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11. MAKING YOGHURT
In order to make yogurt, you need fresh milk and yoghurt starter. The main
condition for making this product is constant temperature maintenance at the
level of about 40-45 degrees during fermentation. The fermentation process in
the mini-oven should continue for at least 6-8 hours.
RECOMMENDATIONS:
- Boil unpasteurized milk.
- The boiled milk should be aged for a while after it has been cooled.
- Set the temperature in the oven to 40-50°C, the fan (*) should start working.
- Yogurt is cooked in the oven in a container with a lid.
12. MAINTENANCE OF THE MINI-OVEN
- Disconnect the device from the mains. The device can be very hot during its
operation and for some time after its completion.
- Wipe the outer surface with a soft damp sponge. In order to prevent the surface
from spotting, use the special agent for cleaning the metal surfaces. Apply the
agent not to the surface of the oven, but to the sponge.
- Do not use brushes, metallic sponges, knives and other rigid items to clean the
body, control panels, dripping pans and other parts of the oven.
- Do not use abrasive cleaning agents.
- Internal parts of the oven should be wiped with a soft cloth soaked in the soapy
water.
Wipe them with a damp cloth, removing the detergent residues. Dry thoroughly.
- Use special cleaning agents for washing glass surfaces.
- Do not clean the oven with steam.
- Do not use flammable substances (such as acid, solvent, gasoline, etc.) for
cleaning the oven.
- No part of the oven is intended to be washed in a dishwasher.
CLEANING OF THE HEATING ELEMENTS
The mini-oven must be completely cooled down. Gently wipe the heating
elements with a soft damp sponge. Do not use cleaning agents.
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(*) Available in some models
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