27
RECKE
MULTICOOKER
MC-110, MC-120
PASTEURISATION
Pasteurisation is a process of thermal treatment of products (usually liquid) aimed at destroying
pathogenic micro-organisms – in particular, pathogenic asporogenous bacteria – or reducing their
total population.
Pasteurisation is performed by heating the products no higher than 100°С for disinfection and
prolonging their shelf life. The nutritional value of pasteurised products remains virtually intact,
retaining natural taste and the valuable components (vitamins, enzymes). Pasteurised products
should be stored at low temperatures for 24 hours.
1. Pour the product into the
bowl
but not beyond the maximum scale on the inner surface of the pot.
2. Press the
“Warm”
button to activate the warming mode. The timer on the control
panel will lit up.
3. For 0.5
liters
of liquid, the minimum pasteurisation time is
35 minutes
. For each extra 0.5 litres of
liquid, you may add 5-15 minutes.
4. In order to stop the process or discard the program, press the
“Cancel”
button.
Once finished, remove the product from the multicooker, allow it to cool and then keep it in a cool place.