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Yemek Miktar Sıcaklık
(°C)
Süre (dk.) Raf konu‐
mu
Parça (g) 1. taraf 2. taraf
Fileto bif‐
tekler
4 800 maks. 12 - 15 12 - 14 4
Bonfile 4 600 maks. 10 - 12 6 - 8 4
Sosisler 8 - maks. 12 - 15 10 - 12 4
Keçi pirzo‐
lalar
4 600 maks. 12 - 16 12 - 14 4
Tavuk (2
parça hal‐
inde)
2 1000 maks. 30 - 35 25 - 30 4
Kebaplar 4 - maks. 10 - 15 10 - 12 4
Tavuk
göğsü
4 400 maks. 12 - 15 12 - 14 4
Hambur‐
ger
6 600 maks. 20 - 30 - 4
Balık fileto 4 400 maks. 12 - 14 10 - 12 4
Tost sand‐
viçler
4 - 6 - maks. 5 - 7 - 4
Kızartma 4 - 6 - maks. 2 - 4 2 - 3 4
8.7 Kurutma - Fanlı Pişirme
Tepsileri yağsız kağıt veya pişirme
kağıdıyla kaplayın.
Daha iyi bir sonuç almak için, kurutma
süresinin yarısı dolduğunda fırını
durdurun, kapağını açın ve kurutma
işlemini tamamlamak için bir gece
soğutun.
Sebzeler
Yemek Sıcaklık (°C) Süre (sa.) Raf konumu
1 konum 2 konum
Fasulyeler 60 - 70 6 - 8 3 1 / 4
Biberler 60 - 70 5 - 6 3 1 / 4
Ekşi sos için
sebzeler
60 - 70 5 - 6 3 1 / 4
Mantarlar 50 - 60 6 - 8 3 1 / 4
Otlar (mayda‐
noz, dere otu
vb.)
40 - 50 2 - 3 3 1 / 4
TÜRKÇE 33
33


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