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Besteckschublade (SC)
Wenn Sie Messer, Gabeln und Löffel in
getrennte Bereiche einordnen, können
Sie das Besteck später leichter entneh-
men.
Legen Sie Messer mit den Schneiden
und Gabeln mit den Zinken zwischen
die Haltestege. Löffel dagegen legen
Sie mit den Griffen zwischen die Halte-
stege.
Lange Teile, wie Soßenkellen, Tortenhe
-
ber, Rührlöffel und lange Messer, kön
-
nen Sie längs in die Vertiefung in der
Mitte der Besteckschublade legen.
Der obere Sprüharm darf nicht
durch zu hohe Teile (z. B. Tortenhe
-
ber o. ä.) blockiert werden!
Damit das Wasser von den Löffeln rest
-
los ablaufen kann, müssen die Laffen
auf den Zahnstegen aufliegen.
Wenn die Löffel nicht mit den Griffen
zwischen die Haltestege passen, legen
Sie sie mit den Griffen auf die Zahnste
-
ge.
Achten Sie bei dieser Einordnung da
-
rauf, dass die Laffen der Löffel mindes
-
tens eine Strebe des Bodens der Be
-
steckschublade berühren.
Geschirr und Besteck einordnen
29
29


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