the cold milk and the ferment. Mix until the consistency is homogeneous then put the mixture into the 7 jars. Option: use caramel or powdered chocolate instead of coffee.