88
QUANTITY
QUANTIDADE
CANTIDAD
QUANTITÉ
MENGE
HOEVEELHEID
ةيمكلا
LEVEL
NÍVEL
NIVEL
NIVEAU
NIVEAU
NIVEAU
ىوتسملا
FUNCTION
FUNCIÓN
FUNÇÃO
FONCTION
FUNKTION
FUNCTIE
يهطلا عضو
TEMP.
TEMP.
TEMP.
TEMP.
TEMP.
TEMP.
ةرارحلا ةجرد
(ºC)
TIME
TIEMPO
TEMPO
TEMPS
ZEIT
TIJD
تقولا
(
MIN
)
RECEPTACLE
RECIPIENTE
RECIPIENTE
RÉCIPIENT
GEFÄß
BAKVORM
ءانلإا
e.g. Beans, Leek
p. ex. feijão, alho-
francês
p. ej., judías, puerro
Par ex. haricots,
poireaux
z.B. Bohnen, Porree
bijv. bonen, prei
تاركلا،لوقبلا : لاثم
2
100
15-17
Perforated
Com furos
Perforada
Bac perforé
Gelocht
Geperforeerd
بوقثم
Curly Kale
Couve-galega
Col verde
Chou vert
Grünkohl
Boerenkool
دعجم بنرك
1000
– 1200 g
2
100
17-21
Perforated
Com furos
Perforada
Bac perforé
Gelocht
Geperforeerd
بوقثم
Savoy cabbage
Folhas de couve
lombarda
Hojas de col rizada
Chou fries
Wirsingblätter
Savooiekool
فوفلم
10-20
2
100
17-20
Perforated
Com furos
Perforada
Bac perforé
Gelocht
Geperforeerd
بوقثم
White cabbage, whole
Repolho inteiro
Repollo, completo
Chou blanc, entire
Weißkohl, ganz
Witte kool, heel
لماك ،ضيبا فوفلم
2000 -2500 g
1
100
35-50
Perforated
Com furos
Perforada
Bac perforé
Gelocht
Geperforeerd
بوقثم
Tomatoes, peeled
Tomate pelado
Tomates, pelados
Tomates, vidées
Tomaten, abziehen
Tomaat, gepeld
ةرشقم مطامط
2
80
17
Rack
Grelha
Parrilla
Grille
Rost
Rooster
فر
BLANCH / BRANQUEAR / ESCALDAR / BLANCHIR / BLANCHIEREN / BLANCHEREN
/
قلسلا
Summary of Contents for PHTV-942
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Page 224: ...60 70 1 2 3 4 5...
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Page 264: ...Cod 1632439 00...
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Page 342: ...78 8 3...
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Page 346: ...82 3 RCD...
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Page 349: ...85 AR 1 2 200 3 4 1 2 4 3 5...
Page 350: ...86 1 2 10 3 4 11 5 11 3 1 12 2 13 3 4 3 TERMOGLASS 4 5...
Page 351: ...87 AR 4 30 18 9 6 300 1 2 1 3 2 4 G9 230 25 5 1 6...
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