I. Product introduction

COUSS CF-5000 household fermentation box, all stainless steel design, showing fashion; Intelligent electronic control, luxurious LCD screen, saving time and effort, simple operation, homemade delicious Chinese and western pasta, yogurt, wine, sauce, natto and so on.

Second, the product features

All stainless steel design is fashionable, simple, firm and durable.

0.5- 12 hours long time control, more intimate long-distance communication function.

Accurately control the temperature of 20℃-50℃, which is suitable for the needs of various fermented foods.

Accurate electronic thermostat, a good helper for efficient fermentation.

Intelligent electronic control, large display screen, easy to control.

50L super-large inner cavity volume can meet various domestic fermentation requirements.

High quality tempered glass door, easy to observe fermentation, safe and efficient.

Chinese and western cakes, yogurt, wine, sauce, natto and other fermented foods are easy to make.

III. Component Description

Attachment:

Grid: used to carry food materials.

Function introduction of control panel

The time setting button sets the fermentation time, and the time adjustment range is 0.5 ~ 12h (hour). There is no time to set "0.0H", and the product keeps working until "Start/Pause" is pressed.

● Set fermentation time. Press this key at work to query the currently set time.

Temperature adjustment key

● Set the fermentation temperature, and the temperature adjustment range is 20 ~ 50℃.

When working, press this key to inquire about the currently set temperature.

Digital display screen, for example: 0.5 hour shows (drawing), 0.5 hour shows 38℃.

Start/pause key

● Long press on and off.

After setting the time and temperature, press this key to start work.

● Press this key to suspend work during work.

Fourth, matters needing attention

Before using CF-5000 domestic fermentation box, please read the instruction carefully and keep it properly for future reference. In order to prevent harm and damage to users or others, the following preventive measures must be observed.

danger

1. Do not let flammable cleaning agents enter the product to avoid electric shock and fire.

2. If the product breaks down during use, please immediately turn off the equipment and unplug the power plug. Do not continue to use or attempt to repair the faulty equipment.

3. Do not soak the product in water or other liquids, and do not splash water on the product. Otherwise, short circuit and electric shock may occur.

Danger.

warn

1. Do not disassemble, repair or modify it without authorization, otherwise it may lead to fire and electric shock. When maintenance is needed, please consult COUSS customer service center, and the manufacturer or designated maintenance center will carry out maintenance.

Please keep the power cord intact. Do not cut, damage, excessively bend, pull, twist or knot the power cord. Don't weigh, squeeze or reassemble yourself. Otherwise, when the power cord is damaged, the plug is damaged or the socket is loose, it will cause the danger of electric shock, short circuit and fire.

3. When carrying out maintenance, be sure to cut off the power supply, and don't plug it in with wet hands. Otherwise, there will be danger of electric shock and injury.

Verb (abbreviation of verb) operation guide

First use

1. Open the package, check the attached accessories and materials, and read the user manual in detail.

2. This product is for indoor use only. Please put the product on a stable platform (such as a kitchen workbench or table).

3. Before using this product for the first time, please make sure to unplug the power cord from the socket.

4. Clean the inner cavity and accessories of the fermentation box with a wringed wet towel, and then assemble them and put them in turn.

5. It is recommended to tear off the stainless steel protective film on the surface of the product before use.

Application mode

1, the power plug is plugged into the socket.

After connecting the power supply, you hear the prompt sound of "drip".

2. Press and hold the "Start/Pause" key to start the machine.

Press and hold to turn on the machine, and the temperature displayed on the display screen is the current temperature in the fermentation box.

3. Set the fermentation temperature

(1) According to the temperature. ● The default temperature flashes at 38℃.

(2) Once again, every time the temperature is raised 1℃.

● The current set temperature is 45℃.

● Temperature setting range: 20 ~ 50℃.

● Long press can realize rapid temperature rise.

(3) After setting the temperature, please continue to set the time. If you don't need to set the time, please press the start key.

4. Set the fermentation time.

(1) Press the time.

● The default time is 0.0H

(2) Once again, the time is raised by 0.5H (hour) every time it is pressed.

● The currently set time is1.5h.

● Time setting range: 0.0h ~ 12h.

● If the time is not set after ●0.0H, the product will keep working until it is pressed again.

● Long press can realize rapid upward adjustment of time.

(3) Press to start work after setting the time.

● If you don't start working within 8 seconds after setting the temperature and time, the setting will be memorized automatically.

5. Start fermentation.

(1) product launch.

● The current fermentation time is 1.5 hours.

● The display time sequence from the end of work is1.5h1.0h0.5h0 (end of work).

● When the product is working, the display screen "H" flashes.

(2) Preheat the fermentation box first, and then put the ingredients to be fermented. The preheating time is about 10 minute.

(3) After the fermented ingredients are put into the fermentation box, please open the door of the fermentation box as little as possible to avoid affecting the fermentation effect.

6. After the fermentation.

1, work is over.

● At the end of the work, there is a buzz of "drip, drip, drip".

● The display shows 0.0H and flashes.

2. Please take out the ingredients after fermentation.

● Please be careful not to touch the dome when taking out the ingredients. High temperature may cause burns. (drawing)

3. Press and hold to turn it off.

4. Unplug the power plug from the socket.

Adjust the temperature and time of the fermentation box when working. ※

1. Press the "Start/Pause" key to pause the work of the product during the work.

2. Press the "Temperature" key to reset the temperature.

3. Press the "Time" key to reset the time.

4. Press the "Start/Pause" key again to start work.

Query the currently set time and temperature during work.

When working, you can directly press the "Temperature" key to query the currently set fermentation temperature, and press the "Time" key to query the currently set fermentation time.

The set temperature of fermentor is lower than that in fermentor. ※.

When the set temperature of the fermenter is lower than the temperature in the fermenter, press the "Start/Pause" key to start working, the product will give a prompt sound of "Drop, Drop, Drop", and the set time on the display screen will flash.

At this point:

Modify the temperature setting to make the set temperature higher than the temperature in the fermentor.

Open the door of the fermenter and lower the temperature in the fermenter to the set temperature.

Judge whether the temperature in the fermentation box will affect the fermentation. If not, please continue to press the "Start/Pause" button to start work.

Six, the main points of operating the fermentation box

(1) bread dough fermentation

Bread dough needs high temperature and high humidity in fermentor. The optimum fermentation temperature of bread dough is 35 ~ 38℃ (ambient temperature around bread dough) and the humidity is 75 ~ 85%.

1. Judge whether the humidity in the fermentor reaches the best state. Observe the surface of the glass of the fermentation chamber door. If a thin layer of water drops is attached to the surface of the door glass, it is the best humidity of fermented dough.

2. Rapid humidification in fermentor. The surface temperature of the deflector installed at the bottom of the fermentor is the highest. In order to realize rapid humidification, the tin foil can be folded into a rectangular box with the bottom width equivalent to the surface width of the guide plate, with a height of about 3 ~ 5 cm and a length of about 25cm. Then pour 100ml warm water with the temperature lower than 80℃ into the tin foil box, and finally put the tin foil box filled with water on the surface of the deflector. Because the tin foil is very thin, the bottom of the iron box is in contact with the surface of the guide plate, which can realize rapid humidification in the fermentation tank.

● Please don't beat the iron box with water when putting it in or taking it out. If it falls behind, please dry the water with a dry towel.

● Be careful not to touch the guide cover when putting in or taking out the iron box, because the high temperature on the surface of the guide cover will cause burns.

(2) Temperature in the fermentor

The temperature in the fermentation box is affected by the amount of ingredients put into the fermentation box and the temperature of the ingredients themselves. It is normal that there is a certain error between the temperature in the fermentation tank and the set temperature.

(C) the correct placement of fermentation ingredients

Improper placement of fermentation ingredients will also have a certain impact on fermented products.

Don't squeeze the ingredients too much in the fermentation tank.

No food can be placed within 2 cm below the temperature probe.

The temperature and humidity environment in the upper part of the fermentation box is better than that in the lower part of the fermentation box. It is suggested that the ingredients to be fermented should be placed in the upper part of the fermentation box when the amount of fermentation ingredients is small.

Seven. Cleaning and maintenance

First use

Note: Please clean it in time after use.

Do not immerse the fuselage of this product in water or any other liquid.

Do not use metal brush, washing powder, thinner and corrosive cleaner for cleaning.

Never clean the machine while it is working, so as to avoid accidents.

Glass door. Exterior fuselage

Please wipe it with a completely wrung rag, and don't wash it with water.

Inside the box (wall, upper surface and bottom surface)

Wipe with a completely wrung-out rag after use.

Baking network

1 Please don't use bleach, it will cause discoloration.

Please don't use metal products for cleaning, otherwise it is easy to scratch the surface.

Pay attention to the use environment

Temperature range:-10℃-40℃.

The air relative humidity is lower than 95% (when the temperature is 25℃).

Storage temperature -40℃-60℃.

There should be no flammable, corrosive gas or conductive dust in the surrounding air.

trouble shooting

Solutions to problems that need to be confirmed

The display screen is not bright. Is the power plug plugged into the socket? Please plug in the power cord.

Incorrect startup mode. Please hold down the Start/Pause key.

If any parts are damaged, please consult COUSS customer service center, manufacturer or designated after-sales point for maintenance.

Heating is normal when the heating pipe is not turned on. Please move it to the dark and observe it carefully.

If the heating element is damaged, please consult COUSS Customer Service Center and have it repaired by the manufacturer or the designated after-sales service point.

Is the leakage grounding correct? If the grounding is correct, please stop using it, and the manufacturer or designated after-sales point will consult COUSS customer service center for maintenance.

Whether the stoves and accessories with peculiar smell are clean before use.

Whether there are sundries in the furnace, remove them and use them.

Eight, CF-5000 recipes

Raisin yeast liquid

material

Raisins:100g

Honey: 30 grams

Cold boiled water: 300g

step

1. Put the glass bottle and bottle cap into the pot, pour the clear water over the glass bottle, boil it for disinfection, and then dry the bottle.

2. Put raisins and sugar into a sterilized glass bottle, slowly pour in cold water, stir well with clean chopsticks and cover tightly.

3. Set the fermentation temperature at 26℃ for 0.0H, and keep the fermentation preheating for10min.

4. Put the bottle in the fermentation box for fermentation.

The next day, the raisins began to swell after absorbing water. Open the bottle cap to release the gas in the bottle and let fresh air in. Cover the bottle cap and shake it gently.

6. On the third day, there were small bubbles, slightly alcoholic.

7. On the fourth day, a large number of small bubbles were produced, and the surface of each raisin was covered with small bubbles. The bottle cap is still open and shaken every day.

8. On the fifth day, there were more and more small bubbles, and even the bubbling sound of "squeaking" could be heard. At this time, yeast liquid can be extracted.

9. Cancel the poisoned strainer and bottle, and filter out the raisin yeast liquid. If the yeast seeds are not raised immediately, the yeast liquid can be stored in a refrigerator at 4-7 degrees.

yogurt

material

Milk: 1L

Yogurt bacteria (Bifidobacterium): one pack (1g)

step

Prepare 1L milk.

Pour a small amount of milk into a container, add bacterial powder and stir.

Pour all the remaining milk into 2 and mix well.

Set the fermentation temperature at 45℃ 10 hour and preheat 10 minute.

Put 3 into a fermentation box for fermentation.

After fermentation, take out the container and put it in the refrigerator for refrigeration.

sweet wine

material

Glutinous rice: 500g

Cold boiled water: 300g

Sweet wine koji: 2g

step

1. Wash glutinous rice, soak it in clear water for 4-5 hours, and then steam it for later use.

2. After the cooked glutinous rice is dried to a slight temperature (about 35 degrees), add 1/3 cold boiled water and knead the cooked glutinous rice by hand.

3. Pour the liqueur koji into the remaining 2/3 cold boiled water to dissolve, then add 2 and stir well.

4. Pour 3 into the container and press it by hand. Poke a hole (to the end) in the middle of the cooked glutinous rice with your index finger.

Set the fermentation temperature at 30℃ for 0.0H, and keep the fermentation preheating for10min.

After 36 hours of fermentation, turn off the power and take out the container.

Cut into small pieces with chopsticks, pour in boiling water, cool and refrigerate.

wine

material

Grape: 10Kg

Sugar: 1 kg

step

1. Soak the whole bunch of grapes in water for 20 minutes, remove pesticides or other harmful substances from grape skins, wash them, and drain the water.

2. Pick the grapes one by one, put them in a glass bottle and crush them by hand. Mix grapes and sugar evenly according to the ratio of 10: 1, and cover the bottle.

3. Set the fermentation temperature to 33℃ for 0.0H, keep the fermentation, and preheat for10min.

3. When the first fermentation lasted for 10 days, there were few bubbles in the bottle, and only colorless grape skins and grape seeds remained, and the first alcohol fermentation was completed.

4. Filter the grape juice into the bottle with gauze or strainer.

5. Set the fermentation temperature to 33℃ for 0.0H, keep the fermentation and preheat for10min.

6. Put the grape juice bottle into the fermentation box for the second fermentation, about 15 days.

7. After the second fermentation, filter, bottle and seal.

Guangdong style steamed bread

material

Flour: 600g

Fine sugar: 72g

Yeast: 6 grams

Baking powder: 6 grams

Water: 288 grams

Add fine sugar to water and stir until it melts.

Sift the flour and baking powder together for use.

Pour the sifted flour and yeast into water and knead until the dough is smooth.

Take out some dough and roll it into long strips with a rolling pin.

Roll the long piece tightly into a cylinder.

Cut evenly into small pieces with a knife.

The fermentation temperature was set at 35℃, the time was 65438 0 h, and the preheating time was 65438 00 minutes.

Small pieces of dough are put into a fermentation box with oil paper as the bottom.

Ferment until the cross section of steamed bread is waist-drum-shaped.

10, heating in a steamer, and steaming on high fire 10 minute.

White toast

material

High gluten flour: 290g

Water:190g

Butter: 24g

Fine sugar: 10g

Yeast: 4g

Salt: 6 grams

step

Knead all the materials except butter into dough, knead until it is thick, then add butter and continue to knead until it is completely uniform.

Set the temperature of fermentation tank to 28℃ 1H and preheat it for 10 min.

Put the dough into the fermentation box to ferment to twice the size, and then take out the dough.

Squeeze out the air from the dough, knead the dough again and put it back in the fermentation box 15 minutes.

Roll the fermented dough into an oval shape with a rolling pin. When rolling, try to roll out the bubbles in the dough.

After rolling, roll the dough into a cylindrical dough from top to bottom.

Put the cylindrical dough into the toast box.

Set the temperature of fermentation tank to 38℃ 1.5H, and preheat it for10min.

Put the toast box into the fermentation box for fermentation.

10.8-9 minutes The mold is full, the oven is preheated to 185℃, and the bread is baked for about 35 minutes.