User manual LAGRANGE FROMAGERE 439 601

[. . . ] 1 soeplepel dikke room - 2 komkommers - 1 boeket verse munt – 2 teentjes look – 1 soeplepel mosterd – 1 soeplepel olijfolie – Zout en peper. Corpo in materiale termoplastico - Cuerpo de termoplástico Thermoplastic body Fascia in alluminio - Franja de aluminio Aluminium trim Schermo elettronico con retroilluminazione Pantalla electrónica con retroiluminación Backlit electronic display Vasetti per formaggio bianco Tarros para queso fresco Pots for cheese Fiscelle per formaggio bianco Encellas para queso fresco Strainers for cheese Coperchi dei vasetti - Tapas de los tarros Pot covers Coperchio della formaggiera - Apa de la quesera Cheese maker cover 2. 71 LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 74 SPECIFICATIONS _________________________________ Thermoplastic body Aluminium trim 1 large pot, strainer and cover for cheese - capacity 1. 25 L each - Backlit electronic display - Audible ready signal - 230V – 50 Hz – 7W Accessories available from LAGRANGE: - 4 small strainers - capacity 0. [. . . ] Refer to the following table to determine approximate drainage time depending on the desired use: whipped fromage blanc, 'moist' faisselle (i. Drain 12 - 24 hours • For 'moister' cheese, leave the whey in the pot so that it stays in contact with the fromage blanc to prevent it from 'drying out' too much. € Of course, if you prefer dryer cheese, simply keep removing the whey as it accumulates. To speed up the drainage process, slice the faisselle carefully in a few places. € To enjoy the resulting faisselle, you may simply turn it out and serve, or you may whip with a whisk or hand blender to make creamy whipped fromage blanc. Take care not to whip the cheese while it is still in the strainer as this would make it drip out through the holes. € You may also want to leave your faisselle longer to drain to produce 'dry' cheese. MAKING 'DRY' CHEESE FROM FROMAGE BLANC -1- Fromage blanc is the starting point for most cheeses and requires only a few extra steps to create dryer cheese. Here are some suggestions, keeping in mind that the flavour and texture of your cheese may vary widely depending on the time of year, type of milk, amount of salt, temperature and placement of the cheese maker. 77 LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 80 Procedure: • Turn out the cheese and sprinkle a pinch of salt over the top. € The next day, turn the cheese over and salt again lightly on the other side. Cheese matures best in a cellar or basement with good air circulation at around 15°C. If a basement is not available, put the cheese in the coolest place in your home and cover it with a mesh cheese cover to keep insects away. € For dryer cheese, leave in this manner for several days until reaching the desired consistency. 3 The cheese is too crumbly The ferment is too old Whip the fromage blanc and try a different ferment (the regeneration process has expired) for the next batch. Cheese left too long to mature The product comes out lumpy 79 Whip the fromage blanc. LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 82 MAINTENANCE ___________________________________ IMPORTANT: Never submerse the base of the appliance in water. Always unplug the appliance and allow to cool completely before cleaning. Do not use harsh or abrasive products or cloths to maintain the plastic. Cheese pots and strainers: after each use and when finished turning out or using up the resulting fromage blanc, soak the strainers and pots for a few minutes if necessary in hot water containing detergent and clean thoroughly. Note: Always dry all parts thoroughly before reassembling appliance for storage. The vendor's legal warranty obligations in no way exclude the manufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Articles 1641 et seq. [. . . ] € Faisselles with Gingerbread and Pear Compote 5 nice, firm pears, 4 slices gingerbread, 3 tbsp brown sugar, 20 cl dry white wine, 1 pat butter. Then add the white wine and crumble 3 of the gingerbread slices into the mixture. Cover and cook for about 30 minutes while stirring regularly to prevent the pears from sticking. Turn the faisselles out onto dessert plates and arrange the warm pears around them. [. . . ]