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Kalorik DGR 31031 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity. Print only what is inside the frame.
41 DGR 31031- 140506
Assembly page 41/48
Fax +32 2 359 95 50
REGLAGES RECOMMANDES
Vous trouverez ci-après les réglages recommandés et des temps de
cuisson indicatifs pour quelques types d’aliments:
Type de viande
Sélection Réglage de la
température
Température
interne
recommandée
2
Temps
estimé
3
Petite volaille (Entière, 1.5 à 2.5 kg) POULTRY HIGH / LOW
1
82
o
C/180
o
F 15 min/livre
Volaille moyenne (Entière, 2.5 à 3.5 kg) POULTRY HIGH / LOW
1
82
o
C/180
o
F 12 min/livre
Cuisses de poulet (3 pièces) POULTRY HIGH 82
o
C/180
o
F 15 min/livre
Roti de bœuf (1 à 1.5kg), saignant MEAT HIGH 60
o
C/140
o
F 18 min/livre
Roti de bœuf (1 à 1.5kg), med. rare MEAT HIGH 63
o
C/145
o
F 19 min/livre
Roti de bœuf (1 à 1.5kg), a point MEAT HIGH 70
o
C/160
o
F 20 min/livre
Roti de bœuf (1 à 1.5kg), Bien cuit MEAT HIGH 76
o
C/170
o
F 22 min/livre
Côtes de porc (4; sans os) MEAT HIGH 70
o
C/160
o
F 20 min/livre
Côtes de porc (avec os) MEAT HIGH / LOW
1
70
o
C/160
o
F 30 min/livre
Roti de porc MEAT HIGH / LOW
1
70
o
C/160
o
F 20 min/livre
Gigot d’agneau (1.5 – 2.5 kg) MEAT HIGH / LOW
1
70
o
C/160
o
F 18 min/livre
Brochettes de bœuf MEAT HIGH 70
o
C/160
o
F 35 min
Brochettes de Fruits de mer MEAT HIGH 70
o
C/160
o
F 20 min
Brochettes de poulet POULTRY HIGH 82
o
C/180
o
F 25 min
Brochettes de saucisses MEAT HIGH 70
o
C/160
o
F 25 min
Saucisse entière, non-précuite (6) MEAT HIGH - 35 min/livre
Saucisse entière, précuite (6) MEAT HIGH - 25 min/livre
Saucisse Hot Dog (6) MEAT HIGH - 12 min
1
Cuisez d’abord sur HIGH pendant la première moitié du temps de cuisson recommandé, puis
sur LOW jusqu'à ce que la volaille soit cuite.
2
Température interne de la nourriture à la fin de la cuisson, selon les directives USDFA (Services
d’inspection et pour la sécurité alimentaire américains)
3
1 livre = 0.45 kg (1 kg = 2.2 livres)
NETTOYAGE ET MAINTENANCE
• Eteignez l’appareil en appuyant sur “ON/OFF” sur le panneau de
contrôle. Une fois l’appareil éteint, en position OFF, débranchez
de la prise murale. Laissez refroidir complètement.
• Retirez soigneusement le collecteur de graisse de l’appareil, et
versez le contenu précautionneusement dans un réceptacle
adapté.
• Toutes les parties amovibles sont nettoyables au lave-vaisselle ou
peuvent être nettoyées à la main dans de l’eau chaude
savonneuse.
• Avec le temps il est possible que l’étui de l’élément chauffant
central, les brochettes, … décolorent – ceci est normal.
… 41 …


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