TZS First AUSTRIA FA-5120-1 Mode D'emploi page 2

INSTRUCTION MANUAL
PRODUCT DESCRIPTION
see fig.A
1. Body
2. Operation panel
3. Base
4. Cover
5. Container lid
6. Container
7. Ferment jar
8. Cable
IMPORTANT SAFETY INSTRUCTIONS
When using electrical appliances, basic safety
precautions should always be followed to reduce
the risk of fire, electric shock and/or injury to
persons, including the following,
READ AND SAVE ALL INSTRUCTIONS
1. Before connecting the appliance, make sure the
voltage indicated on the appliance corresponds
with the main voltage in your home.
2. Do not allow the cord to hang over the edge of
the table or work surface, or touch hot surfaces.
3. Do not use the appliance on or near hot surfaces,
radiant rings or naked flames.
4. Unplug the appliance from the mains supply
before cleaning never use abrasive cleaners on
the outside of the appliance as this may result in
scratching and or damage.
5. For safety reasons we do not recommend the
appliance to be used by children.
6. Do not immerse the appliance in the water or
other liquid.
7. Do not operate the appliance with a damaged
cord or plug or after the appliance malfunctions
or is dropped or damaged in any manner. Return
the appliance to the retail store from where you
purchased it.
8. Do not use outdoors.
9. Do not use the appliance on or near hot surfaces,
radiant rings or naked flames.
10. This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have
been given supervision or instruction concerning
use of the appliance by a person responsible for
their safety.
11. Children should be supervised to ensure that
they do not play with the appliance.
HOW TO USE
YOGURT
1. Disinfect:
Wash the container and container lid with warm
water – Do not boil more than 1 minute for
disinfection. Caution: Do not wash the top cover
and the product with boiled water.
2. Mix:
Put the material into the jar in the proportion of:
Option 1: refrigerated fresh milk + 1 bagged ferment
powder or 5 % refrigerated pure yogurt.
Option 2: sterile sealed pure milk + 1 bagged
ferment powder or 5 % refrigerated pure yogurt.
Option 3: milk made by milk powder +1 bagged
ferment powder or 5 % refrigerated pure yogurt.
Option 4: Boiled Soya-bean milk + fermented
Note: The amount of ferment or refrigerated
pure yogurt will change with equal proportion,
depending on the amount of milk.
CAUTIONS:
1. Please make sure the material is not expired or
degenerated.
2. For the amount of the ferment, please refer to
Instruction Manual.
3. When the milk is made of milk powder, please
refer to the proportion as instructed: 250 ml of
milk powder + 750 ml of water.
4. The boiled Soya-bean milk or milk made by
powder milk shall not be added for fermentation
before their temperature is lowered below 40°C
see fig. 1
a. fresh milk, pure milk, milk power or Soya-bean
milk
b. ferment or 5 % refrigerate pure yogurt
c. Dispense good ware
3. Ferment
Method: Cover the container with the container lid
when the raw materials are mixed, and put it into
the ferment jar, and cover with the top cap. Connect
the plug and turn on the power switch to start
fermentation. The ferment time has to be controlled
manually. The ferment time is about 6 - 8 hours. The
finished yogurt would coagulate and look like "bean
curd". The longer the ferment time is, the bigger the
acidity is.
2
Caution: The ferment time will be affected by the
ambient temperature and the temperature of the
raw materials. So it needs more time under low
ambient temperature or when using refrigerated
milk but shall not be more than 14 hours.
Handling when there is no warm water in the
ferment pot see fig. 2
a) Mixed raw materials
b) Yogurt maker
c) Cover with the top cover, and set the ferment
time to 8-12 hours
Note: In order to shorten the ferment time and
improve the equality of heat transmission, you can
put some warm water into the ferment pot so that
the yogurt would be more even and more smooth.
Handling when there is warm water in the
ferment pot see fig. 3
a. Mixed raw materials
b. Yogurt maker
c. Put the container into ferment jar and pour
boiled water in
d. Cover with the top cover and set the ferment
time to 8 -12 hours
4. Keeping freshness
Method: Just fermented yogurt is edible but not
very delicious. Those who do not like refrigerated
food can enjoy it at this time after flavouring. If
you do not enjoy it at this time, you can put the
container with fermented yogurt into a refrigerator
directly. It is extremely good after being refrigerated.
Caution: The refrigeration time for the yogurt shall
not be more than 7 days. It is recommended that
you enjoy it within 3 days since the activation of
lactobacillus in yogurt is the highest in this period
of time.
see fig. 4
a. After being fermented
b. Take out the fermented yogurt
c. Put into refrigerator
5. Flavor
Method: You can enjoy the yogurt after flavoring
with fruit juice, fructose, honey, etc., as you like.
see fig. 5
a. Refrigerate yogurt
b. Fruit juice, honey, etc
c. Flavored yogurt
NOTES:
1. If a large amount of gas and stench is produced
after fermenting, it indicates the water or the
milk power is polluted and the yogurt cannot
be eaten. If it appears in the form of pudding
with yellow gloss and tastes sour, it shows the
fermenting is good.
2. Longer fermented time would produce a large
amount of derived liquid (yellowish liquid) and
make it quite sour which is normal and needs
no worry. Your can enjoy the derived liquid
separately (since the derive liquid contains an
abundance of nutriment, such as lactic acid,
vitamin B, etc.) or mix it with the yogurt to eat.
3. As for children, milk powder or fresh milk is
recommended. But for fat person, low-grease
or degreased milk power or fresh milk is
recommended. (Adding fructose to the milk
can speed up the fermenting process, and the
flavored milk is not recommended).
4. If diarrhea or stomach discomfort appears after
eating the yogurt, you should lower the amount
of yogurt to 100 ml each time and then gradually
increase to 200-300 ml.
RICE WINE
1. Wash rice, dip meters
Put cleaned glutinous rice or rice or corn into clear
water for soaking (5 - 7 hours in summer, 10 - 20
hours in winter) until it could be crushed by hands.
The purpose is to allow meters to sufficiently absorb
moisture in the steam and cook more thoroughly.
2. Steamed rice
Boil the soaked rice and cook until it can't be
crushed by hands. Raw rice without cooking will
result in failure to produce rice wine
3. Add wine yeast
1. Wash the container and container lips with
boiled water more than 1 minute for disinfection.
2. Spread the steamed rice, mix the wine yeast and
collect into the container (could be properly
pressed)
3. Adding cold water after pressing the rice, dig
a small hole in the middle of rice, and sprinkle
wine yeast above the rice.
4. Ferment and set time
1. Put the mix box and add wine yeast into the
fermentation tank, then and attach the top cover
and power on
2. When the power-on indicator is lit up, according
to the instructions indicated on the panel, set
for 30 - 36 hours. After the work is done, the
machine stops.
5. Check the rice wine
After the work is done, you can inspect the rice wine
through the middle hole. The best effect is taste
sweet and quality of alcohol is good.
6. Keep freshness
The rice wine that just made has a certain
temperature. It could be immediately tasted, or
tasting after refrigeration is better. The rice wine
should not store for more than 13 days under cold
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