English ....................................................................................................................................... 2
Română ................................................................................................................................. 15
Deutsch ................................................................................................................................... 28
V 1.2
SilverCrest SJBG 20 A1
Table of contents
Introduction ........................................................................................................ 3
Intended use ...................................................................................................... 3
Supplied items .................................................................................................... 3
Technical data .................................................................................................... 4
Safety instructions .............................................................................................. 4
Copyright ........................................................................................................... 8
Interesting facts about yoghurt .......................................................................... 8
Prior to use ......................................................................................................... 8
First use .............................................................................................................. 8
Producing natural yoghurt .................................................................................................................... 8
Producing Greek yoghurt ..................................................................................................................... 9
Tips for producing good yoghurt ...................................................................... 10
Refining yoghurt ................................................................................................ 5
Maintenance / cleaning .................................................................................... 11
Storage when not in use ................................................................................... 11
Troubleshooting ............................................................................................... 12
Environmental and disposal information .......................................................... 12
Food safety ...................................................................................................... 12
Conformity information .................................................................................... 12
Warranty and servicing advice ........................................................................ 13
2 - English
SilverCrest SJBG 20 A1
Introduction
Thank you for purchasing a SilverCrest yoghurt maker SJBG 20 A1, hereinafter referred to as
yoghurt maker.
Intended use
The yoghurt maker is easy to use and allows you to produce yoghurt. The production of other food
is not allowed!
This yoghurt maker is not designed for commercial use or operation in a company. This yoghurt
maker may only be used for private purposes as any other use is not as intended. Furthermore, the
yoghurt maker may not be used outdoors or in tropical climates. This yoghurt maker meets all
relevant norms and standards in conjunction with CE conformity. In the event of any modification to
the yoghurt maker that was not approved by the manufacturer, compliance with these standards is
no longer guaranteed. The manufacturer does not accept any liability for any resulting damage or
faults in such cases.
Please observe the regulations and laws in the country of use.
Supplied items
Yoghurt maker SilverCrest SJBG 20 A1
These operating instructions
These operating instructions have a fold-out cover. The yoghurt maker is illustrated with numbers on
the inside cover. The numbers indicate the following:
1 Cover (yoghurt maker)
2 Cover (pink container)
3 Strainer
4 Pink container (small)
5 White container (large)
6 Yoghurt maker
7 Mains cable
8 On/off switch
9 Power indicator
English - 3
SilverCrest SJBG 20 A1
Technical data
Model SilverCrest SJBG 20 A1
Power supply 220-240V~, 50/60Hz
Power consumption 20W
Protection class II
Dimensions (W x H x D) approx. 19.5 x 21.5 x 17.5cm
Weight approx. 725g
The technical data and design may be changed without notification.
Safety instructions
Before using this yoghurt maker for the first time, read the
following instructions carefully and pay attention to all
warnings, even if you are familiar with handling electronic
devices. Store these instructions in a safe place for future
reference. If you sell the yoghurt maker or pass it on, always
include these instructions. They are an integral part of the
device.
WARNING! This symbol indicates important
information for safe operation of the yoghurt maker
and the safety of the user.
DANGER! This symbol warns about injuries or
burns associated with hot surfaces of the yoghurt
maker.
4 - English
SilverCrest SJBG 20 A1
The yoghurt maker is not intended to be operated with
an external time switch or a separate remote control
system.
This yoghurt maker can be used by children aged 3 and
older and by persons with reduced physical, sensory or
mental abilities or lack of experience and knowledge if
they are supervised or have been instructed on the safe
use of the yoghurt maker and understand the resulting
risks. Children must not play with the device. Children
may not clean or maintain the device unless they are at
least 8 years of age or older and are supervised.
Children who are younger than 3 years of age must be
kept away from the yoghurt maker and its connection
cable.
Always keep plastic packaging away from children. It
poses a suffocation risk.
If smoke is produced, or there are any unusual sounds or
odours, disconnect the mains plug of the yoghurt maker
from the socket immediately. In such cases, the yoghurt
maker should not be used until it has been inspected by
authorised service personnel. Never inhale smoke from
a potential device fire. If you have inhaled smoke,
however, consult a doctor. The inhalation of smoke can
be harmful.
The yoghurt maker must not become damaged in order
to prevent hazards.
English - 5
SilverCrest SJBG 20 A1
Ensure that no fire sources (e.g. burning candles) are
placed on or near the yoghurt maker. It poses a fire
hazard!
Always disconnect the mains plug from the socket when
you are not using the yoghurt maker. Put away the
device only when it has completely cooled down. It
poses a fire hazard!
Never touch the mains cable, mains plug or the yoghurt
maker with wet hands.
Warning: Fire hazard! Never use the yoghurt maker in
the vicinity of flammable materials such as curtains,
drapes, etc.
The yoghurt maker must never be exposed to any direct
heat sources (for example, heaters) or direct sunlight or
6 - English
bright artificial light. Also avoid contact with dripping
water and splashes and corrosive liquids. Do not use the
yoghurt maker near water. The yoghurt maker must
never be submerged. Never place any objects filled with
liquids, for example, vases or drinks, on the yoghurt
maker. Also ensure that the yoghurt maker is never
subjected to excessive shocks and vibrations.
Furthermore, no foreign objects may penetrate the
device. Otherwise, the yoghurt maker could be
damaged.
Mains cable
Always handle the mains cable by the plug and do not
pull on the cable itself.
Do not place the yoghurt maker, furniture or other heavy
objects on the mains cable and ensure that it is not
kinked.
Never tie a knot in the mains cable and do not tie cables
together. Ensure that the mains cable is placed so that
no one can trip over it and it does not cause an
obstruction.
Make sure that the mains cable does not touch any hot
surfaces.
Do not use adapter plugs or extension cables that do
not comply with applicable safety standards, and do not
SilverCrest SJBG 20 A1
make any alterations to the mains cable! If the mains
cable is damaged, it must be replaced by the
manufacturer or its customer service representative or a
similarly qualified person to prevent any safety hazards.
English - 7
SilverCrest SJBG 20 A1
Copyright
All information contained in these instructions is subject to copyright and is provided for information
purposes only. It is only permitted to copy or duplicate data and information with the express and
written consent of the author. This also includes commercial use of the content and data. The text
and illustrations are based on the state of the art at the time of printing. Subject to change.
Interesting facts about yoghurt
You need milk and live yoghurt cultures to produce yoghurt. The fat content of yoghurt is
determined by the fat content of the milk used. Yoghurt made of low-fat milk is not as thick as
yoghurt made of milk with a higher fat content.
Lactic acid bacteria transform the milk into yoghurt, while the bacteria process the lactose in the
milk and convert it into lactic acid. The yoghurt maker produces the optimum temperature for the
maturing process of yoghurt.
Prior to use
Take the yoghurt maker and the accessories out of the packaging and remove all packaging
material completely. Check the yoghurt maker for signs of damage. If it is damaged, the yoghurt
maker must not be used.
Prior to its initial use, clean the yoghurt maker as described in the section "Cleaning".
First use
Producing natural yoghurt
There is a risk of burns! The temperature of the accessible surfaces may be very high
when the device is operating.
Place the yoghurt maker (6) on a flat, heat-resistant surface. If the surface is sensitive,
place a heat-resistant board under the yoghurt maker (6).
Do not operate the yoghurt maker (6) with a time switch or a remote control socket.
The yoghurt maker (6) must not be moved during operation because this will impair the
maturing process of the yoghurt.
8 - English
SilverCrest SJBG 20 A1
You need 1 litre of milk (for example, Milbona UHT milk 3.5% fat). If you use unpasteurised
milk, you must boil it in advance in order to kill germs and bacteria. Let the milk cool down
again. UHT milk does not have to be boiled. To achieve an optimum result, the milk should be
at room temperature.
Pour the milk (1 litre) into the pink container (4).
Stir 50g of yoghurt with live yoghurt cultures (for example, Milbona natural yoghurt 3.5% fat)
into the milk. The yoghurt should be at about the same temperature (room temperature) as the
milk.
Note: If you would just like to produce natural yoghurt, you can use a maximum of 1.3 litres of
milk and 100g yoghurt with live yoghurt cultures.
Place the pink container (4) into the yoghurt maker (6).
Place the cover (2) on the pink container (4).
Place the cover (1) on the yoghurt maker (6).
Insert the mains plug into a socket that is easily accessible.
Switch on the yoghurt maker (6) using the on/off switch (8). The power indicator (9) lights up.
The bottom area inside the yoghurt maker (6) can become very hot. Do not touch it
during operation. Let the bottom area cool down completely after operation before you
touch it. There is a risk of injury.
The yoghurt takes approximately 10 hours to mature. The duration of the maturing process
depends on the ingredients used.
Switch off the yoghurt maker (6) using the on/off switch (8). The power indicator (9) goes out.
Remove the mains plug from the socket.
Remove the cover (1) from the yoghurt maker (6). Make sure that the condensation on the
cover (1) does not run over the housing of the yoghurt maker (6).
Remove the pink container (4) and its cover (2) from the yoghurt maker (6).
Let the yoghurt cool slightly. Then store the yoghurt in the refrigerator for approximately 24
hours before you consume it. Stir the yoghurt before consuming it.
Clean the yoghurt maker (6) and its accessories as described in the section "Cleaning".
Producing Greek yoghurt
Remove your home-made yoghurt from the refrigerator after about 24 hours. Remove the cover
(2) from the pink container (4). Place the strainer (3) in the white container (5). Now, pour the
yoghurt into the strainer (3) and drain the whey in the refrigerator for approximately 2 hours.
Then pour the Greek yoghurt into the clean pink container (4) and stir it. Place the cover (2) on
the pink container (4) and store the Greek yoghurt in the refrigerator.
English - 9
SilverCrest SJBG 20 A1
Tips for producing good yoghurt
You have the option of using the following tips:
Use approximately 2 tablespoons of milk powder to 1 litre of milk to thicken the yoghurt.
When producing yoghurt from a soy drink (natural), you should also use yoghurt with live
yoghurt cultures which were produced from soy too.
Make sure that the milk that you use and the yoghurt have the same fat content. This makes the
yoghurt thicker and results in less whey.
Add one to two tablespoons of inulin to 1 litre of milk to make the yoghurt creamier. Inulin is a
tasteless fibre and is mainly extracted from the chicory root. You can purchase inulin on the
Internet and in a health food store.
Use ingredients that are as fresh as possible and have a long "best before" date.
The yoghurt may curdle at the bottom during production depending on the ingredients you use.
To avoid this, pour 200ml of water directly into the yoghurt maker (6) before producing your
yoghurt.
Let the finished yoghurt continue to mature in the refrigerator. The yoghurt may not be shaken
or stirred at this point.
Use your own yoghurt when producing the next yoghurt. The maturing process (approximately
10 hours) of the yoghurt may take slightly longer here. Note that the more often this is
repeated, the thinner the yoghurt will be. Use a newly purchased yoghurt again if you think the
yoghurt is too thin.
Refining yoghurt
After producing your yoghurt, you can refine it as desired.
Fruit yoghurt
Add jam or fruit to the yoghurt.
Sweet yoghurt
Add, for example, chocolate sprinkles, nougat, vanilla, honey, nuts, marzipan or other ingredients
to the yoghurt according to taste.
Yoghurt dressing
Stir some cream and sugar into the yoghurt. Add some fresh chopped herbs. Season to taste with a
little salt and pepper. Add some lemon juice or lime juice if desired.
Greek tzatziki
Stir some cream quark into the Greek yoghurt. Add cucumber (finely chopped) and garlic
(pressed). Season with some olive oil, vinegar, salt and pepper.
10 - English
Maintenance / cleaning
Maintenance
Servicing is necessary if the yoghurt maker has been damaged or if liquids or objects
have penetrated the housing, if the yoghurt maker has been exposed to rain or moisture
or if it does not work properly or has been dropped. If smoke is produced, or there are
any unusual sounds or smells, switch off the yoghurt maker immediately and remove the
mains plug from the socket. In such cases, the yoghurt maker should not be used until it
has been inspected by authorised service personnel. Only have qualified personnel
carry out the servicing on the device. Never open the housing of the yoghurt maker.
SilverCrest SJBG 20 A1
Cleaning
Remove the mains plug from the socket before cleaning as there is a risk of an electric
shock!
Wait until the yoghurt maker has cooled down completely. Otherwise, there is a risk of
burns!
The yoghurt maker must not be immersed in water!
When cleaning the yoghurt maker, never use any solvent or cleaner that would corrode the plastic
material. Ensure that no liquid can penetrate the housing of the yoghurt maker. You thus avoid
damage to the yoghurt maker. Remove leftovers immediately after use so that they cannot solidify in
the device. To clean the device, proceed as follows:
Clean the yoghurt maker (6) and the cover (1) inside and out only with a soft damp cloth. Use
some washing-up liquid if necessary. Rinse with clear water.
Clean the other accessories (cover (2), strainer (3), container (4,5)) in a basin of warm water
and washing-up liquid or in a dishwasher.
Dry the yoghurt maker and accessories thoroughly.
Storage when not in use
If you do not use the yoghurt maker, ensure that the device and its accessories are clean before
storing them in a dry, clean and cool location.
English - 11
Loading...