Copyright; Interesting Facts About Yoghurt; Prior To Use; First Use - Silvercrest SJBG 20 A1 User Manual And Service Information

SilverCrest SJBG 20 A1

Copyright

All information contained in these instructions is subject to copyright and is provided for information
purposes only. It is only permitted to copy or duplicate data and information with the express and
written consent of the author. This also includes commercial use of the content and data. The text
and illustrations are based on the state of the art at the time of printing. Subject to change.

Interesting facts about yoghurt

You need milk and live yoghurt cultures to produce yoghurt. The fat content of yoghurt is
determined by the fat content of the milk used. Yoghurt made of low-fat milk is not as thick as
yoghurt made of milk with a higher fat content.
Lactic acid bacteria transform the milk into yoghurt, while the bacteria process the lactose in the
milk and convert it into lactic acid. The yoghurt maker produces the optimum temperature for the
maturing process of yoghurt.

Prior to use

Take the yoghurt maker and the accessories out of the packaging and remove all packaging
material completely. Check the yoghurt maker for signs of damage. If it is damaged, the yoghurt
maker must not be used.
Prior to its initial use, clean the yoghurt maker as described in the section "Cleaning".

First use

Producing natural yoghurt

There is a risk of burns! The temperature of the accessible surfaces may be very high
when the device is operating.
Place the yoghurt maker (6) on a flat, heat-resistant surface. If the surface is sensitive,
place a heat-resistant board under the yoghurt maker (6).
Do not operate the yoghurt maker (6) with a time switch or a remote control socket.
The yoghurt maker (6) must not be moved during operation because this will impair the
maturing process of the yoghurt.
8 - English