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Tefal RK814E Manual

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EN
The ferment
For yogurt
This is made either from:
• One shop-bought natural yogurt with the longest expiry date possible;
your yogurt will therefore contain more active ferment for a firmer
yogurt.
• From a freeze-dried ferment. In this case, follow the activation time
specified on the ferment instructions. You can find these ferments in
supermarkets, pharmacies and in certain health product stores.
• From one of your recently prepared yogurt – this must be natural and
recently prepared. This is called culturing. After five culturing processes,
the used yogurt loses active ferments and therefore risks giving a less
firm consistency. You then need to start again using a shopbought
yogurt or freeze-dried ferment.
If you have boiled the milk, wait until it has reached room temperature
before adding the ferment.
Too high a heat may destroy the properties of your ferment.
Fermentation time
• Your yogurt will need between 6 and 12 hours of fermentation,
depending on the basic ingredients and the result you are after. Once
the yogurt cooking process is finished, the yogurt should be placed
in a refrigerator for at least 4 hours and it can be kept max 7 days in
refrigerator.
Fluid
6h 7h 8h 9h 10h 11h 12h
Firm
Sweet Acidic
P2 CHEESE FUNCTION
This function is to make soft cheese. It is preferably to use full-cream milk
and some chilled soft cheese.
• Press «Menu» key to select function «Cheese». The screen displays the
default cooking time, the light of «Start» flickers red.
• Press «Temperature / Cooking time » key to active the time setting
function and then press «<» and «>» to change the cooking time.
• Press «Start» key. The multicooker enters into «Cheese» cooking status,
the light of «Start» lights up and the screen displays the remaining time.
… 13 …


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