Manual DeLonghi cgh 100 (page 39 of 51) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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RUOKA (Määrä)

TERMOST.

ASE.

LEVYJEN

ASE.

AIKA OHJEITA JA VINKKEJÄ

Kyljykset (1) max 1 6’-8’

Varmista, että kyljykset ovat saman paksuisia

Hampurilaiset (2) max 1 3’-5’

Älä aukaise levyjä ennen 2’-3’, sillä muussa

tapauksessa ruoka voi murentua

Naudan paisti (1) med 1 2’-3’

Ajat puolikypsälle paistille

Kylkipalat (3) max 1 15’-18’

Käännä kylkipalat ympäri 10’ jälkeen

Vartaat (3) max 1 8’-10’

Käännä 4’-5’ jälkeen

Kana (1 kg) med 1 75’-80’

Aukaise keskeltä, älä käännä ympäri

Nakit/Makkarat max 1 4’-6’

Leikkaa ne puoliksi

Kirjolohifilee (1) med 2 16’-20’

Voitele levy öljyllä ja käännä valmistuksen puo-

lessa välissä

Siipikarja

med 1 6’-8’

Leikkaa saman paksuisiksi

Maissikakut (vii-

paleina)

med 1 20’-25’

Leikkaa 1,5 cm paksuisiksi. Älä aukaise levyjä

ennen 15’.

Täytetyt voileivät med 1 3’-9’

Käytä pehmeää leipää

Kinkku-juustoleipä med 1 2’-3’

Pane ainoastaan puolikas juustoviipale puolelleen

VALMISTUSAJAT

Muista, että taulukossa annetut ajat ovat ainoastaan suuntaa antavia. Ne voivat vaih-

della elintarvikkeiden ominaisuuksien (alkuperäinen lämpötila, ruoan sisältämä vesi)

sekä henkilökohtaisten makutottumusten mukaan.

Huom: Matalat lämpötilat soveltuvat erityisesti kinkku-juustoleipien, lämpimien voi-

leipien jne. valmistukseen. Korkeat lämpötilat soveltuvat puolestaan lihan ja vihan-

nesten valmistukseen.

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DeLonghi cgh 100 Manual

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