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ENGLISH
cooking modes (table 1)
Program
Duration
(hours)
Set by default
(hours)
“Rice”
0:15 – 0:40
0:25
“Steam cooking”
0:05 – 1:00
0:20
“Cereal”
0:30 – 2:00
0:40
“Roasting”
------
0:45
“Reheat”
0:10 – 0:40
0:20
“Soup”
0:30 – 3:00
0:50
“Baking”
0:25 – 2:00
0:50
“Stew”
0:20 – 1:00
0:50
“Porridge”
0:40 – 3:00
0:50
“Yogurt”
0:10-10:00
6:00
Note:
In “Baking» mode do not open the lid till the baking is
finished.
After baking is finished, switch the “Keep warm» mode
off immediately by pressing the “Keep warm/STOP»
button (24) so the bakery will not burn.
Note:
•
In «Baking» mode do not open the lid till the bak-
ing is finished.
•
After baking is finished, switch the “Keep warm”
mode off immediately by pressing the “Keep warm/
STOP” button (24) so the bakery will not burn.
•
If you steam products, pour water in the bowl (3)
so that boiling water doesn’t reach the bottom of
the basket (19).
•
In the “Roasting” mode the unit operates similarly
to a stove, the user has to watch the food during
cooking and switch the unit off by himself when the
food is ready.
Attention!
All recipes are non-regulatory as the required
amount and proportions of the ingredients may
vary depending on local peculiarities of the food
and altitude above sea level.
“Yogurt” Button (27)
Make the tastiest natural yogurt of milk and leaven. Use
yogurt or prebiotics as a leaven, which you can buy at
the pharmacy. Yogurt making recipes in more detail you
can look up in the «Recipe book».
Make the tastiest natural yogurt of milk and leaven. Use
yogurt or prebiotics as a leaven, which you can buy at
the pharmacy. Yogurt making recipes in more detail you
can look up in the “Recipe book».
1. Pour leaven and milk in proportion 1:10 into the yo-
gurt cups (28) and insert the cups into the bowl (3).
Note:
Use natural yogurt with minimum shelf-life free of ad-
ditives and coloring agents as a leaven. You can make
leaven by yourself from special bacteria leaven (you can
find it in a drugstore or in health food stores) following
the instructions attached.
2. Choose the “Yogurt» program, set the cooking time
in the range from 6 to 8 hours.
Attention!
Do not move the unit during its operation.
3. Put the ready yogurt in the refrigerator in order to
prevent bacteria growth.
You can add fruit, jam and honey in the ready natural
yogurt.
Dough proofing
Also the temperature mode of this function is perfect
for dough proofing.
Dough proofing is a stage of dough making which takes
place right before baking. During the proofing the dough
ferments intensively, restores its structure and grows in
size significantly. One of the main conditions of success-
ful process is absence of draughts and maintenance
of constant temperature (about 40°C) and air humidity
level. In factory conditions special cabinets are used for
this. You can create professional conditions for dough
proofing at home, using the multicooker VT-4207 in the
“Yogurt" mode.
Example:
400 g of flour
350 ml of milk (can be mixed with water)
Salt
Sugar
1.5 teaspoons of yeast powder
1.5 tablespoons of butter
Mix all dry ingredients, then add milk. Whisk the mix-
ture in a mixer thoroughly, put it into the bowl. Press
the “Menu» button (26) and select the “Yogurt» mode.
Time of yogurt making is within the range of 6-10 hours
(6 hours by default).
To set the dough proofing time press the “TIME» button
(22), and then set the “10:00» time with the “HOURS»
button (20). Then press “MINUTES» button (21), “0:00»
time indication will be shown on the display. Now set
necessary dough proofing time using “HOURS» (20)
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