YOGURT MAKER ÉÎÃÓÐÒÍÈÖÀs3-eu-west-1.amazonaws.com/idei74/upload/... · useful active yogurt! - The set of the yogurtmaker includes 12 glass cups that allows to prepare yogurt

VS-412

YOGURT MAKER

NOUS VIVONS SAINWe live healthy

www.vitessehome.com

“Vitesse France S.A.R.L”91 rue du Faubourg Saint Honore´75008 Paris-France

ÉÎÃÓÐÒÍÈÖÀ

Âðåìÿ Ñòàðò / Ñòîï

×àñÌèí

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who is responsible for their safety or have received instructions on how to use the device.

• Children should be supervised at all times in order to ensure that they do not play with the device. Symbols in these Instructions for Use Important information for your safety is specially marked. It is essential to comply with these instructions in order to avoid accidents and prevent damage to the machine:

SPECIAL SAFETY NOTES• Please place the appliance on a smooth level and make it not remove easily. • Keep the appliance away from heat supply and any sources of vibration. • If you don't use the appliance or you want clean it, make sure the appliance is

not plugged. • Do not move the unit while it is running, it can disrupt the fermentation process

and affect the taste of the finished product.• Make sure the power cord does not touch hot surfaces.

SCHEME OF THE UNIT

DEAR CUSTOMER! YOU HAVE MADE AN EXCELLENT DECISION!

ViTESSE Home trade mark offers you an exclusive, high quality range of appliances for your ultimate home luxury and healthy living.

SAFETY INSTRUCTIONSRead the operating instructions carefully before putting the appliance into operation and keep the instructions including the warranty, the receipt and, if possible, the box with the internal packing. If you give this device to other people, please also pass on the operating instructions.

GENERAL SAFETY NOTES• The appliance is designed exclusively for private use and for the envisaged

purpose. This appliance is intended to be used in household and similar applications as: staff kitchen areas in shops, offices and other working environments, farm houses, by clients in hotels, motels and other residential type environments, bed and breakfast type environments.

• Do not use it outdoors. • Keep it away from sources of heat, direct sunlight, humidity (never dip it into

any liquid) and sharp edges. • Do not use the appliance with wet hands. If the appliance is humid or wet,

unplug it immediately.• When cleaning or putting it away, switch off the appliance and always pull out

the plug from the socket (pull the plug itself, not the lead) if the appliance is not being used and remove the attached accessories.

• The device and the mains lead have to be checked regularly for signs of damage. If damage is found the device must not be used.

• Do not try to repair the appliance on your own. Always contact an authorized technician. To avoid the exposure to danger, always have a faulty cable be replaced only by the manufacturer, by our customer service or by a qualified person and with a cable of the same type.

• Use only original spare parts.• In order to ensure your children's safety, please keep all packaging (plastic

bags, boxes, polystyrene etc.) out of their reach.• This device is not intended to be used by individuals (including children) who

have restricted physical, sensory or mental abilities and/or insufficient knowledge and/or experience, unless they are supervised by an individual

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1. Body of the unit2. Plastic Lid3. Glass cups with lids4. LCD-display5. Start/Stop button6. Time button

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USING THE UNIT

Yogurtmaker ViTESSE is unique kitchen appliance which will allow you to enjoy the wonderful taste of natural yogurt, cooked at home! Natural homemade yoghurt will help to diversify diet, to feed the child tasty and healthy, provide for themselves and your family a nutritious breakfast, and eat wonderful dessert with your favorite tastes.

Yogurtmaker ViTESSE has some obvious advantages:- In engineering of yogurtmaker ViTESSE have been used the current scientific

knowledge about the processes of fermentation and cultivation of live yogurt cultures. During the preparation of yogurt is essential to observe the temperature accurately, as well as a special microenvironment. The microprocessor of the yogurtmaker ViTESSE controls subtle changes in temperature. The special shape of housing and the cover ensures maintenance of beneficial micro. The result is not only delicious, but also useful active yogurt!

- The set of the yogurtmaker includes 12 glass cups that allows to prepare yogurt with 12 different flavors at once. Due to a convenient plastic cover of glass cups the ready yogurt can be stored in the refrigerator.

- Switching-off the device is automatically, so the cooking process does not require continuous control. You can turn the unit on for the night and in the morning to get more than 2 liters of wonderful beneficial yogurt.

BEFORE THE FIRST USE

Before using, please pay attention to the instruction as below.

PURCHASE ON RAW MATERIAL OF YOGHURT

NOTE: Make sure purchase the low-temperature storage and activated bacterium pure yoghurt, and there should be activated bacterium symbol or the symbol of activated bacterium quantities, never be the acidic drink stored in ambient temperature and purchase the frozen pure milk without antibiotics and the qualified raw material without deterioration.

HOW TO COOK THE YOGURT

PREPAIRING OF THE RAWMatch by yourself with fresh milk or milk powder and activated yoghurt as the proportion of 10:1, you can add flavor (such as chopped fruit, jam, juice, drink, chocolate, white sugar, etc.) as per your own taste.

FACTURE OF YOGHURT:a) Choose the full cream milk powder or bag-packed fresh milk or bulk milk as

one of raw material.

FULL CREAM POWDER MILK AS RAW MATERIAL:Dissolve the milk powder with hot water and cool it below 38°C~45°C, adjust the density of the milk properly.

BULK MILK AS RAW MATERIAL:Pour the milk into container to cook it to seethe as to destroy the bacterium, then cool it below 38°C~45°C, make it as the raw milk.

The directly edible bag-packed milk can be used directly as the raw milk.

NOTE: The temperature of the raw milk must be controlled below 38°C~45°C. If the temperature of the raw milk is below the frozen temperature, please prolong the facture period suitably.

b). Confect the prepared raw milk and yoghurt as the proportion of 10:1 and mix round, then pour it into 12 cups, put the cups in the maker and lid the inner and outer covers to make the yoghurt.

POWER ONPlug the appliance with power supply, will show in LCD display and

it will be in standby after 1S.

TIME SETTING FOR HEATINGPress Time key once, the time will be 1 hour more. Press Time for more than 1 S, time figure will increase by hours continuously and stop after no pressing. The time setting circle is 0-15 hours.Set the time more or less 6~8 hours, remember to prolong properly for the milk without calefaction and the frozen bag-packed milk up to 9~12 hours. Adjust the density and acidity based on the time period. The time is longer, the yoghurt is more acid and dense.

HEATINGAfter time setting, press Start/Stop key to start heating and count down figure will show in LCD display. For example:

Time setting for 5 hours, shows in LCD and “Hr” keeps winking; when

count down figure is less then 1 hour, shows in LCD and “Min” keeps winking.

STOP HEATING

Stop heating automatically.When count down is over, appliance stops heating automatically then in standby.

Meanwhile, shows in LCD.

Stop heating manuallyWhen appliance is in heating situation, press Start/Stop key and appliance is in

standby directly. Meanwhile, shows in LCD.

Now you can taste delicious and nutritious yoghurt. The taste will be better after freeze.

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CLEANING & MAINTENANCE

To prolong service life of your appliance spend brushing after each use. 1. Unplug the appliance by pulling the power plug.

CAUTION: Handle the power cord carefully! Do not bend it!2. Remove the plastic lid and leave until cool.3. Wipe the housing and lid with a soft, damp cloth. Then wipe dry.

WARNING: Under no circumstances should you immerse the unit in water! Do not use hard brushes, abrasives or harsh chemicals to clean the unit!

4. Empty glass cups with lids wash in warm soapy water, using a soft cloth or sponge, and then wipe dry. Empty cups with lids can be stored in yogurtmaker.

5. Place the unit for storage on a stable, level surface in a place inaccessible to children.

SPECIFICATIONRating voltage: 220-240V ~ 50/60HzRating power: 21.5WAmbient working temperature: 5-40°CAmbient humidity: ≤80%

Subject to technical changes without prior notice!

Meaning of the “Dustbin” SymbolProtect our environment: do not dispose of electrical equipment in the domestic waste.Please return any electrical equipment that you will no longer use to the collection points provided for their disposal.This helps avoid the potential effects of incorrect disposal on the environment and human health.This will contribute to the recycling and other forms of reutilization of electrical and electronic equipment.Information concerning where the equipment can be disposed of can be obtained from your local authority.

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SOME SECRETS FOR SUCCESSFUL COOKING YOGURT

What to do to yogurt was dense?

How do I get not so sour yogurt?

How to add sugar?

What temperature should be the ingredients?

What to do to yogurt with fruit will not clot?

How long can you store homemade yogurt?

To achieve the ideal density run some tests, watching the cooking process. Differ milk, enzymes (try different store bought yogurt), cooking time to understand what leads to the best result.

A few recommendations: to get a denser yogurt, use fresh or add some powdered milk and increase the cooking time. And, of course, the consistency of yogurt gets better after cooling in the refrigerator. Be patient and do not be afraid to experiment with, and the result will exceed your expectations! If the yogurt obtained very sour for your taste likely it have been too long process of fermentation. Reduce the cooking time in the next cycle. Sugar can be added directly into the raw material for the yogurt, along with the enzymes (not more than 100 grams of sugar per 1.5 liters of raw materials). Additional sweet ingredients (white or brown sugar, honey, vanilla sugar, syrup) are better to add to yogurt immediately before eating. To obtain a homogeneous dense yogurt is desirable that the temperature of all components was not lower than room temperature. The acidity of fruits can cause clotting of yogurt, so better to add fruit jams, preserves, purees, boiled or as a dried fruit instead raw fruits. Homemade yogurt can be stored in the refrigerator for a week at a temperature of 0 to 6°C.

ÓÂÀÆÀÅÌÛÅ ÏÎÊÓÏÀÒÅËÈ! ÂÛ ÏÐÈÍßËÈ ÁËÅÑÒßÙÅÅ ÐÅØÅÍÈÅ!

Òîðãîâàÿ ìàðêà ViTESSE® ïðåäëàãàåò Âàì êîëëåêöèþ ýêñêëþçèâíûõ âûñîêîêà÷åñòâåííûõ ïðèáîðîâ äëÿ íåñîìíåííî ðîñêîøíîãî è çäîðîâîãî îáðàçà æèçíè.

ÌÅÐÛ ÁÅÇÎÏÀÑÍÎÑÒÈ È ÏÐÅÄÎÑÒÎÐÎÆÍÎÑÒÈ

Âíèìàòåëüíî ïðî÷èòàéòå äàííîå ðóêîâîäñòâî, ÿðëûêè, íàêëåéêè è êîðîáêó, ïðåæäå ÷åì ïðèñòóïèòü ê ýêñïëóàòàöèè ïðèáîðà. Ñîõðàíèòå ðóêîâîäñòâî äëÿ äàëüíåéøèõ êîíñóëüòàöèé. Ïðè ïåðåäà÷å ïðèáîðà äðóãîìó ïîëüçîâàòåëþ ïåðåäàéòå äàííîå ðóêîâîäñòâî âìåñòå ñ íèì.

ÎÁÙÈÅ ÐÅÊÎÌÅÍÄÀÖÈÈ ÏÎ ÁÅÇÎÏÀÑÍÎÑÒÈ

• Ïðèáîð ïðåäíàçíà÷åí èñêëþ÷èòåëüíî äëÿ áûòîâîãî èñïîëüçîâàíèÿ. • Íå èñïîëüçóéòå ïðèáîð íà îòêðûòîì âîçäóõå. • Äåðæèòå ïðèáîð íà áåçîïàñíîì ðàññòîÿíèè îò èñòî÷íèêîâ òåïëà,

ïðÿìûõ ñîëíå÷íûõ ëó÷åé. • Áåðåãèòå ïðèáîð îò âëàæíîñòè. Íèêîãäà íå ïîìåùàéòå ïðèáîð â âîäó

èëè ëþáóþ èíóþ æèäêîñòü! Íå êàñàéòåñü ïðèáîðà ìîêðûìè ðóêàìè. Åñëè íà ïðèáîð ïîïàëà âëàãà íåìåäëåííî îòêëþ÷èòå åãî îò ñåòè.

• Âñåãäà îòêëþ÷àéòå ïðèáîð îò ýëåêòðîñåòè, ïðåæäå ÷åì ïðèñòóïèòü ê ÷èñòêå ïðèáîðà èëè ïîìåñòèòü åãî íà õðàíåíèå.

• Ïðè îòêëþ÷åíèè ïðèáîðà îò ýëåêòðîñåòè íå òÿíèòå çà øíóð! Àêêóðàòíî âîçüìèòå çà âèëêó è äîñòàíüòå åå èç ðîçåòêè.

• Êàæäûé ðàç ïåðåä ïîäêëþ÷åíèåì ïðèáîðà ê ýëåêòðîñåòè óáåäèòåñü, ÷òî ïðèáîð è ñåòåâîé øíóð ñ âèëêîé íå ïîâðåæäåíû. Ïðè îáíàðóæåíèè ïîâðåæäåíèé íè â êîåì ñëó÷àå íå ïîäêëþ÷àéòå ïðèáîð ê ýëåêòðîñåòè.

• Íå ïûòàéòåñü ðåìîíòèðîâàòü ïðèáîð ñàìîñòîÿòåëüíî. Îáðàòèòåñü ê êâàëèôèöèðîâàííîìó ñïåöèàëèñòó èëè â ñåðâèñíûé öåíòð.

• Èñïîëüçóéòå ïðè ýêñïëóàòàöèè ïðèáîðà òîëüêî îðèãèíàëüíûå àêñåññóàðû, èäóùèå â êîìïëåêòå ñ ïðèáîðîì.

• Íå èñïîëüçóéòå çàïàñíûå ÷àñòè è êîìïëåêòóþùèå îò äðóãèõ óñòðîéñòâ.  ñëó÷àå íåîáõîäèìîñòè çàìåíû êîìïëåêòóþùèõ îáðàòèòåñü ê ïðîèçâîäèòåëþ èëè â ñïåöèàëèçèðîâàííûé ñåðâèñíûé öåíòð.

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241. Êîðïóñ ïðèáîðà2. Êðûøêà ïðèáîðà3. Ñòåêëÿííûå áàíî÷êè ñ

êðûøêàìè4. LCD-äèñïëåé5. Êíîïêà âêëþ÷åíèÿ6. Êíîïêà óñòàíîâêè

âðåìåíè

• Õðàíèòå ïðèáîð, êîìïëåêòóþùèå è óïàêîâêó (ïëàñòèêîâûå ïàêåòû, ïåíîïëàñò è ò.ä.) âíå äîñÿãàåìîñòè äåòåé. Íå ïîçâîëÿéòå äåòÿì èãðàòü ñ ïðèáîðîì è óïàêîâêîé!

• Äàííûé ïðèáîð íå ïðåäíàçíà÷åí äëÿ èñïîëüçîâàíèÿ ëþäüìè ñ îãðàíè÷åííûìè ôèçè÷åñêèìè, çðèòåëüíûìè è óìñòâåííûìè ñïîñîáíîñòÿìè, à òàêæå ëþäüìè ñ íåäîñòàòî÷íûìè çíàíèÿìè è îïûòîì, çà èñêëþ÷åíèåì òåõ ñëó÷àåâ, êîãäà îíè äîëæíûì îáðàçîì ïðîèíñòðóêòèðîâàíû èëè íàõîäÿòñÿ ïîä êîíòðîëåì ëèö, îòâåòñòâåííûõ çà èõ áåçîïàñíîñòü.

ÑÏÅÖÈÀËÜÍÛÅ ÓÊÀÇÀÍÈß ÏÎ ÐÀÇÌÅÙÅÍÈÞ

• Ðàçìåñòèòå ïðèáîð íà íåñêîëüçÿùåé, òåðìîñòîéêîé ïîâåðõíîñòè, óäîáíîé äëÿ ÷èñòêè.

• Óáåäèòåñü, ÷òî âîêðóã ïðèáîðà äîñòàòî÷íî ìåñòà. • Íå ïåðåìåùàéòå óñòðîéñòâî âî âðåìÿ åãî ðàáîòû, ýòî ìîæåò íàðóøèòü

ïðîöåññ ôåðìåíòàöèè è îòðèöàòåëüíî ñêàçàòüñÿ íà âêóñîâûõ êà÷åñòâàõ ãîòîâîãî ïðîäóêòà.

• Óñòàíîâèòå éîãóðòíèöó ïîäàëüøå îò ëþáûõ èñòî÷íèêîâ âèáðàöèè. • Óáåäèòåñü, ÷òî ñåòåâîé êàáåëü íå êàñàåòñÿ ãîðÿ÷èõ ïîâåðõíîñòåé. • Äàéòå óñòðîéñòâó ïîëíîñòüþ îñòûòü ïåðåä ÷èñòêîé èëè ïîìåùåíèåì íà

õðàíåíèå.

ÑÕÅÌÀ ÏÐÈÁÎÐÀ

ÝÊÑÏËÓÀÒÀÖÈß ÏÐÈÁÎÐÀ

Éîãóðòíèöà ViTESSE® - óíèêàëüíûé êóõîííûé ïðèáîð, êîòîðûé ïîçâîëèò âàì íàñëàæäàòüñÿ ÷óäåñíûì âêóñîì íàòóðàëüíîãî éîãóðòà , ïðèãîòîâëåííîãî äîìà! Æèâîé äîìàøíèé éîãóðò ïîìîæåò ñóùåñòâåííî ðàçíîîáðàçèòü äèåòè÷åñêîå ïèòàíèå, âêóñíî è ïîëåçíî íàêîðìèòü ðåáåíêà, îáåñïå÷èòü ñåáÿ è âñþ ñåìüþ ïèòàòåëüíûì çàâòðàêîì, à òàêæå ïîëàêîìèòüñÿ ïîëåçíûì äåñåðòîì ñ ëþáèìûìè âêóñàìè.

Éîãóðòíèöà ViTESSE® èìååò ðÿä íåñîìíåííûõ ïðåèìóùåñòâ: - Â îñíîâó ðàçðàáîòêè éîãóðòíèöû ViTESSE® ëåãëè ñîâðåìåííûå

íàó÷íûå çíàíèÿ î ïðîöåññàõ ôåðìåíòàöèè è âûðàùèâàíèÿ æèâûõ éîãóðòîâûõ êóëüòóð.  ïðîöåññå ïðèãîòîâëåíèÿ éîãóðòà êðàéíå âàæíî òî÷íîå ñîáëþäåíèå òåìïåðàòóðíîãî ðåæèìà, à òàêæå îñîáîé ìèêðîñðåäû. Ìèêðîïðîöåññîð éîãóðòíèöû ViTESSE® êîíòðîëèðóåò òîíêîå èçìåíåíèå òåìïåðàòóðíûõ ðåæèìîâ, à îñîáàÿ ôîðìà êîðïóñà è êðûøêè îáåñïå÷èâàþò ïîääåðæèâàíèå áëàãîòâîðíîé ìèêðîñðåäû.  ðåçóëüòàòå Âû ïîëó÷àåòå íå òîëüêî âêóñíûé, íî è ïîëåçíûé æèâîé éîãóðò!

-  êîìïëåêò éîãóðòíèöû ViTESSE® âõîäÿò 12 ñòåêëÿííûõ ñòàêàí÷èêîâ, ÷òî ïîçâîëÿåò ãîòîâèòü éîãóðò ñ 12 ðàçíûìè âêóñàìè îäíîâðåìåííî. Áëàãîäàðÿ óäîáíûì ïëàñòèêîâûì êðûøå÷êàì ñòàêàí÷èêîâ ãîòîâûé éîãóðò ìîæíî õðàíèòü â õîëîäèëüíèêå.

- Îòêëþ÷åíèå ïðèáîðà ïî îêîí÷àíèþ çàäàííîãî âðåìåíè ïðîèñõîäèò àâòîìàòè÷åñêè, à çíà÷èò ïðîöåññ ïðèãîòîâëåíèÿ íå òðåáóåò íåïðåðûâíîãî êîíòðîëÿ. Âû ìîæåòå âêëþ÷èòü ïðèáîð íà íî÷ü, à óòðîì ïîëó÷èòü áîëåå 2 ëèòðîâ ÷óäåñíîãî ïîëåçíîãî éîãóðòà.

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ÏÅÐÅÄ ÏÅÐÂÛÌ ÈÑÏÎËÜÇÎÂÀÍÈÅÌ

1. Äîñòàíüòå ïðèáîð èç êîðîáêè. Îñâîáîäèòå ïðèáîð îò óïàêîâêè, ñíèìèòå âñå íàêëåéêè è ÿðëûêè.

2. Âíèìàòåëüíî ïðî÷èòàéòå äàííîå ðóêîâîäñòâî ïî ýêñïëóàòàöèè.3. Ñíèìèòå êðûøêó ïðèáîðà, äîñòàíüòå âñå ñòàêàí÷èêè è êðûøå÷êè.4. Ïðîìîéòå ñòàêàí÷èêè ñ êðûøå÷êàìè è êðûøêó ïðèáîðà â òåïëîé

ìûëüíîé âîäå, à çàòåì âûòðèòå íàñóõî. 5. Óáåäèòåñü, ÷òî ïàðàìåòðû ýëåêòðîñåòè ñîîòâåòñòâóþò òåõíè÷åñêèì

õàðàêòåðèñòèêàì ïðèáîðà, óêàçàííûì â äàííîì ðóêîâîäñòâå è íà ñàìîì ïðèáîðå. ÂÍÈÌÀÍÈÅ: íå ïîäêëþ÷àéòå ïðèáîð ê ñåòè, åñëè ïàðàìåòðû ñåòè íå ñîîòâåòñòâóþò òåõíè÷åñêèì õàðàêòåðèñòèêàì ïðèáîðà!

ÐÅÊÎÌÅÍÄÀÖÈÈ ÏÎ ÂÛÁÎÐÓ ÏÐÎÄÓÊÒÎÂ

Âíèìàòåëüíî ïîäõîäèòå ê âûáîðó ïðîäóêòîâ äëÿ ïðèãîòîâëåíèÿ éîãóðòà. Îò èñõîäíîãî ñûðüÿ çàâèñèò íå òîëüêî êîíñèñòåíöèÿ è âêóñ ãîòîâîãî ïðîäóêòà, íî è ñàìîå âàæíîå - íàëè÷èå æèâûõ ïîëåçíûõ êèñëîìîëî÷íûõ áàêòåðèé. ÌÎËÎÊÎÓáåäèòåñü, ÷òî â ñîñòàâå ìîëîêå íåò àíòèáèîòèêîâ, ïîñêîëüêó èõ íàëè÷èå ãóáèòåëüíî äëÿ æèâûõ éîãóðòîâûõ êóëüòóð.ËÈÎÔÈËÈÇÎÂÀÍÍÛÅ ÔÅÐÌÅÍÒÛÂû ìîæåòå èñïîëüçîâàòü äëÿ ïðèãîòîâëåíèÿ éîãóðòà ïàêåòèêè ñ ëèîôèëèçîâàííûìè ôåðìåíòàìè, êîòîðûå ïðîäàþòñÿ â áèîìàãàçèíàõ è àïòåêàõ. Ïîìåøèâàÿ, ðàñòâîðèòå èõ â ìîëîêå.ÉÎÃÓÐÒÎòäàâàéòå ïðåäïî÷òåíèå òâåðäîìó éîãóðòó ñ íàèáîëåå áîëüøèì ñðîêîì ãîäíîñòè. Äëÿ òîãî, ÷òîáû éîãóðò áûë äåéñòâèòåëüíî ïîëåçíûì, óáåäèòåñü, ÷òî èñïîëüçóåòå äëÿ ñûðüÿ æèâîé ïðîäóêò. ÏÐÈÌÅ×ÀÍÈÅ: æèâûå éîãóðòû õðàíÿòñÿ òîëüêî ïðè íèçêîì òåìïåðàòóðíîì ðåæèìå, ïîýòîìó â ìàãàçèíå îíè äîëæíû íàõîäèòüñÿ â õîëîäèëüíèêàõ. Êðîìå òîãî, íà ýòèêåòêå éîãóðòà äîëæåí áûòü ñïåöèàëüíûé çíàê, óêàçûâàþùèé íà íàëè÷èå æèâûõ àêòèâíûõ éîãóðòîâûõ êóëüòóð.

ÈÑÏÎËÜÇÎÂÀÍÈÅ ÏÐÈÁÎÐÀ

ÏÎÄÃÎÒÎÂÊÀ ÑÛÐÜß ÄËß ÉÎÃÓÐÒÀ1. Äëÿ ïðèãîòîâëåíèÿ éîãóðòà ìîæíî èñïîëüçîâàòü ñâåæåå öåëüíîå

ìîëîêî, ïàñòåðèçîâàííîå èëè ñóõîå ìîëîêî. Åñëè âû èñïîëüçóåòå ñóõîå ìîëîêî: Ðàñòâîðèòå ñóõîå ìîëîêî â ãîðÿ÷åé âîäå äî ðàñòâîðåíèÿ âñåõ êîìî÷êîâ, à çàòåì îõëàäèòå äî òåìïåðàòóðû 38-45°Ñ. Åñëè âû èñïîëüçóåòå ñâåæåå öåëüíîå ìîëîêî: Ïðîêèïÿòèòå ìîëîêî äëÿ óíè÷òîæåíèÿ âñåõ áàêòåðèé, à çàòåì îõëàäèòå åãî äî òåìïåðàòóðû 38-45°Ñ.Ïàñòåðèçîâàííîå ìîëîêî ìîæíî èñïîëüçîâàòü áåç ïðåäâàðèòåëüíîé îáðàáîòêè. ÏÐÈÌÅ×ÀÍÈÅ: Òåìïåðàòóðà ìîëîêà íå äîëæíà ïðåâûøàòü 45°Ñ, ïîñêîëüêó ãîðÿ÷åå ìîëîêî ãóáèòåëüíî äëÿ æèâûõ éîãóðòîâûõ êóëüòóð. Åñëè òåìïåðàòóðà ìîëîêà íèæå 38°Ñ ðåêîìåíäóåì ïðîäëèòü ïðîöåññ ïðèãîòîâëåíèÿ éîãóðòà äëÿ ïîëó÷åíèÿ õîðîøåé êîíñèñòåíöèè.

2. Ñìåøàéòå ìîëîêî è æèâîé éîãóðò â ïðîïîðöèè 10:1 (1 ëèòð ìîëîêà íà 100 ã æèâîãî éîãóðòà). Õîðîøî ïåðåìåøàéòå.

3. Âû ìîæåòå äîáàâèòü â ñûðüå ñâåæèå ôðóêòû èëè ñóõîôðóêòû, äæåì, áåëûé ñàõàð, ñèðîïû èëè ñîêè ïî âàøèì âêóñîâûì ïðåäïî÷òåíèÿì. Âû ìîæåòå íàïîëíèòü ðàçíûå ñòàêàí÷èêàìè ñûðüåì ñ ðàçíûìè âêóñàìè è ïðèãîòîâèòü 12 ðàçëè÷íûõ éîãóðòîâ îäíîâðåìåííî. ÏÐÈÌÅ×ÀÍÈÅ: Íå ðåêîìåíäóåì äîáàâëÿòü â ñûðüå î÷åíü êèñëûå ñâåæèå ôðóêòû èëè ñîêè. Âûñîêîå ñîäåðæàíèå êèñëîò âî ôðóêòàõ ìîæåò íàðóøèòü ïðîöåññ ôåðìåíòàöèè, è ãîòîâûé ïðîäóêò ìîæåò ïîëó÷èòüñÿ æèäêèì. Äîáàâëÿéòå òàêèå ôðóêòû â éîãóðò íåïîñðåäñòâåííî ïåðåä óïîòðåáëåíèåì.

4. Ðàçëåéòå éîãóðò ïî ñòåêëÿííûì ñòàêàí÷èêàì, âõîäÿùèì â êîìïëåêò éîãóðòíèöû ViTESSE.

5. Àêêóðàòíî ïîñòàâüòå ñòàêàí÷èêè â éîãóðòíèöó. 6. Íàêðîéòå ïðèáîð ïðîçðà÷íîé êðûøêîé.

ÂÍÈÌÀÍÈÅ: âî èçáåæàíèå íàðóøåíèÿ ôåðìåíòàöèè éîãóðòà íå îòêðûâàéòå êðûøêó â ïðîöåññå ïðèãîòîâëåíèÿ!

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ÏÎÄÊËÞ×ÅÍÈÅ ÏÐÈÁÎÐÀ Ê ÑÅÒÈ7. Ïîäêëþ÷èòå ïðèáîð ê ýëåêòðîñåòè, èñïîëüçóÿ øíóð ïèòàíèÿ, èäóùèé â

êîìïëåêòå. 8. Åñëè ïðèáîð ïîäêëþ÷åí ê ñåòè ïðàâèëüíî, íà äèñïëåå ïîÿâèòñÿ çíà÷åíèå: .

9. ×åðåç ïàðó ñåêóíä ïðèáîð ïåðåéäåò â ðåæèì îæèäàíèÿ, íà äèñïëåå ïîÿâèòñÿ çíà÷åíèå: .

ÓÑÒÀÍÎÂÊÀ ÂÐÅÌÅÍÈ ÏÐÈÃÎÒÎÂËÅÍÈß10. Âðåìÿ ïðèãîòîâëåíèÿ ìîæåò áûòü óñòàíîâëåíî â èíòåðâàëå îò 0 äî 15

÷àñîâ. Âðåìÿ äëÿ îäíîãî ïîëíîãî öèêëà ïðèãîòîâëåíèÿ éîãóðòà ñîñòàâëÿåò îò 6 äî 10 ÷àñîâ.

11. Óñòàíîâèòå íåîáõîäèìîå âðåìÿ ïðèãîòîâëåíèÿ, èñïîëüçóÿ êíîïêó «Âðåìÿ». Êàæäîå íàæàòèå êíîïêè óâåëè÷èâàåò âðåìÿ ïðèãîòîâëåíèÿ íà 1 ÷àñ. ÏÐÈÌÅ×ÀÍÈÅ: íå çàáóäüòå ïðîäëèòü âðåìÿ ïðèãîòîâëåíèÿ äî 9-12 ÷àñîâ, åñëè èñïîëüçóåòå â êà÷åñòâå ñûðüÿ õîëîäíîå ìîëîêî. ÂÍÈÌÀÍÈÅ : ïðè óâåëè÷åíèè âðåìåíè ïðèãîòîâëåíèÿ óâåëè÷èâàåòñÿ äëèòåëüíîñòü ïðîöåññà ôåðìåíòàöèè, à çíà÷èò ãîòîâûé ïðîäóêò ìîæåò èìåòü áîëåå ãóñòóþ êîíñèñòåíöèþ è áîëåå âûðàæåííûé êèñëûé âêóñ.

ÏÐÈÃÎÒÎÂËÅÍÈÅ12. Ïîñëå óñòàíîâêè âðåìåíè ïðèãîòîâëåíèÿ íàæìèòå êíîïêó «Ñòàðò/Ñòîï»,

÷òîáû íà÷àòü ïðîöåññ ïðèãîòîâëåíèÿ. 13. Íà äèñïëåå áóäåò îòîáðàæàòüñÿ îáðàòíûé îòñ÷åò âðåìåíè.

ÏÐÈÌÅ×ÀÍÈÅ: îáðàòíûé îòñ÷åò â ÷àñàõ ñîïðîâîæäàåòñÿ ìèãàíèåì íàäïèñè «×àñ» íà äèñïëåå, ïðè îáðàòíîì îòñ÷åòå â ìèíóòàõ - íà äèñïëåå ìèãàåò íàäïèñü «Ìèí». Íàïðèìåð: åñëè óñòàíîâëåíî îáùåå âðåìÿ ïðèãîòîâëåíèÿ 5 ÷àñîâ, òî ñíà÷àëà íà ýêðàíå îòîáðàæàåòñÿ ÷èñëî, ñîîòâåòñòâóþùåå êîëè÷åñòâó ÷àñîâ äî îêîí÷àíèÿ ïðîöåññà ïðèãîòîâëåíèÿ è ìèãàåò íàäïèñü «×àñ» .

Êîãäà âðåìåíè äî îêîí÷àíèÿ ïðèãîòîâëåíèÿ îñòàåòñÿ ìåíåå 1 ÷àñà, íà ýêðàíå áóäåò îòîáðàæàòüñÿ âðåìÿ â ìèíóòàõ è ìèãàòü íàäïèñü «Ìèí» .

ÇÀÂÅÐØÅÍÈÅ ÏÐÎÖÅÑÑÀ ÏÐÈÃÎÒÎÂËÅÍÈß14. Ïîñëå îêîí÷àíèÿ óñòàíîâëåííîãî âðåìåíè ïðèáîð àâòîìàòè÷åñêè

ïðåêðàòèò ïðîöåññ ïðèãîòîâëåíèÿ è ïåðåéäåò â ðåæèì îæèäàíèÿ. Íà äèñïëåå ïðè ýòîì ïîÿâèòñÿ çíà÷åíèå:

ÂÍÈÌÀÍÈÅ: Äëÿ îñòàíîâêè ïðîöåññà ïðèãîòîâëåíèÿ äî îêîí÷àíèÿ óñòàíîâëåííîãî âðåìåíè íàæìèòå êíîïêó «Ñòàðò/Ñòîï». Ïðèáîð ïðè ýòîì ïåðåéäåò â ðåæèì îæèäàíèÿ.

15. Àêêóðàòíî ñíèìèòå ïëàñòèêîâóþ êðûøêó ñ ïðèáîðà. ÂÍÈÌÀÍÈÅ: Íà íèæíåé ñòîðîíå êðûøêè â ïðîöåññå ïðèãîòîâëåíèÿ îáðàçóåòñÿ êîíäåíñèðîâàííàÿ âëàãà. Íå äîïóñêàéòå åå ïîïàäàíèå â ñòàêàí÷èêè ñ éîãóðòîì! Àêêóðàòíî ñíèìèòå êðûøêó ñ ïðèáîðà è ñëåéòå îáðàçîâàâøóþñÿ âëàãó.

16. Çàêðîéòå áàíî÷êè ñ éîãóðòîì êðûøå÷êàìè è óáåðèòå íà õðàíåíèå â õîëîäèëüíèê. ÏÐÈÌÅ×ÀÍÈÅ: Éîãóðò ãîòîâ ê óïîòðåáëåíèþ ñðàçó ïî îêîí÷àíèþ ïðîöåññà ïðèãîòîâëåíèÿ. Òåì íå ìåíåå, ðåêîìåíäóåì ïîìåñòèòü ãîòîâûé éîãóðò â õîëîäèëüíèê íà íåñêîëüêî ÷àñîâ äëÿ óëó÷øåíèÿ åãî êîíñèñòåíöèè è âêóñîâûõ êà÷åñòâ. È Âàì íåîáÿçàòåëüíî áûòü ðÿäîì, êîãäà ïðîöåññ ïðèãîòîâëåíèÿ îñòàíîâèòñÿ - Âû ìîæåòå ïîñòàâèòü éîãóðòû â õîëîäèëüíèê íåêîòîðîå âðåìÿ ñïóñòÿ.

ÕÐÀÍÅÍÈÅ È ÓÕÎÄÄëÿ ïðîäëåíèÿ ñðîêà ñëóæáû Âàøåãî ïðèáîðà ïðîâîäèòå ïðîöåäóðó ÷èñòêè ïîñëå êàæäîãî èñïîëüçîâàíèÿ ïðèáîðà.

1. Îòêëþ÷èòå ïðèáîð îò ñåòè, ïîòÿíóâ çà âèëêó ñåòåâîãî øíóðà.ÂÍÈÌÀÍÈÅ: Îáðàùàéòåñü ñ ñåòåâûì øíóðîì àêêóðàòíî! Íå ïåðåãèáàéòå åãî!

2. Ñíèìèòå ñ ïðèáîðà êðûøêó è îñòàâüòå äî ïîëíîãî îñòûâàíèÿ.3. Ïðîòðèòå êîðïóñ è êðûøêó ïðèáîðà ìÿãêîé âëàæíîé òêàíüþ. Çàòåì

âûòðèòå íàñóõî.ÂÍÈÌÀÍÈÅ: Íè ïðè êàêèõ îáñòîÿòåëüñòâàõ íå ïîãðóæàéòå ïðèáîð â âîäó! Íå èñïîëüçóéòå æåñòêèå ùåòêè, àáðàçèâíûå ñðåäñòâà èëè àãðåññèâíûå õèìè÷åñêèå âåùåñòâà äëÿ ÷èñòêè ïðèáîðà!

4. Ïóñòûå ñòåêëÿííûå ñòàêàí÷èêè ñ êðûøå÷êàìè ïðîìîéòå â òåïëîé ìûëüíîé âîäå, èñïîëüçóÿ ìÿãêóþ òêàíü èëè ãóáêó, à çàòåì âûòðèòå íàñóõî. Ïóñòûå ñòàêàí÷èêè ñ êðûøå÷êàìè ìîæíî õðàíèòü â éîãóðòíèöå.

5. Ïîìåñòèòå ïðèáîð íà õðàíåíèå íà óñòîé÷èâóþ ðîâíóþ ïîâåðõíîñòü â íåäîñòóïíîå äëÿ äåòåé ìåñòî.60Min

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×òî ñäåëàòü, ÷òîáû éîãóðòû áûëè áîëåå ãóñòûìè?

×òî ñäåëàòü, ÷òîáû ãîòîâûé éîãóðò ïîëó÷àëñÿ íå òàêèì êèñëûì?

Êàê ïðàâèëüíî äîáàâëÿòü ñàõàð?

Êàêîé òåìïåðàòóðû äîëæíû áûòü èíãðåäèåíòû?

×òî ñäåëàòü, ÷òîáû éîãóðò ñ äîáàâëåíèåì ôðóêòîâ íå ñâîðà÷èâàëñÿ?

Êàê äîëãî ìîæíî õðàíèòü äîìàøíèå éîãóðòû?

Äëÿ òîãî ÷òîáû äîáèòüñÿ èäåàëüíîé ãóñòîòû, ïðîâåäèòå íåñêîëüêî òåñòîâ, âíèìàòåëüíî íàáëþäàÿ çà ïðîöåññîì ïðèãîòîâëåíèÿ. Ìåíÿéòå ìîëîêî, ôåðìåíòû (ïðîáóéòå ðàçíûå ïîêóïíûå éî ãóðòû) , âðåìÿ ïðèãîòîâëåíèÿ, ÷òîáû ïîíÿòü, ÷òî ïðèâîäèò ê íàèëó÷øåìó ðåçóëüòàòó . Íåñêîëüêî ðåêîìåíäàöèé: ÷òîáû ïîëó÷èòü áîëåå òâåðäûå éîãóðòû, èñïîëüçóéòå öåëüíîå ìîëîêî èëè äîáàâüòå íåìíîãî ñóõîãî ìîëîêà, à òàêæå óâåëè÷üòå âðåìÿ ïðèãîòîâëåíèÿ. È, êîíå÷íî, êîíñèñòåíöèÿ éîãóðòà ñòàíîâèòñÿ ëó÷øå ïîñëå åãî îõëàæäåíèÿ â õîëîäèëüíèêå. Á ó ä ü ò å ò å ð ï å ë è â û è í å á î é ò å ñ ü ýêñïåðèìåíòèðîâàòü: è ðåçóëüòàò ïðåâçîéäåò âàøè îæèäàíèÿ!

Åñëè éîãóðòû ïîëó÷àþòñÿ êèñëûìè íà âàø âêóñ, ñêîðåå âñåãî îíè ïðîøëè ñëèøêîì äëèòåëüíûé ïðîöåññ ôåðìåíòàöèè.  ñëåäóþùåì öèêëå ñîêðàòèòå âðåìÿ ïðèãîòîâëåíèÿ.

Ñàõàð ìîæíî äîáàâèòü íåïîñðåäñòâåííî â ñûðüå äëÿ éîãóðòà, îäíîâðåìåííî ñ ôåðìåíòàìè (íå áîëåå 100 ã ñàõàðà íà 1,5 ë ñ û ð ü ÿ ) . Ä î ï î ë í è ò å ë ü í û å ñ ë à ä ê è å èíãðåäèåíòû (áåëûé èëè òðîñòíèêîâûé ñàõàð, ìåä, âàíèëüíûé ñàõàð, ñèðîï) ëó÷øå äîáàâëÿòü â éîãóðò íåïîñðåäñòâåííî ïåðåä åãî óïîòðåáëåíèåì.

Äëÿ ïîëó÷åíèÿ ãóñòîãî îäíîðîäíîãî éîãóðòà æåëàòåëüíî, ÷òîáû òåìïåðàòóðà âñåõ êîìïîíåíòîâ áûëà íå íèæå êîìíàòíîé.

Êèñëîòíîñòü ñûðûõ ôðóêòîâ ìîæåò âûçâàòü ñâîðà÷èâàíèå éîãóðòà, ïîýòîìó ëó÷øå äîáàâëÿòü ôðóêòû â âèäå äæåìîâ, âàðåíüÿ, ïþðå, îòâàðåííûìè èëè æå â âèäå ñóõîôðóêòîâ.

Ïîñëå ïðèãîòîâëåíèÿ äîìàøíèé éîãóðò ìîæíî õðàíèòü â õîëîäèëüíèêå â òå÷åíèå íåäåëè ïðè òåìïåðàòóðå îò 0 äî 6 °Ñ.

ÍÅÑÊÎËÜÊÎ ÑÅÊÐÅÒΠÄËß ÓÑÏÅØÍÎÃÎ ÏÐÈÃÎÒÎÂËÅÍÈß ÉÎÃÓÐÒÎÂÒÅÕÍÈ×ÅÑÊÈÅ ÕÀÐÀÊÒÅÐÈÑÒÈÊÈÌîùíîñòü: 21,5 ÂòÏàðàìåòðû ïèòàíèÿ: 220-240 ~ 50/60ÃöÐàáî÷àÿ òåìïåðàòóðà îêðóæàþùåé ñðåäû: 5-40°ÑÐàáî÷àÿ âëàæíîñòü îêðóæàþùåé ñðåäû: ≤ 80%

ÂÍÈÌÀÍÈÅ: Âñëåäñòâèå ïîñòîÿííîãî ïðîöåññà âíåñåíèÿ èçìåíåíèé è óëó÷øåíèé ìåæäó èíñòðóêöèåé è èçäåëèåì ìîãóò íàáëþäàòüñÿ íåêîòîðûå ðàçëè÷èÿ. Ïðîèçâîäèòåëü îñòàâëÿåò çà ñîáîé ïðàâî âíîñèòü òåõíîëîãè÷åñêèå èçìåíåíèÿ â ïðèáîð áåç äîïîëíèòåëüíîãî óâåäîìëåíèÿ.

Ñðîê ñëóæáû òîâàðà íå ìåíåå 2-õ ëåò ïðè ñîáëþäåíèè óñëîâèé ýêñïëóàòàöèè.

Ïî îêîí÷àíèè ñðîêà ýêñïëóàòàöèè ýëåêòðîïðèáîðà íå âûáðàñûâàéòå åãî âìåñòå ñ îáû÷íûìè áûòîâûìè îòõîäàìè, à ïåðåäàéòå â îôèöèàëüíûé ïóíêò ñáîðà íà óòèëèçàöèþ. Òàêèì îáðàçîì Âû ïîìîæåòå ñîõðàíèòü îêðóæàþùóþ ñðåäó.