Oursson FE2305D, Instruction Manual

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11
Product Leaven
Milk
requirements
Cooking
time
Dosage Note
Pickling
General recommendations: Vegetables intended for salting / pickling must be fresh, high-quality and ripe. Preparation
of the ingredients: sorting, washing, soaking, drying, cutting, grinding or heat treating. For salting / pickling, use whole
(unground) spices.
Half-sour pickles _ _ 32 hours follow recipe For pickling: use dill with leaves and
umbrellas (in the winter, you can use dried
dill and dill seeds). Fresh garlic (2 cloves).
Use rock salt (without iodine). Do not use
pepper and parsley, cucumbers become
soft because of them.
Pickled cabbage _ _ 24-32
hours
follow recipe Cut the cabbage into strips. Grate
the carrots. Add cumin, dill seeds,
peppercorns. Mix everything and add
into a container. Boil 1L of water, add
vinegar, salt, sugar, vegetable oil. Pour the
marinade into the cabbage, with the help
of the knife do an opening till the bottom of
the container. Less spicy (24 hours), spicy
(32 hours).
Tomatoes _ _ 24 hours follow recipe Fill up tomatoes with boiling water for 5-10
minutes. Pour the water into a container,
add spices. Boil the resulting marinade and
top the tomatoes with it.
1. Each time before using the device disinfect the con -
tainer and lid. Kitchenware for cooking and storage
must be sterilized.
2. Cook only with clean hands and in clean cloths.
3. Follow the recommendations in the instructions manu -
al and recipe book.
4. For a full load use 1,85 liters of milk and the required
amount of yogurt or leaven.
5. It is not recommended to add nuts, grains, dried fruits,
fresh fruit and vegetables without pretreatment, be -
cause of the risk of growth of harmful microorganisms
in the fermentation process. It is safer to add them into
the finished product.
6. If the yogurt is to liquid, this means that a too weak
leaven has been used, or fermentation time was insuf -
ficient.
7. Use room temperature milk.
8. To prepare yogurt and dairy products use
only fresh and quality products.
9. 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.
10. To prepare yogurt use special dried leaven or buy a
simple yogurt without additives.
11. When loading the ingredients, keep in mind that in the
process of fermentation the volume will increase.
12. 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, Рiс . D
• Unplug the device
• Glass 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.
POSSIBLE PROBLEMS AND SOLUTIONS
Problems Possible cause Solutions
Display does not lit. No power supply
Check if the device is plugged in. Check the socket, if the socket is
working, contact OURSSON 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.