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Warzywa
Temperatura
80°- 85°C
Szparagi 25 min
Ziemniaki
1 h
10 min
Warzywa
korzeniowe
1 h
40 min
Czyszczenie i konserwacja
Przed przystpieniem do czyszczenia
naley zawsze poczeka, a urzdzenie
cakowicie ostygnie.
Nie zanurza sprztu w wodzie, ani
nie my go wod, poniewa grozi to
poraeniem prdem.
Do czyszczenia nie naley stosowa
rcych roztworów, ani trcych rodków
czyszczcych.
Zewntrzn obudow mona czyci
przecierajc lekko wilgotn, gadk
ciereczk.
Tack
na wod, kratk i pokryw mona
my w gorcej wodzie z pynem. Po
umyciu dokadnie osuszy.
Utylizacja
Urzdzenia oznaczone
powyszym symbolem naley
usuwa osobno, a nie wraz
ze zwykymi odpadkami z
gospodarstwa domowego. Urzdzenia takie
zawieraj bowiem cenne materiay, jakie
mona podda recyklingowi. Odpowiednia
utylizacja takich urzdze przyczynia si
do ochrony rodowiska i zdrowia ludzkiego.
Szczegóowych informacji na ten temat
udzielaj lokalne wadze lub sklepy
prowadzce sprzeda detaliczn.
Czas gotowania
Podane czasy gotowania próniowego maj charakter jedynie orientacyjny, poniewa
poszczególne produkty mogni si od siebie charakterem i konsystencj. W przypadku
mroonek, czas gotowania naley przeduy o co najmniej 30%.
Grubość
porcji 10 mm 20 mm 30 mm 40 mm 50 mm 60 mm
Mięso
Temperatura
60°- 65°C 20 min 1 h
1 h
40 min
2 h
30 min
3 h
20 min
4 h
10 min
Ryba
Temperatura
55°- 60°C 20 min 40 min 1 h
1 h
20 min
1 h
40 min 2 h
Drób
Temperatura
63°- 65°C 20 min 1 h
1 h
20 min
1 h
40 min
2 h
30 min
3 h
20 min
56


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