Tefal YG650126, YG654882, YG654851, YG654860, YG654838 manual Troubleshooting Unsatisfactory results

Troubleshooting Unsatisfactory results

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PROBLEMS	POSSIBLE CAUSES	RESOLUTION
	• Using semi-skimmed milk	• Add one pot of yoghurt made with
	without powdered milk added
		powdered milk (two with skimmed
	(because milk used on its own
		milk) or use whole milk.
	is not rich enough in proteins).
	• Movement, impacts or	• Do not move the appliance while in
	vibrations in the appliance	operation.
	during fermentation.	• Do not place on a refrigerator.
		• Change the ferment or brand of
	• The ferment is no longer	chilled yoghurt/fromage frais.
	active.	• Check the use-by-date of your ferment
		or your chilled yoghurt/fromage frais.
	• Use a shop bought, chilled
	fromage frais or a petit suisse,	• Use 1 pot of chilled fromage frais as
	which is thermised.	ferment.
Yoghurt/cheese	They therefore only contain
	very little active ferment.
preparations that are too
liquid.		• Do not remove the pots or open the
	• The appliance was opened	appliance before the end of the
		cycle (approximately eight hours).
	during the cycle.
		• Keep the appliance away from air
		currents during use.
	• Fermentation time too short.	• Increase the fermentation time
		using a timer.
		• Consider cooking the fruits, or use
		compotes or jams (at room
	• Fruit added to yoghurt.	temperature).
		Raw fruits release acidic elements
		which prevents the yoghurt from
		forming correctly.
Yoghurts/cheese	• The pots haven't been	• Before pouring the preparation into
		the pots, check that there is no trace
preparations that are too	washed/rinsed correctly
		of washing up liquid, cleaning
liquid.	(handwash or in the dishwasher).
		products or dirt inside the pots.
Yoghurts too acidic.	• Fermentation time too long.	• Make sure you reduce the
		fermentation time for the next time.
A translucent liquid (called
serum) formed on the		• Reduce the fermentation time
surface or on the sides of	• Too much fermentation.
		and/or add powdered milk.
the yoghurt at the end of
fermentation.
My cheese preparation is		• Readjust the quantity of rennet or
		lemon juice that you add so as to
too bitter or has a strong	• Excess rennet or lemon juice.
		keep the preparation firm but also
taste of lemon.
		obtain a better taste.