Gorenje FS 900 E, Instruction Manual

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38
✁✂✄ ☎ ✆ ✂✝ ✞ ✟ ✠✠ ✡ ☎ ☛ ☞ ✌ ✍✎✏ ✁✟ ✠
pentru a permite un flux
maxim de aburi.
Aparatul nu se
✡ ☎✏ ✁ ✑ ✌ ✒ ☛ ✌
✏ ✓☞ ✌✂✝ ✎ ☎ ✑ ✁☛ ✓☞ ✔
✕ ✎ ✞ ✟ ✠ ✡ ☎✆ ✌✝✁☞ ☛ ✞ ☛
calcarul de pe
✞✝ ✞☞ ✞ ☛ ✡ ☎
mod regulat.
✖ ✌ ☛ ✞ ☞ ☛ ☞✞ ✟ ✠ ✞✝ ✞☞ ✞ ☛ ✎ ✔
✗ ✓ ☎ ✂ ✎ ☛ ✞ ✟ ✠ ✏✞ ✝ ✠ ☛ ✓ ✎
✘ ✗ ✎☞ ✁ ✟ ✞ ☞ ✌ ✞
✒ ✠ ✡ ☎☛ ☞ ✌ ✟ ✠ ☎✌ ☞ ✌✞ ✙✔
✚ ✛✜✢ ✣ ✤ ✣ ✥ ✤ ✛ ✣ ✦ ✧✢ ★✩✢ ✪ ✦ ✫✤✬✢ ✫ ✩ ✦ ✦ ✭✢★✩ ✮ ✤
prepararea la abur
✯ ✰ ✱ ✲ ✳ ✴ ✳ ✰ ✵ ✰ ✲ ✰ ✶ ✷ ✸ ✹✸ ✲ ✺ ✵✸ ✻✸ ✲ ✰
-ul nostru Web la adresa
www.Gorenje.com.
Duratele de preparare la abur
✼ ✰ ✱ ✵ ✸ ✽ ✱ ✺ ✲ ✰ ✾ ✱
✲ ✺ ✿ ✰ ❀ ✴ ❀ ❁ ✰ ✼ ✺ ✸ ❂ ✽ ✻ ✻ ✴ ✱ ✲ ✽ ❃ ✰ ✳ ✸ ✲ ✰ ❁ ✽ ✺ ✳ ✾ ✱ ✻❄ ✽ ❅
orientativ. Duratele de preparare la abur pot varia
✾ ✱ ❃ ✴ ✱ ❄✵✸ ✰ ❁ ✰ ❁ ✸ ✼ ✰ ✱ ✻✸ ✴ ✱ ✸ ❀ ✰ ✿ ✴ ❄ ❆ ✵ ✸ ❀ ✽ ✳ ❁ ✰
✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ✶ ✻ ❅ ✺ ✵ ✸ ✸ ❀ ✽ ✳ ❀ ❆ ✻ ✺ ✲ ✰ ✾ ✱ ✲✳ ✰ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ✾ ✱
castronul de preparare la abur, cantitatea de
alimente din c
✺ ✻✲ ✳ ✽ ✱ ✶ ❇ ✳ ✺ ❁ ✴ ❀ ❁ ✰ ❅ ✳ ✽ ✻ ❅ ✰ ✵✸ ✼ ✰ ✺ ❀
✺ ❀ ✸
✼
✰ ✱ ✲ ✰ ❀
✽
✳ ❈ ✸ ❅ ✳ ✰ ❃ ✰ ✳ ✸ ✱ ✵ ✰ ❀ ✰ ❅ ✰ ✳ ✻
✽
✱ ✺ ❀ ✰ ❉
Tabelul pentru prepararea la abur a
alimentelor
Alimente
de
❊ ❋ ● ❍ ■ ❏ ❑ ▲
Cantitate Plante/condimente
recomandate pentru o
▼◆ ❖ P ◆ ◗❘ ❙ ◆ ❚ ❑ ❙●
Timp de
preparare
la abur
(min)
Sparanghel 400 g Z
✌ ✞ ❯ ✁ ✆ ✌ ✁ ❯ ✄✠ ✌ ❱
frunze de dafin,
cimbru
13-15
Broccoli 400 g Usturoi, chili, tarhon 16-18
✗ ✓☎ ✓ ✝ ✠ ✆ ✁
400 g Rozmarin, busuioc,
tarhon 16-18
File de pui 250 g Curry, rozmarin, cimbru 30-35
File de
✝ ✌ ✒ ☛ ✌
250 g
450 g
❲✎ ✒ ☛ ✞☞ ✎✂✏✞ ☛ ❱ ✏ ✎ ✠ ✒ ✓ ✞☞ ✌
✌ ☎ ❳ ✌ ✑ ✌ ✒ ☛ ✠ ❱
oregano
10-12
30-35
Orez 200 g 40
(+300 ml
✆ ✌ ✞ ✝ ✁ ❨
❩ ✎ ✝ ✁
250 ml Plante/condimente
✆ ✎ ✝ ✁
❳
✎ ✂ ☛
12-16
❬ ✎ ✁
6-8 15
Sugestii pentru prepararea la abur a
alimentelor
❭✮ ✤ ✥✩✢ ✪ ✦ ✣ ✢ ✬ ✤ ✧✢
❪❆ ✸ ✺ ✵ ✸ ✸ ✱ ❃ ❀ ✽ ✳ ✰ ✻ ❄ ✰ ✱ ✵ ✰ ❀ ✰ ❁ ✰ ❀ ✺ ❄ ✽ ✱ ✽ ❅ ✸ ❁ ❆ ✶ ✿ ✳ ✽ ❄ ❄ ✽ ❀ ✸ ❈ ✸
✷✺ ✳ ✹ ❆ ❉
❫✱
❆
✿ ✴ ❈ ✸ ✵✸ ❀ ✰
❇
✴
✼
✰ ❀ ✰ ✷✰ ✳ ✹✸ ❄✴ ❃ ✳ ✴ ✱ ✹ ✰ ✴ ✱ ✲ ✸
✼
❅ ❄❴ ✲
✼
✺ ✸
✻ ❄ ✴ ✳ ✲ ❅
✽
✻ ✸ ✿ ✸ ❀ ✶ ❁ ✰
✽
✺ ✳ ✰ ❄ ✰
✾
❈ ✸ ✴ ❈
✽
✳ ❅ ✸ ✰ ✳ ❁ ✴ ❈
✽
✳
culoarea.
❵ ✴ ❁ ✰ ✹ ❇ ❛ ✰ ✵ ✺ ✵✸ ❀ ✰ ❇ ✴ ✼ ✰ ❀ ✰ ❄ ✽ ✱ ❇ ✰ ❀ ✺ ✲ ✰ ✾ ✱ ✺ ✸ ✱ ✲ ✰ ❁ ✰ ✺ ❀ ✰
✾ ✱ ❆ ✿ ✴ ❈ ✸ ❉
❜ ✛✮ ★✢ ❝ ✭✤ ✦ ❝ ❞ ✮ ✤✥✩✢ ❡ ✢ ✧ ✛ ✮ ✢ ✪✦ ❢ ✤ ❣
❤✺ ✳ ✱ ✰ ✺ ❃ ✳ ✺ ❇ ✰ ❁ ❆ ❄ ✴ ❅ ✴ ✵✸ ✱ ❆ ❇ ✳ ❆ ✻✸ ✼ ✰ ✰ ✻✲ ✰ ❄ ✰ ✺ ✼ ✺ ✸
✸ ✱ ❁ ✸ ❄ ✺ ✲
❆
❅ ✰ ✱ ✲ ✳ ✴ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰ ✺ ❀ ✺ ✺ ✿ ✴
r.
✐
❅
❆
❀ ✺ ✵ ✸ ❄✺ ✳ ✱ ✰ ✺ ❄
✽
✳ ✰ ✻ ❅ ✴ ✱ ✹
❆
✲
✽
✳ ❈✸ ✴ ✻ ❄✺ ✵ ✸
-o, astfel
✾ ✱ ❄ ❴ ✲ ✻ ❆ ✻ ✰ ✻ ❄✴ ✳ ❇ ❆ ❄ ❴ ✲ ✼ ✺ ✸ ❅ ✴ ✵ ✸ ✱ ✻ ✴ ❄ ❉
❥❈ ✰ ✹ ✺ ✵ ✸ ✾ ✱ ✲ ✽ ✲ ❁ ✰ ✺ ✴ ✱ ✺ ❄ ✺ ✳ ✱ ✰ ✺ ✻ ✴ ✿ ✺ ❀ ✲ ✰ ✲ ✸ ❅ ✴ ✳ ✸ ❁ ✰
alimente.
❫ ✼ ❅ ✴ ✱ ❇ ✰ ✵ ✸ ✽ ✴ ❆ ❀ ✰ ✾ ✱ ✺ ✸ ✱ ✲ ✰ ❁ ✰ ✺ ❀ ✰ ✸ ✱ ✲ ✳ ✽ ❁ ✴ ❄ ✰ ✾ ✱
aparatul de preparat la abur.
❵
✴
✾
✱
❆
✿ ✴ ❈ ✸ ✵ ✸ ✱ ✸ ❄✸
✽
❁ ✺ ✲
❆
❄✺ ✳ ✱ ✰ ✶ ❅ ✴ ✸ ✻
au fructe de
✼
✺ ✳ ✰ ❄
✽
✱
❇
✰ ❀ ✺ ✲ ✰ ❉
❦ ❆
✻ ✺ ✵✸
✾
✱ ✲
✽
✲ ❁ ✰ ✺ ✴ ✱ ✺ ❄✺ ✳ ✱ ✰ ✺ ✶ ❅ ✴ ✸ ✴ ❀
✻ ✺ ✴ ❃ ✳ ✴ ❄ ✲ ✰ ❀ ✰ ❁ ✰ ✼ ✺ ✳ ✰ ✻ ❆ ✻ ✰ ❁ ✰ ✹ ❇ ❛ ✰ ✵ ✰ ❄ ✽ ✼ ❅ ❀ ✰ ✲
✾ ✱ ✺ ✸ ✱ ✲ ✰ ❁ ✰ ✺ ❀ ✰ ✸ ✱ ✲✳ ✽ ❁ ✴ ❄ ✰ ✾ ✱ ✺ ❅ ✺ ✳ ✺ ✲ ✴ ❀ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✲ ❀ ✺
abur.
❧✺ ❄ ❆ ✴ ✲ ✸ ❀ ✸ ✹✺ ✵✸ ✼ ✺ ✸ ✼ ✴ ❀ ✲ ❁ ✰ ✴ ✱ ❄ ✺ ✻✲ ✳ ✽ ✱ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✲
la abur, condensul se va scurge din castroanele
❁ ✰ ✻ ✴ ✻ ✾ ✱ ❄✰ ❀ ✰ ❁ ✰ ❂ ✽ ✻❉ ❥✻✸ ❇ ✴ ✳ ✺ ✵✸
-
✷ ❆ ❄ ❆ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ❀ ✰
din diferitele castroane de preparat la abur au
✺ ✳ ✽ ✼ ✰ ✺ ✻ ✰ ✼ ❆ ✱ ❆ ✲ ✽ ✺ ✳ ✰ ❉
✯ ✴ ✲ ✰ ✵ ✸ ✶ ❁ ✰ ✺ ✻ ✰ ✼ ✰ ✱ ✰ ✺ ✶ ✻ ❆ ✴ ✲ ✸ ❀ ✸ ✹✺ ✵ ✸ ❄✺ ✻ ✲ ✳ ✽ ✱ ✴ ❀ ❁ ✰
✻ ✴ ❅
❆
♠
✽
✳ ✰ ✹ ❅ ✰ ✱ ✲ ✳ ✴ ✺ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ❀ ✰
❇
✴
✼
✰
✾
✱ ✻
✽
✻ ✻ ✺ ✴
❅ ✰ ✱ ✲ ✳ ✴ ✺ ❃✸ ✰ ✳ ✿ ✰ ❅ ✰ ❈✲ ✰ ✾ ✱ ✺ ❅ ❆ ❉
❦ ❆ ✻ ✺ ✵ ✸ ✻ ❅ ✺ ✵✸ ✸ ✾ ✱ ✲ ✳ ✰ ✿ ✴ ❄ ❆ ✵✸ ❀ ✰ ❁ ✰ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ❉ ✯ ✴ ✱ ✰ ✵✸
✿ ✴ ❄
❆
✵ ✸ ❀ ✰
✼
✺ ✸
❇
✳
✽
✺ ✻ ✰
✼
✺ ✸ ✺ ❅ ✳
✽
✺ ❅ ✰ ❁ ✰
✼
✺ ✳
❇
✸ ✱ ✸ ❀ ✰
castronului de preparat la abur.
❫✱ ❄ ✺ ✹ ✴ ❀ ✾ ✱ ❄ ✺ ✳ ✰ ❄✺ ✻✲ ✳ ✽ ✱ ✴ ❀ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✲ ❀ ✺ ✺ ✿ ✴ ✳ ✰ ✻ ✲ ✰
❃ ✽ ✺ ✳ ✲ ✰ ❅ ❀ ✸ ✱ ✶ ✺ ✼ ✰ ✻ ✲ ✰ ❄ ✺ ✵ ✸ ✼ ❴ ✱ ❄ ✺ ✳ ✰ ✺ ❀ ✺ ✼ ✸ ❂ ❀ ✽ ❄✴ ❀
procesului de preparare.
❤✺ ✱ ✲ ✸ ✲
❆
✵ ✸ ❀ ✰
✼
✸ ❄ ✸ ❁ ✰ ✺ ❀ ✸
✼
✰ ✱ ✲ ✰ ✱ ✰ ❄✰ ✻ ✸ ✲
❆
✴ ✱ ✲ ✸
✼
❅ ❁ ✰
❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰ ✼ ✺ ✸ ✳ ✰ ❁ ✴ ✻ ❁ ✰ ❄ ❴ ✲ ❄✺ ✱ ✲✸ ✲ ❆ ✵✸ ❀ ✰ ✼ ✺ ✸ ✼ ✺ ✳ ✸ ❉
❧✺ ❄ ❆ ✴ ✲ ✸ ❀ ✸ ✹✺ ✵✸ ❁ ✽ ✺ ✳ ✴ ✱ ✻✸ ✱ ❇ ✴ ✳ ❄✺ ✻ ✲ ✳ ✽ ✱ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✲ ❀ ✺
✺ ✿ ✴ ✳ ✶ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ❀ ✰ ✱ ✰ ❄ ✰ ✻ ✸ ✲ ❆ ✴ ✱ ✲✸ ✼ ❅ ❁ ✰
❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰ ✼ ✺ ✸ ✼ ✸ ❄ ❁ ✰ ❄❴ ✲ ❁ ✺ ❄ ❆ ✴ ✲✸ ❀ ✸ ✹ ✺ ✵ ✸ ♥ ✻ ✺ ✴ ♦
castroane de preparat la abur.
Alimentele din castronul de preparat la abur plasat
❄ ✰ ❀ ✼ ✺ ✸ ❂ ✽ ✻ ✻ ✰ ❅ ❆ ✲ ✳ ✴ ✱ ❁ ✼ ✺ ✸ ✳ ✰ ❅ ✰ ❁ ✰ ❁ ✰ ❄❴ ✲
✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ❀ ✰ ❁ ✸ ✱ ❄ ✺ ✻✲✳ ✽ ✺ ✱ ✰ ❀ ✰ ✺ ❈ ✰ ✹✺ ✲✰ ✼ ✺ ✸ ✻ ✴ ✻ ❉ ❧ ✺ ❄ ❆
✴ ✲ ✸ ❀ ✸ ✹ ✺ ✵ ✸ ✼ ✺ ✸ ✼ ✴ ❀ ✲ ❁ ✰ ✴ ✱ ❄ ✺ ✻✲ ✳ ✽ ✱ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✲ ❀ ✺
✺ ✿ ✴ ✳ ✶
✼ ❆
✳ ✸ ✵✸ ✲✸
✼
❅ ✴ ❀ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰ ❄ ✴ ♣
-10 minute.
❥✻ ✸ ❇ ✴ ✳ ✺ ✵✸
-
✷ ❆ ❄ ❆ ✺ ❀ ✸ ✼ ✰ ✱ ✲
ele sunt bine
❇ ❆ ✲ ✸ ✲ ✰ ✾ ✱ ✺ ✸ ✱ ✲ ✰ ❁ ✰ ✺ ❀ ✰ ❄ ✽ ✱ ✻ ✴ ✼ ✺ ❉
✯ ✴ ✲ ✰ ✵ ✸ ✺ ❁ ❆ ✴ ❇ ✺ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ✾ ✱ ✲✸ ✼ ❅ ✴ ❀ ❅ ✳ ✽ ❄✰ ✻ ✴ ❀ ✴ ✸ ❁ ✰
❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰ ❀ ✺ ✺ ✿ ✴ ✳ ❉ ❧✺ ❄ ❆ ✴ ✱ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✱ ✰ ❄✰ ✻✸ ✲ ❆ ✴ ✱
✲ ✸
✼
❅ ❁ ✰ ❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰
✼
✺ ✸ ✻❄ ✴ ✳ ✲ ✶ ✸ ✱ ✲ ✳
✽
❁ ✴ ❄ ✰ ✵ ✸
-l mai
✲ ❴ ✳ ✹ ✸ ✴ ❉
❧✺ ❄ ❆ ✳ ✸ ❁ ✸ ❄ ✺ ✵ ✸ ❄✺ ❅ ✺ ❄ ✴ ❀ ✶ ✰ ✻✲ ✰ ✰ ❀ ✸ ✿ ✰ ✳ ✺ ✲ ✺ ✿ ✴ ✳ ✶ ✸ ✺ ✳
prepararea dur
✰ ✺ ✹ ❆ ✼ ✺ ✸ ✼ ✴ ❀ ✲ ❉
❧✺ ❄ ❆ ✺ ❀ ✸ ✼ ✰ ✱ ✲ ✰ ❀ ✰ ✱ ✴ ✻ ✴ ✱ ✲ ❇ ❆ ✲ ✸ ✲ ✰ ✶ ✻ ✰ ✲ ✺ ✵ ✸ ✴ ✱ ✲✸ ✼ ❅ ❁ ✰
❅ ✳ ✰ ❅ ✺ ✳ ✺ ✳ ✰ ❀ ✺ ✺ ✿ ✴ ✳ ✼ ✺ ✸ ❀ ✴ ✱ ❇ ❉ q ✻✲ ✰ ❅ ✽ ✻ ✸ ✿ ✸ ❀ ✻ ❆ ❃ ✸ ✰
✱ ✰ ❄ ✰ ✻ ✺ ✳ ❆ ✺ ❁ ❆ ✴ ❇ ✺ ✳ ✰ ✺ ❁ ✰ ✺ ❅ ❆ ✾ ✱ ✳ ✰ ✹✰ ✳ ✷ ✽ ✳ ❉
GORENJE
r s t✉ ✈ ✇①✚ ✇ ② s ❭ ✉ ③✉② ④ ⑤ ④
⑥✈✉t ⑦② ✇③ ✇ ⑧✉ ⑨ ② ✚ ✈✇
❜
⑦ ⑩ ⑦③ ✚ s
⑥③ s ❜ ✇ ✈✇
❶ ❷ ❸❷ ❹❷ ❸ ❺ ❻ ❼ ❽❸❷ ❾❿ ➀ ➁ ➂❸ ➃➄ ❻ ❸➂❸ ❼ ➂ ❽ ➃➅ ➃➄ ❻ ❸➃ ➆