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Siemens HB 230510 E Manual

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Balk
Ağrlk Tabak ve
çanaklar
Yükseklik Istma
şekli
Is ⁄C,
zgara
Süre,
dakika
Izgara balk herbiri 300 g
1kg
1,5 kg
Izgara teli* 3
2
2
x
R
R
2
180-200
170-190
20-25
45-50
50-60
Dilim balk, örn.
pirzola
herbiri 300 g Izgara teli* 4 x 2 20-25
* Emaye tepsi 1. raf seviyesine taknz.
Tabloda ilgili kzartma için bir
ağrlk bildirilmemiş.
Ayar yaparken, kzartmann ağrlğndan daha düşük
olan, gerçek ağrlğa en yakn ağrlğ ayarlaynz ve
kzartma süresini uzatnz.
Kzartma etin iyice pişip
pişmediğini şu şekilde tespit
edebilirsiniz.
Bir et veya kzartma termometresi (yetkili satclarda
vardr) kullannz veya "kaşk testi" yapnz. Kaşkla
kzartmann üzerine bastrnz. Eğer et sağlam ve
dayankl ise, pişmiş demektir. Eğer çabuk ezilirse veya
basnca yumuşak olduğunu fark ederseniz, biraz daha
pişmesi gerekir.
Kzartmann rengi çok koyu
oldu ve kabuğu (üstü)
ksmen yand.
Kullanlan raf s eviyesini ve scaklğ kontrol ediniz.
Kzartma güzel görünüyor
ama kabn içindeki s os yand
veya dibi tuttu.
Bir dahaki sefer daha küçük bir kzartma kab kullannz
veya biraz daha fazla su ilave ediniz.
Kzartma güzel görünüyor
ama kabn içindeki sosun
rengi çok açk ve sulu.
Bir dahaki sefer daha büyük bir kzartma kab kullannz
veyabirazdahaazsuilaveediniz.
Kzartmann üzerine
sosundan veya suyundan
dökünce buhar oluşur.
Üstten ve alltan s yerine dönüşümlü hava ile kzartma
fonksiyonunu kullannz. Böylece etin arka taraf o kadar
stlmaz ve daha az buhar oluşmaktadr.
Kzartma ve
zgaraya yönelik
ip uçlar 
… 160 …


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