Tefal 887241

Kitchen appliances

Tefal 887241

Ranked 3rd in the rating:

The best yoghurt makers in the middle price range

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specifications Tefal 887241

General characteristics

Control mechanical
Principle of operation constant heating
Body material plastic
Jars material glass
Number of jars 8
Work indicator there is
Power 120 watts

Features:

Additional Information book of recipes

Dimensions

Dimensions and weight (WxDxH) 22x22x15 cm, 2.39 kg

Tefal 887241 reviews

Advantages: Compactness, body strength
Disadvantages: Not found for myself
Disadvantages: The reason I bought this model was its shape, namely almost rectangular, which is what I need for my small kitchen. Of course, the price played an important role, quite a budget option. But it turned out that it is incredibly durable and of high quality, with the advent of the child I cook something in it every day, it fell already, about how many times the containers were on the floor, I generally keep quiet, I did not think that it would be so strong. I cook with dry starter cultures BakZdrav, I am very pleased with the quality and taste of the finished product.

Vinogradskaya Olesya


Advantages: Provides uniform heating of the jars; Convenient volume of a single jar, the optimal number of jars, the optimal amount of ingredients. After initial heating, it can be disconnected from the mains.
Disadvantages: The initial heating is not enough for the entire operation time, when you take out the jars after 8 or 10 hours, they are a little warm. You can either re-enable a few hours after starting work, or wrap it up better, or both at once. Not the most compact size.
Disadvantages: For some reason they do not write about this in the characteristics, but in my opinion this is the most important detail: this yogurt maker has a “heat accumulator” – a thick pillow between the heater and the inner area where the jars are placed. Heating goes first to this battery, which then gives it to the jars. As a result, the heating is very uniform, extremely smooth, without overheating. Ideal conditions for yoghurt bacteria to work.

Kudrin Igor



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