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Steel Cucine Sintesi Manual

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Instruktioner til brugeren
381
TEGNFORKLARING
Niveau (*) Temperatur Tilberedningens varighed (minutter) Vandmængde (liter) (**)
TILBEREDNING MED VENTILERET DAMP
FØDEVARER
FASE
(*)
(**)
SVINEKØD
SAMMENKOGT RET MED DEJTILDÆKNING (1.5 kg) 1
2
2
2
100
170
25 - 25
60 - 75
0.4 L
-
SAMMENKOGT RET AF NAKKEKØD (1.5 kg) - 2 160
100 - 120 0.5 L
SAMMENKOGT RET AF NAKKEKØD (2.5 kg) - 2 160
130 - 150 0.5 L
GRISEBEN 1
2
2
2
100
160
40 - 50
40 - 50
0.5 L
0.5 L
SVINEKAM - 2 180 - 190
130 - 150 0.4 L
FJERKRÆ UDEN FYLD
KYLLINGESTYKKER - 2 190 - 210
25 - 45 0.5 L
HEL KYLLING (1 kg) 1
2
2
2
170 - 180
190 - 200
20 - 25
35 - 40
0.5 L
-
HEL AND (2 - 3 kg) 1
2
2
2
150 - 160
180
70 - 90
30 - 40
0.5 L
-
HEL GÅS (3 - 4 kg) 1
2
2
2
150
180
110 - 120
20 - 30
0.5 L
-
FISK
FISKEGRATIN - 2 180
30 - 40 0.3 L
STORE FISK (OP TIL 300 g) - 2 160 - 170
20 - 30 0.3 L
FISKEFILETER - 2 150 - 160
15 - 25 0.2 L
HEL FISK (OP TIL 1000 g) - 2 160 - 170
40 - 50 0.5 L
(*) svarer til ristens eller bagepladens position med udgangspunkt fra det nederste niveau.
(**) læs venligst anvisningerne i afsnit “12.5.5” side 371.
• Angivelserne på tabellen henviser til tilberedning af fødevarer der netop er blevet fjernet fra køleskabet og er lagt i den uopvarmede ovn, med
mindre andet er angivet.
• Udover de anførte oplysninger skal man være opmærksom på følgende vigtige advarsel: når bagningen er tilendebragt, eller hvis man blot ønsker
at se til bagningen, skal ovnlågen lukkes en smule på klem for at sende al dampen ud. Hvis dette ikke sker, kan der komme pludselige dampskyer
ud med fare for at brænde sig.
… 381 …


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