Oursson FE1502D, Instruction Manual

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10 11
7. Use room temperature milk.
8. To prepare yogurt and dairy products
use only fresh and quality products.
9. To prepare yogurt use special dried leaven or buy
a simple yogurt without additives.
10. When loading the ingredients, keep in mind that
in the process of fermentation the volume will
increase.
11. Overloading can result in tearing away the lids
from jar and body of the yogurt maker, as well as
product gets into the body of the device.
CLEANING AND MAINTENANCE, Fig. C
• Unplug the device
• Ceramic containers and their lids can be washed
in the dishwasher. Wash the device’s lid in
a warm soapy water. It can’t be washed in a
dishwasher.
• Wipe the device’s body with a damp cloth.
In order to prevent electrical shock do not
immerse the entire product into the water.
• Thoroughly dry all parts.
Problems Possible cause Solutions
Display does not lit. No power supply
Check the socket, if the socket is working, contact the
service center
Temperature is not rising. Heating element
malfunction
Contact the service center.
Yogurt is not fermented
enough, or over
fermented.
Cooking time isn’t
set correctly.
Follow the recommendations in the recipe, consider the
temperature of the ingredients and indoor air. The longer
the cooking time, the sourer yogurt will be.
The inner surface of the
fermenter got dirty with
the products from the jar
and/or the lids were blown
off the jar and body of the
fermenter.
• Jars were
overload.
• Too high cooking
time
• When putting the initial ingredients keep in mind that in
the process of fermentation the volume will increase
• Control the cooking time. Beginners must note and
recorder the optimal mode.
Setting reset
• Power failure
occurred.
• Check the quality of the products, if they are not spoiled
and little time had passed after disconnecting, set the
required mode again.
POSSIBLE PROBLEMS AND SOLUTIONS
SPECIFICATIONS
Specifications
MODEL FE1502D
Capacity, ml 200
Number of cooking containers 5
Container material Ceramics
Power consumption, W 20
Rated voltage 220-240 V~ ; 50-60 Hz
Level of protection II
Storage and transportation temperature* -25 °C to +35 °C
Operating temperature from +5 °C tо +35 °C
Humidity requirements 15-75%
Dimensions, mm 278x281x155
Weight, kg 1,87
*Products should be stored in dry, ventilated warehouses at temperatures below - 20 ° C.
For information on product certification, see http://www.oursson.com or ask seller for a copy.
PRODUCT CERTIFICATION
Only a qualified specialist from OURSSON AG service center must do the repair.
Upper lid
Container’s lid
Ceramic container
Body
Control panel
ELEMENTS OF DESIGN, Fig. B-1
UTILIZATION
Control panel, Fig. В-2
On/Off button
Timer button
Cooking time indication
Yogurt maker operation indication and tempera-
ture maintain
Temperature indicator
Getting started
Before the first use of the yogurt maker, sterilize
the ceramic container and lid, wash the body’s lid
in warm soapy water and wipe the body with a soft
damp cloth inside and outside. Wipe everything dry.
Utilization order:
1. Take sterilized container , place the ingredients
according to recipe. Close it with the lid. Install it
into the body of the device and close with the lid.
2. Connect the power cord with the device.
3. Plug in the device.
4. Set the cooking time with the help of button.
5. Press button to start cooking.
6. Press the button again to cancel or turn off.
7. A red indicator will light up – the device is gaining
temperature: when the temperature reaches the
operating temperature, a green indicator will
light up, the device is working and maintains the
required temperature.
8. When the cooking is finished, you will hear a
sound signal and
“00:00”
will be displayed.
9. Turn off the device. Unplug it and remove the
container. Wait until containers cool and put them
into the refrigerator.
NOTE: You can store yogurt in the refrigerator up
to 8 days.
PREPARATION RECOMMENDATIONS
Product Leaven
Milk
requirements
Cooking
time
Dosage Note
Powder milk
yogurt
Yogurt Powder milk
8-12
hours
According to the
manufacturers
recommendations
Natural yogurt Yogurt
Sterilized,
pasteurized, UHT
and heat-treated
milk of any fat
content
6-10
hours
Rich taste of yogurt
depends on the fat content
of milk
Greek yogurt Yogurt
8-15
hours
Prepared yogurt is
recommended to filter using
gauze or linen napkins to
drain the whey
Natural yogurt
(based on a pre-
prepared yogurt)
-
6-10
hours
125 ml of yogurt
for every 1,125
liters of milk
It is recommended to
prepare yogurt with this
method no more than 5
times, then renew the
leaven. You can store
yogurt in the refrigerator no
more than 7 days.
Natural yogurt
(based on a
yogurt bought
from store)
-
Do not use yogurt with
expired shelf life
Turkish yogurt Yogurt
Sterilized low fat
cream
According to the
manufacturers
recommendations
It is allowed to use diluted
with milk cream, pre-boiled
and then cooled to 40° C
1. Each time before using the device disinfect the
ceramic container and lid. Kitchenware for cook-
ing and storage must be sterilized.
2. Cook only with clean hands and in clean cloths.
3. Follow the recommendations in the instructions
manual and recipe book.
4. It is not recommended to add nuts, grains, dried
fruits, fresh fruit and vegetables without pretreat-
ment, because of the risk of growth of harmful
microorganisms in the fermentation process. It is
safer to add them into the finished product.
5. If the yogurt is to liquid, this means that a too
weak leaven has been used, or fermentation time
was insufficient.
6. Do not wipe the berries and fruit dry, so as not to
remove the wax layer. Spread washed berries on
the fabric and let them dry in the air.