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EST
RMC-280E
Programm Kasutussoovitused
Vaikimisi
valmistamise aeg.
Valmistamisaja vahemik/
seadistussamm
Väljumine
tööparameetritele.
Eelseadistus, h
Autosoojendus, h
SOUP/BEANS
Erinevate suppide valmistamine; ubade
keetmine.
1 h 10 min - 8 tundi / 5 minutit - 24 12
STEW Erinevate toiduainete hautamine
FISH: 30 min
MEAT: 1 h
CHICKEN: 45 min
SEAFOOD: 25 min
VEGETABLES: 40 min
10 min - 12 tundi / 5 minutit - 24 12
OATMEAL Piimaputrude valmistamine 20 min 5 min - 4 tundi / 1 minut - 24 12
YOGURT / YEAST
DOUGH
Koduse jogurti valmistamine; taigna kergitus.
8 h 10 min - 12 tundi / 5 minut - 24 -
PAELLA/
RISOTTO
Erinevat liiki pilafde valmistamiseks. 40 min 10 min - 2 tundi / 5 minut - 24 12
BAKE
Soovitatakse keekside, biskviitide, vormiroo-
gade, pärmi- või lehttaignast pirukate küp-
setamiseks.
50 min 10 min - 8 tundi / 5 minutit - 24 4
FRY Erinevate toiduainete praadimine
FISH: 15 min
MEAT: 18 min
CHICKEN: 17 min
SEAFOOD: 16 min
VEGETABLES: 20 min
5 min - 2 tundi / 1 minut - - 12
RICE/GRAIN
Riisi keetmine, täisteraviljadest putrude
keetmine veel.
30 min 5 min - 4 tundi / 1 minut - 24 12
PASTA/RAVIOLI
Makaronide keetmine; ravioolide valmista-
mine.
8 min 2 min - 1 tund / 1 minut + - 12
HOMEMADE
BREAD
Koduse leiva küpsetamine 3 tundi 10 min - 4 tundi / 5 minutit - 24 4
* seatud temperatuuri korral alates 80°С
Erinevate toiduainete aurul valmistamise soovitatav aeg
Toiduaine Kaal, g / kogus Vee kogus, ml Valmistamisaeg, min
Sealiha/veiseliha lee (1,5x1,5 kuubikud) 500 500 40/40
Lambaliha lee (1,5x1,5 kuubikud) 500 500 40
Kanalee (1,5x1,5 kuubikud) 500 500 35
Frikadellid/kotletid 180 g (6 tk) / 450 (3 tk) 500 30/35
Kala (lee) 500 500 25
Salatikrevetid, puhastatud, keedetud-külmutatud. 500 500 5
Mandid/hinkalid 4 tk. 500 30
Kartul (1,5x1,5 kuubikud). 500 500 30
Porgand (1,5x1,5 kuubikud) 500 500 30
Peet (1,5x1,5 kuubikud) 500 500 40
Värskelt külmutatud juurviljad 500 500 15
Aurul valmistatud muna 3 tk. 500 10
Tuleb arvestada, et need on üldised soovitused. Tabelis osutatud aeg võib erineda soovitatud tähendustest sõltuvalt
konkreetse toiduaine kvaliteedist, samuti teie maitse-eelistustest.
Soovitused temperatuurirežiimide kasutamisel programmis “MULTICOOK”
Töötemperatuur Kasutussoovitused*
35°С Taigna kergitamine, äädika valmistamine
40°С Jogurtite valmistamine
45°С Juuretis
50°С Käärimine
55°С Pumati valmistamine
60°С Rohelise tee, lastetoidu valmistamine
65°С Vaakumpakendis liha valmistamine
70°С Punši valmistamine
75°С Pastöriseerimine, valge tee valmistamine
80°С Hõõgveini valmistamine
85°С Kohupiima või kestvat valmistusaega nõudvate toitude valmistamine
90°С Punase tee valmistamine
95°С Piimaputrude valmistamine
100°С Besee või moosi valmistamine
105°С Süldi valmistamine
110°С Steriliseerimine
115°С Suhkrusiirupi valmistamine
120°С Koodi valmistamine
125°С Hautatud liha valmistamine
130°С Vormiroogade valmistamine
135°С Valmis toitude ülepraadimine krõbeda kooriku moodustumiseks
140°С Suitsutamine
145°С Juurviljade ja kala küpsetamine fooliumis
150°С Liha küpsetamine fooliumis
155°С Pärmitaignast toodete valmistamine
160°С Linnuliha praadimine
165°С Steikide praadimine
170°С Friikartuli valmistamine
* Samuti vaadake lisatud retseptiraamatut.
109


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