Marta MT-1852 [9/12] Using the device

 Do not expose the device to extreme temperatures, it can cause condensation inside the device and affect its function.

WARNING: Keep devise in the warm for at least 1.5 hours before use.

BEFORE THE FIRST USE

 Unpack the appliance and remove all packaging materials and labels.

1. Whole or skim milk. Preferable to use a whole or partially skimmed milk, which requires no prior boiling (or UHT milk). Raw (fresh) or pasteurized milk boil then let it cool, then strain

to skim.

NOTE: yoghurt prepared using whole milk would have more dense texture and saturated taste. To prepare denser yoghurt add 2-3 tablespoons of powdered milk to 1

liter of whole milk. Stir thoroughly. The milk should be warm, you should not use cold milk just taken from refrigerator.

2. Leaven for yoghurt. As leaven can be used:

 Yoghurt of industrial manufacturing (whole milk) with the maximum possible margin of time before the expiration date, based on 3-5 tablespoons of yoghurt to 1 liter of milk.

 The dry lyophilized leaven (can be purchased at a pharmacy, supermarket, shop dietary). In this case, follow withstand activation time specified in the instruction manual.

 Yoghurt cooked by yourself.

NOTE: After cooking the first batch of yoghurt save some of it for future cooking. After cooking 5 parties should use the new leaven, as over time it can become

depleted, resulting in a less dense consistency of yoghurt.

 Fill big bowl or cups with blend

NOTE: there is big bowl 2.8 l for making clabber, kefir etc.

 Close yoghurt maker lid

WARNING: don’t close cups lids, keep cups open during entire fermentation process. Only device lid must be closed.

 Put bowl or cups into the device

 Connect the device to the network

 Set time using timer button. Each pressure add 1 hour cooking time