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1. Emaye tepsi 2. raf seviyesine taknz. Kavanozlar
tavaya birbirine değmeyecek biçimde yerleştiriniz.
2. ½ litre scak suyu (yakl. 80 C) emaye tepsi veriniz.
3. Frnn kapsn kapatnz.
4. Fonksiyon seçme düğmesini s'e ayarlaynz.
5. Is s eçme düğmesini 170 ila 180 C'ye ayarlaynz.
Kavanozlarn ksa aralklar ile kabarcklar çktğnda
yakl. 40 ila 50 dakika sonra s seçme düğmesini
kapatnz. Fonksiyon seçme düğmesi açk kalmaktadr.
25 ila 35 dakika sonradan stmadan sonra kavanozlar
frndan almalsnz. Frnda daha fazla soğumalar
durumunda konserve edili meyvenin ekşimesi ihtimali
yükselmektedir. Fonksiyon seçme düğmesini kapatnz.
Bir litrellik kavanozlarda meyve
kabarcklarn çkmasndan
itibarenm
sonradan s
Elmalar,frenk üzümü, çilekler kapatnz yakl. 25 dakika
Kirazlar, kayslar, şaftaliler, yeşil
frenküzümleri
kapatnz ya kl. 30 dakika
Elma püresi, armutlar, erikler kapatnz yakl. 35 dakika
kavanozlarda kabacklar oluşmaya başladğnda s
seçme düğmesini yaklaşk 120 ila 40 C'ye geri
ayarlaynz. s seçme ğmesini ne zmaan
kapatabileceğinizi tablodan öğrenebilirsiniz. Sebzeyi
daha 30J35 dakika boyunca frnda braknz. Fonksiyon
seçme düğmesi açk kalmaktadr.
Sebze soğum suyu ile bir litrelik
kavanozlarda
kabarck çkmaya
başladğndan itibaren
120-140 ºC
sonradan s
salatalklar - yakl. 35 dakika
krmz pancar yakl. 35 dakika yakl. 30 dakika
Brüksel lahanas yakl. 45 dakika yakl. 30 dakika
Fasülyeler, kvrck lahana, krmz
lahana
yakl. 60 dakika yakl. 30 dakika
Bezelyeler yakl. 70 dakika yakl. 30 dakika
Şu şekilde ayarlanr
Meyvenin konserve
edilmesi
Sebzelerin kon serv e
edilmesi
164


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