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Team YM 2 Manual

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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.
33 TEAM YM 2 - 100325
Assembly page 33/44
Fax +32 2 359 95 50
INAINTE DE PRIMA FOLOSIRE
Inainte de a folosi aparatul prima oara, spalati capacul, canile de sticla si capacele acestora
in apacalda cu detergent. NU FOLOSITI PRODUSE ABRAZIVE SAU USTENSILE GRELE. Clatiti si
uscati toate partile. Nu imersati blocul motor in apa. Puteti sa-l curatati cu o carpa moale
uscata.
Pregatiti urmatoarele ustensile un vas cu pereti inalti, un polonic si o lingura. Asigurati-va ca
toate ustensilele si canile au fost bine sterilizate inainte de a trece la prepararea iaurtului. Suflati
cu aer uscat.
CE FEL DE LAPTE TREBUIE FOLOSIT?
Orice fel de lapte poate fi folosit. In concordanta cu gustul dvs, sau dieta puteti alege:
Lapte omogenizat si sterilizat cu termen de valabilitate mare: acest lapte, fie ca este complet
sau semidegresat, sterilizat la temperature inalte (termen de valabilitate mare, poate fi folosit
fara o fierbere prealabila. Cu acest tip de lapte veti obtine cel mai bun iaurt, ferm si fara
pielite. Nu folositi lapte UHT degresat, veti obtine rezultate bune cu lapte UHT nedegresat.
Lapte pasteurizat: acest lapte nu este sterilizat. Acesta mai contine germeni rezistenti la
caldura, nedistrusi prin pasteurizare. Folosind acest lapte fara o fierbere prealabila va dezvolta
o flora diferita de flora iaurtului.
De aceea acest tip de lapte trebuie fiert. Dup ace s-a racit puteti prepara iaurt din el.
Din acest lapte obtineti un iaurt cremos, cu o pielita subtire in varf, care este formata de
smantana care urca la suprafata.
Lapte nefiert (lapte proaspat): este obligatoriu ca sa fie fiert. Ideal este sa-l fierbeti timp
indelungat. In orice caz nu-l folositi nefiert. Ca si in cazul laptelui pasteurizat, lasati-l sa se
raceasca inainte de a trece la prepararea iaurtului.
Lapte praf: cu laptele praf puteti obtine iaurturi foarte fine. Se formeaza usor si repede.
Va recomandam sa incercati diverse feluri de iaurturi inainte de a stabili cel care va place.
Va place un iaurt mai gros, adaugati lapte praf la preparare (3 pana la 5 linguri in functie de
gustul dumneavoastra).
FERMENT
Pentru a transorma laptele in iaurt, trebuie sa adaugati un ferment, care va ajuta ca procesul
sa aiba loc.
Puteti gasi acesti fermenti sub forma de pudra (cumparat de la farmacie) sau in alt iaurt
natural cumparat de la magazine.
ZAHAR
Puteti indulci iaurturile dumneavoastra cand le mancati. Puteti de asemenea sa le indulciti
cand le preparati, adaugand zahar in acelasi timp cand puneti fermentul. Amestecati bine
pana cand zaharul se dizolva complet. Puteti folosi si indulcitori daca nu aveti voie sa
consumati zahar. Cantitatea de zahar depinde de gustul fiecarei persoane, dar in general o
lingurita sau doua de zahar pentru fiecare recipient este suficient.
… 33 …


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