Salton GM-7W User manual

OWNER S MANUAL
MODEL No. GM-7W.
Yogurt Maker
~'s handsome, strong, reliable and temp-
erature controlled to make the best yogurt-
fresh, natural and nourishing-without artificial
additives. You'll like it and you'll like Saving 70%
of the cost of commercial yogurt. ,.
If you're looking for an exciting gourmet
ingredientfor yourcooking, ifyou're watchi ng your
weight or feel you need a nutritious pick-me-up,
Salton homemade yogurt is for you.
Get a taste of the good life with Salton.

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put cord, plug,
or appliance in water or other liquid.
3. Close supervision is necessary when any appliance is used by
or near children.
4. Unplug from outlet when not in tse and before cleaning.
5. Do no operate an-. appliance with a darnaqed cord or plug or
after the appliance malfunctions. or has been dropped. or
damaged in any manner. Return appliance to Salton, Inc. for
examination, repair or adjustment.
6. The use of attachments not recommended or sold by us may
cause fire, electric shock or injury.
7. Do not use outdoors.
S . Do not let cord hang over edge of table or counter, or touch
hot surfaces.
9. Do not place on or near a hot gas or electric burner, or in
a heated oven.
10. Do not use appliance for other than intended use. This appliance
is for household use only.:
SAVE THESE INSTRUCTIONS
1

It's handsome, strong, reliable and temperature controlled to
make the best yogurt-fresh, natural and nourishing-without ar-
tificial additives. You'll like it and you'll like saving 70% of the cost
of commercial yogurt.
If you're looking for an exciting gourmet ingredient for your cook-
ing, ifyou're watching your weight or feel you need a nutritious pick-
me-up, Salton homemade yogurt isfor you. Eastern Chefs have been
using yogurt in their cooking for centuries, because it actually im-
proves the flavor of food. Yogurt enhances cereals-rice, wheat, corn
dishes-makes excellent dressings for salads, vegetables and fruits,
••makes tangy sauces and delicious meals. You'll be surprised and
delighted by the recipes we've included for everythino from ap-
petizers to desserts. Yogurt is' not fattening, and, it is an excellent
supplementto a diet. You'll find itan especially marvelous substitute
for sour cream (485 calories per cup) f l those dips, dressings and
spreads you can't resist. As a snack, yogurt with fresh fruits is a light,
nourishing and filling treat.
••
The specially made Salton Spoon Thermometer included withyour
Yogurt Maker takes all the guesswork our of making yogurt. It's im-
portant that the milk being used not be too hot or the yogurt culture
will be destroyed. If it is too cold the culture will not grow. The Add
Starter level on the Spoon Thermometer lets you know when the
milk is exactly the right temperature for the yogurt starter to be
added. Immerse the Spoon Thermometer bowl-end down until the
red bulb is in the milk. The Salton Spoon Thermometer measures
exactly one tablespoon so YQU can also use itto measure your yogurt
starter .
Salton's taken all the' guesswork out of making yogurt, but you
can stillbe adventuresome. Tryvarying the yogurt culture, milk, flavor-
ing and time you set for your yogurt. Borrow a family-secret culture
handed down for years, buy health store culture or your favorite com-
mercial yogurt and use them as a starter . The results will all vary,
and you're sure to find your ve~y'own favorite yogurt recipe.
Your Sa/ton Yogurt Maker Contains:
A heater base, a Spoon Thermometer, 7jars with lids, and a unit
cover.
2

HOW TO MAKE YOGURT -
THE BASICS
It's simple, sure and easy with the Salton Yogurt Maker. All you
need are two ingredients-milk and starter. The only utensils-a pot
to heat the milk and the Salton Spoon Thermometer.
INGREDIENTS
. One litre of milk-whole, skimmed or fat free, or skimmed milk
•. made from non-fat dry milk (follow instructions but use 3 cup more
dried powdered milk than directed per litre )
Yogurt starter 1 heaping tablespoon (Use the handy Spoon Ther-
mometer) of plain, unpasteurized Y04Jurt,available at food stores,
or yogurt you've previously made or 1 package of dried yogurt culture
available at most health food stores .
•
PROCEDURE
1. Pour the milk in a pot and place on the stove. Heat milk on a
low-medium heat stirring itoccasionally until itjust boils, then, cool
it down to the Add Starter level on the Spoon Thermometer.
If you use raw milk, boil for several minutes before you cool
to the Add Starter temperature.
2. Add 1 to 2 heaping tablespoons of starter to one of the yogurt .
jars. Tothis, add sornebtthe heated milk and stiruntilwell blended.
3. Pour this rnixturointo'the p~t of heated milk and stir well.
4. Pour the milk into the 7 serving jars, put the lids on securely, and
place the jars into the Yogurt Maker.
5. Put the unit cover on the heater base.
6. Plug in the electric cord.
7. Set the Time-Out dial for 10 hours later, to remind you what
time the yogurt will be ready.
8. After 10 hours remove the jars and place them in your refrigerator.
Allow the yogurt to cool for 3-4 hours BEFORE serving. Be sure
to save some yogurt to use as a starter for your next batch.
9. Plain yogurt may be stored in most refrigerators for approximately
10 14 days.
3

TIPS FOR BEST RESULTS
•..
1. Over-incubation (left in the machine for too long a time) will pro-
duce yogurt with curd and whey separation. A layer of watery
substance (whey) will appear after long periods of time, along
with a thick, solid layer (curds). Once this occurs, you cannot
reverse the process.
2. Ifyou are using skimmed milk skimmed milk products 99% fat-
free milk or non-fat dry milk your yogurt will be soft in consisten-
cy. If your yogurt is too soft, add 1/3-1/2 cup of non-fat dry milk,
in powder form, directly to your quart of milk before using it.This
will make your yogurt not only thicker but creamier. Keep in mind
that the longer the yogurt remains in the machine, the more tart
and firm it will become.
3. If you are using a commercial yogurt as your starter: All yogurts
contain pasteurized milk as an ingredient. However, ifthe entire
product has been pasteurized to prolong the shelf life, itno longer
contains active yo~urt culture. This will not produce yogurt.
Only UNPASTEURIZED, unflavored yogurt will make yogurt. Only
unpasteurized yogurt contains liveculture. (Make sure your yogurt
has not passed the .expiration date on the container. As time
passes, the culture becomes weaker.) If you are using your
homemade yogurt as a starter, and the quality of the yogurt is
not the same, simply buy plain yogurt or dried yogurt culture and
start again.
4. Ifyou are using raw milk ~r milk which has been in your refrigerator
for several days, the best results will come from milk that has been
boiled for a few minutes and tben cooled to the Add Starter
level. Boiling inhibits the growth of bacteria which may interfere
with the yogurt culture.
5. Heating the milk for too long a period of time or at too high a
temperature will produce a poor quality yogurt.
6. We do not recommend adding starter to cold milk.
7. It is best to flavor yogurt after refrigeration for several hours or
right before eating. If you add flavoring before refrigerating or
add too much flavoring, your yogurt will become very soupy.
.
8. Flavoring yogurt is dependent upon individual tastes. We have
found that flavoring in the following ways satisfies most persons.
You may find that you prefer your yogurt with more or less flavor-
ing. The following flavoring suggestions may satisfy you:
4

.2 teaspoons of frozen juice concentrate-apple, orange,
pineapple, etc.
Tablespoon of dietetic jam, preserves, or jelly
Tablespoon of juice nectar-pear, apricot peach, etc.
teaspoon of your favorite gelatin or pudding/pie dessert
(powder form)
teaspoon of molasses or maple syrup
Tablespoon of applesauce with a dash of cinnamon with
some raisins
Tablespoon of your favorite liqueur
Tablespoon of sweetened coconut
• teaspoon of cocoa, chocolate or carob syrup, add some
nuts or sesame seeds for an extra crunch
Tablespoon of any natural cereal, add some fresh fruit for
an extra treat
teaspoon of instant coffee
Tablespoon of honey with a teaspoon of vanilla
9. After refrigeratiqrl, should a watery substance form on the top
of your yogurt, simply mix it in,or pour it off into your sink.T.hisis
a regular occurrence with homemade and commercial
yogurts.
10. It isnot necessary to make 7jars of yogurt. You can make 2
or 3.Thiswill not harm your machine.
CLEANING AND CARE
Wash the Jars, Jarlo.Covers,Spoon Thermometer and Yogurt
Maker Cover inwarm soapy water. Rinseand dry.DO NOTIMMERSE
THEBASEOFTHEYOGURTMA~ER.Usea mild detergent and damp
cloth to wipe the bose. Do not place the jars in the freezer.
SAFETY
This product has been rigidly inspected. If you should
accidentally leave the Yogurt Maker on for any extended period
of time, no damage will be done because of its construction,
design and thermostatic control. TheYogurt Maker cannot scorch
tablecloth, counter or furniture. The Yogurt Maker comes with a
short power supply cord in order to reduce the hazards resulting
from becoming entangled in or tripping over a lonqer cord.
Extension cords are commercially available and may be used if
care isexercised intheir use.Ifan extension cord isused the marked
electrical rating of the extension cord should be at least.5 AMPS
at 120VOLTS.
•
5

YOU LL LOVE YOGURT RECIPES
YOGURT DRESSINGS
1/2 cup yogurt
1 avocado
1/2 clovegarlic,mashed fine
1 teaspoon lemonjuice,or to taste
Mash avocado in small bowl, add other ingredients, and beat until thick con-
sistency. Serve over crisp lettuce.
•
1 cup yogurt
Juice 1 lemon
Sugar or artificial sweetener to taste
112 cup yogurt
112 cup mayonnaise
Juice of 112 lemon or a little vinegar
Sugar or artificial sweetener to taste
112 cup yogurt •
112 cup mayonnaise
Lemon juice, to taste (or vinegar)
Sugar to taste
1 Tablespoon ketchup or chili sauce
FINE FOR FRUITS
Whip equal amounts of yoqurt and. mayonnaise, add powdered sugar
(granulated sugar thins out consistency) and a little vanilla. Fold into salads or
use as topping.
RICE PILAF NO.1
Yogurt
1 cup rice
3 Tablespoons butter
1 small onion, diced
2 cups stock, chicken, beef
Salt and pepper to taste
Braise rice in 2 tablespoons of melted butter, stirring frequently until butter bub-
bles and rice is light brown. Fry onion (in remaining butter) in separate pan until
brown, add to rice, add stock. Blend well, bake 375 of. for 30 minutes, stir,bake
for about 10 minutes longer. Top with yogurt.
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BULGARIA
•
In Bulgaria a dish called Moussaka is popular: Sprinkle 1 teaspoon salt over
slices of 2 large eggplants, 114 inch thick. In a large skillet, fry 2 finely chopped
onions, 1 green pepper, chopped, 3 minced garlic cloves in oil; add 1-1/2
pounds of ground lamb (or beef), separating into particles with fork. Season with
salt, pepper, paprika and brown well. Remove from skillet and set aside.
Dip eggplant slices in flour and brown on both sides in same pan. Ina casserole
arrange alternate layers of eggplant slices and meat mixture; bake at 375 of. for
about 1 hour.
In a bowl, mix 2 cups yogurt, 3 egg yolks and 1/2 cup sifted flour; spoon over
contents of the casserole; pass it briefly under the flames of the broiler for a
custard-like topping.
FRUIT SHERBET NO.1
2 cups yogurt
1 small can frozen concentrated
fruit juice
2 teaspoons vanilla
Combine all ingredients, mix well and place in freezer tray to freeze.
Note: Fruit juices may be grape juice, orange juice or any of the concentrated
fruit juices.
The above recipes are from The Yogurt Cookbook
by Olga Smetinoff, Frederick Fell, lnc., NYC.
SUNDAY BFiuNCH PANCAKES
6 eggs, separated
5 Tablespoons raw sugar
1cup yogurt
1cup milk
1 cup flour
112 cup corn starch
4 teaspoons baking powder
112 teaspoon salt
Whip together egg yolks and sugar. Add milk and yogurt and blend until
smooth. Sift flour, measure; sift again with cornstarch, baking powder and salt.
Combine with yogurt mixture. Mix well, beat egg whites until stiff and fold in.
Bakfi on a medium hot griddle. Serve with melted butter and yogurt topping,
or your favorite syrup.
Serves 6.
Yogurt topping: Mix 1 to 2 tablespoons honey to 1 cup blueberry or
boysenberry flavored yogurt. Other fruit flavors may be used.
7

COOL TROPICAL SALAD
1 small fresh pineapple
1 cup mango chunks or melon balls
-1 cup diced papaya or
fresh peaches
2 cups yogurt
2 Tablespoons honey
1 cup sliced strawberries
4 sprigs fresh mint
Cut pineapple in quarters, lengthwise. Remove core; slice pineapple from shell
and cut in cubes. Refrigerate empty shell to chill until serving time. Toss 1 cup
of cubed pineapple with mango and papaya. Chill. Toserve, put 1/3 cup yogurt
on each pineapple shell and cover with mixed fruit. Top with layer of remaining
' yogurt, which has been sweetened with honey and cover with sliced strawber-
ries. Garnish each serving with whole strawberry and a sprig of fresh mint.
Makes 4 servings.
STUFFED GRAPE LEAVES
3/4 lb. minced lamb or beet
1 onion finely chopped
3 Tablespoons olive oil
6 Tablespoons rice, uncooked
1/4 cup pine nuts
2 Tablespoons chopped dill
Pinch mint
Dash cinnamon
1 lb. grape leaves
1/2 cup white wine
1-1/2 cups meat stock
1 cup yogurt
1 clove garlic, minced
Clean and wash grape leaves; drop into boiling salted water and cook 3
minutes; drain well pressing out all water. Cut large leaves in half down the
center vein. Saute onions in <liluntil limp; add rice and cook until golden. Add
pine nuts and toast for 1 minute; remove from heat and add meat, mint, dill, cin-
namon, salt and pepper. Put 1.tablespoon of mixture on each leaf half and roll
into finger shape, tucking in the edges. Put the rolls in a casserole, cover with
meat stock and wine. Cook for 45 minutes over medium heat. Add more stock
if needed. Serve on hot platter, topped with blend of yogurt, mint and minced
garlic.
Serves 4.
ARMENIAN HASH
1 lb. ground meat
3 medium potatoes, boiled in jackets
1 onion, finely chopped
1 egg, beaten
1teaspoon cumin oil
1/2 cup yogurt
Peel boiled potatoes and chop in small cubes. Mix meat, potatoes, onion and
cumin. Blend together yogurt and egg; add to meat mixture. Toss lightly until
well mixed. Shape into patties and saute in oil until done.
Serves 4.
8

CLAM DIP
1 cup minced clams (drained)
112 cup cottage cheese
(whipped in blender)
1 cup yogurt
1teaspoon onion powder
112 teaspoon salt
114 teaspoon pepper ,
1 Tablespoon lemon juice
Mix all ingredients well. Chill.
REFRESHING COLD FRUIT SOUP
•
1 cup sour pitted cherries with juice
16 apricot halves
112 cup apricot liquid
2 teaspoons lemon juice
6 drops artificial sweetener
1cup yogurt
Blend on puree setting all ingredients except yogurt. When mixture is smooth,
fold in yogurt and chill. Serve with a dollop of yogurt.
Serves 4.
•
CURRANT WALNUT DESSERT FOR TWO
1 cup yogurt
1/4 cup currants
114 cup chopped walnuts
1 teaspoon vanilla
1 pinch cinnamon
2 drops artificial sweeteners
Mix all ingredients. Chill.
The above recipes were prepared especially for Salton, Inc.
by Ms.loCelesteBurg, Queens, NY.
FRESH CUCUMBERS IN YOGURT
6 medium-sized cucumbers
1 Tablespoon cooki ng salt
1-112 cups yogurt
salt and pepper
1 Tablespoon chives, finely chopped
Peel cucumbers, split lengthwise, scoop out seeds with small spoon, slice as thin
as possible. Place in chilled bowl, sprinkle with salt, and blend well. Stand in
refrigerator 1 hour. Place cucumbers between dry towels and press firmly until
free of water. Return to chilled bowl; add yogurt along with salt and pepper to
taste. Blend well. Sprinkle with chives.
Serves 6
9