SilverCrest SJBG 20 A1
28 - English
Table of contents
Introduction ...................................................................................................... 29
Intended use .................................................................................................... 29
Supplied items .................................................................................................. 29
Technical data .................................................................................................. 30
Safety instructions ............................................................................................ 30
Copyright ......................................................................................................... 34
Interesting facts about yoghurt ........................................................................ 34
Prior to use ....................................................................................................... 34
First use ............................................................................................................ 34
Producing natural yoghurt ................................................................................................................. 34
Producing Greek yoghurt .................................................................................................................. 35
Tips for producing good yoghurt ...................................................................... 36
Refining yoghurt .............................................................................................. 31
Maintenance / cleaning .................................................................................... 37
Storage when not in use ................................................................................... 37
Troubleshooting ............................................................................................... 38
Environmental and disposal information .......................................................... 38
Food safety ...................................................................................................... 38
Conformity information .................................................................................... 38
Warranty and servicing advice ........................................................................ 39
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