Instruction Manual

11
Yogurt
Stage 1
Scalding
10 MIN
Temp: 182°F (83°C)
Cooling*
Up to 3 hours
Temp: from
182°F to 110°F
(83°C to 43°C)
Stage 2
Fermentation
8 hours
Temp: 110°F
(43°C)
Stage 1:
Time: 1 MIN – 2 HRS
Temp: 159°F – 194°F
(71°C – 90°C)
Keep Warm: n/a
Stage 2:
Time: 30 MIN – 24
HRS
Temp: 86°F – 141°F
(30°C – 61°C)
Keep Warm: n/a
*Cool down time if the lid is open - for ½ gallon (2L) of milk:
It can take up to 1hr 30mins to lower the temperature from 182°F to 110°F (83°C to 43°C)
Lid must be open during the cooling process.
COOKING PRESETS
SETTING TEMP / TIME PRESET RANGE
SAUTÉ / SEAR
Temp: Sear – Med - Low COUNT UP TIME Time: n/a
Keep warm: off only
REDUCE
HIGH
10 MINS
Time: 1 MIN – 2 HRS
Keep warm option: on / off
STEAM
15 MIN Time: 1 MIN – 1 HR
Temp: n/a
Keep warm option: off only
SOUS VIDE
Temp: 135°F (57°C) 135°F (57°C)
1 HOUR
Time: 1 MIN – 24 HRS
Temp: 86°F-194°F
(30°C-90°C)
Keep warm: n / a
KEEP WARM
Temp: 158°F (70°C) 2 HOURS
COUNT UP TIME