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So
oju‐
sas‐
te
Kasutuseesmärk Aeg Näpunäited Nominaalne
energiatar‐
ve
1
Valmistatud toidu soo‐
jashoidmiseks
vastavalt
vajadusele
Pange keedunõule
kaas peale
3 %
1 -
3
Hollandi kaste, sulata‐
mine: (või, šokolaad,
želatiin)
5 - 25 min Aeg-ajalt segage 3 – 8 %
1 -
3
Kalgendamine: kohe‐
vad omletid, küpseta
tud munad
10 - 40 min Valmistage kaane all 3 – 8 %
3 -
5
Riisi ja piimatoitude
keetmiseks vaiksel tu‐
lel, valmistoidu soojen‐
damiseks
25 - 50 min Vedeliku kogus peab
olema riisi kogusest
vähemalt kaks korda
suurem, piimatoite
tuleb valmistamise
ajal segada
8 – 13 %
5 -
7
Köögivilja, kala, liha
aurutamine
20 - 45 min Lisage paar supilusi‐
katäit vedelikku
13 – 18 %
7 -
9
Kartulite aurutamine 20 - 60 min Kasutage maks. 250
ml vett 750 g kartuli‐
te kohta
18 – 25 %
7 -
9
Suuremate toiduko‐
guste, hautiste ja sup‐
pide valmistamine
60 - 150
min
Kuni 3 l vedelikku
pluss komponendid
18 – 25 %
9 -
12
Kergelt praadimine:
eskalopid, vasikaliha‐
rull juustuga, karbo‐
naad, kotletid, vorstid,
maks, keedutainas,
munad, pannkoogid,
sõõrikud
vastavalt
vajadusele
Pöörake poole aja
möödudes
25 – 45 %
12
-
13
Tugevalt praadimine,
praetud kartulid, selja‐
tükid, praelõigud
5 - 15 min örake poole aja
möödudes
45 – 64 %
14 Vee ja pasta keetmine, liha pruunistamine (guljašš, paja‐
praad), friikartulite valmistamine
100 %
Suure koguse vee keetmine. Toitefunktsioon on sisse lülita‐
tud.
6. PUHASTUS JA HOOLDUS
Puhastage seadet pärast igakordset ka‐
sutamist.
Kasutage alati puhta põhjaga keedunõu‐
sid.
EESTI 31
31


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AEG Electrolux HC452400EB User Manual - English - 76 pages

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AEG Electrolux HC452400EB User Manual - Dutch - 76 pages

AEG Electrolux HC452400EB User Manual - Italian - 80 pages


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