Redmond RMC-M170 - Инструкция по эксплуатации - Страница 5

Программа «ЙОГУРТ» ........................................................................................................................................................................................................................................ 28

Программа «ВЫПЕЧКА» ....................................................................................................................................................................................................................................

29

Программа «МЯСО НА ПАРУ» ......................................................................................................................................................................................................................... 30

Программа «РЫБА НА ПАРУ» .......................................................................................................................................................................................................................... 31

Программа «ОВОЩИ НА ПАРУ» ..................................................................................................................................................................................................................... 32

Программа «ВАРКА/БОБОВЫЕ» ..................................................................................................................................................................................................................... 33

Программа «РАЗОГРЕВ» ................................................................................................................................................................................................................................... 34

I I I. Д О П О Л Н И Т Е Л Ь Н Ы Е В О З М О Ж Н О С Т И ......................................................................................................................................................................................... 35

Расстойка теста ..................................................................................................................................................................................................................................................... 35

Приготовление фондю ...................................................................................................................................................................................................................................... 35

Приготовление во фритюре ............................................................................................................................................................................................................................ 36

Приготовление творога, сыра ......................................................................................................................................................................................................................... 37

I V. В П О М О Щ Ь М А М Е ..................................................................................................................................................................................................................................... 38

Приготовление детского питания.................................................................................................................................................................................................................. 38

Пастеризация ........................................................................................................................................................................................................................................................ 39

Стерилизация ........................................................................................................................................................................................................................................................ 40

Подогрев детского питания ............................................................................................................................................................................................................................. 41

V. У Х ОД З А М УЛ ЬТ И В А Р К О Й ..................................................................................................................................................................................................................... 42

Общие правила и рекомендации .................................................................................................................................................................................................................. 42

Очистка корпуса .................................................................................................................................................................................................................................................. 42

Очистка чаши ........................................................................................................................................................................................................................................................ 42

Очистка внутренней алюминиевой крышки ............................................................................................................................................................................................. 43

Очистка съемного парового клапана ........................................................................................................................................................................................................... 43

Удаление конденсата ......................................................................................................................................................................................................................................... 44

Очистка рабочей камеры ................................................................................................................................................................................................................................. 44

V I. С О В Е Т Ы П О П Р И Г ОТО В Л Е Н И Ю ....................................................................................................................................................................................................... 45

Ошибки при приготовлении и способы их устранения ........................................................................................................................................................................ 45

Рекомендуемое время приготовления различных продуктов на пару ........................................................................................................................................... 48

Рекомендации по использованию настроек температуры в программе «МУЛЬТИПОВАР» ................................................................................................... 49

Сводная таблица программ приготовления (заводские установки)  ............................................................................................................................................... 50

V I I. Д О П О Л Н И Т Е Л Ь Н Ы Е А К С Е С С УА Р Ы  .............................................................................................................................................................................................. 52

V I I I. П Е Р Е Д О Б РА Щ Е Н И Е М В С Е Р В И С-Ц Е Н Т Р ................................................................................................................................................................................ 53

I X. ГА РА Н Т И Й Н Ы Е О Б Я З АТ Е Л Ь С Т В А .................................................................................................................................................................................................... 54