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How to heat cassoulet in a glass jar - Palme d'OR French Cassoulet

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I've an old Rowenta yoghurt-round with glass jars- maker and would like instructions for using it, please!


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Hi,
purchase from any of the below links>>

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http://cgi.ebay.com/KENMORE-BLENDER-GLASS-JAR-WHITE--BQ_W0QQitemZ250368347086QQcmdZViewItem

http://cgi.ebay.com/KENMORE-BLENDER-GLASS-JAR-BLACK-BQ_W0QQitemZ280310226122QQcmdZViewItem

please rate this solution.
Thanks for using FixYa.

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Euro cuisine yogurt maker- no instruction booklet


1. Pour 7 glass jars (42 oz total) of fresh pasteurized milk (whole or skimmed) into a high-sided saucepan.
2. Heat the milk until it boils (203F) and starts to climb to the side of the saucepan. Boiling will make the yogurt firmer,
3. Remove the pan from heat and allow the milk to cool to room temperature (95F)
4. Strain the milk into a pitcher
5. Stir in 1 glass (6oz) of natural yogurt with some of the strained milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture (Freeze-dried Yogurt Starter can be used here as well).
6. Mix the room temperature milk very well with the smooth mixture as prepared above
7. Pour the mixture into the seven jars, and place the jars - without the lids - in the yogurt maker
8. Cover the yogurt maker with the clear cover.
9. Plug into the power outlet and let it sit still for 6 hr (whole milk) or 8 hr (skimmed milk)
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