must the mixture be in the right temperature when pouring into the container, so it keeps it warm? Or I have to watch the temperature?
1392612
You heat the milk on a stove to 180 degrees, cool it to 90-100 degrees, add plain yogurt or yogurt bacteria, stir it, pour it into the machine, turn it on, then forget about it for 10-12 hours, pour it into the straining container and refridgerate. How long you strain determines the thickness. How long you keep in the incubation cycle (10-12 hrs) determines tartness.
1392613
Yes, after you heat the milk to 180, it needs to cool down to 110, then you add your starter ( or already made yogurt) and now you are ready to poor it.
1392614
It states in the instructions that once the milk temperature reaches 110 -100 degrees to mix your yogurt starter and then pour into the yogurt maker. Yes you will need to watch you temperature until it cools to 110 -100 mark after getting to the 185 degree mark.
2024563
Set your temperature it will keep it within a degree , depending on your box insulation mine was working like it should
653896
The temp situation has been frustrating b/c it says it can be set at a certain temp but when trying to program it to stay put, it simply rises as your liquid inside is mixed, I use it for liposomal Vit c. I have found that the temp simply reflects the temp of the outside container, not your mixture so I have adapted and keep my thermometer handy and take temp of the liquid then add ice as it mixes to keep it below 104F. Its truly a great machine and for my purposes has worked fantastic other than the minor temp issue. Now that I realize what i need to do, its no problem. The lowest temp I have seen is in the 70's F and if I run it at 5 min intervals and let it cool, I can keep it well below 90F. Good luck. MS
1036834
It doesn't come pre-mixed, so you'll need to mix it with water. It's useful to have another container that you can mix with. Just make sure they can hold the same amount of volume, otherwise you'll need a good way to measure the mix. Typically I keep an old used coolant jug (rinsed of course) from the generic brands for this purpose. Like many others have said, 50/50 is best recommended.
1167393
Dear John, To be on the safe side I WOULD NOT fill the container with hot water. It's rubber and fairly soft, so I only fill it part way to protect yourself and/or others from being burned. Lee
1513027
So sorry, I cannot confirm as I don't usually deal with syrup or really hot temps while using the funnel.
1329675
After it's melted compleatly it should pour into whatever you want. Just be sure to give it plenary of time to cool
670309
You can put hot water and won't damange the pouring plastic. BUT outter casing will be the same temperature as to water temp, you will get burned if not careful. It is not temp control bottle.
1101057
I believe I read somewhere that it was advisable to let it cool just a little. I put my dish in while it was nice and warm but not hot. It stayed warm for hours . I was pleased.
781883
you would need to ask the company. I cannot think of a recipe needing temps higher than 500 degrees.......at least none I use
1829426
Good question! Perhaps that's a question only the manufacturer can answer as they would know if the internalals could handle the temperature. I would think that it just might, but it might not be able for an extended time. I thought of perhaps mixing hot and cold to a good warm water combination. Perhaps that would be a more acceptable combination.
784183
I don't know exact temp... I heat to boil and let water slightly cool before pouring into water bottle.
1298673
I do pour over coffee. The water temperature is around 200 degrees at time of brewing. It must be the thermos. Unless I'm missing something else. Do you drink it straight from the thermos or pour into a cup?
2269239
This was a solid at my room temp which was less than 80 degrees. If you allow your food to cool off too much, you may end up with solid pieces of coconut. When I put it in my shakes that's exactly what happened.
941954
It is recommend in the instructions on the bottle to refrigerate after opening. I keep my oil in a cool, but not cold place. I have use this oil in essential oil blends and prefer that all the oils being blended be at the same temperature. I have also use it in recipes without any problems.
2004992
I did some testing over time with a thermometer, and the results were very good. One tip is that you need to make sure to close the lid firmly--it has a "partly open" state for pouring, that would let out heat if left that way.
1269106
This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you find out what you like best. Gene S. This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you... » Read More This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you find out what you like best. Gene S. « Show Less