Beko BKK 1170 User manual

BKK 1170
Yoghurt maker
User Manual
01M-8835981200-3216-01

Please read this manual first!
Dear Customer,
Thank you for preferring a Beko product. We hope that you get the best results from
your product which has been manufactured with high quality and state-of-the-art
technology. Therefore, please read this entire user manual and all other accompanying
documents carefully before using the product and keep it as a reference for future use.
If you handover the product to someone else, give the user manual as well. Follow all
warnings and information in the user manual.
Meanings of the symbols
Following symbols are used in the various section of this user manual:
C
Important information and useful
hints about usage.
A
Warnings for dangerous situations
concerning the safety of life and
property.
Protection class for electric shock.
This product has been manufactured in environmental friendly modern plants without giving any harm to the nature.
This appliance conforms to the WEEE regulation. It does not contain PCB.

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Yoghurt Maker / User Manual
CONTENTS
1 Important safety and
envronmental nstructons 4
2 Your over the range convecton
yoghurt maker 6
2.1 Overvew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
2.2 Techncal data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3 Operaton 7
3.1 Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
3.2 How to make yoghurt . . . . . . . . . . . . . . . . . . . . . . .7
3.3 How to make rce wne . . . . . . . . . . . . . . . . . . . . 10
3.4 How to make pckles . . . . . . . . . . . . . . . . . . . . . . 11
4 Mantenance 12
5 Trouble shootng 13

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1 Important safety and environmental
instructions
•If the supply cord is damaged, it
must be replaced by the manufac-
turer, its service agent or similarly
qualified persons in order to avoid
a hazard.
• WARNING: Avoid liquid spilled
on the connector
•This appliance is intended to be
used in household and similar ap-
plications such as:
– staff kitchen areas in shops,
offices and other working envi-
ronments;
– farm houses;
– by clients in hotels, motels and
other residential type environ-
ments;
– bed and breakfast type environ-
ments.
•Never immerse the yogurt maker
in water
•Do check and make sure the volt-
age shown on the rating label is
adapted to your local voltage.
•Never use this appliance near any
inflammable substances.
•Never plug or pull out the cord
with wet hands to prevent an elec-
tric shock.
•Never dismantle, remodel or repair
except by a professional electri-
cian.
•In cold winter or low room tem-
perature, it’s allowed to add about
250ml warm water in 40˚C-60˚C
into appliance body to ensure
function well.
•If the appliance malfunctions or
has been damaged in any manner,
return appliance to the nearest
authorized service facility for ex-
amination and repair.
•Always switch off before removing
plug from the outlet.
•This appliance can be used by chil-
dren aged from 3 years and above
if they have been given supervi-
sion or instruction concerning use
of the appliance in a safe way and
understand the hazards involved.
Cleaning and user maintenance
shall not be made by children un-
less they are aged from 8 years
and above and supervised. Keep
the appliance and its cord out of
reach of children aged less than 3
years.

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Yoghurt Maker / User Manual
1 Important safety and environmental
instructions
•Appliances can be used by persons
with reduced physical, sensory or
mental capabilities or lack of expe-
rience and knowledge if they have
been given supervision or instruc-
tion concerning use of the appli-
ance in a safe way and understand
the hazards involved.
•Children should be supervised to
ensure that they do not play with
the appliance.
•Place the appliance securely in
center of counter or work space.
Do not place the appliance on or
near a damp place, a separate
electric hot plate, a hot gas flame
or in heated oven.
Compliance with the WEEE
Directive and disposal of
waste products
This product does not include harmful
and prohibited materials specified in
the “Regulation for Supervision of the
Waste Electric and Electronic
Appliances” issued by the Ministry of
Environment and Urban Planning. Complies with
the WEEE Directive. This product has been manu-
factured with high quality parts and materials
which can be reused and are suitable for recycling.
Therefore, do not dispose the product with normal
domestic waste at the end of its service life. Take
it to a collection point for the recycling of electrical
and electronic equipment. Ask the local authority
in your area for these collection points. Help pro-
tect the environment and natural resources by re-
cycling used products.
Package information
Package of the product is made of
recyclable materials in accordance
with our National Legislation. Do not
dispose of the packaging materials
together with the domestic or other wastes. Take
them to the packaging material collection points
designated by the local authorities.

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2 Your over the range convection yoghurt maker
1. Upper Lid
2. Body
3. Bottom Cover
4. Control Panel
5. Small ceramic cup
6. Ceramic container
7. Container Lid
2.1 Overview
2.2 Technical data
Voltage
220V~ 60Hz
Power
20 W
Capacity
1.5 L
Insulation Class
II
Dimensions
268*240*166 mm
1
2
3
45
6
7

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Yoghurt Maker / User Manual
3 Operation
3.1 Control panel
1. Screen: Show balance time to work
2. Function Indicator: Show you the function being
carried out.
3. Function: Yoghurt, Rice Wine, Pickles can be
chosen.
4. Start/Stop: Start or stop the chosen function.
5. Timer: Set time to work.
3.2 How to make yoghurt
1. Plug on the appliance and press “Function”,
choose “Yoghurt”, and “start”. At that time, the
indicator “Yogurt” lights up. Press “Timer” before
“start” to adjust the time.
2. Disinfect: wash the jar and sealing cap
with boiling water for more than 1 minute.
Remarks: Wash the jar and sealing cap only.
Upper and body cannot be put in boiling water.
3. Mix the ingredients
Mix the ingredients smoothly following the 3
optional instructions as below:
– Solution 1- Refrigerated fresh milk
1000ml+ yogurt starter or 50ml refrigerated
pure yogurt.
– Solution 2- Fresh, pasteurized milk
1000ml + yogurt starter or 50ml refrigerated
pure yoghurt.

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– Solution 3- Milk powder made milk
1000ml + yogurt starter or 50ml refrigerated
pure yoghurt.
– Solution 4- Soya-bean milk 1000ml +
yogurt starter or 50ml refrigerated pure
yoghurt.
1000 ml of pure milk ferment of
50 ml of yoghurt
prepared mixture
C
Make sure all the ingredients are
within the date of expiry.
C
Dried yogurt starter is preferred to
yogurt. Follow directions on Yogurt
Starter Package.
C
The milk should be cooled down
to room temperature (lower than
40˚C at least) before mixed with the
starter or the yogurt.
C
Making Milk with milk-powder
must comply with instruction of
milk-powder or as ratio: 500ml of
milk-powder with 150ml of water.
3 Operation

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Yoghurt Maker / User Manual
3 Operation
4. Ferment.
1000 ml of pure milk ferment of
50 ml of yoghurt
prepared mixture
Pour the mixture into the jar and cover it with the
lids, then put them into the yogurt maker.
(There are small ceramic cups for choosing accord-
ing to demand.)
Choose the function and set the time (for auto-
matic yogurt maker, time is between 8-12 hours
usually, and 4-8 hours if yogurt is used as fer-
ment). More time it takes, more sour the yogurt is.
C
In low temperature or refrigerated
milk is used for yogurt, longer time
is necessary, but less than 14 hours
anyway, less than 10 hours if used
yogurt as ferment.
5. Preservation
Refrigerated yoghurt Juice/honey Delicious yoghurt
The yogurt is ready to serve after the making pro-
cess is completed. Flavorings and sweeteners can
be added before serving.
To have a better taste of the yogurt, it is suggest-
ed to place the jar in refrigerator for 24 hours be-
fore eating.
The refrigerated period shall not be more than 10
days. It is preferred to be served within 3 days.

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3 Operation
6. Flavor
Refrigerated yoghurt Juice/honey Delicious yoghurt
Added juice, sugar or honey as you like, the yogurt
tastes much better.
C
In case there is much off-odour af-
ter the ferment, the yogurt should
be thrown away .The reason may be
that the water or the milk has gone
bad.
C
There will be wheat-colored liquid if
the ferment period is too long. That
will be alright.
C
It is advised to use whole milk for
growing children and slim milk for
healthy dieter.
C
100ml of yogurt per time is suggest-
ed at the very beginning to those
whose stomach are not used to it.
3.3 How to make rice wine
C
Cleaning is the key point of making
rice wine. Every container or tool in-
cluding hands must be clean and dry.
1. Rice prepared
– Solution 1- Wash the sticky rice with cold
water twice of 3 times, then soak it in cold
water for 24 hours (change water every 8
hours during then). Wash another 2-3 times
with cold water, then steam it for about.
Scatter it cool and it to about 35˚C. If sticky
rice is too hard or still raw, please steam it
again spraying a little water on it.
C
Please use food steamer for steam-
ing. Putting it with gauze then put
sticky rice onto the gauze.
– Solution 2- Wash the sticky rice with
cold water twice of 3 times. Cook it directly
(cannot looks like porridge) then steam it for
about. Scatter it and cool it to about 35˚C.
– Solution 3- Use the cooked rice left over.
Scatter it cool and it to about 35˚C directly.
2. Cleaning
Everything must be clean. Any oil or other con-
tamination is not allowed. Wash every tool with
boiling water for more than 1 minute for disin-
fection.