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10 Ploče roštilja trebaju biti otprilike paralelne, da bi se izbjeglo neravnomjerno pečenje.
11 Sačekajte dok se hrana ne ispeče.
VAĐENJE NAMIRNICA
12 Provjerite je li hrana pečena. Ako niste sigurni, nastavite još malo s pečenjem.
13 Izvadite pečenu hranu uz pomoć drvenih ili plastičnih kuhinjskih pomagala.
C ČIŠĆENJE I ODRŽAVANJE
14 Prije čišćenja i čuvanja iskopčajte uređaj iz utičnice i ostavite ga da se ohladi.
15 Obrišite sve površine čistom vlažnom krpom.
16 Uklonite tvrdokorne mrlje paprinatim ubrusom ovaženim s malo jestivog ulja.
17 Operite posudu za kapanje u toploj sapunici ili na gornjoj rešetki perilice za posuđe.
18 Nemojte koristiti ribalice, metalnu žicu ili jastučiće sa sapunicom.
, Na mjestima kontakta između gornje i donje ploče, na neprijanjajućim površinama mogu se
pojaviti znakovi habanja. Radi se samo o estetskim promjenama koje ne utječu na rad roštilja.
H ZAŠTITA OKOLIŠA
Da bi se izbjegle štetne posljedice na okoliš i zdravlje zbog opasnih supstanci u
električnim i elektronskim proizvodima, svi uređaji obilježeni ovim simbolom ne smiju se
zbrinjavati kao nerazvrstani komunalni otpad, već se moraju prikupiti, ponovno koristiti ili
reciklirati.
recepti (Hrvatski)
h = pregršt
T = žlica (15 ml)
t = čajna žličica (5 ml)
g = grami
m = mililitri
sendviči s dimljenom skušom (za 1 porciju)
2 kuhana fileta od dimljene skuše
3 kriške kruha od integralnog pšeničnog brašna
4 prepolovljene „cherry“ rajčice
1 h potočarke
začin:
2 T crème fraiche (francuskog kiselog vrhnja)
½ t ribane limunove korice
½ t soka od limuna
1 t crnog papra
Izmiješajte začine u zdjeli. Ostavite u hladnjaku 2 sata. Izrežite skušu na listiće i stavite je na
krišku kruha, odozgo stavite rajčice i potočarku, potom dodajte drugu krišku. Roš
tiljajte 2-3 minuta. Poprskajte začin preko hrane.
recepti su dostupni na našoj web stranici:
http://www.russellhobbs.com/ifu/551077
46


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