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FRBE 35
SSVS 1000 A1
Table des matières
Introduction ..................................................36
Droits d'auteur ..........................................................36
Utilisation conforme ......................................................36
Que signifie sous vide? ................................................... 37
Matériel livré .................................................37
Consignes de sécurité ..........................................38
Éléments de commande ........................................41
Mise en service ...............................................42
Déballage ............................................................. 42
Recyclage de l'emballage .................................................42
Préparation de l'appareil .................................................. 43
Utilisation et fonctionnement ....................................44
Mise en marche/arrêt de l'appareil .........................................44
Mise en place des aliments à cuire .......................................... 44
Programmation de l'appareil ...............................................44
Cuisson des aliments à température à cœur ...................................46
Tableau des temps de cuisson .............................................. 47
Nettoyage et entretien .........................................48
Détartrer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Entreposage .................................................49
Mise au rebut ................................................49
Mise au rebut de l'appareil ................................................49
Annexe ......................................................50
Caractéristiques techniques ................................................ 50
Garantie de Kompernass Handels GmbH .....................................50
Service après-vente ...................................................... 52
Importateur ............................................................ 52
38


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