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New Catalog Products
September15 January16
1. EZ Shaker
2. Silicone TupCakes
3. Silicone Baking Sheet with Rim
More about Silicone Range
4. UltraPro Loaf Pan 1,8l
5. MicroGourmet with Crystalwave Ramekins
6. U-Series Filleting Knife
7. Insulated Servers
8. BreadSmart II & Cutting Board
9. Microfiber Glasses Towel & Hob
10. Allegra New Seals
11. EcoBottles positiong
Spinning Chef info in Promo Guide weeks 23-26
Onion & Garlic Mate info in Promo Guide weeks 27-31
Crystalwave range more info in Promo Guide weeks 27-31
Microfiber Towel more info in Promo Guide weeks 32-37
Recipes: Ez Shaker, TupCakes, Baking Sheet, Loaf Pan,
MicroGourmet, Multi Server



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EZ Shaker 350ml

9.9cm (L) x 11.1cm (W) x +/- 17.4cm (H)
Capacity: 450ml / Usable: 350ml
To re-invent shaker an unique Tupperware invention!
A design and utility patent have been filed:
-Full product
-Domed cover and hinged cap;
-Inverted measurements inside the cover
-Drop guidance function inside the cap
How to take care
Do not use for mixing hot content nor to mix or store
carbonated drinks.
Do not use to store milk or baby foods, because bacterial
growth is possible.
When filled, store in an upright position.
Do not place into the microwave oven.
For storage, always leave the shaker open when not in
use, to minimize odours inside.


Optimal solution for measuring, mixing, serving, storing and pouring

Domed cover and convenient collecting-drop function on the cap
Domed cover for homogeneous mixture
Measure small quantities of liquids inside the cover. Measurements are etched :
25ml; 50ml; 75 ml/ 0,8oz; 1,7oz; 2,5oz
Collecting drop guidance function in the cap; This function guides all the remaining drops
back into the shaker when the base is positioned in upright position; no more mess!
The pouring spout has curved ends for fluid and mess-free pouring of preparations;.
When open, the cap stays at 90, ensuring that it remains in place while you are pouring
your preparation, without any risk of it flipping back.
High quality IML imprint with metric and imperial calibrations
No fading in dishwasher
Imperial and metric graduations to measure any liquids:
-The oz are indicated with lines every 1oz, with numbers every 2oz
-The ml are indicated with lines every 25ml, with numbers every 50ml
Ergonomic shape for a secure grip while shaking
The size of the shaker is ideal to ensure optimal blending or mixing and to fit securely in one
The shaker is stable on the countertop thanks to its ideal proportions
It fits in standard fridge doors so that you can keep your preparations fresh
During Tupperware Party
Good modularity with the rest of the range. Combine with Cooks Maid elements and EZ
Mix n Store (for Bain-Marie prep.)
When mixing ingredients that are both liquids and solids always place the liquids first and
the solids last. This will ensure that your preparation remains homogene


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Silicone TupCakes

Outside 29.8 (L) x 19.4 cm (W)
Alveoli Top : 7.77 cm / bottom : 5.06 cm x 3.6 cm (H)
Alveoli Capacity: 6 x 115 ml

For easy filling:

- Measuring Jug 1L with thicker dough
- Shaker with more liquid dough


The smell of home made cupcakes creates the best childhood memories.
Withstands temperature from -25C to +220C:
for baking in both conventional and microwave ovens or to mold in fridge or freezer.
Decreased thickness of the Forms combined with easy air circulation between each
alveoli help reduce cooking time
Two Forms can fit on the oven grid. One Form fits on the microwave plate.
Raised handles to ensure good grip with oven gloves.
How to use:
You can choose:
- a cup cake paper for decoration
- To pour the batter directly into the alveoli
Fill to maximum of 2/3 as some mixtures will rise during baking.
Wipe off any dough spills on the outside the alveoli before baking, as they could
burn and stain.
During Tupperware Party
Combine with Speedy Chef, Squeeze it for topping; with Measuring Jug, Shaker to fill the
form with dough
Combine with Large Multi Store for storage and transportation ( fits 12 tupcakes without
toppings/ fits 1 silicone form TupCakes)
Build you Tupperware Party theme on personalized TupCake trends or use the form to
prepare individual portions of small breads and rice or pasta gratins


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Silicone Baking Sheet with Rim
The new non-spill Silicone Baking Sheet with Rim allow you to bake sweet and savoury
recipes without making a mess in your oven; no more dripping or leaking thanks to its allaround rim! In addition, the pattern guides you into making different shapes: squares,
rectangles and circles.

L: 35,3cm; W: 31,5cm; H (of the rim) 1,1cm
Thickness of 1.05mm has been optimized to minimize
waves while baking, to optimize the baking performance
and to improve unmoulding

Do not use knives on the Silicone Baking Sheet with
Rim. Never cut a pizza, tart or cake on the Silicone
Baking Sheet with Rim.


Its the ideal product for baking:

-Juicy or greasy preparations
-Dough for sweet and savoury rolls, sponge cake
-All kinds of everyday foods: fresh and frozen pizza, puffs, vegetables, fries, Pommes
Duchesse, potatoes, stuffed vegetables, frozen and pre-baked bread, macarons, cookies,
pastries, meringues and profiteroles
Very easy storage; you can fold it, roll it or squeeze it into a container
Raised rim all around the outside edge that prevents liquids from overflowing,
Circles (3 cm diameter): ideal size to prepare French macarons but also cookies,
meringues, etc. If all of the circles are used, you will be able to prepare 18 perfect French
macarons (36 circles)
Metric measurements to create squares/rectangles/triangles of equal size:
-Small dots every 1cm (both on the rim and on the flat surface)
-Large dots every 5cm (both on the rim and on the flat surface), indicated with numbers on
the sides (from 0 cm to 25 cm)
Surface finish of the pattern is glossy to be able to clearly see the pattern; surface finish
of the rest of the product is etched
During Tupperware Party
Combine with Adjustable Rolling Pin; height of the rim (1,1cm) has been adjusted for both
products to be used together; with Silicone Spatula to to cut any type of dough when placed
on the Silicone Baking Sheet with Rim


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More about Silicone Range
Basics Features
Flexible for easy unmoulding.
Unbreakable in normal use and will not
Withstands extreme temperatures from 25C up to 220C.
How to use
Remove the grid from the oven and preheat
the oven to180C. Place the SBF on the
oven grid. Use oven mitts to take out form
the oven or microwave
Tip: Place the form perpendicular to the
oven grids line so that the form remains
flat while cooking.
Leave a small space in between 2 SBF
Conventional oven: Place the tray with
Form(s) on the lower part of the oven (but
not directly on bottom heating elements).
Microwave oven: Cook for a short time at
lower power, 500 watts.
After cooking: Allow to rest 5 to 10 minutes
in the Silicone Baking Form.
To unmould: Gently stretch the silicone all
around so the cake comes loose before you
turn it upside down.


Good to know
Silicone distributes heat so well that
cooking times are reduced for most cakes.
The exception is cakes and flans with fruit
base. For these, turn off the oven and leave
the mould for 10 minutes, so heat is
transmitted to the centre of the cake and
unmoulding is easier.
Do not use with a browning dish in the
microwave oven, under the grill or on a
Do not melt pure chocolate at
temperatures higher than 100C to avoid
For mixtures with chocolate or
concentrated tomato, maximum
temperature is 180C.
Do not use baking sprays. By using them,
the fat can stick to the surface of the
Silicone Form making it difficult to clean. It
is not necessary to grease the mold.
Do not use in a steam oven.
Overheated form is becoming brittle and
its breaking when folded and squeezed
with fingers

Cleaning and drying

Before first use:
wash with warm soapy water and make
sure it is completely dry. It is recommended
to wash the form by hand with detergent
before every use to improve the nonsticking characteristics.
Before every use:
hand wash with warm water and detergent,
rinse with cold water, gently tap the Form
to dry.
After every use:
dish wash or hand wash with warm water
and detergent, rinse with cold water and
gently tap the form to dry.
When there is a greasy feeling and white
dish wash or hand wash with warm water
and detergent, rinse with cold water and
gently tap the form to dry.
Do not use abrasive cleaners, scouring
pads, knives or any sharp utensils in the
For easy drying wrap the form with
Microfiber Dishdrying Towel and tap gently


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UltraPro Loaf Pan 1,8l

28.2 (L) x 15.5 (w) x 12 (h) cm high

-Always preheat the oven to the desired temperature
(max 250C) before placing the UltraPro in the oven, as
automatic programming may activate the grill
-Place the loaf pan on the oven grid into the oven,
making sure that the loaf pan is at least 5cm away from
the oven walls. Avoid contact with sources of heat and
always ensure that the grill feature of the oven is turned
-Remove the cover to brown the top (but do not use the
-During cooking, if you need to open the cover, take
care to open the cover in a way to direct the steam
away from you.
-Not suitable for use in mini-ovens or on the stovetop


Classic rectangular baking pan, suitable for baking cakes, breads, terrines in traditional
ovens and microwave.
The rectangular base has 2 handles for easy manipulation so that you can carry the pan
safely even when it is full
The long handle on the lid is easy to grip.
The rectangular design allows you to place 2 loaf pans on the oven rack (depending on
the size of your oven). You save time and energy by cooking multiple pans at once. This
loaf pan is extremely light so you will have no problems carrying them and transporting
them on the oven grid or on a tray.
Cooking time is reduced compared with cooking in classic pots made of enamelled cast
iron, ceramic, glass and stone, which helps you to save precious time and energy.
The loaf pan is also freezer and refrigerator safe; you can prepare your dishes in
advance, put them in your fridge or freezer and then bake them when you need perfect,
hot dishes.
The stacking feature with the Ultra Pro 2L allows you to cook multiple dishes at once in
the 'au Bain-Marie' style for delicate terrines and desserts.
The loaf pan promotes healthy cooking thanks to the non-stick qualities of UltraPro. No
extra butter or oils are needed for cooking.
You can also use the loaf pan in the microwave oven. It is the perfect product to bake a
chocolate cake or quick lasagna.
During Tupperware Party
The UltraPro Loaf Pan 1.8L can be used to make a variety of dishes from breakfast to dinner:
bread, cakes, flans, ice cream, terrines, roasting meat, baked fish, meatloaf, etc
Demonstrate with Silicone Spatula to avoid scratches and Silicone Oven Glove


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Microgourmet: 26,3cm x 13,7cm high
Ramekins (8): 5.5cm square x 5.7cm high
Capacity Steamer Base: 2,5l (w/o colander tray on top)/ 1,4l
(w. colander tray on top)
Capacity Colander Tray: 0,6l
Capacity Water Tray: 0,4l
Capacity Ramekins: 8x 80ml


MicroGourmet and CrystalWave Ramekins

The 101 MicroGourmet is a innovative unique product that allows steam cooking in the
microwave oven in an easy, fast and healthy way.
Truly steams from fresh to frozen or to reheat
Suitable for serving on the table (on the water tray or reversed cover)
Keeps food warm keep the hot water in the Water Tray to keep food warm until
serving. Or pour out the warm water if you wish to stop the cooking process (advisable
for green vegetables) food will still be kept warm up to 30min.
Can stack two different types of food or prepare one whole meal thanks to the optional
Colander Tray
Creates subtle flavor by adding some spices, herbs, low fat stock or a bit of wine to the
water in the Water Tray.
Is very space saving compared to electric steamers no plug to worry about on the
countertop or in the cupboard.
How does it work..
The Steamer Base and the Cover have an inner shield not permeable to microwaves, so
the microwaves bounce back to be directed to the water in the Water Tray.
The water in the Water Tray turns to steam which goes through the bottom of the
Steamer Base.
The steam then cooks the food placed in the Steamer Base and the optional Colander
Always place the Colander Tray on the Steamer Base. Never use it without Steamer Base
directly on the Water Tray.

Steaming is increasingly popular in Europe in line with the
health trend to fight obesity and to have a more authentic
way of cooking. The Tupperware new MicroGourmet allows
for a true steaming solution in the microwave and is perfect
for consumers concerned about healthy yet tasty cooking.
Wellness Cooking
-Steaming is a well known method that allows fat-free
cooking while retaining nutriments, fatty acids and vitamins.
- Steaming does not mean bland cooking. The colours are
more vibrant, the texture stays firm, the natural flavours are
better preserved and the herbs or condiments canvdevelop
their aroma fully. Add herbs, spices or low fat stock to the
water to add a specific taste. You can also accompany your
meals with sauces for a richer taste.
- Steaming is perfect for the whole family and a great way
to introduce vegetables to children who will appreciate the
festival of authentic colours and tastes on their plate.
Benefits put forward by consumers:
Homogeneous cooking.
(Re-)experience the true taste of
Food keeps original colour, texture.
Can have vegetables al dente.
Perfect for specific diets: e.g. no salt, low fat.
Not much clean up.
Takes little space.
Easy to manipulate even with hot water, feels safe, easy
to carry.
Can do other things in the meantime.



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General guidance
General proportion guidelines are: 400 g in the Colander Tray and 600 g in the Steamer
Cooking time is 25 min. at 800W, with 5 min. standing time (except for potatoes which
need 10 min. standing time) When steaming at 600W, extend standing time to 10 min for
similar results.
Let stand at least 5 min. After cooking. Leave it closed until serving to keep the food
You cannot steam pasta or rice into the 101 MicroGourmet, as they must be submerged
in water for cooking.
When stacking, position hardest ingredients in the Steamer Base and softer ones in the
Colander Tray
When stack steaming, always place meat or fish in the Colander Tray
Never replace completely the water in the tray with wine, syrup, juices, soup
or fatty stock.
Always fill the Water Tray to the 400ml minimum filling line! (Except for high water
content foods (350ml) as indicated in the Steaming guidelines -chards, mushrooms,
spinach, mussels and frozen foods )
Ensure all parts are assembled correctly to obtain optimal results. Always fill the Water
Tray first, then stack the Steamer Base and Colander Tray and finally the Cover
Place the product 5 cm away from the walls and top of the microwave oven.
Do not cook more than 30 min. at a time. Let the 101 MicroGourmet and microwave
oven cool off before re-using.
The ramekins come with seals to store in the fridge (seals are not to be used during


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U-series Filleting Knife

32.8 x 2.2 x 2.8 cm high (incl. sheath)
LGA testing

Testing for fitness of use against the German Standard

and testing against the ISO Standard Requirements for
Cutlery for the preparation of food. This includes:
Visual inspection of the metal and plastic materials.
Design, shape and construction of the knife handles.
Safety of the knife handles (risk of slipping of hand in
the direction of the blade).
Material composition.
Stability of the cutlery.
Drop resistance, resistance of handles to high
temperatures and stress cracking.
-Torsion resistance of the handles in hot water.
Cleaning ability.
Dishwasher resistance.
Migration of heavy metals.


The long, flexible blade, pointy top and smooth cutting edge of the Filleting knife makes
it easy to fillet a wide variety of fish and meats, to remove the flesh close to the bone
and to lift fillets easily with little loss of flesh.
Its long and thin handle is comfortable to hold for maximum control of the knife while
lifting fillets.
With the Filleting knife, you can prepare Carpaccio, slice scallops for marinating, make
very thin slices of veal, turkey or beef for stone grilling or meat fondue, or easily slice
roast beef after cooking.
Universal Range
Tapered ground knives (tapered ground knives represent 98% of the knives market)
-The blade is evenly sharpened from the spine to the edge. To be considered a true tapered
ground, the knife must be entirely lacking in bevels.
-Tapered ground knives allow for a better and easier cut through soft and hard ingredients.
-The finish makes the blades slightly thinner and therefore slightly more flexible, giving a
better adaptation of the blade to the ingredient it is cutting.
LGA approved
LGA approval is a confirmation that the knives meet the highest quality requirements. The
knives are thoroughly tested before LGA approval is given.
The knives are also tested for corrosion resistance.
- Cleaning in the dishwasher is not recommended; it could damage the knife blade due to
the aggressive washing agents that can attack stainless steel.
Possible spots on the blade can easily be cleaned off with a stainless steel cleaner.
Never let the blade come in contact with other metal, ceramic or glass instruments, as this
could damage the cutting edge.


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Insulated Servers

Server 2,5l:
outer bowl 3,1l/ 30cm x 24cm x 10.6cm H, 15.8cm H w. cover
inner bowl 2,5l/ 29cm x 22.9cm x 10.3cm high
Server 3,5l:
outer bowl 4.3L/ 30cm x 23.9cm x 13.8cm high
inner bowl 3.5L 29cm x 22.9cm x 13.5cm high
seal (both servers): 29cm x 22.9cm
Multi Server: 2,9l/ 23cm x 13.5cm high
Rice and vegetables, such as carrots, keep hot (+60C) for over 2
hours (when the dish is full). For carrots, this is double the
performance vs a single walled dish, and for rice, it is 50% more
effective heat retention..
The inner bowl is suitable to use in the microwave:
The inner bowl nested or not in the outer bowl is safe for food
temperatures from 0C to 120C and is designed to reheat in
the microwave, not to cook. Use medium power (max 600W)
during a limited time. If reheating in the microwave for more
than 3 minutes, stop occasionally, remove seal and stir food to
ensure even reheating Use the cover in the microwave in

the open
prevent splashes.

Elegant serving dishes that will keep your food hot on the table for at least 1 1/2 hours.
The heat retention is formed by a "double-walled" concept, created by nesting two
bowls of different sizes together, thus creating an air gap in between the two walls
To provide maximum insulation even the cover is double-walled
When in use the inner bowl locks securely inside the outer bowl. Keeps most foods hot
(+60C) for 1 1/2 hours when the dish is full.
For maximum heat retention position the slot of the cover on the side where the rim is
wider at the handle. This is called the "closed" position. However, a small slot in one end
of the cover leaves space for the serving spoon, which minimizes heat loss.
To serve, place spoon in dish (opposite ledge side) and twist cover 180
If heat retention is not required, you can separate the two bowls to create two serving
dishes. The inner bowl can be closed with the insulated cover. The large outer bowl can
be used on its own or hermatically sealed with white cover to store and transport cold
food (transport in upright position)
The Serving Spoon is well shaped for serving and its length is designed to fit both bowls
without falling into the food
Insulated Multi Server add attractive serving feature after defrosting, preparation,
poaching or steaming in the same dish; Party tips:
-Never-fail rice - bring rice to the boil in a saucepan, simmer for 5 minutes, then turn into
the Multi Server, cover and leave undisturbed for 20 minutes. The rice will be perfect, with
the starch drained off so the rice doesn't even need to be rinsed.
-Poaching fish - place fish steaks or fillets in the colander, pour boiling water down the
side, cover and leave for 20 minutes. Simply drain and serve.
-Perfect pasta - cook pasta or noodles in boiling water in the Multi Server, then drain,
add sauce and serve, all in the one container.


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Breadsmart II & Breadsmart Cutting Board

Breadsmart: 15.9cm(H) x 27cm (W) x 37.9cm (L)
Cutting Board: 1cm (H) x 22.4cm (W) x 30.2cm (L)

Tupperwares CondensControl patented technology is the

secret behind the excellent bread conservation in the
-The CondesControl foil is located in the rim underneath
the perforated area in the short sides. It controls the
environment in the BreadSmart II ensuring the required
conditions for the bread to stay fresh for longer.
-Excess humidity inside the BreadSmart II is transferred
through the CondesControl Rim, reducing the potential
growth of mould on the bread.
-In dry weather, the Rim also prevents the bread from
Do not damage the CondensControl foil with sharp utensils.
It is located beneath the perforated area of the rim on the
short sides.Do not remove the foil from the
CondensControl Rim. This is not a protective foil.


The base has been specially designed to easily accommodate a variety of breads;
provides a generous space to be able to store 1 large bread or 2 to 3 smaller breads,
you'll be able to easily store and reach for them at your convenience. The shape routes
the air circulation towards the CondensControl rim, creating the optimal environment for
bread preservation.
The CondesControl foil location has been carefully thought-out to perfectly snap with
the base for optimal air circulation through the foil. The inner wall of the rim prevents
breadcrumbs from going to the foil ensuring that the foil isn't blocked or damaged
The cover can also be used as a tray to transport the bread along with all sorts of
additions like jam, butter, napkins, etc. Has 4 anti-skid feet to make it very stable when
manipulating it. Has a gutter that collects the breadcrumbs and keeps the cutting board
in place while cutting or during storage. Cover cant be used as a cutting board.
A cutting board fits perfectly on top of the Cover/Tray thanks to the recessed area
underneath You can store it on top of the cover or inside the BreadSmart II, since it also
fits on the ribs in the base. It has 4 anti-skid feet to make it very stable when
The BreadSmart II can be placed on your countertop or hidden in the drawer. If you are
placing the BreadSmart II next to a wall, remember not to do it on the short sides since
the CondensControl on the perforated areas need open space (at least 5cm away from
the wall) to allow the air to flow.
Wipe out all crumbs regularly to avoid the growth of mould inside the BreadSmart II. In
order to clean your BreadSmart II, it is important to disassemble it.
If you leave bread inside your BreadSmart II for several days or weeks, it is possible that
you find mould in it. In this case you should disassemble and clean thoroughly your
BreadSmart II in the dishwasher before storing fresh bread again
This will avoid contamination and will ensure the optimal functioning of your BreadSmart


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Microfiber Eyes Glasses Towel

Dimension: 20cm x 15cm

(80 % Polyester - 20 % Polyamide)

Satin Weave (Suede Weave) A tightly woven, soft, smooth and silky finished weave.
Known for its more unique uses: cleans and polishes glasses , CDs, , camera lenses, silver,
musical instruments, fine wood furniture, GSM, iPhone or Blackberry screens. Is your new
friend for the most delicate clear coat surfaces.
How to use: used dry, it will catch the dust and dirt and remove all marks or finger prints

Microfiber Hob

Dimension: 16cm x 16cm

(80 % Polyester - 20 % Polyamide & 65%Nylon 35% Cotton)

Combined Materials - Those mixed materials are created especially for very specific
usages. The smooth side made of mixing weaves is very absorbent and polishing. The
rough side made of nylon and cotton will remove stains and sticky residues on delicate
surfaces. Recommended to clean Ultra Plus, Ultra pro, Mirage and Chef series, but it will
also clean the hot plate perfectly without scratching the ceramic glass or leaving marks on
your stainless steel sink.
How to use: always use wet. The smooth side can be used with or without soap to
clean your product when there is not specific problem. The rough side will be used when,
after soaking the dishes, some food residues or stains are still there. Then use with dish
soap at the beginning and add white vinegar if some white stains are still there.


The best general purpose cleaner is a liquid detergent. Its better to use too little than too much. Liquid is recommended over powder, because some powders do not
completely dissolve and the granules will lodge in the toweling. You can also use dish soap.
Wash by hand or in a washing machine in cold water or up to 60C with laundry detergent. Washing at 90C is possible but might shorten the life span of your microfiber
cloth. Polyester and polyamide both shrink in too hot water and the towel will not perform as intended. For best results, put the towel in a separate bag in your washing
machine, so external fibers wont stick to it.
Do not dry above medium heat. Treat microfiber towels the same as you would your delicate clothing. Drying with high heat is worse that washing in hot water.
Do not use fabric softeners of any kind. The softener will become lodged in the microfiber reducing its ability to absorb water, clean and pick up dirt. In short, youll have
a soft towel thats useless.
Do not use chlorine or bleach. It will accelerate the wear and tear of your microfiber cloth and this will


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Allegra Seal rejuvenation
New seals have been rejuvenated to improve the sealing process, and give a new
modernized look to the Allegra range.
Now, the seals have:
an indent that makes assembling/disassembling easier, gives more flexibility to the tab
when lifting or sealing, and makes it more intuitive for consumers where to place their
Lower dome to improve the stability of stacked bowls
A new tab to enhance the assembly/disassembly of the seal
Partial rim around the seal simplifies opening and closing of the seal
All 3 sizes of the Allegra seals are water tight, which enables secure storing of favorite foods
without having to worry about spills. To close the 740 ml, 1.5L & 3.5L Bowls: trace your
thumbs around the seal. Follow the same process as for closing a classic round TW seal.
Note: lifting the tab and releasing excess air is not required.

1L, 9.3cm x 26.8cm high
750ml, 8.4cm x 24.3cm high (25.5cm H w.EDD)
500ml, 7.3cm x 21cm high


Eco Bottles positioning

Eco Bottle 1l - storing water or any other liquid in the fridge or on the countertop; buy in big
containers and fill your 1l eco bottles to reduce waste or fill your Eco Bottle with tap water
and keep it cool into your fridge; not designed to drink directly from the bottle
Eco Bottle 500ml - everyday transportation of fresh water; this bottle is the perfect
replacement for the 500ml PET bottle and ideal for taking with you every day in your
handbag, backpack, etcto always have a bottle of water with you
750 & 500ml with Easy Drinking Device EDD is developed to enable the consumer to drink
directly from the bottle more easily and ergonomically; makes bottles ideal for on-the-go
purposes as you can easily drink from it while walking, doing sports or any other outdoor
activity; capacity of your choice depending on needs/ sport intensity


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Homemade Ketchup

Egg-free mayonnaise

200g (200ml) tomato sauce
5 ml (1tsp) curry powder
5ml (1tsp) dried onion flakes
15ml (1tbsp) red pesto sauce
30ml (2tbsp) brown sugar
30ml (2tbsp) whisky
15ml (1 tbsp) soy sauce

15 ml mustard
At will : Salt and pepper
30 ml condensed milk, very cold
120 ml oil
30 ml lemon juice

Place all the ingredients in the EZ Shaker 350ml. Shake well.
Pour the preparation in the Microcook Pitcher.
With the cover on the fully closed position, microwave for 6 min. at
500 watts.
Remove from the microwave and let it stand on a trivet for 5 min.
with the cover on before stirring again. Allow to cool before serving.
Serve with french fries, fish sticks, rice and pasta.
Must be refrigerated. Will last up to 2 weeks stored in a sealed
Tupperware container or in the Squeeze It.
Additional products:
Microcook pitcher
Measuring Spoon Set


Pour all ingredients in order into shaker except lemon juice, close and
The sauce is made but not yet set.
Add lemon juice through the pouring spout, close cap and shake
again to thicken it up : open, your sauce is ready.
Use it as a mayonnaise.

Additional products:
Cooks Maid
Measuring Spoon Set


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Basic Sweet Cupcakes
Preparation time: 15 min.
Cooking time: 20 min. at Th 6 / 180C
Ingredients for 6 cupcakes
100 g unsalted butter, softened
125 g (125 ml) white sugar
125 g (250 ml) self-rising flour
pinch of salt
5 ml (1 tsp) baking soda
2 large eggs
45 ml semi-skimmed milk
5 ml (1 tsp) vanilla extract
Additional products:
Extra Chef
Squeeze it
Measuring Spoon Set


Preheat the oven to Th 6 / 180C.
Place the butter in the Extra Chef and beat until softened. Add the sugar, flour,
baking soda,salt, eggs, and milk and beat until the batter is smooth.
Use the Squeeze It to evenly divide the batter between the TupCakes form cavities (with or
without paper or foil liners) until each is 2/3 full.
Bake for 20 min., until the cupcakes are golden brown, or until a toothpick inserted in the
cupcakes comes out clean.
Remove from heat and allow to cool in the mold for 5 minutes, then transfer to a wire rack.
Flavor Variations
Lemon: Add finely zested rind of 2 lemons to the mixture, and use 30 ml (2 tbsp) of lemon juice
instead of the milk.
Chocolate: Use 30 ml (2 tbsp) less of flour, and add 30 ml (2 tbsp) cocoa.
Rose: Use 15 ml (1 tbsp) less of milk and replace with 15 ml (1 tbsp) rose water.
Coffee: Omit the milk and, instead use 30 ml (2 tbsp) instant coffee, dissolved in 60 ml (4 tbsp)
hot water.


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Chocolate Cupcake w. running chocolate heart

Raspberries hazelnuts Cupcakes white chocolate heart

Preparation time: 5 minutes

Cooking time: 7 minutes 180 C
125 g of dark chocolate, broken into pieces
125 g butter
3 eggs
2 yellow
80 ml sugar ( 80 ml)
80 g flour

Preparation time: 10 minutes

Cooking time: 20 minutes 190 C.
50 g of hazelnuts
150 g flour
5 ml of yeast
Sugar 75 ml ( 75 g)
75 g butter, melted
1 egg
50 ml of milk
125 g raspberries
12 squares of white
1 packet of vanilla sugar
Chop the hazelnuts in the Cheese Mill.
In the mixing bowl, add half of the hazelnut with the flour, yeast,
sugar, melted butter, egg, milk and mix thoroughly with the Silicone
Spatula. The mixture must be homogeneous.
Gently push in the raspberries with the silicone spatula.
Place the SBF Tup Cakes on the cold oven grid and pour the batter
into the alveoli. Push 2 squares of white chocolate in each alveoli,
spread on top the remaining chopped hazelnuts, mixed with vanilla
Bake 20 minutes in the preheated oven. Let stand 5 minutes before

Put the chocolate and butter in the Micro+ Picther 1l and melt 1
minute at 600 watts. Let stand 2 minutes.
In the Mixing Bowl, mix with the Beater Stirrer the flour and sugar.
Add the eggs and yolks. Whisk well, then pour the melted chocolate
while mixing.
Pour the mixture to 2/3 in the alveoli of the Silicone Baking Forms
Tupcakes placed on the cold grid oven and bake 7 minutes in the
preheated oven, Th 6 or 180 C.
Let stand 2 minutes before unmoulding.
Serve immediately with ice cream or custard.


ONLY FOR TUPPERWARE CONSULTANTS / Pls use internally and share

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Apple Moelleux, black pudding heart
Preparation time: 15 min.
Cooking time: 20 min. 180C
2 small black pudding (120 g)
1 apple ( 150 g), peeled and cored
80 g onion, peeled
2 eggs
100 g flour
2 ml yeast
50 ml of milk at room temperature
15 ml of oil
salt and pepper.

Blue Cheese Cupcake

Preparation time: 15 min.
Cooking time: 15 min. 200C
2 eggs
200 ml (100 g) plain flour
1 tbsp (15 ml) baking powder
100 ml semi-skimmed milk
250 g soft blue cheese
175 g spreadable cream cheese
100 g soft blue cheese
50 g walnuts


In Extra Chef, chop apple and onion into pieces.
In the Mixing Bowl, stir briskly with KPT, whisk the eggs, then, while stirring, add the flour,
yeast, milk, oil, salt, and pepper.
Add the contents of the Extra Chef and mix using the Silicone Spatula.
Place the SBF TupCake on a cold oven grid and pour the batter into the alveoli. Place 1/3 of the
black pudding in the center and bake 20 minutes in the preheated oven, Th 6 or 180 C.

Preheat the oven Th 6 / 180C, without the rack. Line the cavities of TupCakes form with paper
liners, place on the rack and set aside.
In the Extra Chef with paddle, beat the eggs. Add the sifted flour and the baking powder. Using
the funnel, add the milk and blend well. Remove the paddle and replace with the blades. Add
the blue cheese and mix until completely smooth.
Divide the batter evenly among the lined TupCakes cavities, filling each 2/3 full.
Bake for 15 min. or until golden brown. Allow to cool completely before icing.
Prepare the icing: In the Bake to Basics Mixing Jug, beat cream cheese and soft blue cheese
using the Kitchen Prep Tools Whisk, whisk until a light mousse is achieved. Fill the Squeeze It
with the icing. Create a hole in the Cupcakes, and using the Squeeze It fill them in with the
icing, then cover the top of the cupcakes with the remaining icing.
Garnish with a walnut.


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Jam Sponge Cake

Almond Success

Cooking time: 12-14 min. 180C

4 eggs (yolks and whites separated)
125 g sugar
1 pinch salt
100 g all-purpose flour
2 ml baking powder
150 ml of jam, your choice of flavor

Cooking time: 10 min. 180C

2 egg whites
150g (300ml) of icing sugar
90g (250ml) of almond powder
Optional: 100g of melted chocolate

Place the Silicone Baking Sheet with Rim on a cold oven grid.
Beat the egg whites using the T.S. Speedy Chef. Add the sugar and
mix again. Add the yolks and mix for a few seconds.
Pour the batter in the 3L Mixing Bowl.
Mix the salt, flour and yeast in a small bowl. Add this mixture to the
batter in the 3L Mixing Bowl and stir gently using the Silicone Spatula.
Spread this mixture evenly over the Silicone Baking Sheet with Rim
and bake in the preheated oven (bottom level) for 12 to 14 minutes.
Remove from the oven and cover with a clean towel, and let stand 5
Turn out carefully on the Silicone Baking Sheet, spread the jam on the
sponge cake and roll it up tightly.
Cut to desired size and serve

Whip 2 egg whites using the T.S. Speedy Chef. When they are
whipped, add the icing sugar in 3 runs until stiff, glossy peaks are
formed. Remove the top mechanism and add the almond powder
little by little.
Place the Silicone Baking Sheet with Rim on the oven grid. Fill the
Squeeze it fitted with the round nozzle with the preparation, and
distribute it evenly on the Silicone Baking Sheet with Rim. Use the
round pattern to form each almond success; its the ideal size!
Bake for 10 min, Th 6 / 180C. When it has completely cooled, you
can cover the bottom with melted chocolate, using the Basting Brush.



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Parisian rolls
Cooking time: 8-9 min. 200C
Ingredients for dough (+/- 18pieces):
3 medium eggs (yolks & whites separated)
35ml of water
2ml of salt
30gr of grated parmesan
75ml Mazena
20ml of flour
5ml of baking soda
25ml of oil
Tip: you can color the dough by adding
chopped herbs at the beginning of the
recipe to obtain a green dough, or 25ml of
tomato paste and 5ml of paprika to obtain
a red dough.


Mix the egg yolks with all of the ingredients except for the egg whites in the 3L Mixing Bowl,
using the KPT Whisk. Mix until you obtain a nice and even mixture.
Beat the egg whites using the Speedy Chef and incorporate them delicately into the mixture in
the 3L Mixing Bowl using the Silicone Spatula (in 2 times).
Place the Silicone Baking Sheet with Rim on a cold oven grid and spread the mixture evenly.
Bake in the oven (bottom level)
Remove from the oven and cover with a clean towel, and let stand 5 minutes. Turn out
carefully and roll it up. To obtain a soft texture, roll it up with the Silicone Baking Sheet with
Rim and let it cool.
Unroll the cold dough and spread the selected garnish/filling. Roll it up tightly and let it cool for
at least 1 hour in the fridge.
Place toothpicks on the roll every 2cm and cut between each toothpick.
Alternatives for garnish/ filling
Classic Rolls: 75gr of heart of lettuce, 150ml of mayonnaise, 5 fine slices of ham (+- 200g)
75g of grated emmental
Sea rolls: 150g of crabmeat or shopped surimi mixed with 125ml of mayonnaise and 15ml of
mustard and 40g of rocket
Countryside rolls: 150g of fresh goat cheese mixed with 50ml of liquid cream , +- 20 fine slices
of smoked chicken breast and 40g of baby spinach.
Nordic rolls: 6 very fine slices of smoked salmon (+-250g), 200g of fresh goat cheese mixed with
25ml of liquid cream and a bunch of aneth.
Cocktail rolls: 125g of guacamole and 125g of chopped (and peeled) shrimp.


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Veal prince roast

Braided loaf

Preparation time: 20 min.

Cooking time: 45 min. 180 C
Ingredients (for 8)
1.2 kg tied boneless loin of veal roast
8 thin slices aged Swiss cheese
1 medium onion, thinly sliced
4 medium tomatoes sliced
1tsp (5 ml) salt
tsp black pepper
1 tbsp (15 ml) paprika powder

Preparation time: 15 min.

Standing time: 1 hour + 30 min.
Baking time: 30 min.
Ingredients (for 8)
60 g soft butter
125 ml milk (slightly warm or tepid)
50 g sugar
1 tsp salt (5 ml)
8 g dry activated yeast
1 egg, beaten
250 g bread flour
30 g sugar pearls
In The Mixing Bowl 3L, whisk together soft butter, milk, sugar, beaten
egg and yeast. Continue till the yeast begins to react and the liquid
becomes frothy. Add the flour and salt and mix until a dough is
achieved. Knead the dough until its texture is uniform.
Cover the Bowl and allow the dough to rise in a warm place until it
doubles in size (approx. 1 hour).
Divide the dough into 3 equal pieces and roll each piece into a long
rope. Braid 3 dough ropes place in the Ultra Pro Loaf pan.
Brush the braided loaf with water to glaze and sprinkle the top with
sugar pearls. Cover and allow rise again in a warm place for approx.
30 min. While the dough rises, preheat the oven to 180C.
Bake uncovered for 30 min, or until golden brown. Unmold
immediately place on wire rack to cool.

Slice the roast crosswise into 8 equal slices (2 cm thick), keeping
slices together.
Slice onion and tomatoes into 8 thin slices.
Insert 1 Swiss cheese slice, 1 onion slice and 1 tomato slice in
between each slice of roast.
Spread the remaining onion slices in bottom of the Ultra Pro Loaf pan
Place the prepared roast on top. Sprinkle with salt, pepper and
paprika powder.
Bake, covered, for 45 min.

Party advice for long prep baking recipes:

bring 1 ready to bake dough and prepare the second one with guests
during the baking time to show the preparation steps or prepare
the home made jam or fruit coulis in Smooth Chopper & Microcook
Pitcher to increase your party order.



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Green Cake

Classic Bread Loaf

Preparation time: 20 min.

Cooking time: 25 min. cooking, 5 min. standing. (Microwave, 450W)
Ingredients (for 6 -8):
4 eggs
300 g all-purpose flour
1 tbsp baking powder (15 ml)
170 g cream
150 ml milk
100 g olives without stone
200 g sweet green pepper
150 g grated cheese
30 g chopped parsley
20 g chopped basil
15 g melted butter
+ 2 tsp paprika powder (10 ml)
In the Mixing bowl blend eggs with cream and milk.
Blend in the flour and baking powder in increments.
When the batter is even, add the remaining ingredients.
Coat the inside of the Ultra Pro Loaf pan base with melted butter and
then paprika.
Pour in the batter, cover and cook in the microwave for 25 min. 450
watts (using a low wattage allows even cooking, especially in the
center of the cake).
Allow to cool completely before unmolding.

Preparation Time: 15 min.

Standing Time: 40 min.+ 30 min.
Baking Time: 30 min. at Th 6 / 180C
500 g bread flour
1 tsp (5 ml) salt
1 tsp white sugar
20 g instant yeast
250 ml semi-skimmed milk
60 g melted vegetal shortening
Egg yolk.
Combine the flour, salt, sugar and instant yeast in the Thats a Bowl
Medium 4.5 l. Make a well in the center and add the milk and the
vegetal shortening. Seal the bowl and shake until the ingredients are
Open and knead the dough into a ball shape. Seal the Bowl and allow
to rise for approx. 40 min. or until the seal pops up (or the dough ball
doubled in volume).
Deflate the dough and place it uniformly in the UltraPro LoafPan.
Allow to rise until the top of the dough is within 5-7 cm of the top of
the form, approx. 30 min. Meanwhile, preheat oven to Th 6 / 180C.
Once risen, use the Basting Brush to baste the top with a beaten egg
yolk and score the top of the loaf. Can be sprinkled with sesame
Bake uncovered for 30 min. or until golden brown.
Allow to cool on a wire rack



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Egg Ramekins

Smooth Chocolate cakes

Preparation time: 10 min.

Cooking time: 12 min., microwave at 600 W

Steaming time: 15 min., 600 Watt

Ingredients (for 8 )
150 g dark chocolate, broken into chips
100 g butter
100 ml (100 g ) sugar
4 eggs
2 tbsp (30 ml) flour
8 squares of dark chocolate

Ingredients (for 8)
8 medium sized eggs
80 g thick cream
50 ml fresh tarragon leaves
Salt and pepper
Crack an egg into the 8 Microgourmet Ramekins and then poke the
yolk with a fork.
In the T.S. Herb Chopper, chop the tarragon leaves and cover each
egg with 10 ml of cream then sprinkle with tarragon, salt and pepper.
Arrange the Ramekins in the Microgourmet, pour 400 ml water in the
Water Tray, stack, cover and microwave 12 min. at 600 Watts.
Eat without standing time.

For desserts and egg based dishes steamed in the CrystalWave

Ramekins, set the microwave power to 600 Watt for even cooking.
When a dessert is steamed in the CrystalWave Ramekins, do not let
stand after cooking. Remove Water Tray and Cover and allow to cool
before unmoulding.
Never seal the CrystalWave Ramekins during the steaming process.
They are only used for fridge storage after the dessert is completely


In the MicroPlus Pitcher 1 l, combine dark chocolate and butter. Melt
in the microwave oven for 1 min. 30 seconds, at 800 Watt.
Add in the sugar, eggs and finally flour. Mix with the Kitchen
Preparation Tools Silicone Spatula until smooth.
Fill each CrystalWave Ramekins with the chocolate mixture, adding in
1 square of chocolate in the middle of each container.
Fill Water Tray with 400 ml of cold water. Place the CrystalWave
Ramekins in Steamer Base and place it on Water Tray
Cover and steam for 15 min. at 600 Watt in the microwave oven.
Immediately remove Cover and Water Tray to stop the steaming
Allow to cool for 15 min. before unmoulding. Serve with custard
cream or a scoop of ice cream


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Vanilla & caramel creams

Citrus flavored bananas

Steaming time: 11 min., 600 Watt

Ingredients (for 8)
400 ml milk
3 eggs
75 g sugar
2 ml vanilla
40 ml cold liquid caramel

Preparation: 10 min.
Steaming time: 10 min., 800 Watt
6 bananas
50 ml of dark rum
1 orange
1 lemon
25 ml vanilla sugar
50 ml of shredded coconut

Heat milk 2 min. 30 seconds in the MicroPlus Pitcher 1 l.
In the Mix-n-Store 2 l, beat eggs, sugar and vanilla with the Kitchen
Preparation Tools Whisk. Little by little add in hot milk while
continuing to stir. Skim foam from surface.
Pour 5 ml of cold liquid caramel into the base of each CrystalWave
Ramekins, then pour in the mixture.
Fill Water Tray with 400 ml of cold water. Place the CrystalWave
Ramekins in Steamer Base. Cover and steam for 11 min. Immediately
remove Cover and Water Tray to stop the steaming process.
Allow to cool for 15 min. before sealing and placing in the refrigerator
to chill. Leave in the CrystalWave Ramekins and unmould when ready
to serve.
Add a flourish of liquid caramel on top when serving.

Peel the bananas, place them in a Mixing bowl, sprinkle rum and set
Grate the zest of orange and lemon. Pour Water Tray with 300ml of
water and add the citrus zest.
Peel lemon and orange, cut into slices and arrange them in the
bottom of Steamer Base. Put on bananas with rum, sprinkle with
vanilla sugar and coconut.
Cover and steam for 10 minutes.
Eat warm after 5 minutes standing time.



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Paprika Turkey Filets with Leeks

Asian Meatballs

Roman Lamb with New Vegetables

Steaming time: 25 min., 800 Watt

Standing time: 5 min.
Ingredients (2 portions)
2 boneless, skinless turkey filets (400 g)
600 g leeks, sliced
1 egg yolk
4 tbsp (60 ml) bread crumbs
2 tbsp (30 ml) grated parmesan cheese
1 tbsp (15 ml) paprika powder
1 tsp (5 ml) salt
30 ml cream
Beat egg yolk with 30 ml water.
In the Mixing Bowl l mix bread crumbs,
parmesan cheese, paprika and salt.
Dip turkey filets into egg preparation, then
into bread crumbs mixture.
Filets should be evenly covered. Arrange
the turkey in Colander Tray.
Place 600 g sliced leeks in Steamer Base.
Fill Water Tray with 400 ml water, stack,
cover and steam 25 min.
Let stand 5 min.
Add 30 ml cream into leeks before serving.

Steaming time: 25 min., 800 Watt

Standing time: 5 min.
Ingredients 3/4 portions
350 g ground pork
60 g rice, cooked
1 stalk green onion, minced
1 tbsp (15 ml) ginger powder
1 carrot, peeled and chopped
2 tbsp (30 ml) soy sauce
4 tbsp (60 ml) cornstarch
1 egg white
pinch of sugar
salt and pepper
In the mixing bowl , combine all
Form 12 to 14 meatballs.
Place in Steamer Base fill Water Tray with
400 ml water, cover and steam 25 min.
Let stand 5 min. and serve.

Steaming time: 25 min., 800 Watt

Standing time: 15 min. & 5 min.
Ingredients (2 portions):
2 lamb filets (400 g)
300 g new carrots, peeled and diced
200 g green peas
200 g potatoes, peeled and diced
2 dry biscuits (milk toast do not use bread
4 sprigs of parsley, chopped
4 garlics cloves, crushed
1 tbsp (15 ml) olive oil
Cayenne pepper
1 tsp (5 ml) fresh tarragon, chopped
In a bowl, crush the dry biscuits finely. Add
chopped parsley, tarragon, garlic, Cayenne
pepper, olive oil and mix.
Cover the lamb filets with the mixture,
place into Colander Tray and let it stand 15
min. Place carrots, green peas and potatoes
in Steamer Base
Fill Water Tray (4) with 400 ml water, stack,
cover and steam 25 min.
Let stand 5 min. and serve.

Helpful hint...
400 g meat make 2 portions.
Always marinate before steaming.
For added flavour, add a small amount
of white wine, lemon juice, herbs, or
spices to the water in the Water Tray or
replace water with low fat stock.


Helpful hint...
For a savoury and tasty result, season
meat before steaming. Select pieces with
similar size and weight for even steaming.
Steam in small quantities or in amount as
specified. Try not to overlap while
steaming. Avoid bones.


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Garlic Soup
3-4 stock cubes
1 chicken breast
1 tbsp of dry vegetable seasoning (eg. Vegeta)
1 whole garlic
150g of pasta
1 small carrot
of celery
1 bunch of parsley
200ml of cream
Grated cheese
Cut the chicken fillet into cubes and sprinkle with vegetable
Crush garlic, grate or slice celery and carrots.
Put the noodles, chicken and vegetables in the Multi Server, sprinkle
with crushed stock cube and pour boiling water (approx. 2 liters),
Keep covered for 30-35 minutes.
After 35 minutes add cream and garnish with grated cheese.


Home made oriental dim sum

Ingredients (for 2 servings)
230 g flour
140 ml of hot water
Pinch of salt
200 g of salmon
20 g carrots
1 clove garlic
10 g onions
1 g curry
Tablespoon dark soy sauce
10 coriander leaves
Tsp fish sauce
1/2 teaspoon sesame oil
Salt, pepper
In the Mixing Bowl combinte flour with water and salt to have a
smooth dough, set aside in the refrigerator.
Grind the Salmon Using the Fusion Master with large grid. Use the
small grid to grind mix of: carrots, spring onions, coriander and garlic
and 1/4 of salmon. Combine mixture with the rest of salmon with in a
mixing bowl. Season with curry, soy and fish sauces, sesame oil, salt
and pepper.
Roll out the dough very thinly (use rolling pin filled with cold water),
cut out circles of dough using the Cookie cutter. Fill each circle with
salmon and shape little pouches
Place your dim sum in the Multi Server colander and cover with
salted boiling water. Keep covered for 10 minutes.


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Cod in red sauce
Ingredients (1 serving)
150 g of fresh cod
1 liter of water
500 ml beetroot juice concentrate
1 garlic clove
10g of fresh ginger
1 bay leaf
2 allspice berries
Place in the pot and bring to boil: 1 liter of water, allspice,
bay leaf, shredded ginger, garlic (pressed)
beetroot concentrate.
Arrange the cod in the Multi Server colander, pour
boiling brew, cover and let stand for 12 minutes.
Serve with Vegetable Rice
50 g of rice, 100 ml of water
40 g small tomatos, 20 g spring onion,
5 g parsley, 5 g dill
10 ml of olive oil, salt
Cook the rice in Rice Maker. Chop vegetables in Extra Chef.
Mix rice with vegetables. Serve


Homemade yoghurt
1l of whole milk
1 natural, unpasteurized yoghurt (250ml)
At will: 150ml powdered milk
Mix the milk with yogurt (and milk powder if used). Pour
the mixture to 4 Expression Mugs and place them in the
Multi Server (dont cover the mugs)
Pour boiling water to approx. 1-2 cm below the upper edge
of mugs.
Leave covered for 5-6 hours. Do not open before.
After imn. 5 hours remove mugs from Multi Server and
refrigerate sealed mugs for 2 hours.
Yoghurt is suitable for consumption by 8-10 days.
You can use one of your homemade yoghurt as a base for
next preparation (you can do it up to 3 times)
If your yogurt are not firm enough, remove the water and
put the hot tap water tap. Wait minimum 3 more hours.
For sweet yogurt, add 100 ml of sugar and powdered milk.
You can use other mugs adjust the qnty of milk