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Table des matières
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Balance de cuisine KE 1806 | KE 1807
Français
Table des matières
Le bambou est un matériau naturel qui vit et change au fil du temps, il
peut donc y avoir de légères fissures dans la surface au fil du temps.
Table des matières
Généralités .............................................................................................................32
Utilisation conforme ...........................................................................................34
Sécurité ...................................................................................................................34
Aperçu .....................................................................................................................36
Contenu de l’emballage ....................................................................................36
Mise en marche ....................................................................................................37
Commande ............................................................................................................38
Peser ..................................................................................................................38
Pesée du produit par addition (TARE) ...................................................38
Éteindre la balance .......................................................................................38
Réinitialiser la balance .......................................................................................39
Nettoyage ..............................................................................................................39
Problèmes/solutions ..........................................................................................39
Caractéristiques techniques ............................................................................40
Déclaration de conformité ...............................................................................40
Garantie ..................................................................................................................40
Mise au rebut ........................................................................................................41
33


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