Moulinex Simply Cook Plus Manual Del Usuario página 61

• From one of your recently prepared yogurt – this must be natural and
recently prepared. This is called culturing. After five culturing processes,
the used yogurt loses active ferments and therefore risks giving a less
firm consistency. You then need to start again using a shop- bought
yogurt or freeze-dried ferment.
If you have boiled the milk, wait until it has reached room temperature
before adding the ferment.
Too high a heat may destroy the properties of your ferment.
Fermentation time
• Your yogurt will need between 6 and 12 hours of fermentation, depending
on the basic ingredients and the result you are after.
Fluid
Sweet
6h 7h 8h
• Once the yogurt cooking process is finished, the yogurt should be placed
in a refrigerator for at least 4 hours and it can be kept max 7 days in
refrigerator.
DOUGH RISING
Before using this menu to rise your yeast dough, you must knead your
dough first.
• If you are kneading your dough manually, you can first mix your yeast
with the warm water or milk in a cup. You can add 1 tsp of sugar to it
and stir well to boost the activation of the yeast.
• If you see a foaming reaction within 10 mins, it means that your yeast
is active.
• You can mix this liquid containing the activated yeast to the dry
ingredients ( flour+ salt) and complete with the remaining quantity of
liquid needed for your recipe.
• It is usually recommended to knead your dough for about 15-20mins to
reach a good and homogenous consistency.
• Once you have reached a smooth consistency, place the dough into the
cooking bowl, then close the lid.
• Select the DOUGH RISING menu
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Firm
Acidic
9h 10h 11h 12h
according to the instructions on "
Selecting your menu" section.
• The standard recommended time is usually 1h for a white bread dough.
• NB: The proofing time required may vary depending on the nature
and quality of your ingredients.
• If your dough did not rise at all after 30min-1h, your yeast may be
deactivated or you used too hot liquid. In this case, you can re-
incorporate some new yeast to save your dough.
TIPS: Avoid the yeast to be in direct contact with salt and do not use hot
water. Salt is the enemy of yeast and high heat will kill the effect of the
inactivated yeast. So make sure to use warm water instead of hot water.
NOTE: Do not use any metallic ustensile in the cooking pot to avoid
any deterioration. If you wish to prepare the dough with a hand mixer ,
please use a suitable bowl and transfer the dough to the cooking bowl
of your Moulinex multicooker only from proofing.
This menu is intended to make your cooked food hot. It is not intended
to cook raw food.
Place your food into the cooking pot and close the lid. Select the REHEAT
menu .
CAUTION
• Never use the reheat function to defrost food.
• The cold food should not exceed 1/2 of the cooker's volume. Too
much food cannot be thoroughly heated. Repeated use of "Reheat"
or too little food will lead to burnt food and hard layer at the bottom.
• It is recommended not to reheat thick porridge, or it may become
pasty.
• Do not reheat long-stored cold food to avoid smell.
• To reheat rice, it is recommended to add some water and stir the rice
before starting.
• During reheating, it is recommended to stir the food from time to
time.
EN
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