1. Ifihan
This manual provides essential information for the safe and efficient operation of your Severin JG 3520 Yogurt Maker. Please read these instructions carefully before first use and keep them for future reference. This appliance is designed for preparing delicious and healthy homemade yogurt with ease.
2. Awọn Ilana Aabo pataki
- Ka gbogbo awọn ilana ṣaaju lilo ohun elo naa.
- Ma ṣe rì ẹyọ akọkọ, okun, tabi pulọọgi sinu omi tabi awọn olomi miiran.
- Ohun elo yii kii ṣe ipinnu fun lilo nipasẹ awọn eniyan (pẹlu awọn ọmọde) pẹlu idinku ti ara, imọlara tabi awọn agbara ọpọlọ, tabi aini iriri ati imọ, ayafi ti wọn ba ti fun wọn ni abojuto tabi itọnisọna nipa lilo ohun elo nipasẹ eniyan ti o ni iduro fun aabo wọn.
- Awọn ọmọde yẹ ki o wa ni abojuto lati rii daju pe wọn ko ṣere pẹlu ohun elo naa.
- Yọọ kuro lati inu iṣan nigbati ko si ni lilo ati ṣaaju ṣiṣe mimọ. Gba laaye lati tutu ṣaaju fifi sii tabi mu awọn ẹya kuro, ati ṣaaju ki o to nu ohun elo naa.
- Ma ṣe ṣiṣẹ ohun elo eyikeyi pẹlu okun ti o bajẹ tabi pulọọgi tabi lẹhin aiṣe ohun elo, tabi ti bajẹ ni eyikeyi ọna.
- Maṣe lo ni ita.
- Ma ṣe jẹ ki okun duro lori eti tabili tabi counter, tabi fi ọwọ kan awọn aaye ti o gbona.
- Ma ṣe gbe sori tabi sunmọ gaasi ti o gbona tabi ina ina, tabi ni adiro ti o gbona.
- Nigbagbogbo so plug to ohun elo akọkọ, ki o si pulọọgi okun sinu ogiri iṣan. Lati ge asopọ, tan eyikeyi iṣakoso si 'pa', lẹhinna yọ plug kuro ni iṣan ogiri.
- Ma ṣe lo ohun elo fun miiran ju lilo ti a pinnu lọ.
- Ensure all food-contact parts are 100% BPA-free.
3. Ọja Ipariview ati irinše
The Severin JG 3520 Yogurt Maker consists of a main heating unit, a transparent lid, and 14 individual glass jars with lids. The design allows for easy monitoring of the fermentation process and convenient storage.
Image 3.1: The Severin JG 3520 Yogurt Maker includes the main heating unit, a transparent lid, and multiple glass jars with grey lids.
Image 3.2: This image highlights key features: a transparent lid with handle, BPA-free materials, a practical memo graduation on the unit, and an illuminated on/off button for easy operation.
4. Ni ibẹrẹ Oṣo
Before using your yogurt maker for the first time, follow these steps:
- Yọọ kuro: Carefully remove all packaging materials and ensure all components are present: the main unit, transparent lid, and 14 glass jars with lids.
- Mọ: Wash the glass jars and their lids thoroughly with warm soapy water. Rinse them well and dry completely. Wipe the main unit with a damp asọ. Ma ṣe fi ẹya akọkọ sinu omi.
- Ibi: Place the yogurt maker on a stable, flat, heat-resistant surface, away from direct sunlight or heat sources. Ensure there is adequate ventilation around the unit.
Image 4.1: The yogurt maker is supplied with 14 glass jars, each with a 150 ml capacity, ready for use after initial cleaning.
5. Awọn ilana Iṣiṣẹ
5.1. Preparing Yogurt
Follow these steps to make homemade yogurt:
- Mura Awọn eroja: You will need milk (dairy or non-dairy) and a yogurt starter culture (either a store-bought plain yogurt with live active cultures or a powdered starter). For best results, use whole milk.
- Heat Milk (Optional, but Recommended): For thicker yogurt, gently heat the milk to 85°C (185°F) to denature proteins, then let it cool down to 40-45°C (104-113°F). If using UHT milk, heating is not strictly necessary but can still improve texture.
- Add Starter: Once the milk has cooled to the correct temperature, stir in your yogurt starter. Use approximately 1-2 tablespoons of plain yogurt per liter of milk, or follow the instructions on your powdered starter. Mix thoroughly to ensure the starter is evenly distributed.
- Fill Jars: Pour the milk mixture into the clean glass jars. Do not overfill; leave a small gap at the top.
- Place Jars in Unit: Place the filled, uncovered jars into the yogurt maker unit.
- Ibori: Place the transparent lid over the unit, ensuring it is properly seated.
- Bẹrẹ Bakteria: Plug in the yogurt maker and press the illuminated on/off button to start the fermentation process. The light will indicate that the unit is operating.
- Fermentation Time: Allow the yogurt to ferment for the recommended time (see section 5.2). The duration depends on the starter culture, milk type, and desired consistency and tartness.
- Fara bale: Once fermentation is complete, unplug the unit. Remove the jars, cover them with their individual lids, and refrigerate for at least 4 hours before consuming. This stops the fermentation and allows the yogurt to thicken further.
Image 5.1: Freshly made yogurt can be enjoyed plain or with additions like fruit and nuts.
5.2. Fermentation Time Guidelines
The following table provides general guidelines for fermentation times. These may vary based on ambient temperature, milk type, and starter culture activity.
| Oriṣi wara | Iru Starter | Approximate Fermentation Time | Resulting Consistency |
|---|---|---|---|
| Gbogbo Wara | Yogurt itele | 8-12 wakati | Medium to Thick |
| Skim Milk | Yogurt itele | 10-14 wakati | Tinrin |
| Powdered Starter | Any Milk | 6-10 wakati | Varies by starter |
6. Itọju ati Itọju
Proper cleaning and maintenance will ensure the longevity and hygiene of your yogurt maker.
- Ṣaaju ki o to sọ di mimọ: Yọọ ohun elo nigbagbogbo kuro ninu iṣan agbara ati gba laaye lati tutu patapata ṣaaju mimọ.
- Ẹka akọkọ: Mu ese ita ti akọkọ kuro pẹlu asọ, damp cloth. Do not use abrasive cleaners or scourers. Never immerse the main unit in water or other liquids.
- Glass Jars and Lids: The glass jars and their lids are dishwasher safe. Alternatively, they can be washed by hand with warm soapy water, rinsed thoroughly, and dried completely before storage or next use.
- Ideri Sihin: Wash the transparent lid with warm soapy water, rinse, and dry.
- Ibi ipamọ: Store the clean and dry yogurt maker and its components in a cool, dry place.
7. Laasigbotitusita
If you encounter issues with your yogurt maker, refer to the following table for common problems and solutions:
| Isoro | Owun to le Fa | Ojutu |
|---|---|---|
| Yogurt is too runny/liquid | Insufficient fermentation time; inactive starter culture; milk temperature too low or too high when adding starter; low-fat milk used. | Increase fermentation time; use fresh starter; ensure milk is 40-45°C (104-113°F) when adding starter; use whole milk or add milk powder for thicker consistency. |
| Yogurt is too thick/curdled | Over-fermentation; too much starter culture. | Reduce fermentation time; use less starter culture. |
| No fermentation/milk remains liquid | Yogurt maker not plugged in or turned on; faulty starter culture; milk too hot when adding starter (killed cultures). | Check power connection and ensure unit is on; use fresh starter; ensure milk is 40-45°C (104-113°F) when adding starter. |
| Yogurt tastes too sour | Over-fermentation. | Reduce fermentation time for future batches. |
8. Imọ ni pato
- Nọmba awoṣe: JG ọdun 3520
- Àwọ̀: Funfun/Grẹy
- Awọn iwọn Ọja (L x W x H): 23.8 x 23.8 x 12.6 cm
- Agbara: 14 x 150 ml jars (2.1 Liters total)
- Agbara: 13 Wattis
- Ohun elo: Plastic (housing), Glass (jars)
- Ìwọ̀n Nkan: 2.65 kilo
- Awọn ẹya: Cable winder, Illuminated on/off switch, Non-slip rubber feet
- Olupese: OWO
9. Atilẹyin ọja ati Onibara Support
Severin products are manufactured to high-quality standards and are subject to strict quality controls. In the unlikely event of a defect, please contact your retailer or the Severin customer service department for assistance. Please retain your proof of purchase for warranty claims.
For further information or support, please visit the official Severin website or contact their customer service directly. Contact details can typically be found on the manufacturer's webaaye tabi ni apoti ọja.
