background image

14

àâòîìàòè÷åñêè堗 ïî àëþìèíèåâîìó äèñêó â öåíòðå).

×òîáû èçáåæàòü ïîòåðü òåïëà è ïîð÷è ïîñóäû, ðåêîìåíäóåì

èñïîëüçîâàòü ïîñóäó ñ ïëîñêèì äíîì, äèàìåòð êîòîðîãî íå

ïðåâûøàåò  äèàìåòð  êîíôîðêè.

Òàáëèöà ïîêàçûâàåò ñîîòâåòñòâèå ìåæäó ïîçèöèåé ðóêîÿò-

êè è öåëüþ, äëÿ êîòîðîé îíà èñïîëüçóåòñÿ.

Ïåðåä ïåðâûì èñïîëüçîâàíèåì ïðîãðåéòå ïóñòûå ýëåêò-

ðè÷åñêèå êîíôîðîêè ïðè ìàêñèìàëüíîé òåìïåðàòóðå â

òå÷åíèå ïðèáëèçèòåëüíî 4 ìèíóò. Ýòî íåîáõîäèìî äëÿ

óêðåïëåíèÿ çàùèòíîãî ïîêðûòèÿ êîíôîðîê.

Çåëåíûé èíäèêàòîð ýëåêòðè÷åñêèõ êîíôîðîê (H)

Èíäèêàòîð ãîðèò, êîãäà âêëþ÷åíà õîòÿ áû îäíà ýëåêòðè÷åñ-

êàÿ  êîíôîðêà.

Îòäåëåíèå äëÿ õðàíåíèÿ ïðèíàäëåæíîñòåé

Ïîä  äóõîâêîé  èìååòñÿ  îòäåëåíèå,  â  êîòîðîì  ìîæíî  õðà-

íèòü  ñêîâîðîäû  è  êóõîííûå  ïðèíàäëåæíîñòè.  Êðîìå  òîãî,

êîãäà  ðàáîòàåò  äóõîâêà,  ýòî  îòäåëåíèå  ìîæíî  èñïîëüçî-

âàòü äëÿ ðàçîãðåâà ïèùè. Îòäåëåíèå îòêðûâàåòñÿ íà ñåáÿ

(ðèñ.)

Âíóòðåííÿÿ ïîâåðõíîñòü ÿùèêà (åñëè îí èìååòñÿ) ìîæåò ñèëüíî
íàãðåòüñÿ.

Îñòîðîæíî:

  Íå  õðàíèòå  â  ýòîì  îòäåëåíèè  âîñïëàìåíÿþ-

ùèåñÿ  ìàòåðèàëû.

Øèðîêèé  äèàïàçîí    ôóíêöèé  äóõîâêè  ïîçâîëÿåò  ïðèãîòî-

âèòü ïèùó íàèëó÷øèì ñïîñîáîì.  Ñî âðåìåíåì Âû ïðèîá-

ðåòåòå  ñîáñòâåííûé  îïûò,  êîòîðûé  ïîçâîëèò  íàèáîëåå

ïîëíî  èñïîëüçîâàòü  âîçìîæíîñòè  îáîðóäîâàíèÿ.  Êðîìå

òîãî, Âàì ïîìîãóò ñëåäóþùèå ðåêîìåíäàöèè:

Â

ûïå÷êà

 

ïèðîãîâ

Ïåðåä âûïå÷êîé ïèðîãîâ âñåãäà ïðîãðåâàéòå äóõîâêó (îêî-

ëî  10-15  ìèí.).  Îáû÷íî  òåìïåðàòóðà  ïðèãîòîâëåíèÿ  160/

200°C. Íå îòêðûâàéòå äâåðöó äóõîâêè âî âðåìÿ âûïåêàíèÿ,

÷òîáû òåñòî íå îñåëî. Òåñòî íå äîëæíî áûòü ñëèøêîì æèä-

êèì, èíà÷å âðåìÿ ïðèãîòîâëåíèÿ ìîæåò çàòÿíóòüñÿ.
Îáùèå  çàìå÷àíèÿ:

Ïðèãîòîâëåíèå

 

ðûáû

 

è

 

ìÿñà

×òîáû èçáåæàòü ïåðåñóøèâàíèÿ, ãîòîâüòå ìÿñî êóñêàìè íå

ìåíüøå  1  êèëîãðàììà.  Êîãäà  ãîòîâèòå  áåëîå  ìÿñî,  ïòèöó

èëè ðûáó, çàäàâàéòå íèçêóþ òåìïåðàòóðó (150–175°Ñ). Ïðè

ïðèãîòîâëåíèè êðàñíîãî ìÿñà, êîòîðîå äîëæíî áûòü õîðî-

øî  ïðîïå÷åííûì  ñíàðóæè  è  ñî÷íûì  âíóòðè,  íà  êîðîòêèé

ïðîìåæóòîê âðåìåíè ïîâûñüòå òåìïåðàòóðó äî 200–220°Ñ,

à  çàòåì  óñòàíîâèòå  ïðåæíåå  çíà÷åíèå.  Â  îñíîâíîì  ÷åì

áîëüøå  æàðêîå,  òåì  íèæå  òåìïåðàòóðà  è  äîëüøå  âðåìÿ

ïðèãîòîâëåíèÿ. Ïîëîæèòå ìÿñî íà ñåðåäèíó ðåøåòêè, à ïîä

íåå ïîìåñòèòå ïîääîí äëÿ ñáîðà æèðà. Ïîñòàâüòå ðåøåòêó

íà ñðåäíèé (öåíòðàëüíûé) óðîâåíü äóõîâêè. Åñëè Âû õîòè-

òå óâåëè÷èòü êîëè÷åñòâî òåïëà ñíèçó,  èñïîëüçóéòå íèæíèé

óðîâåíü äóõîâêè. Äëÿ ïîëó÷åíèÿ âêóñíîé êîðî÷êè  ïîëèâàé-

òå ìÿñî ðàñòîïëåííûì æèðîì èëè îáëîæèòå êóñî÷êàìè áå-

êîíà, ðåøåòêó ïîìåñòèòå â âåðõíþþ ÷àñòü äóõîâêè.

È

ñïîëüçîâàíèå

 

ãðèëÿ

Ïðè  èñïîëüçîâàíèè  ðåæèìîâ  ãðèëÿ  ðåêîìåíäóåòñÿ  ðóêî-

ÿòêó òåðìîñòàòà óñòàíàâëèâàòü â ìàêñèìàëüíîå ïîëîæåíèå

—  ýòî  íàèáîëåå  ýôôåêòèâíûé  ñïîñîá  ïðèìåíåíèÿ  ãðèëÿ,

èñïîëüçóþùåãî  èíôðàêðàñíûå  ëó÷è.  Îäíàêî,  ïðè  íåîáõî-

äèìîñòè, òåðìîñòàò ìîæíî óñòàíîâèòü íà áîëåå íèçêóþ òåì-

ïåðàòóðó  ïðîñòûì  ïîâîðîòîì  ðóêîÿòêè  ê  æåëàåìîé

ïîçèöèè.

Ïðè  ïîëüçîâàíèè ãðèëåì ïîìåùàéòå ðåøåòêó íà âåðõíèå

óðîâíè,  íà  ïåðâûé  ñíèçó  óðîâåíü  ïîìåñòèòå  ïîääîí  äëÿ

ñáîðà  æèðà

Â

àæíî:

 äëÿ ïîëó÷åíèÿ ïðåâîñõîäíûõ ðåçóëüòàòîâ è ýêîíî-

ìèè ýëåêòðîýíåðãèè (îêîëî 10%)

 

ïðè

 

ïîëüçîâàíèè

 

ãðèëåì

âñåãäà

 

äåðæèòå

 

äâåð

ö

ó

 

äóõîâêè

 

çàêðûòîé.

 òàáëèöå ãë. “Ïðàêòè÷åñêèå ñîâåòû ïî ïðèãîòîâëåíèþ ïèùè

â äóõîâê唠ïðèâåäåíû ñâåäåíèÿ î òåìïåðàòóðå è âðåìåíè

ïðèãîòîâëåíèÿ,  óðîâíÿõ ðåøåòêè (ïðîòèâíÿ), ðåêîìåíäóå-

ìûõ  äëÿ  äîñòèæåíèÿ  íàèëó÷øèõ  ðåçóëüòàòîâ  ïðè  ïðèãî-

Ïðàêòè÷åñêèå

 

ñîâåòû

Åñëè ïèðîã ñëèøêîì ñóõîé:

 

â ñëåäóþùèé ðàç ïîâûñüòå òåìïåðàòóðó íà 10°C 

 

è ñîêðàòèòå âðåìÿ ïðèãîòîâëåíèÿ.

 

Åñëè

 

ïèðîã

 

ñëèøêîì

 

ñ

û

ðîé:

 

â

 

ñëåäóþùèé

 

ðàç

 

ïîíèçüòå

 

òåìïåðàòóðó

 

íà

 

10°C

 

èëè

 

ñîêðàòèòå

 

êîëè

÷

åñòâî

 æ

èäêîñòè

 

ïðè

 

çàìå

ø

èâàíèè

 

òåñòà.

 

Åñëè

 

ïî

âå

ðõ

í

îñ

òü 

ïèðîã

à 

ñëèøêîì

 òå

ì

íàÿ

:

 

ïîìåñòèòå

 ô

îðìó

 

íà

 á

îëåå

 

íèçêèé

 

óðîâåíü

óìåíü

ø

èòå

 

òåìïåðàòóðó

 

è

 

óâåëè

÷

üòå

 

âðåìÿ

 

ïðèãîòîâëåíèÿ.

 

Åñëè

 

ïèðîã

 

õîðîøî

 

ïðîï

å÷åí 

ñ

íà

ðó

æ

è

, à âí

ó

ò

ðè

 

ñ

û

ðîé:

 

ñîêðàòèòå

 

êîëè

÷

åñòâî

  æ

èäêîñòè

 

ïðè

 

çàìå

ø

èâàíèè

 

òåñòà

óìåíü

ø

èòå

 

òåìïåðàòóðó

 

è

 

óâåëè

÷

üòå

 

âðåìÿ

 

ïðèãîòîâëåíèÿ.

 

Êîãä

à

  ãî

ò

î

â

è

ò

ñ

ÿ

  ñð

à

çó 

íå

ñêîë

ü

êî  áëþä

,

  áëþ ä

à

 

äîõîä

ÿò

 äî ãî

ò

î

âí

îñ

ò

è 

íå

 îä

í

î

â

ð

å

ì

åíí

î:

 

óìåíü

ø

èòå  òåìïåðàòóðó.  Áëþäà

,

  êîòîðûå  Âû  ãîòîâèòå

,

 

äîë

æ

íû èìåòü îäèíàêîâîå âðåìÿ ïðèãîòîâëåíèÿ.

 

Ï

î çè

ö

è

ÿ

 

Î

á

û÷íà ÿ 

èëè

 

á

û

ñ

ò

ð

à ÿ 

êî

íô

î ðê

à

 

 ûê ë þ

÷

åíî

 

Ï

ðèãîòîâë åí è å

 

î âî ùåé

ð û

á

û

 

Âàðê à

 

êàðòî

ô

åëÿ

ñóïîâ

ãîðî

õ

à

, ô

àñîëè

 

Ò

ó

ø

åí è å

 á

îë ü

ø

è

õ 

î

áú

åìî â

 

ïè ùè

 

Æ

à ð åí üå

 (

ñð åäí ÿÿ

 

ò åìï åðàòóðà

)

 

Æ

à ð åí üå

 (

ò åìï åðàòóðà

 

â û

ø

å

 

ñð åäí åãî

)

 

Ä

ë ÿ

 á

ûñòðîãî

 

ïî ä

æ

à ðèâàíèÿ

 

è

 

ê èïÿ

÷

åíèÿ

 

 

Summary of Contents for K1E1/R

Page 1: ...Cooker Installation and use o a K1E1 R...

Page 2: ...3 10 Cooker with electric oven and ceramic hob Instructions for installation and use...

Page 3: ...ouchtheappliancewhenyourhandsorfeetarewet donotusetheappliancebarefooted donotuseextensions butifthesearenecessarycautionmustbeexercised neverpullthepowersupplycableortheappliancetounplugtheappliance...

Page 4: ...crew screw V Fig C Pull and open the junction block lid For the installation of the feeding cable carry out the following operations position the small connection A B according to the type of connecti...

Page 5: ...the following European Economic Community directives Technical Specifications 94 50 50 85 90 The cooker with electric oven and electric hob A Tray for Catching Overflows B Electric Plates C Control P...

Page 6: ...not done inside or for desserts covered with fruit or jam which require a light browning on top Note that this function does not permit reaching the maximum 250 C temperature inside for cooking foods...

Page 7: ...to sink In general Cooking fish and meat When cooking white meat fowl and fish use low temperatures 150 C 175 C When red meat must be superficially well cooked but succulent inside it is advisable to...

Page 8: ...us for long periods of time After cleaning it is advisable to rinse thoroughly and dry It is also recommended to dry any water drops Clean the glass part of the oven door using a sponge and a non abra...

Page 9: ...80 200 180 180 180 180 180 180 180 220 180 180 180 160 170 45 50 30 35 30 35 60 70 80 90 90 100 70 80 70 80 70 80 30 40 30 35 25 30 15 20 10 15 25 30 30 35 25 30 25 30 2 Oven bottom Finishing touches...

Page 10: ...re immediatamen te l apparecchio Per l eventuale riparazione rivolgersi solamente ad un centro di assistenza tecnica autorizzato e richiedere l utilizzo di ricambi originali Il mancato rispetto di qua...

Page 11: ...A B l V l l D 230 1 2 3 4 5 l N D l 1 2 3 l V C D 3 50 l l l V 1 2 3 N A B 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 R S T N R S N R N 400 3N H05RR F 5x2 5 CEI UNEL 35363 400V 2N H05RR F 4x4 CEI UNEL 35363 230V H...

Page 12: ...34x39 50 max 2000 110 600 145R 1500 180R 2000 max 5600 ENERGYLABEL 2002 40 CE EN 50304 230 400 3N AC 50 60 7 7 7 7 7 93 68 EEC 22 07 93 B C F D E B A F I I G N L H A 77 06 95 EC 12 12 06 04 108 EC 15...

Page 13: ...13 G N G 0 1 G N 50 C Max 2 G N 50 C Max G 250 180 3 G N 50 C Max 4 G N 50 C Max 50 10 L I A B C D E F G H I L N...

Page 14: ...14 4 H 10 15 160 200 C 1 150 175 200 220 10 10 C 10 C 0 1 2 3 4 5 6...

Page 15: ...15 N B 300 230 25 14...

Page 16: ...0 10 10 200 200 200 180 200 180 180 180 180 180 180 220 180 180 180 160 170 45 50 30 35 30 35 60 70 80 90 90 100 70 80 70 80 70 80 30 40 25 30 15 20 10 15 25 30 30 35 25 30 25 30 2 3 K K 1 1 1 1 4 4 4...

Page 17: ......

Page 18: ......

Page 19: ......

Page 20: ...05 09 195048021 03 viale Aristide Merloni 47 60044 Fabriano AN Italy tel 39 0732 6611 www indesit com...

Reviews: