Λεπτομερείς οδηγίες χρήσης βρίσκονται στο εγχειρίδιο.
[. . . ] `l iOE iOEi , OE i , i OE OEi i OE i. oe iOEi i iOE oe i OEOE 鵵 . oe i L , i OE i OE L i, L OE OEL OE l i oe i. ^ OE OEOE i oe i, OE , OE i OE OEOE 鵵 OE i oe. [. . . ] OE / i L.
i i i (ENDE) OE L .
L "0. 00" OE i i i. ` i OE OE i : OE i i L "0". 27
3
(DAUER) (ENDE) ~OE (DAUER) OE (ENDE) L i, L L i OE OE i. 14:05:00.
i i i ~OE (DAUER) OE (ENDE) i OE L LOE. i OE (AUSWAHL) .
3
l OE . ^ , OE i i i.
3
29
1. i OE (AUSWAHL) "SAFE". i OE (AUSWAHL) "SAFE". OE OE L OE i.
3
L OE i OE L LOE, iOEOE i. : 30 - 120C 12, 5 120 - 200 C 8, 5 200 - 250 C 5, 5 250 - M. D i i ~OE (DAUER) (ENDE).
3
30
,
OE i OEiL OEOE.
0 1-2 /
iOE L, OE ~ LOE OE , ii, OE, , OE OE
1
OE
5-25 10-40
`OE OEOE L i ' , OE i i i OE L i (OE OEi ) i, . . : 0, 25 l 750 g 3 l i i iOE
2-3
i OE i
25-50
3-4
OE, l OE
20-45
4-5
20-60
, OE OE
60-150
31
/
6-7
, Cordon bleu, , OE, iOEOE, iOE, OEiOE, i, OEOE i, , OE , Steak,
i l 5-15 OEL
^i i
7-8
^i i
9
, iOE, OE (OE, OE OE),
3 1
i, OE , L OE OE OE OE i OE OEi l L OE OE L. ) OE OE OE .
32
: Profi / ^ /OE L OE OE OE . 1 OE 3
3 l: 1, 3 OE 5
33
3
L i !" " i OE L i LOE, i i l OE . LOE OE l OEOE OE L , OE . l iOE OE OEOE i i LL , iL l OE 10-15 . OE i L OE , OE OE OE OE.
2
34
C :
i OEOE OEOE OE OE/ OE i OEi OEi OE OE OE i (2, 20cm, L ) (2 20cm, L ) OEOE (. . Quiche Lorraine) i Profi Profi Profi /OE L Profi Profi /OE L Profi 1 1 1 1 3 3 1 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 1:10-1:30
/OE L
1
180
1:10-1:30
Profi /OE L
1
160-180
0:30-1:10
1
170-190
1:00-1:30
iOE l /OE L /OE L 3 3 170-190 160-1801) 0:30-0:40 0:40-1:00
35
(OE ) - - OE/ OEi OE OEii/ ^iOE ( / OEOE )2) ^iOE ( / OEOE )2) OE ^iOE iL (. . , OE, OE ) ( iOE)2 () `OE OE OE (CH) OE OE OE
/OE L
C 1 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150
: 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50
/OE L /OE L Profi /OE L Profi /OE L Profi /OE L
3 3 3 3 3
3
170
0:35-0:50
3 3
160-170 160-1801)
0:40-1:20 0:40-1:20
Profi Profi Profi Profi
1 1 1 1
180-2001) 200-2201) 200-220 180-200
0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50
Profi Profi
3 3
150-160 140
0:06-0:20 0:20-0:30
36
OE OE OE Baiser, OE OE OE OE i OE OE OE OE OE OEOE (20/ ) OE OEOE (20/ )
/OE L Profi Profi Profi Profi Profi Profi /OE L Profi /OE L
C 3 3 3 3 3 3 3 3 3 1601) 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401)
: 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30
3
1701)
0:20-0:30
1)L 2) OE l
37
Profi Profi C
2 3
:
OE/ OE, OE OE OE OE OE Baiser, OE OE OE OE i OE OE OE OE OEOE (20/ ) 1)L 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------150-160 140 160-170 80-100 100-120 160-170 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 1/4 1/3 ----160-1801) 0:35-0:60 140-160 0:30-0:60
170-1801) 0:30-0:50 160 1401) 0:30-0:45 0:25-0:40
38
OEOE OE OE L l OEOE L LOE l `i l i. i , OE OE i iL l LOE l l LOE OE i l ` ` i i iL l LOE l ` i i
OEOE ( LOE , l lL OE, OE l i i )
i
OEOE
LOE l l
OEOE OE OE
LOE OE OE l iOE LL i
l i OEOE OE l
LOE LL i
39
/OE L /OE L l l /OE L /OE L l 1 1 1 1 1 1 1 C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 : 0:45-1:00 0:25-0:40 0:15-0:30 0:15-0:30 0:40-0:60 0:30-1:00 0:30-1:00
i iOE i OE1) OE OEil1) ^iOE i ^ OE 1)L
li 1) (300-600 g) OE /OE L C 3
i i OEi OEi 200-220 15-25
l
3
/OE L /OE L
3
i i OEi OEi i i OEi OEi
^iOE
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40
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, . . .
i
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L L i ~ iL
~ i L iL iL L i i. OEOE OE i (OE ) i i i ii i ( OEOE "C1") F2: OE i i ~ L i i OE oe OE ` . ii i, OE OEi OE `OE i i ` i i/ oe . i iLiL i
60
OEOE i
OEOE OEiOE
` OE iOEi OE i OEOE OE. [. . . ]