Beurer DS 81, Instructions For Use Manual

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30
10 F
OODSTUFFS LIST
Abbreviations
o.a. on average
i.d.m. in dry matter (e.g. when indicating fat content of cheese)
vol. % alcohol percent alcohol content by volume
Definitions
ready to eat
parts purchasable raw goods minus waste
dried product powder is weighed. That is to say before it is prepared. Unless it is de-
scribed in more detail or worded differently, e.g. ‘made with dried prod-
ucts’ or ‘ready to eat’
All data refers to portions that are ready to eat. Unless it is described in more detail or worded
differently.
We take no responsibility for the information on the accuracy of foods lists.
Milk and milk products
000 Ayran
001 Buttermilk
002
Crème fraîche, 30%
fat
003 Crème fraîche, 40%
fat
004 Soured milk, low-fat
005 Soured milk, full fat
006 Fruit yoghurt, low-fat
007 Fruit yoghurt, fat-free
008 Fruit yoghurt, full fat
009 Fruit quark, 20% fat in
dry matter
010 Semolina, cherry
011 Yoghurt, 3.5 % fat
012 Yoghurt, low-fat, 1.5%
fat
013 Yoghurt, fat-free
014 Cocoa drink made of
skimmed milk
015 Kefir
016 Kefir,
with fruit
017 Condensed milk,10%
fat
018 Evaporated milk,4%
fat
019 Evaporated milk,7.5%
fat
020 Cow's milk (semi-
skimmed), 1.5%
021 Cow's milk (whole
milk), 3.3%
022 Cow's milk (whole
milk), 3.5%
023 Skimmed milk
024 Milk pudding
025 Milk rice, chocolate
026 Milkshake
027 Whey,
sweet
028 Whey powder, dried
product
029 Raw milk, certified
milk
030 Certified raw milk
031 Cream (coffee
cream),10% fat
032 Cream, sour
033 Whipping cream, 30%
fat
034 Sour cream, 24% fat
035 Regular quark with
cream, 40 % fat in dry
matter
036 Regular quark, 20%
fat in dry matter
037 Regular quark, fat-
free
038 Goat's milk
Cheese
039 Appenzeller, 50% fat
in dry matter
040 Baked camembert,
45% fat in dry matter
041 Bavaria Blue, 70% fat
in dry matter
042 Bel Paese
043 Alpine cheese, 45%
fat in dry matter
044 Blue-veined cheese,
50% fat in dry matter
045 Brie, 50% fat in dry
matter
046 Mild, full-fat cheese,
30% fat in dry matter
047 Mild, full-fat cheese,
50% fat in dry matter
048 Cambozola, 70% fat
in dry matter
049 Camembert, 30% fat
in dry matter
050 Camembert, 45% fat
in dry matter
051 Camembert, 60% fat
in dry matter
052 Camembert,
baked
053 Cheddar
054
Chester, 50% fat in
dry matter
055 Edam, 30% fat in dry
matter
056 Edam, 40% fat in dry
matter
057 Blue-veined cheese,
60% fat in dry matter
058 Emmental, 45% fat in
dry matter