PROFESSIONAL YOGURT MAKER
YM350 Series
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
11. Do not operate this or any other appliance while
under the influence of alcohol or other substances
that affect your reaction time or perception.
1ꢀ. Do not touch the parts that are not intended for
manipulation.
13. Never move the appliance when it is in operation.
14. Do not use the appliance while barefoot. Do not
touch the appliance with wet or damp hands.
15. After each use, clean all parts that have had contact
with food by following the cleaning instructions in
this booklet.
16. Store the appliance and all of its parts out of the
reach of children.
17. Plug cord into wall outlet. To disconnect, turn
any control to OFF before removing plug from
wall outlet.
18. Do not use appliance for other than intended use.
This appliance is for household use only.
19. After unpacking the appliance, check that it is
undamaged and that no parts are missing. If you are
in any doubt, consult your local service dealer or
phone Waring Consumer Service Center at 1-800-
ꢀ69-6640.
ꢀ0. Before connecting, check that the supply voltage
details marked on the appliance agree with those of
the electrical supply. The label with this information
may be found of the appliance.
ꢀ1. Household electrical installation must be carried in
accordance with manufacturer’s instructions. The
manufacturer is not responsible for damage or inju-
ries to persons, animals or objects caused by incor-
rect installation.
ꢀꢀ. Do not put on top of a vibrating surface such as the
top of a refrigerator, or expose to drafts.
ꢀ3. To minimize risk of food borne illness, do not keep
yogurt in the refrigerator for more than 8-10 days.
ꢀ4. Never put the appliance in the refrigerator.
3
ꢀ5. Do not touch hot surfaces. Use handles or knobs.
ꢀ6. Extreme caution must be used when moving an
appliance containing hot oil or other hot liquids.
ꢀ7. This appliance has a polarized plug (one blade is
wider than the other). To reduce the risk of electric
shock, this plug is intended to fit into a polarized
outlet only one way. If the plug does not fit fully into
the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to
modify the plug in any way.
CAUTION
•
TO REDUCE THE RISK OF ELECTRIC SHOCK, DO
NOT REMOVE COVER OR BACK. THERE ARE NO
USER-SERVICEABLE PARTS INSIDE.
•
TO REDUCE THE RISK OF FIRE OR ELECTRIC
SHOCK, DO NOT EXPOSE THIS UNIT TO WATER
OR MOISTURE.
The lightning flash with an arrowhead symbol
within an equilateral triangle is intended to
alert the user to the presence of uninsulated
dangerous voltage within the unit’s enclosure
that may be of sufficient magnitude to consti-
tute a risk of electric shock.
The exclamation point within an equilateral
triangle is intended to alert the user to the
presence of important operating and mainte-
nance (servicing) instructions in the literature
accompanying the unit.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
4
MAINTENANCE:
Any other servicing should be performed by an
authorized service representative.
CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . .ꢀ
Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Instructions for Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Choosing the Milk/Tips . . . . . . . . . . . . . . . . . . . . . . . . . .9
Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
5
PARTS AND ACCESSORIES
1
ꢀ
3
4
5
1. Upper Cover
ꢀ. Six 8 oz. plastic jars with lids
3. Two 16 oz. plastic jars with lids
4. Base
5. Electronic LED timer display
BEFORE FIRST USE
Remove all packaging. Wash the jars and lids in warm
soapy water. Rinse and dry the jars and lids completely.
Always ensure that the appliance is completely cool
before cleaning and storage. Always disconnect from
power supply and clean thoroughly before storage.
INSTRUCTIONS FOR USE
1. Prepare using the following utensils: a high-sided
saucepan, pitcher, whisk, thermometer to measure
liquid temperature.
ꢀ. Ensure that all the above utensils are thoroughly
washed with warm water and soap and dried prior
to making yogurt.
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3. To make yogurt using, six 8 oz. jars: pour fresh
pasteurized milk equal to 48 oz. (milk can be either
whole milk, skim or semi-skim) into a high-sided
saucepan.
4. To make yogurt using two 16 oz. jars: pour fresh
pasteurized milk equal to 3ꢀ oz. (milk can be either
whole milk, skim or semi-skim) into a high-sided
saucepan.
5. Heat the milk*, over medium heat, stirring frequently
to just near boiling – approximately 180° F to 185° F,
do not boil. Then cool quickly to 110° F: saucepan
can be placed into a bowl of ice water to facilitate
cooling process.
6. Discard any “skin’ that may have formed on the
milk. Heating the milk to almost boiling kills any
undesirable bacteria that might be present and also
changes the properties of the milk protein so that it
gives the yogurt a firmer body and texture.
7. Gently stir in 5 ounces of plain yogurt with the
cooled milk until the yogurt is dissolved and you
have a smooth mixture. The plain yogurt can
be purchased from your local supermarket or taken
from a previous batch of homemade yogurt. You
must use a brand of plain yogurt and the label must
indicate that the product contains a live culture. If
you use the homemade yogurt, please repeat only
1 time. Freeze-dried yogurt starter can be used
instead of store bought yogurt. Follow the directions
on the yogurt starter package. Please note that it is
important not to cool down the milk below 110° F
degrees.
8. Pour the mixture into the six jars of the yogurt maker.
9. Place the jars – without the lids – into the
yogurt maker.
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10. Cover the yogurt maker with its clear cover.
*Heating the milk ensures a firmer yogurt.
For softer yogurt without heating the milk: You do not
have to heat the pasteurized milk; however you must
make sure that the milk is at room temperature before
pouring it into the jars, and you need to double the times
given below.
Maturing times required in Yogurt Maker:
Whole Milk
ꢀ%
Skim
8 hours
10 hours
1ꢀ hours
For firmer yogurt without heating: Just add 10
tablespoons of powdered milk to the room temperature
pasteurized milk before pouring it into the jars.
11. Plug the Waring Pro™ Yogurt Maker into the electric
outlet.
1ꢀ. Press ON/OFF (the right touchpad) to turn the
unit on. After you press the ON/OFF button "8" is
displayed (default time).
13. To choose the number of hours for the unit to stay
on, press the up or down arrow until the desired time
is shown. The timer goes up to 19 hours. In order
to move the time faster, press and hold either up or
down. The unit will start counting down the time with-
in 30 seconds if you don't press any other key. If you
change the time to something else, it will start count-
ing down that time, without any regard to previously
elapsed time. Once the unit is working, the timer will
count down every hour. The last hour counts down
in minutes. At the end of the cycle, the unit shows O
and beeps 3 times. This means that the yogurt maker
has completed the process once.
14. Water may condense on the clear lid of the yogurt
maker. When you remove the clear lid, take care
8
not to drip any accumulated water into the finished
yogurt.
15. Cover the individual jars with the white lids and chill
them in the refrigerator for a minimum of three hours
before eating.
IMPORTANT NOTE:
THE YOGURT MAKER SHOULD REMAIN
PERFECTLY STILL DURING THE MATURING PROCESS.
DO NOT MOVE THE APPLIANCE OR REMOVE ANY
OF THE JARS.
CHOOSING THE MILK/TIPS
1. Pasteurized milk of any fat content (full, ꢀ% 1% or
fat-free)
ꢀ. Powdered milk
3. Long-life UHT sterilized milk
4. Soy milk. Be sure to use UHT soy milk, which
contains one of the following ingredients: fructose,
honey or malt. At least one of these ingredients is
necessary for fermentation and you will not succeed
if none is available in the milk.
Fresh milk must be boiled and, if necessary, filtered prior
to use. The taste and texture of yogurt varies according
to the milk and yogurt starter selected. For best results
do not use:
1. Expired milk or
ꢀ. Expired yogurt or
3. Yogurt with flavoring, fruit, or other ingredients.
Longer cooking times produce a firmer and more tart
yogurt.
Be careful not to heat the milk too long or at too high a
temperature.
9
Always use a thermometer to determine the temperatures
of the milk.
Yogurt can keep in the refrigerator for up to 7 to 10 days.
Experiment with different flavorings and sweeteners for
plain yogurt once it has refrigerated.
If yogurt doesn’t thicken these could be some of the
reasons:
Yogurt starter is too weak or the milk was too hot when it
was added.
Freshness date of milk or milk powder has expired.
Yogurt was not thoroughly mixed with milk.
USE AND CARE
The yogurt maker jars, jar lids and top cover can be
washed with warm soapy water and towel dried or can
be placed on the top rack of dishwasher.
To clean base and interior wipe with damp cloth. Do not
use abrasive cleansers.
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RECIPES
Plain Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ꢀ
Goat Milk Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ꢀ
Maple Vanilla Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Coffee Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Rich Vanilla Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Blueberry Vanilla Yogurt . . . . . . . . . . . . . . . . . . . . . . . . .16
Cinnamon Granola Yogurt . . . . . . . . . . . . . . . . . . . . . . .17
Chocolate Frozen Yogurt . . . . . . . . . . . . . . . . . . . . . . . .18
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PLAIN YOGURT
Makes 6 servings
4¾
½
½
cups lowfat (2%) milk
cup plus 2 tablespoons dry nonfat milk
cup plus 2 tablespoons plain yogurt
Heat the milk in a saucepan over medium heat. Once
milk reaches 185°F and is about to boil, remove from
stove and allow to cool to 110°F. To speed up the
cooling process, whisk liquid frequently or place
saucepan in ice water.
Once liquid reaches appropriate temperature, whisk
in the dry milk and the yogurt until ingredients are
thoroughly homogenous.
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 8 to 10 hours; press the On button.
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
Nutritional information per serving:
Calories 149 (ꢀ5% from fat) • carb. 17g • pro. 11g • fat 4g
sat. fat 3g • chol. 18 mg • sod. 165mg • calc. 397mg • fiber 0g
GOAT MILK YOGURT
For those who have a sensitivity to lactose, goat’s milk is
much easier to digest.
Makes 6 servings
4¾ cups goat’s milk
½
cup plus 2 tablespoons plain goat yogurt
1ꢀ
Heat the milk in a saucepan over medium heat. Once
milk reaches 185°F and is about to boil, remove from
stove and allow to cool to 110°F. To speed up the
cooling process, whisk liquid frequently or place
saucepan in ice water.
Once liquid reaches appropriate temperature, whisk in
the yogurt until ingredients are thoroughly homogenous.
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 10 to 1ꢀ hours; press the on button.
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
Nutritional information per serving:
Calories 145 (53% from fat) • carb. 9g • pro. 8g • fat 9g
sat. fat 6g • chol. ꢀ4mg • sod. 105mg • calc. ꢀ8ꢀmg • fiber 0g
MAPLE VANILLA YOGURT
Makes 6 servings
4¾ cups lowfat (2%) milk
2-3 tablespoons pure maple syrup
1
tablespoon pure vanilla extract
½
½
cup plus 2 tablespoons dry nonfat milk
cup plus 2 tablespoons plain yogurt
Heat the milk in a saucepan over medium heat. Once milk
reaches 185°F and is about to boil, remove from stove
and stir in the maple syrup and the vanilla extract. Allow
milk to cool to 110°F. To speed up the cooling process,
whisk liquid frequently or place saucepan in Ice water.
Once liquid reaches appropriate temperature, whisk in
dried milk and yogurt until ingredients are thoroughly
homogenous.
13
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 10 hours; press the on button.
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
Nutritional information per serving:
Calories 177 (ꢀ3% from fat) • carb. ꢀꢀg • pro. 11g • fat 5g
sat. fat 3g • chol. ꢀ0mg • sod. 14ꢀmg • calc. 381mg • fiber 0g
COFFEE YOGURT
Makes 6 servings
4¾ cups lowfat (2%) milk
2-3 tablespoons honey
2
1
tablespoons instant espresso or coffee
tablespoon pure vanilla extract
½
½
cup plus 2 tablespoons dry nonfat milk
cup plus 2 tablespoons plain yogurt
Heat the milk in a saucepan over medium heat. Once
milk reaches 185°F and is about to boil, remove from
stove and stir in the honey, instant espresso and vanilla
extract. Allow milk to cool to 110°F. To speed up the
cooling process, whisk liquid frequently or place
saucepan in ice water.
Once liquid reaches appropriate temperature, whisk in
dried milk and yogurt until ingredients are thoroughly
homogenous.
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 10 hours; press the On button.
14
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
Nutritional information per serving:
Calories 165 (ꢀ4% from fat) • carb. ꢀꢀg • pro. 9g • fat 4g
sat. fat 3g • chol. 19mg • sod. 119mg • calc. 319 mg • fiber 0g
RICH VANILLA YOGURT
Makes 6 servings
4¾ cups lowfat (2%) milk
2-3 tablespoons agave sweetener or honey
1
tablespoon vanilla paste**
1
½
½
tablespoon pure vanilla extract
cup plus 2 tablespoons dry nonfat milk
cup plus 2 tablespoons plain yogurt
Heat the milk in a saucepan over medium heat. Once
milk reaches 185°F and is about to boil, remove from
stove and stir in the agave or honey, vanilla paste, and
vanilla extract. Allow milk to cool to 110°F. To speed up
the cooling process, whisk liquid frequently or place
saucepan in ice water.
Once liquid reaches appropriate temperature, whisk in
dried milk and yogurt until ingredients are thoroughly
homogenous.
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 10 hours; press the on button.
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
**Vanilla paste is a sweet concentrated vanilla extract that
includes the vanilla bean seeds and can be found in
15
specialty stores. If vanilla paste is unavailable replace
with pure vanilla extract.
Nutritional information per serving:
Calories ꢀ13 (18% from fat) • carb. 30g • pro. 11g • fat 5g
sat. fat 3g • chol. ꢀ0mg • sod. 14ꢀmg • calc. 375mg • fiber 0g
BLUEBERRY VANILLA YOGURT
Makes 6 servings
4¾ cups lowfat (2%) milk
2-3 tablespoons agave sweetener or honey
1
tablespoon vanilla paste or pure vanilla extract
cup plus 2 tablespoons dry nonfat milk
cup plus 2 tablespoons plain yogurt
cup blueberry preserves, preferably the
all-fruit variety
½
½
½
Heat the milk in a saucepan over medium heat. Once milk
reaches 185°F and is about to boil, remove from stove
and stir in the agave or honey and vanilla paste. Allow
milk to cool to 110°F. To speed up the cooling process,
whisk liquid frequently or place saucepan in ice water.
Once liquid reaches appropriate temperature, whisk in
dried milk and yogurt until ingredients are thoroughly
homogenous.
While liquid is cooling, place a heaping tablespoon of
blueberry preserves in each jar.
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 10 hours; press the on button.
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
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Nutritional information per serving:
Calories ꢀꢀ0 (19% from fat) • carb. 33g • pro. 11g • fat 5g
sat. fat 3g • chol. ꢀ0 mg • sod. 157mg • calc. 377mg • fiber 0g
To use fresh fruit: Prepare yogurt as directed. Mix ½ cup
of fruit with ¼ tablespoon of sugar and 1 to ꢀ cups of
water in a saucepan over medium low heat. Cook mixture
for about 15 to ꢀ0 minutes, until fruit has thickened. Cool
fruit to 110°F before mixing with milk/yogurt mixture.
CINNAMON GRANOLA
Perfect with any type of yogurt.
Makes about 8 cups
nonstick cooking spray
4
1
1
1
cups rolled oats, regular or quick-cooking
cup unsweetened dried coconut
cup mixed nuts, roughly chopped
cup mixed dried fruit
¼
1
cup ground flax seed
tablespoon cinnamon
½
¼
cup vegetable oil
cup pure maple syrup or honey
Preheat oven to 3ꢀ5°F. Prepare a baking sheet by lining
with aluminum foil and spraying with nonstick cooking
spray.
Mix the oats, coconut, nuts, fruit, and flax seed together
in a large mixing bowl. Combine the oil and syrup in a
liquid measuring cup. Pour the oil/syrup over the oat
mixture. Toss ingredients together well to thoroughly coat.
Spread on prepared baking sheet evenly. Bake stirring
occasionally for about 30 to 45 minutes.
17
Nutritional information per (½-cup) serving:
Calories ꢀ60 (61% from fat) • carb. ꢀꢀg • pro. 5g • fat 19g
sat. fat ꢀg • chol. 0mg • sod. 0mg • calc. ꢀ5mg • fiber 4g
CHOCOLATE FROzEN YOGURT
Makes about ten ½-cup servings
8
ounces semisweet chocolate, chopped
(may use semisweet chocolate morsels)
cup granulated sugar
cup whole milk, warmed to a simmer
cups prepared yogurt
¼
1
2
1
teaspoon pure vanilla extract
Stir the chocolate and sugar into the warmed milk.
Stir until chocolate is completely melted and sugar is
dissolved. Let come to room temperature. Add the
yogurt and vanilla and stir with a whisk until completely
combined. If not freezing immediately, cover and
refrigerate.
Process in an ice cream maker according to
manufacturer’s instructions. Allow yogurt to mix and
freeze until desired consistency is reached. Frozen
yogurt will firm if placed in an airtight container and
placed in the freezer for about ꢀ hours.
Nutritional information per serving:
Calories 170 (38% from fat) • carb. ꢀ4g • pro. 4g • fat 8g
sat. fat 5g • chol. 5mg • sod. 40mg • calc.109mg • fiber 1g
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NOTES
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©ꢀ008 Waring Consumer Products
Division of Conair Corporation
150 Milford Road
East Windsor, NJ 085ꢀ0
Printed in China
08WR057
IB-8173A
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