Λεπτομερείς οδηγίες χρήσης βρίσκονται στο εγχειρίδιο.
[. . . ] oe OE OE oe OEOE 鵵 . oe L , OE OE L , L OE OEL OE l oe . ^ OE OEOE oe , OE , OE OE OEOE 鵵 OE oe.
2
W
1
: ^ OE OE OE, l l. [. . . ] , OE, OE ) ( OE)2 () `OE OE OE (CH) OE OE OE OE OE OE Baiser, OE OE OE OE OE OE OE
/OE L /OE L
3 3 3 3
C 180-2001) 150-160 190-210 150
1)
: 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50
/OE L /OE L
3
170
0:35-0:50
3 3
160-170 160-1801)
0:40-1:20 0:40-1:20
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
/OE L
3 3 3 3 3 3 3 3 3
150-160 140 160
1)
0:06-0:20 0:20-0:30 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
150-160 80-100 100-120 150-160 170-1801) 1601)
23
OE OE OEOE (20/ ) OE OEOE (20/ )
/OE L /OE L
3 3 3
C 1801) 1401) 1701)
: 0:20-0:35 0:20-0:30 0:20-0:30
1) L 2) OE l
C
2 3
:
OE/ OE, OE OE OE OE OE Baiser, OE OE OE OE OE OE OE OE OEOE (20/ )
1) L
1/4 1/3
-----
160-1801) 140-160
0:35-0:60 0:30-0:60
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 80-100 100-120 160-170 170-180 160 1401)
1)
0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 0:30-0:50 0:30-0:45 0:25-0:40
24
OEOE OE OE OEOE ( , lL OE, ) L l LOE l OE l OEOE L LOE l ` l . , OE OE L l LOE l l LOE OE l `
OEOE
LOE l l
OEOE OE OE
LOE OE OE l OE
LL ` l OEOE OE l LOE L l LOE l
LL `
25
() ( OE) OE Quiche Lorraine L, ^OE OE , OE OE `OE OE OE Piroggen
1) L
1 1 1 1 1 1 1 1 1 1 1 1 1
C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 270 160 1)
: 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25
1801)
1) 1)
250 - 270 180 - 200
/OE L /OE L /OE L /OE 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
OE OE1) OE OEl1) ^OE ^ OE
1) L
26
l 1) (300-600 g) OE C OE 200-220 OE OE OE 15-25 OE OE
/OE L
3
3
/OE L /OE L
3
^OE
3
1) : ^ 2 3
27
: l OE ( OEOE!). OE L OE OE l .
3
OE OEL OEOE. 10 l OE L.
C 1 2
1 OE l (, ), OEL OE l Kasseler, OEL OE l OE 150-160 1 --14-20
150-160 160-170
1 1
-----
10-15 60-70
28
C 1 2
l, OEL OE l , OEL OE l Roastbeef, OEL OE l OE l, OEL OE l ` (1800 g) 170-180 1 --90 170-180 1 --14-17 150-160 190-2001) 190-2001) 1 1 1 ------18-20 6-8 8-10
OEOE cordon bleu OEOE l , OE 200-250 g 4 ( 200 g) OE, (OE . 1 kg) 1 OE , OEL OE l (2000-2500 g) (4500 g)
1) L
220-2301) 220-2301) 220-230
1) 1)
3 3 3 3
4/1 4/1 4/1 4/1
5-8 12-15 15-20 15-20
210-220
190-200 170-180 190-200
3 3 3
-------
20-25 20-25 25-30
150-160 150-160 150-160 150-160
1 1 1 1
---------
55-60 11-15 90-120 150-180
29
:
1 3
: OE OE . l (OE) OE OE OE OE l.
1. 1 kg) 1) ^ l 4 4 4 4 3 3 3 8-10 10-12 8-10 6-7 10-12 4-6 6-8 2. 6-8 6-10 6-8 5-6 10-12 3-5 ---
1) OE OE OE L.
30
(Turbo)
o ovo: OE (Turbo)
C 160 160 180 200 180 200 3 1 1 3 3 3 50-60 90-95 30 20-23 20-23 15 . . . 25-30 45 ---------
(900-1000 g) (2000 g) OE OE Gnocchi, OE Sauce Hollandaise
31
: ^ OE OE L L. ( OE 1- 35-60 ), LOE 100C ( OE).
OE LOE OEOE
100C
- C
, , OE, `, OE, OE 160-170 35-45 10-15 160-170 160-170 35-45 35-45 --10-15
32
- C
100C
1) 1) ` ~ OE , , 160-170 160-170 160-170 160-170 160-170 160-170 50-60 40-60 50-60 50-60 50-60 50-60 5-10 10-15 --15 15-20 ---
1)`
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() OE OE ~OE OEOE ` 60-70 60-70 60-70 60-70 3 3 3 3 1/4 1/4 1/4 1/4 8-10 8-10 6-8 6-9 60-70 60-70 60-70 50-60 40-50 3 3 3 3 3 1/4 1/4 1/4 1/4 1/4 6-8 5-6 5-6 6-8 2-3
33
1
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OE (, l OE. ) OEL . OE l OEL OE.
1. L OE . 2. ` OE , 2-3 OE OE .
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^ OEL OE OE OE OE . [. . . ] OE OE OE OE OE , , OEL , 24 .
~ OE , OE OE OEOE L L OE : OE OE LOE (OEOE, OE oe ) OE OE OE OE OE OEOE OE OE OE OE OE/ L OE OE .
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