Deni 5600 User Manual

®

Yogurt Maker

BONUS

Includes

Delicious Recipes

Model #5600

IMPORTANT!

Please keep these instructions and

your original box packaging.

www.deni.com

INSTRUCTIONS

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FOR PROPER USE AND CARE

®

IMPORTANT SAFEGUARDS

When using this electrical appliance, safety precau­tions should always be observed, including the fol­lowing:

n Read all of the instructions before using.
n Close adult supervision must be provided when this

appliance is used by or near children

n The use of attachments not recommended or sold by

Keystone Manufacturing Co., Inc. may cause fire,
electric shock or injury.

n Do not operate with a damaged cord or plug. If the

appliance is not working as it should, has been
dropped or damaged, left outdoors or dropped into
water, do not use it and return it to the manufacturer
for proper service and replacement or repair.

n Always unplug before cleaning and removing parts.
n For indoor use only.
n Do not place near hot gas or electric burner. Do not

let cord contact hot surface, including the stove.

n Portable—Do not let cord hang over edge of table

or counter.

n Do not clean with metal scrubbing pads. Pieces can

break off the pad and short-circuit electrical parts,
creating a possibility of an electrical shock.

n To protect against electrical shock, do not immerse

plug, cord or motor base in water or any other liquid.

n Do not use an extension cord with this yogurt maker.

However, if one is used, it must have a rating equal
to or exceeding the rating of this appliance.

n The yogurt maker is for household use only.
n The yogurt maker should not be used for other than

the intended use.

n The yogurt maker has a polarized plug (one blade is

wider than the other). This plug will fit in a polarized
outlet only one way, as a safety feature. Reverse the
plug if the plug does not fit fully in the outlet. Contact
a qualified electrician if it still does not fit. Do not
attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

1

FEATURES

2

See Thru

Cover

Lids

6 Glass Jars

(6 oz capacity)

Power

Indicator Light

Timer Control

®

Before First Use

1. Remove all packing materials and literature.

2. Wash the glass jars, lids, and see thru cover in warm
soapy water. Rinse and dry all parts thoroughly. Wipe
out the inside of the yogurt maker with a damp cloth.
NEVER immerse motor base in water or any other
liquid. NEVER clean any parts in a dishwasher.

How To Operate

1. Pour 1 qt. milk (whole, 2%, 1%, or powdered) into a

saucepan. Heat milk until it boils, stirring occasionally.

2. Remove saucepan from heat and allow milk to cool to

room temperature. Pour into pitcher.

3. Add 1/2 cup natural yogurt into the milk. (1 envelope of

yogurt starter may also be used.) Stir until well
blended. Do Not add any flavorings or sweeteners
before completing the yogurt making process.

NOTE: Natural yogurt can be purchased from the store
or you can use yogurt from a previously made batch.
Yogurt starter can be purchased from your local
grocery store. Follow the instructions on the package.

4. Pour the mixed liquid equally into the glass jars and

place into the yogurt maker. Do Not put the lids on the

jars.

5. Place the cover on the yogurt maker and plug the unit in.

6. Turn the control knob to the desired cooking time. The
Power Indicator light will illuminate.

7. For the first batch, try setting the cooking time to 10
hours. For future batches, set the timer longer for a
thicker consistency or shorter for a thinner consistency.

8. The yogurt maker will automatically shut off when the
set time is reached. An audible signal will sound when
the time is up to remind you to put the glass jars in the
refrigerator.

9. Yogurt

MUST be chilled 3-4 hours before serving.

Save some yogurt to use as a starter for the next batch.

3

Hints and Tips

n Read all the instructions and save for future ref-

erence.

n The easiest and least expensive way of obtaining a

starter culture is to purchase plain yogurt. Be sure the
label indicates that it contains live culture.

n Be sure the glass jars, lids, and the utensils used to

make the yogurt are clean. Impurities can effect the
growth of the yogurt culture.

n Make sure the milk is cooled to the appropriate

temperature before added the starter. If the milk is to
warm, the culture will be destroyed. If the milk is
slightly cooler, additional processing will be required.

n Be sure to mix the yogurt starter and milk gently but

thoroughly. Do Not beat or whip. If not mixed well, the
yogurt may thicken only at the bottom of the container.

n Skim milk will make thinner yogurt than whole milk.
n Do not flavor yogurt that will be used as a starter.
n You can adjust the tartness of homemade yogurt by

varying the processing time. For a mild taste, process
4-6 hours. For a tarter taste, process 8-10 hours.

n Processing time: about 6 hours when using whole milk

and about 8 hours when using skimmed milk.

n Always keep yogurt refrigerated until use. It can be

kept for up to one week, after which it may become

4

tart.

n Do not leave yogurt in the yogurt maker too long, the

curd and liquid whey will separate and cannot be
reversed.

n Do not disturb the yogurt maker during the processing

period. Keep the yogurt maker away from air drafts
that could reduce the incubator temperature.

TROUBLESHOOTING

n Yogurt does not have a custard-like body.

a. Addition of the starter culture to the milk before it

has cooled down may kill the culture.
b. Temperature may not be correct.
c. Extended storage of the starter culture reduces the

number of live bacteria in the culture.
d. The culture may be contaminated with undesirable

bacteria.
e. An inaccurate amount of nonfat dry milk may have

been added to or omitted from the milk.
f. The mixture may have been over mixed before the

incubation period.Note: Plain yogurt will keep 10-14

days in the refrigerator.

®

n Yogurt tastes bad.

a. Starter culture may be contaminated.
b. The yogurt has over-set or incubated too long.

c. The milk may have been overheated causing an

off-flavor.

n Whey collects on the surface of the yogurt.

a. The yogurt was over-set or incubated to long.
b. The yogurt was bumped, moved or stirred during

incubation.

Recipes

Plain Yogurt

Ingredients:

4 cups (1 qt.) milk (whole, 2%, 1%, skim, or powdered)

1

/2 cup natural yogurt or homemade yogurt with live cultures or

1 envelope (.18 oz.) of freeze dried yogurt starter

Method:

1. Pour milk into a saucepan. Heat milk until it boils, stirring
occasionally.

2. Remove saucepan from heat and allow milk to cool to room
temperature. Pour into pitcher.

3. Add natural yogurt to the milk. Stir until well blended.
add any flavorings or sweeteners before completing the yogurt
making process.

Do Not

4. Pour the mixed liquid equally into the glass jars and place into
the yogurt maker.

5. Place the cover on the yogurt maker and plug the unit in.

6. Turn the control knob to the desired cooking time. The Power
Indicator light will illuminate.

7. Yogurt must be chilled 3-4 hours before serving.

Do Not put the lids on the jars.

Tip: Use the “Plain Yogurt” recipe as a base for creating
your own favorite yogurt flavors.

Yogurt with Fresh Fruit

Ingredients:

1

/2 cup fresh fruit - chopped
4 tbsp. sugar or to desired taste
2 cups water

Method:

1. Combine water, fruit and sugar over a low heat for 10-15

minutes or until thickened. Let cool.

2. Pour mixture equally into the six jars.

5

Chicken Tandori

Ingredients:

4 (6 oz.) boneless chicken breasts cut into

3

/4“ strips

1 cup plain yogurt

1

1

/2 tsp. minced garlic (more if desired)

2 tbsp. fresh ginger - grated

1

1

/2 tsp. ground coriander

3

/4 tsp. cumin

1

/2 tsp. ground cardamom

1

/4 tsp. cayenne pepper

2 tsp. lime zest

1

1

/2 tsp. salt

Thinly sliced onions and tomatoes, and lime

wedges for garnish

Method:

1. Combine all of the ingredients except
the chicken and garnish in a
non-reactive bowl and mix well.

2. Add chicken strips and mix well to coat.

3. Marinate overnight.

4. Place marinated chicken pieces on a
greased baking sheet and place in a
preheated 400 degree oven.

5. Cook until browned on the outside and

6

still moist inside.

Chocolate Yogurt Mousse

Ingredients:

1 pint plain yogurt – drain yogurt in

refrigerator with a cheesecloth-lined sieve
3 ounces dark chocolate
2 ounces Dutch cocoa powder - sifted
7 egg whites
4-5 oz. sugar

Method:

1. Melt the chocolate over hot water.

2. Combine melted chocolate and drained

yogurt.

3. Fold the cocoa into the yogurt mixture

and slightly warm the mixture over hot

water.

4. Combine the egg whites and sugar over

simmering water to warm slightly.

5. Remove from heat and beat until whites

form stiff peaks.

6. Fold the meringue into the yogurt

mixture.

7. Chill thoroughly before serving.

Cucumber-Yogurt Salad

Ingredients:

1 pt. plain yogurt
14 oz. cucumber - peeled and coarsely

grated
1 tsp. cumin
salt and black pepper to taste
1 tbsp. sugar
1 tbsp. lime zest
2 tbsp. fresh cilantro - finely chopped
Smoked Spanish Paprika for garnish

Method:

1. Using paper towels, press out excess

moisture from the grated cucumber.

2. Stir together all the ingredients except the

paprika.

3. Chill thoroughly before serving.

4. Dust the top with paprika if desired.

®

Fresh Peach and Yogurt Soup

Ingredients:

4 lbs. fresh peaches - peeled and pureed

in a processor
8 oz. light - bodied white wine
8 oz. apple juice
4 oz. honey

1

1

⁄2 tbsp. lemon zest

1

⁄2 tsp. ground cinnamon
8 to 10 oz. plain yogurt
Finely ground pistachios for garnish

Method:

1. In a non-reactive* saucepan, combine

peach puree, wine, apple juice, honey,
and lemon zest. Simmer for 20 minutes.

2. Stir in cinnamon and yogurt.

3. Chill and serve in chilled bowl.

4. Garnish with pistachios.

*made from stainless steel, glass, or ceramic

Garlic-Yogurt Dressing

Ingredients:

1 pt. plain yogurt

1

1

⁄2 tbsp. finely chopped parsley
2 tbsp. minced garlic
2 tbsp. Dijon Mustard

1

⁄4 tsp. black pepper

tabasco Sauce to taste

Method:

1. Combine ingredients and chill until

ready to serve.

7

®

CUSTOMER SERVICE

If you have any questions or
problems regarding the operation of
your Deni Yogurt Maker, call our
customer service department toll
free:

Monday through Friday

8:30 a.m. to 5:00 p.m.

(Eastern Standard Time)

1-800-DENI-822

or E-mail us at

[e-mail]

www.deni.com

Deni by Keystone Manufacturing Company, Inc.

ONE-YEAR LIMITED WARRANTY

Your Deni Yogurt Maker is warranted for one year from date of purchase or receipt

against all defects in material and workmanship. Should your appliance prove defective
within one year from date of purchase or receipt, return the unit, freight prepaid, along
with an explanation of the claim. If purchased in the U.S.A. or other country, please
send to: Keystone Manufacturing Company, Inc. 33 Norris Street, Buffalo, NY 14207. If
purchased in Canada, please send to: Keystone Manufacturing Company, Inc., 151
Cushman Road, St. Catherines, Ontario L2M 6T4. (Please package your appliance
carefully in its original box and packing material to avoid damage in transit. Keystone
is not responsible for any damage caused to the appliance in return shipment.) Under
this warranty, Keystone Manufacturing Company, Inc. undertakes to repair or replace
any parts found to be defective.

This warranty is only valid if the appliance is used solely for household purposes in

accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply, or dismantled or interfered with in any way or damaged
through misuse.

We ask that you fill in the details on your warranty card and return it within one

week from date of purchase or receipt.

This warranty gives you specific legal rights. You may also have other rights which

vary from state/province to state/province.

®

©2006 Keystone Manufacturing Company, Inc.

All rights reserved.