Gastrodomus Minitemper, Руководство пользователя

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PROGRAMMA Pr1 PROGRAMMA Pr2 PROGRAMMA Pr3
(cioccolato fondente) (cioccolato al latte) (cioccolato bianco)
PROGRAM Pr1 PROGRAM Pr2 PROGRAM Pr3
(dark chocolate) (milk chocolate) (white chocolate)
PROGRAMME Pr1 PROGRAMME Pr2 PROGRAMME Pr3
(chocolat fondant) (chocolat au lait) (chocolat blanc)
PROGRAMM Pr1 PROGRAMM Pr2 PROGRAMM Pr3
(Bitterschokolade) (Milchschokolade) (weiße Schokolade)
PROGRAMA Pr1 PROGRAMA Pr2 PROGRAMA Pr3
(chocolate negro) (chocolate con leche) (chocolate blanco)
FASE 1
STAGE 1
SP1 = 45,0 °C SP1 = 43,0 °C SP1 = 41,0 °C
PHASE 1
PA1 = 3,0 min PA1 = 3,0 min PA1 = 3,0 min
PHASE 1
FASE 1
FASE 2
STAGE 2
SP2 = 27,5 °C SP2 = 28,5 °C SP2 = 29,5 °C
PHASE 2
PA2 = 3,0 min PA2 = 3,0 min PA2 = 3,0 min
PHASE 2
FASE 2
FASE 3
STAGE 3
SP3 = 32,5 °C SP3 = 31,0 °C SP3 = 30,5 °C
PHASE 1
PA3 = 10,0 min PA3 = 10,0 min PA3 = 10,0 min
PHASE 3
FASE 3
PROGRAMMI DI LAVORO PER CIOCCOLATO SCIOLTO SUI 35°:
WORK PROGRAMS FOR MELTED CHOCOLATE AT 35°:
PROGRAMMES DE TRAVAIL POUR CHOCOLAT FONDU À 35°:
ARBEITSPROGRAMME FÜR GESCHMOLZENE SCHOKOLADE BEI 35°C:
PROGRAMAS DE TRABAJO PARA CHOCOLATE FUNDIDO SOBRE LOS 35º:
piegh minitemper 12_2016.qxp_piegh minitemper 15/12/16 08:19 Pagina 30