FP 1009 AX0 - Food processor HOTPOINT - Free user manual and instructions

Product type	Food processor
Brand	HOTPOINT
Model	FP 1009 AX0
Power supply	220-240 V ~ 50/60 Hz
Power	800 W (estimated)
Main bowl capacity	1.5 L (estimated)
Blender bowl capacity	1 L (estimated)
Functions	Chop, slice, grate, mix, knead, emulsify, extract juice, press citrus fruits, blend, grind
Included blades	Knife blade, fine slicing disc, coarse slicing disc, fine grating disc, coarse grating disc, extra-fine grating disc, emulsifying disc
Included accessories	Knife blade, kneading hook, emulsifying disc, juice extractor, citrus press, blender bowl, grinder, spatula, pushers, storage compartment
Speed	Continuous speed control from MIN to MAX + Pulse mode
Safety	Bowl and lid locking, automatic stop if lid removed
Cleaning	Removable parts dishwasher safe or washable in soapy water; base wiped with a damp cloth
Repairability	Original spare parts available; repair by approved center only
Warranty	2 years (standard estimate)

Frequently Asked Questions - FP 1009 AX0 HOTPOINT

How to use the Pulse function?

Turn the knob counterclockwise to the PULSE position and hold it. Release to stop. Use for short operations such as chopping nuts or raw meat.

Can I put the parts in the dishwasher?

Yes, all removable parts (except the base) can be washed in the dishwasher or in hot soapy water. Rinse and dry thoroughly.

How to safely clean the blades?

The blades are very sharp. Use a small nylon bristle brush to clean them. Avoid direct contact. You can also wash them in the dishwasher.

How to use the juice extractor?

Assemble the grating disc and filter basket onto the drive shaft, attach the lid. Set to low speed, add fruits/vegetables through the feed tube and push with the pusher. Maximum quantity: 250 g.

What to do if the food processor does not start?

Check that the bowl is properly locked on the base and that the lid is closed (click). Ensure the large pusher is in the locked position. If the problem persists, contact after-sales service.

How to slice vegetables with the blades?

Place the bowl and drive shaft, insert the desired blade on the support disc, lock the lid. Put the vegetables in the feed tube and push with the pusher. Turn the knob from MIN to MAX according to the desired texture.

How to use the blender?

Place the blender bowl on the base and lock it. Add ingredients, close the lid with the measuring cap. Use Pulse mode to crush ice. To add ingredients while running, remove the measuring cap.

How to use the grinder?

Unscrew the blade assembly from the bowl, place dry ingredients (coffee, nuts, herbs) up to halfway, screw the blade assembly back on. Place the grinder on the base and lock it. Use maximum speed or Pulse for up to 15 seconds.

What is the maximum capacity for kneading?

The maximum capacity for kneading is 500 g of flour. Use the kneading hook at low to medium speed. Do not exceed this amount.

What are the important safety precautions?

Never immerse the base in water. Keep children away. Always use the pusher, never fingers. Make sure the appliance is off before changing accessories. The blades are very sharp, handle with care.

USER MANUAL FP 1009 AX0 HOTPOINT

EN Operating instructions

FR Mode d'emploi

RU Hnctpykunno 3Kcnnyataun

TR Kullanma talimatlari

1. Base
2. Control knob
3. Bowl
4. Drive shaft
5. Insert carrier disc

5A. Fine slice insert
5B. Coarse slice insert
5C. Fine shredding insert
5D. Coarse shredding insert
5E. Grating blade
6. Beating disc
7. Kneading hook
8. Chopping Blade

1. Juice extractor
   9A. Lid
   9B. Pusher
2. Citrus Press
3. Bowl Lid

11A. Big Food Pusher
11B. Small Food Pusher
12. Jug Assembly

12A. Jug lid

12B. Measuring cup

1. Spatula
2. Accessories storage compartment
3. Milling cup jug
4. Blade unit

Knob

OFF — Processor should always be left in OFF position when unit is not in use.

FROM OFF TO HIGH - Operating speed, adjustable from minimum to maximum speed

PULSE — Turn the knob anticlockwise to "PULSE" and hold for unit to operate. When released, unit will stop.

Use PULSE for short

processing tasks, such as chopping nuts, raw meats, or vegetables.

The Pulse function allows you to check processed results and control the tininess continuously until the knob turns to "OFF".

INTRODUCTION

Thank you for purchasing our product.

In doing so, you have opted for an effective, high performing appliance.

If the instructions for correct use of this appliance are not observed, the manufacturer's liability for any resulting damage will be excluded.

Operating instructions may describe different models.

Any difference is clearly identified.

IMPORTANT INFORMATION FOR YOUR SAFETY

When using electrical appliances, basic safety precautions should always be followed, including the following.

• This appliance shall not be used by children. Keep the appliance and its cord out of reach of children.
  This appliance can be used by

children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved.

• The equipment was designed for household and similar uses such as in:

• staff kitchen areas in shops, offices and other work environments;
  -farm houses;

• hotels, motels and other residential environments by the guests;

• bed&breakfast-type environments.

Supervise children to prevent them from playing with the appliance.
- Turn unit off and unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. To disconnect, turn unit off, grasp plug, and pull out from wall outlet. Never yank on cord.
- Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to an authorized service facility for examination, repair, or electrical or mechanical adjustment.
- Do not leave the appliance unattended while it is running.
- Blades are sharp. Handle carefully. Be sure to insert or remove Chopping Blade and Slice/Shred Disc by touching non-cutting edges to avoid injuries.
- Connect and operate the appliance only in accordance with the specifications on the rating plate.
- Read all instructions. Keep these instructions for future use.
To protect against risk of electrical shock, do not immerse base, cord, or plug in water or other liquid.
If the power is interrupted, the appliance remains switched on and restarts when the power is restored.
- Avoid contacting moving parts and keep fingers out of discharge opening.
- To prevent injury, repairs such as replacing a damaged cord should only be carried out by our customer service.

• The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.
  Do not use outdoors.
• Do not let cord hang over edge of table or counter or touch hot surfaces.
• Keep hands and utensils away from moving blades or Discs while processing food to prevent the possibility of severe personal injury or damage to the food processor. A scraper may be used but must be used only when the food processor is not running.
• To avoid injury, never place Chopping Blade or Slice/Shred Disc on Base without first putting Bowl properly in place. Make sure motor, Disc, and/or Chopping Blade have stopped completely before removing cover.
• Be certain cover is securely locked in place before operating appliance.
• Never feed food into chute by hand. Always use Food Pusher.
• Do not operate this appliance in the presence of explosive and/or flammable fumes.
• Do not attempt to override the cover interlock mechanism.
• To reduce the risk of electric shock, do not attempt to remove the bottom cover. There are no user serviceable parts inside. Repair should be done only by authorized personnel.
• For your protection, this unit has an interlock system so the processor won't operate unless the Bowl is locked onto the Base and the Cover is correctly locked onto the bowl. Be sure the Big Food Pusher on the Bowl Lid is also in the lock position. Do not attempt to operate the unit without the Bowl lid, Bowl and Big Food Pusher being correctly in place. Be sure the Base is on a flat, dry and clean surface before you begin processing.

BEFORE FIRST USE

• When unpacking the product and removing packing material, handle the Chopping Blade, and Slice/Shred Disc carefully; they are very sharp.
• Wash all parts except the Base in hot, soapy water. Rinse them dry. These parts can also be placed in the dishwasher. Be sure to read this Use & Care Book, paying special attention to the sections on "How to Use" and "Care and Cleaning" to learn the correct methods for taking the unit apart and cleaning.

USE YOUR FOOD PROCESSOR

Please read "Important information and safeguards" paragraph before using.

Tips and operating techniques

Be sure to process small amounts of liquids (about 2 cups or less) at a time. Larger amounts may leak from the bowl.

CHOPPING BLADE/BEATING DISC/KNEADING HOOK (A)

1. Place the unit base on a dry level surface.
2. Attach the bowl and snap the Bowl handle and rotate it anticlockwise until it is fully locked on the Base.
3. Put down the Drive Shaft until it is correctly placed on the bowl.
4. Insert Chopping Blade / Beating disc/ Kneading hook into the drive shaft and release.
5. Add ingredients.
6. Attach lid with pusher and rotate it anticlockwise until it is fully locked into the bowl.

SLICING, SHREDDING AND GRATING INSERTS

Be sure the unit is OFF and the cord is unplugged before use.

Use Food Pusher when processing food - never use hand to push food directly.

Let unit do the work, heavy pressure will not speed operation. Do not use the processor continuously for more than 3 minutes at a time, allow a rest period of 5 minutes between working cycles (when mixing, the cycles can be longer, e.g. 5 minutes on end).

The blade and grater attachments are not suitable for processing walnuts, nuts, horseradish and similar foods. Use the grater attachment to process hard cheeses (only on some models).

How to process small or long pieces of food (B)

1. Place the Bowl onto the Base.
2. Ensure the Drive shaft is placed in position.
3. Extract the required insert from the drawer.
4. Insert the required insert into the carrier disc.

5. Attach the carrier disc to the drive shaft.

6. Lock the cover with the big food pusher.

7. Put small, long food with the small food pusher. Use the Food Guide to help you prepare food for slice/shred processing.
8. Rotate the knob clockwise until it is on "LOW"/"HIGH" for continuous processing. Put down the big food pusher with about 400-500g force.
9. After processing food, rotate the knob anticlockwise until it is on "OFF", allow the disc to stop rotating, twist the Cover towards unlock to remove the cover.

How to process large pieces of food (C)

1. Place the Bowl onto the Base.
2. Ensure the Drive shaft is placed in position.
3. Insert the required insert into the carrier disc.
4. Attach the carrier disc to the drive shaft.
5. Lock the cover with the big food pusher.
6. Put the large food into the big food chute on the cover, then push the big food pusher. Use the Food Guide to help you prepare food for slice/ shred processing.
7. Rotate the knob clockwise until it is on "MIN"/"MAX" for continuous processing, put down the big food pusher with applying a slight force.
8. After processing food, rotate the knob anticlockwise until it is on "OFF", allow the disc to stop rotating, twist the Cover towards unlock to remove the cover.

Removing big food pusher will stop the motor.

USE THE JUICE EXTRACTOR ATTACHMENT (D)

Please read "Important information and safeguards" paragraph before using.

Use this function to squeeze the juice out of pip fruits (e.g. apples, pears), berries, pitted stone fruits, vegetables (e.g. carrots, tomatoes).

1. Place the Bowl onto the Base.
2. Ensure the Drive shaft is placed in position.
3. To assemble the juice extractor attachment, screw the grater with the filter basket in the lock position in an anticlockwise direction.
4. Attach cover for juice centrifuge an rotate in an anticlockwise direction.
5. Turn the rotary switch to a low speed setting.

en

1. Add fruit or vegetables through the feeding tube and only gently push forward with the pusher. Cut beforehand if necessary.
2. After processing, set the rotary switch briefly to high speed and leave the appliance running until all the fruit pulp has been squeezed out.

Maximum processing quantity: 250g fruit or vegetables.

USE THE CITRUS PRESS ATTACHMENT (E)

Please read "Important information and safeguards" paragraph before using.

• Be sure the unit is OFF and the cord is unplugged before use.

The pressure cone can not be removed from the juice.

Halve the food/fruit in advance.

Let unit do the work, heavy pressure will not speed operation. Do not use the processor continuously for more than 30 minutes at a time, allow a rest period of 1 minute between working cycles.

1. Place the Bowl onto the Base.
2. Ensure the Drive shaft is placed in position.
3. Screw on the Citrus Press as far as possible in an anticlockwise direction.
4. To extract juice from the fruit, set the rotary switch to low speed and press the fruit onto the pressing zone.

Do not exceed the max liquid level in the bowl. Empty the bowl soon.

USE THE BLENDER ATTACHMENT (F)

Please read "Important information and safeguards" paragraph before using.

Before first use, wash all parts except the unit base: the Measuring cup, lid, jug

assembly (the jug assembly includes jug, blade assembly, gasket and jug base). The jug assembly is non-decomposable.

Blades are sharp. Handle carefully. Never place blender motor base in water or other liquids.

1. Place the jug assembly onto the Base. Put down the jug assembly until it is correctly placed on the Base, snap the jug assembly handle and rotate it

anticlockwise until it is fully locked on the Base.

1. Place the food to be blended into the jug.
2. Put the lid on the jug and rotate it anticlockwise till lock position. Be sure the measuring cup is in place.
3. Ensure the knob is on "OFF". Plug the cord into a standard electrical outlet.
4. For best results when crushing ice, use "PULSE". To activate it, rotate it anticlockwise until it is on "PULSE"; to stop crushing, release the knob.
5. If you want to add ingredients while the blender is on, remove the measuring cup and feed through the lid opening.
6. When finished blending, rotate the knob until it is on the "OFF" position.

There is only one position for the jug assembly to be locked onto the Base. They won't operate if the jug assembly is not actively placed onto the Base.

Tips and Techniques

• To avoid damage, do not process deep-frozen ingredients (except ice cubes). Do not operate when empty.
  Cut food into small pieces, about 2 in. (5 cm) before adding to the blender. To chop, grate or prepare fruit smoothies using fresh or frozen fruit, cut foods into 3/4 in. (2 cm.) pieces.
• For best circulation of foods that are to be blended with some liquid, pour the liquid into the jug first, then add solids.
• Following items should never be placed in the unit as they may cause damage: bones, large pieces of solid frozen foods, or tough foods such as turnips.
• To crush ice, fill blender jug half-full with cold water. Add about 2 cups of ice cubes. Hold one hand firmly on the lid and rotate the knob on pulse position. If more ice is needed, remove the cap and add cubes one by one through the hole in the lid. DO NOT CRUSH ICE WITHOUT LIQUID. Failure to follow these directions can result in damage to the blades, jug, blender, and possibly result in personal injury.

USE THE MILLING CUP ATTACHMENT (G)

Use the milling cup for herbs, nuts and coffee beans.

1. To open the cup, screw counter-clockwise the blade unit (yy).

2. Put your ingredients into the jug (xx). Fill it no more than half full.

3. Screw the blade unit onto the jug clockwise, until it is finger tight.
4. Place the milling cup onto the power unit and turn to lock.
5. Switch on to maximum speed or use the pulse control.

Safety

• Never fit the blade unit to your machine without the jug fitted.
• Never unscrew the jug while the mini chopper/mill is fitted to your
  machine.
• Don't touch the sharp blades. Keep the blade unit away from
  children.
• Never remove the mini chopper/mill until the blades have
  completely stopped.

Important

To ensure long life of your mini chopper/mill, never run for longer than 30 seconds.
- Switch off as soon as you've got the right
consistency.
Use for dry ingredients only.

Tips and Techniques

Herbs are best milled when clean and dry.

CARE AND CLEANING

Please read "Important information and safeguards" paragraph before using.

1. Before cleaning, be sure the unit is switched off and the cord is unplugged.
2. Whenever possible, rinse parts immediately after processing for easy cleanup.
3. Wipe the Base, Control knob, and feet with a damp cloth and dry immediately and thoroughly. Stubborn spots can be removed by rubbing with a damp cloth and a mild, non-abrasive cleaner. Do not immerse the Base in liquid.

4. All removable parts can be washed in hot, sudsy water; after washing rinse, and dry thoroughly. If necessary, use a small nylon bristle brush to thoroughly clean the Bowl and Food Chute/Cover, this type of brush will also help prevent cutting yourself on the Chopping Blade, Slice/Shred Disc and blender Blade.

5. Do not use abrasive pads or cleansers on any plastic or metal parts.

6. Do not fill the Bowl with boiling water or place any of the parts in boiling water.

Tips and Techniques

Some foods, such as carrots, may temporarily stain the Bowl. To remove stains, make a paste of 1 tablespoon of baking soda and two tablespoons of warm water. Apply the paste to the stains and rub with a cloth. Rinse in sudsy water and dry.

To clean bowls, fill the dirty bowl halfway with hot water ad add a couple of drops of liquid dish soap. With the top firmly in place, turn the knob to high speed for about 30 seconds. Most of the debris pour right out with the soapy water, and the bowl need only to be rinsed or washed lightly by hand.

DISPOSAL OF OLD ELECTRICAL APPLIANCES

The European Directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE), requires that old household electrical appliances must not be disposed of in the normal unsorted municipal waste stream.

Old appliances must be collected separately in order to optimise the recovery and recycling materials they contain and reduce the impact on health and the environment.

The crossed out "wheeled bin" symbol on the product reminds you of your obligation, that when you dispose of the appliance it must be separately collected. Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance.

FOOD PREPARATION GUIDE

Chopping blade

FOOD	AMOUNT	DIRECTIONS	SPEED
BABY FOOD	Up to 4 cups (1000ml)	Add up to 4 cups(1000ml) cooked vegetables and/or meat to Bowl, along with 1/4 cup(60ml) liquid per cup of solid food. Process continuously to desired fineness.	mid/max
BREAD CRUMBS	Up to 10 slices	Cut either fresh or dry bread slices into 1 1/2-2 inch (3.5 and 5cm) pieces. Add to Bowl and process to fine crumbs.	mid/max
COOKIE/CRACKERCRUMBS	Up to 5 cups (1,250ml)	Use for crumbing crackers, choco- late or vanilla wafers. Break larger crackers into 1 1/2-2 inch(3.5 and 5cm) pieces. Add to Bowl and pro- cess to fine crumbs.	mid/max
CRANBERRIES, MINCED	3 cups (750ml)	Pulse to chop to desired fineness. Can also add sugar to make cran- berry relish.	pulse
EGGS, CHOPPED	Up to 12	Peel, dry and halve hard boiled eggs. Add to Bowl. Pulse to chop, checking fineness after 4-5 pulses.	pulse
GARLIC, MINCED	Up to 12	Be sure bowl is dry. Drop clove(s) down food chute while unit is run- ning.	max
MEAT,CHOPPED (RAW OR COOKED)	Up to 2.5 cups (600ml)	Cut the meat into 1"(2.5 cm) cubes. Add to bowl and pulse to chop.	max
MUSHROOMS, CHOPPED	Up to 12	Halve large ones and add to Bowl. Pulse to desired fineness.	pulse
NUTS, CHOPPED	2 cups	Add to bowl and pulse to chop.	pulse
ONIONS, CHOPPED	Up to 2 large	Quarter, and add to bowl. Pulse 1 or 2 times to coarsely chop. For green onions, up to 2 cups (500ml) cut into 1" (2.5 cm) pieces.	pulse
PARMESAN OR ROMANO CHEESE, GRATED	Up to 1-1/2 cups(375ml)	Allow cheese to reach room tem- perature. Cut the cheese into 1"(2.5 cm) cubes. Add to bowl and pulse to coarse chop; process continu-ously to finely grate.	max
PARSLEY, CHOPPED	Up to 2 large	Add to Bowl and Pulse to chop to desired fineness, about 10-15 seconds. Process other herbs in same manner (basil, coriander, mint).	pulse
PEPPER, GREEN, RED, YELLOW CHOPPED	Up to 1 pepper	Cut the meat into 1"(2 cm) cubes.Add to bowl and pulse to chop.	pulse
SOUPS, PUREED OR CREAMED	2 cups (500ml)	Add up to 2 cups of hot (less than 80°C) vegetable soup for pureeing and creaming. Process to desired smoothness.	mid/max
SQUASH (BUTTERMUT), PUMPKIN OR SWEET POTATOES PUREED	Up to 5 large(1250ml), 1"(2.54cm) cubes	Add 1/4 cup(60ml) of cooking liquid per cup of food. Pulse to finely chop then process continuously to puree.	pulse/max
STRAWBERRIES, PUREED	2 cups (500ml)	Halve large berries. Add to bowl and pulse to chop. Process continuously to puree.	pulse/max
TOMATOES, CHOPPED	4 medium	Quarter tomatoes. Add up to 4 and pulse to desired size.	pulse

Shredding blades

FOOD	DIRECTIONS	SPEED
CABBAGE	Use shredding disc for very fine cabbage or coleslaw. Cut into pieces to fit chute. Shred using light pressure. Empty Bowl as cabbage reaches disc.	mid
CARROTS	Position in chute and shred.	mid
CHEESE, CHEDDAR	Cheese must be well chilled. Cut to fit chute.	mid
CHEESE, MOZZARELLA	Cut to fit chute. Cheese must be chilled in freezer for 30 minutes prior to shredding. Use light pressure.	mid
POTATOES	Cut to fit chute.	mid
COURGETTE	Cut to fit chute, either lengthwise or horizontally.	mid

Slicing blades

FOOD	DIRECTIONS	SPEED
APPLE	Halve and stack horizontally in chute. Use light pressure.	mid/max
CABBAGE LETTUCE	Cut to fit chute.	mid/max
CARROTS	Cut to fit chute.	mid/max
CELERY	Remove string. Pack chute for best results.	mid/max
CUCUMBER	Cut to fit chute.	mid/max
MUSHROOMS	Stack chute with mushrooms on their sides for lengthwise slices.	mid/max
ONIONS	Halve and fill chute, positioning onions upright for coarsely chopped results.	mid/max
PEACHES PEARS	Halve and core. Position upright in chute and slice using light pressure.	mid/max
PEPPER, GREEN, RED, YELLOW CHOPPED	Halve and core. Fit pepper up bottom of chute, squeezing slightly to fit if necessary. Cut large ones into quarters or strips, depending on desired results. Slice using moderate pressure.	mid/max
PEPPERONI	Cut into 3"(8cm) lengths. Remove inedible casing.	mid/max
POTATOES	Peel if desired. Position in chute, cutting large potatoes in halves.	mid/max
STRAWBERRIES	Hull. Arrange berries on their sides for lengthwise slices.	mid/max
TOMATOES	Use small tomatoes for whole slices, halve if necessary. Use gentle, but firm pressure.	mid/max
TURNIPS	Peel. Cut to fit chute.	mid/max
COURGETTE	Slice off ends. Use small squash for whole slices; halve larger ones to fit chute.	mid/max

Juice extractor attachment

FOOD	DIRECTIONS
APPLE	Cut to fit chute. Use light pressure.
CARROTS	Cut to fit chute.
CELERY	Remove string. Pack chute for best results.

Citrus Press

FOOD	DIRECTIONS
ORANGE	Halve the fruit. Use firm pressure.
LEMONS	Halve the fruit. Use firm pressure.

Beating disc

FOOD	DIRECTIONS	SPEED
EGG WHITES	4 - 6 Egg Whites work 2 minute	max
WHIP CREAM		max

Blender

FOOD	AMOUNT	DIRECTIONS	SPEED
CARROTS	Up to 5 cups (1,250ml)	Cut the carrot into 0.6"(1.5cm) cubes. Add up to 5 cups(1250ml) to jug, along with 1.5 cup(360ml) liquid per cup of solid food, blending continuously to desired fineness.	pulse/mid/max
STRAWBERRY BANANA SMOOTHIE	1/2 cup (120 ml) orange juice 1 cup (about 5 oz./140 g) fresh strawberries, washed and hulled 1 medium banana, cut into 3 pieces 1 container (8 oz./240 ml) vanilla low-fat yogurt 1 Tbsp. honey (15ml) 3 ice cubes	In blender jug add first 5 ingredients in order. Cover and mix on "Blend" (5) for 10 seconds. While blender is running, remove the cap. Add ice cubes and continue to blend until mixture is thick, smooth and creamy.	pulse/mid/max

Kneading hook

FOOD	AMOUNT	DIRECTIONS	SPEED
LEAVENED CAKES	Max 500 g flour	Add the ingredients one at a time until the mixture is well-blended.	mid
SHORT PASTRY	Max 500 g flour	Add the ingredients one at a time until the mixture is thick and well-blended.	mid/max

Grinding (on some models)

FOOD	AMOUNT	DIRECTIONS	SPEED
COFFEE BEANS	Half full	Grind using PULSE for no more than 15 sec at a time until you get the desired consistency.	pulse
NUTS/ALMONDS	Half full	Grind using PULSE for no more than 15 sec at a time until you get the desired consistency.	pulse

RUSSIAN SALAD

Ingredients for 4 servings: 250g of tuna in oil, 8 anchovies in oil, 2 potatoes, 2 carrots, 300g of peas, 2 eggs, mustard, 1 lemon, peanut oil, salt.

Install beater disc and place in the food processor bowl 2 eggs, a bit of mustard and 1 pinch of salt. Beat while adding, little by little, approx. 2 dl of oil. When the mixture is light and smooth, add 4 tablespoons of filtered lemon juice. Drain the tuna and chop it. Do the same with 8 anchovy fillets. Peel the potatoes, chop them coarsely using the chopper blade and immediately place them in water and lemon juice to stop them from darkening. Wash the 2 carrots and slice them using the slicer blade. Bring to the boil a pot full of water and blanch the potatoes for 5 minutes. Drain and soak them in icy water, then finally drain them after 5 minutes. Do the same with the carrots, blanching them for 3 minutes. Do the same with the peas, blanching them for 1 minute. Place in a bowl the potatoes, carrots, peas, tuna and anchovies, add the mayonnaise and mix thoroughly, add salt to taste and some oil. Leave in the fridge to stand for 2 hours.

RABBIT LIVER TERRINE

Ingredients for 6 servings: 400g of rabbit liver, 100g of unsmoked bacon, 2 onions, 6 slices of home-made bread, 2 bay leaves, 2 juniper berries, dry Marsala wine, cream, butter, salt and pepper.

Install the chopper blade in the food processor. Peel the onions and finely chop them. Transfer the chopped onions into a saucepan and fry them slightly with a knob of butter. Cook for approx. 10 minutes, stirring every once in a while with a wooden spoon. Meanwhile, chop the liver and the bacon using the food processor with the chopper blade installed. Place them in a saucepan and brown them with 40g of butter. After 5 minutes, add the onions, bay leaves, squashed juniper berries and cook for another 10 minutes. Pour 1 glass of wine and steam over a high heat. Remove the bay leaves and juniper berries then process the mixture again using the chopper blade and adding 100g of butter at room temperature. Allow to cool down and add 2 glasses of cream, whipped with the beater disc. Add salt and pepper to taste. Pour the mixture in a plum cake mould lined with non-stick paper and place it in the fridge for at least 6 hours. Turn out the pâté and serve with the toasted bred slices cut in 3 parts.

ONION SOUP

Ingredients for 4 servings: 1kg of white onions, 40g of flour, 4 slices of bread, 100g gruyère cheese, vegetable stock, dry white wine, butter, salt and pepper.

Finely slice the onions using the slicer blade and sweat them over low heat, with the butter and a ladle of vegetable stock for 20 minutes. Sprinkle with the sifted flour and cook for another 2 minutes. Steam with 1 glass of white wine and add stock to cover all onions. Bring to the boil and cook over a low heat for 40 minutes, occasionally stirring and adding some hot stock if the mixture gets too dry. Add salt and pepper to taste. Grate the cheese using the chopper blade. Serve the soup in 4 bowls, with a slice of toasted bread cut in 3 parts. Sprinkle with cheese and grill for a few minutes.

HOMEMADE BISCUITS WITH ANISEEDS

Ingredients for 24 biscuits: 600g of type 00 flour (finely ground), 200g of sugar, 15g of aniseeds, 1 sachet of baking powder, butter 125 gr.

Install the mixing blade in the food processor and mix the sifted flour with sugar, 125g of softened butter and 1 pinch of salt. Add the aniseeds and some cold water to obtain a firm, yet soft, mixture. Mix for 10 minutes, add the baking powder, quickly mix and form a long loaf. Using a bread knife cut 24 discs. Set them onto an oven plate lined with non-stick paper and cook in the oven at 200^ for 20 minutes, then allow to cool. Cut into 1.5 cm thick slices and grill in the oven at 200^ for 5 minutes.

CRÉPES WITH CHERRY SAUCE

Ingredients for 12 crêpes: 125 g flour, 3 eggs, 1 lemon, 400 g stoned cherries, brown sugar, milk, butter, salt.

Sift the flour in the bowl of your food processor and install the beater disc. Add 1 pinch of salt, the eggs and mix until obtaining a batter with no lumps. Then add 2.5 dl of milk little by little, carrying on mixing, until obtaining a smooth and fluid mixture. Add 30 g of melted butter. Cover the bowl and leave to stand at room temperature for 1 hour. Meanwhile, prepare the jam by coarsely chopping the cherries using the chopper blade. Weigh the chopped cherries and place them in a saucepan with half of their weight of sugar and the filtered juice of half a lemon. Cook for 20 minutes. Use a non-stick frying pan with a diameter of approx. 18 cm to melt a small quantity of butter and pour a ladle of batter. Tilt the pan to spread the mixture all over and cook the crêpe over medium-high heat. As soon as the bottom side is solid, use a spatula to detach it from the bottom of the pan and turn it over, then cook for another minute. Once ready, place the crêpes one on top of the other on a dish to keep them soft, and cover them with a clean cloth. Take the cooked cherries with a strainer and spread them over the crêpes. Fold the crêpes in four and place them on a large dish. With a ladle, take the cherry sauce left in the saucepan and spread it onto the crêpes. Serve warm.

Hors d'oeuvres

TOMATO AND STRAWBERRY GAZPACHO

Ingredients for 4 servings: 400g of tomatoes, 400g of strawberries, 1 bunch of basil, extra virgin olive oil, Szechuan pepper, salt.

Wash the tomatoes, cut them coarsely and put them in the centrifuge. Clean and wash the strawberries and put them in the blender with the water drained from the tomatoes, 4 spoons of oil, a pinch of pepper and one of salt. Add 4 ice cubes, blend and pour in 4 glasses. Decorate with some basil leaves and serve.

Entrées

CHEESE GNOCCHI

Ingredients for 4 servings: 1 kg of white-fleshed potatoes, 250 g type 00 flour (finely ground), 1 egg, nutmeg, 100 g toma cheese, 100 g fontina cheese, 60 g grana padano cheese, cream, salt and pepper.

Steam-cook the potatoes for 40 minutes, peel them and pass them in the potato masher when still hot, letting them fall in a bowl. Install the mixing blade. Transfer the potatoes into the bowl of the food processor, add the egg, a pinch of salt and grind some nutmeg. Start mixing, then add little by little the sifted flour until obtaining a soft and smooth mixture. Set it on a rolling board and form several cylinders having 2cm diameter. Using the blade of a knife slightly sprinkled with flour, cut 2 - 3cm thick smaller cylinders. Using your floured fingers, roll one piece at a time on the back of a grater, sprinkled with flour, too, and slightly press as you roll them. When ready, set them well spaced on a cloth slightly sprinkled with flour. Install the grater in the processor and grate the granpa padano cheese. Insert the chopper blade and cut the other types of cheese into irregular chunks. Heat 4 dl of cream in a double boiler and add the cheese chunks. Grind some nutmeg and mix until obtaining a smooth sauce. Cook the gnocchi in a saucepan full of boiling water with some salt. As soon as they appear on the surface, then take them out using a strainer. Place the gnocchi in an oven-proof dish and pour the cheese sauce on top. Sprinkle with granpa padano cheese and brown in the oven at 220^ for a few minutes.

Main courses

DUCK À L'ORANGE

Ingredients for 4 servings: 1 boned duck of 1.5kg ready for cooking, 5 oranges, flour, brown sugar, apple vinegar, Grand Marnier, butter, salt and pepper.

Cut the duck into pieces and sprinkle it with salt and pepper. Heat up 50g of butter in a large oval pan, add the duck pieces and brown them all over, over high heat for 6 minutes. Add a glass of liquor and flame. Put the lid on, decrease the heat to minimum level and cook for 40 minutes, mixing every once in a while. Drain the duck and keep it warm. Install the slicer blade 1 in the food processor. Peel 2 oranges and cut them in slices. Place the orange slices in a non-stick frying pan with some stock made from cooking the duck and cook for 5 minutes. Peel the orange, removing any white flesh and cut the zest using slicer blade 2. Place the zest in a saucepan with some boiling water and blanch for 3 minutes. Install the squeezeer and juice the remaining oranges. Filter and pour the juice in a saucepan, add one tablespoon of vinegar, 2 tablespoons of sugar and a ladle of duck stock. Bring the contents of the saucepan to the boil, add 30g of butter sprinkled with flour and stir over low

heat for 10 minutes. Add salt and pepper to taste, filter and add the drained zest. Place the duck on a large hot serving dish, garnish with the braised orange slices and spoon the sauce onto the meat.

Main courses

MUSHROOM FRICASSEE

Ingredients for 4 servings: 600g of champignon mushrooms, 4 egg yolks, 1 lime, chives, 1 clove of garlic, vegetable stock, extra virgin olive oil, salt and pepper.

Juice half a lime using the squeezeer. Install the chopper blade and chop a handful of chives. Clean the mushrooms and slice them using the slicer blade 1. Brown the garlic with a little olive oil and a pinch of chopped chives in a saucepan. Add the mushrooms and some vegetable stock, then cook over high heat for 10 minutes, delicately turning the mushrooms over. Meanwhile, install the beater disc in the food processor and beat the yolks with the filtered lime juice. Once cooked, add salt and pepper to taste and turn the heat off. Add the mixture of yolks and lime juice to the mushrooms while mixing rapidly. Sprinkle with chives and serve.

Desserts

COFFEE MUFFINS WITH ZABAGLIONE CREAM

Ingredients for 4 servings. For the muffins: 350g of type 00 flour (finely ground), 2 eggs, 180g of sugar, 1 sachet of baking powder, 10g of coffee beans, 70g of milk, 120g of butter, salt. For the zabaglione cream: 5 eggs, 120g of sugar, dry Marsala wine.

For the muffins. Grind the coffee with the milling cup and prepare the coffee using a moka machine. Install the beater disc and beat the eggs with sugar until obtaining a light and fluffy mixture. Remove the disc and install the mixing blade, then add the melted butter, milk, cold coffee, a pinch of salt and baking powder sifted with flour. Mix until obtaining a smooth mixture and place it into 4 silicone moulds (grease the moulds with butter and sprinkle with flour if they are made from aluminium). Bake in the oven at 180^ for 15/18 minutes. For the zabaglione cream. Take the eggs out of the fridge 2 hours before. Separate the yolks and beat them in the food processor using the beater disc together with sugar until the mixture is clear and creamy. Pour 1.5 dl of Marsala wine little by little, mixing it perfectly. Place the mixture in a deep mixing bowl and cook the zabaglione in a bain-marie while continuing to beat it with a whisk for about 10 minutes. Never bring it to the boil. Once cooked, its volume should have increased and the cream will be light and fluffy. Let it cool down a bit. Turn out the muffins when they are still hot and serve with the warm zabaglione cream.

PIÉCES ET FONCTIONS

GNOCCHI AUX FROMAGES

MUFFIN AU CAFÉ AVEC SABAYON

BAXHbIE CBEDEHnI JIBAWEI BE3ONACHOCTN

Pn NcNtB3OBaHm 6bITOBbIX 3NeKtpOnpN6OpOB BcERda Heo6XoIMMo CO6NIOaTb OCHOBhIe Mepbl NO 6e3ONaChOCTN, BKJIIOUa CneDyIoUne.

He octablanye pa6oTaHouu npn6op 6e3 npncMoTpa.
He pa3pe7aIte DeTAM np6nXaTbc8 K np6bopy.
He pa3peaaiTe dEtram irpaTb c np6opom.

HOJNДЛЯ HAPE3KN, SHINHKOBKN I TEPKN

Ipeep nCnoJb3OBAHnem npoBepbTe, yTo6bl np6op 6bl B coCTOHN OFF (BblIKJL.), n

TTO6bI cTeBOH 7Hyp 6bln OTcoeHNHeH OT cTeBOH pO3ETKn.

COKOBblIXIMAJIKY (D)

Ipeed 3kcnnyataune npountaTe rnaBy "Baxhbie cBeDeHn n pedeocTopoXHocTn".

UcnoIb3yIte 3Ty fYHKlIHO IJRA BByKIMaHnIg COKa I3 CeMeueKOBbIX PIOIOB (HaNPmep, J6I0K, TpyU), I3 rIqD, KOCTOKOBIx PIOIOB 6e3 KOCToCHN, I3 OBOuEe (HaNPmep, MOPKOBN, NOMIOPOB).

1. Празде BCero yctanOBITE qaHy Na6a3y.
2. Поверьт, чобл пивогнов ван установен павильно.
3. CöbepiTE ΕηHTPnФуγ, 3a6nOKuRObAB TepkycΦnIbTyPOUeK KOp3Hoi, NOBepHy B IN PpOTNB YacOBO CTpeJIKN.
4. YctaHOBHTe KpbIshky DnI YeHTpNpyTn COKOBbIXMAnIK N IOBepHNTe IpoTINb YacBOB CTpeKNi.
5. NObepHnTe peYyIaTOp Ha Hn3Kyo ckopoCTb.
6. Помechтente Фрукъи Или Oвоци В Воронky И сlerka ппжмerte Толковелем. Пп Невхдимостп р dedварпгьно пожьт ha Кусочи.
7. 10 3aBepueHnO o6pa6OTkn NOBepHNTe peYJTAOP Ha BbICOKyO cKOpOCTb Ha KOpOTKoe BpEMI IJI NONHO YdaJIeHnI ΦpyKTOBoM MIAKOTN.

MaKcHmAJbHoe KOJInueCTBO JIa 6oBa6oTkn:250rpФpyKTOB HJIN OBOUeJ.

ИСПОЛБ3УЛТЕ СOKOBыЖиМАЛКУ ДЛЯ ЦИTPYCObBIX (E)

Ipeep 3kcnnyataune npountaTe rnaBy "Baxhble cbeDeHn n peooctopoxhoctn".

NpeepncnObl30BaHneM npOBepbTe, YTO6bl npBop 6bl B coCToAHNN OFF (BblKl.), n O6bl cTeBOI shyp 6bl OTcoEHNHe OT TeBOI po3ETKn. KOHyC COKOBiXIMaIKn He COeHNHaTc. Pa3peXbTe pkykTB Ha IIOBnHK 3apaHee. PnpBop 6pb6aTbIBaET OdyKtBI cam, CNlbHOe HaxKaTHe He yCKOpNT Ouecc. PnpBop He DOJXeH pa6oTaBH nppeBbHO 6OJIbwe 3 MNHyT. DeJaTIpepbIBBi B 1 MNHyTu MExdY pa6oUHM Klamn.

1. Пөжд eвсero установite yашу набау.
2. Поверьт, чобл пивогнoiВаи установелправильно.
3. YCTAHOBITE COKOBKIMANKY DЯ NITPYCOBBIX, NOBEPHYB KAK MOXHO DAJIbSe IpOTNB YACOBON CTPEKNK.
4. Дя Вькиманя сokedуca усаловiteperyларн.HN3kyIO CKOPOCTb IN pPKNMTe ФуКТ K KOHYC.

YpOBeHb Coka B YaIe He DoJIxEH npeBbIshaTb MaKcImaJIbHyIO OTMeTKy.

Perynpho BbInBaIte cok n3 qaun.

NCSPOJIb3yIte BJIeHIDEP (F)

Ipeep 3kcnnyataune npountaTe rnaBy "Baxhble cbeDeHn npdeoctoPOxHocTn".

Ipeed nepBbIM NcONb3OBAHne BbIMOnTe BCE KOMnEeKTyUoNne Kpome 6a3bl npn6opa:do3aTOp, KpbIshky, rpynny cTaKaHa (rpynna ctaKaHa BKIOuayet B C68 aCTaKaH, pa3MaJIbIAUoi 6JOK, yNJOTHeHne N OCHOBaHne cTaKaHa). Rpynna cTaKaHa he pa3bnpaetc. HoXn ocTpbie. Obpaatabc octopoxho. HmKOrda He norpykaite 6a3y c dBnirateJeM 6NeHepa B Bodyn II B Dpyrue XnDkoCTn.

1. Правильно установке рушип CTакана Ha 6a3y, BO3bMITeB 3a рчКУ CTакана и NOВернITE erо npOTIN YacobОй CTpeKNД о erо 6nOKIpOBKN Ha 6a3e.
2. PomeCTHTe B CTaKaH PPOyKtI DJIpa3MaJIbIBAHNA.
3. 3aKpOHTe CTaKaH KpbIbIKo, NOBepHyB ee npOTNB YacOBoi CTpeJIKn Do e 6blOKIpOBKn. IpOBepTe, YTO6bI qAweKeHa Do3atOpA 6blJa Ha MeCTe.
4. Προθερβεγ, Τυθόβι έρεγλητόρ δύβιν B Μαποχενήν “OFF” (BbIKJ). BcTaβε Μιτεnceλβηύν Bιλκίν B cετεύβιν ροδετκί.
5. Дя ONТIMаЛьного pe3yЛьтata npn pa3MaJIbIaHIN IbДа NCNoJIb3yIte IMNpyIbCHbI pexIM "PULSE".ДЯ BkJIIOueHnE 3TOrO peKIma IOBepHIne perYJIaTOp nPoTnB YacOBoi CTpeJIkn Ha "PULSE";ДЯ OCTaHOBKn pa3MaJIbIbAHIne OTnyCTIne perYJIaTOp.
6. EcnI Tpe6yETcI OoabBtI npOyKtI B CtaKaH, noka 6neHep BKIOHcH, CHIMITE qAWeEky Do3aTopa I OoabBeI npOyKtI Ype3 OTBepCTNe B KpbIuKe.
7. По завршени раималываня поевнипегулгов в пооженце "OFF" (BblkI.).

Tpynnn cTaKaHa MoKet 6bITb3aBokpObaHa Ha 6a3e TOnbKO B OdHOMMlbHom nOtoKeHH. Pnp6op He 6yDetrTa,ecnn pynnna cTaKaHa yctaHOBeHa HcHenpaBnblHo.

PeKOMeHdaIuN mHcTpkyIuN

Бленьдер может 6ыть по蜱ек徳. He pazmaльваи Te CINьно 3amopoхенные npodykТы (КрOME Кубков Лда). Ппбор He должен paobotь BXONOTCUY.
- IopexKbTe npodykTbHa MaIeHbKne KycOchKn (PnIpeMepHO 5 CM) Nepei Nx 3aKJaADKOI B 6bnHeDp. IJn pa3MaIbIbAHn, pactnpaHn nnpiroTOBHeHn FpyKTOBbIX KOKeJIeN 3 CBeKHX INM MOpOKeHbX FpyKTOB npexKbTe Hx Ha KycOCHn pa3MePOM 2 CM.
Дя ONТИмаьноро Неремшиваня npodykTOB B 6beHdpece C XKIOKOCTbO Haneite B CTaKaH cIepBa XIKIOKTb, 3aTeM Do6abBe TBePdbIe npodykTbl.
HnkOrda He nOmeuaiTe cIeDyUoUne npOdyKtBb B pnp6Op, TAK Kc OH MOrY erO nobpeiNb: KpyNhIbe Kyckn TBepbIX MOpOKeHbIX npOdyKTOB INN TBepdbie npOdyKtBt, TaKHe KaK pena.
- Дя pa3MaIbIbAHnЯ nbda HaneIte B cTaKaH

6bnHepa XoJOnHyu BOy Do NnOOBnbl. DObabBe npImepno 2uaikn IeJaBbIX Ky6koB. Ondno pyKo KpeNkO npIeApKIBaIte KpbIbky n NobepHnTe peryIaT B mNpylbChbI pexIM. EcnI Tpebyetc 6bnIbe Nbda, BbTaAunTe DO3atop n Do6abBe Ky6nKn no OndHomY uepe3 OTBepCTne B KpbIaKe. HE PA3MAJIbIBAITE JIED, B3 XIKIDKOCTN. Heco6nIODeHme 3tOrO npabIna MoKeT npVBecT N nobpeXJeHIO HOKe, cTakaHa, 6bnHepa NEchCAthbIM Cnyaam.

KOΦΕΜΟЛΚΑ (G)

KoΦeMOJIka CnykIT DnI N3MeJIbHeHnI npINpab, opexOB IN KOΦeHbIX 3epeH.

1.ДЯOTKpbIbAHN KoΦeMOJKN OTKpyTITe IpoTINB YacOBOI CTpeJIKN pa3MaJIbIbAIOUIM 6nOK.
2. ПомecтпглpoукьВчamy.HanonHЯTe ee He 60JIbSe,ЧЕДОПOLOBINbl.
3. Плотно ппкртутente pa3maлььваюши 6нok к чаше по уасово стpenke.
4. YctaHOBInTe KoΦeMOJky Ha 6a3y n NOBepHInTe dIa 6nOKnPOBKn.
5. BклочиTe ha makcmaJIbHо nCKOpOCTn nIIn B mMnyIbchOM pexIMe.

Be3onaachoctb

HnKoIa He yctaHaBnBaIte pa3MaIbIbAIOuIe 6IOK Ha 6a3y 6e3 YaIu.
HnKoIgHa He OTKpyuINBaIe YaUy, Noka KoΦemolka yCTaHOBJeHa Ha 6a3e.
He npikacaiTecb K octpbim HOxam. XpaHITepa3MaJIbIbAIOUcN BLOK BdaIINOT
- DeTei.
HnKoIgda He cHmMaIte KoΦeMOnKy, noka pa3MaJIbIbAIOUcIb6JOK
eune He octaHOBNICr.

BaxHo

Дяdonroro cpoka cnyxkbI Bauei Kofoemolkn HIKoIa He BnOuaTe ee dOnbWe, Yem Ha 15 cekyHd.
BbIKIOHHTe, KaK ToJIbKO 6yIeT DoCTnHyTa HxKHna
CTeIeHb NOMOJa.
IcnoJb3yIteToJIbKOdIaCyHXN npOdyKTOB.

PekomeHdaun Hn HcTpyKu

TpaBbI LyuWe N3MeJIbHaOTcA, KOrDa OHN YNCTbIe n cyXnE.

YXOДИЧECTKA

Ipeep 3kcnnyataune npountaTe rnaBy "Baxhbie cbeHn npdeoctoPOxHocTn".

1. Перед чистков поверът, утобь приборьл Bыклочен, И утобь сето boшур ьл OTоeДинен OT сето bo розтк.
2. ПО BO3MOXHOCTN He3aMeIJIITeJIbHO OONJACKBAAITE DeTaII NIOcIe IcNoJIb3OBAHIN

ДЯоблгочиMoКИ.

1. Протрипе 6a3y, PerpylaTOpи HOKKn BlaJxHNoI TpIKNoI n cpa3y Xe BbITPnTe Hacyxo.TpyHbIe PЯTHa MOxHNO NotepeTb BLaJxHNoI TpIaN O Hea6pa3INBbIM MOIOUIM BeueCTBOM.He Norpykaite 6a3y BxNIOKoCTb.
2. BCE cIbEMhIe YacTn MOXHO MblT B ropRyEe BOJe CMOUzIM BEJcETBOM; NOCLe MOIKN OONOCHYtB N TuaTeNbHO BicCyuHITb. Ppi Heo6xOdMocCTN INCIOJIb3yIte MaJIeHbKYIO UeTOUYC HNeIHOBOI UeTIHOIN DnA TuaTeNbHO MoIKN QaIIIN KpbIuKNs. Takai UeTOcka TaKke NOMoraet N36ExKaTb Nope3OB O6 pa3MaJIbBaHOUIH NOK, DINCK Hape3Kn/UnHKOBAHnI N O6 HOK 6JIeHDepa.
3. He nCnoNb3ynte abpa3nBhIe ry6kn mIoOuIe cpeCTBa Jnla MoKn IJIaCTIKOBblx mI MeTajLIueCeNKX YactEi.
4. He hanoHnayTe yauy KInpTkom n He norgykaIte KaKne-Jin6o DetanB KInpTOK.

PekomeHdaaunn HNCTpyKcun

HekotopbIe npOyKbI, HapnIMep, MOpKObB, MOryt OKpaCtB Taawy.ДЯ OTMbIbAHnY CaWm CMeaJte 1 CTOnOByIO JNOKc YoCb I CByM RA CTOnOBbIMN JIOXkAMn TeTnO BObl. HaHeCnTe NpOyuEHHyIO NaCy HA cTeHNK uAaIN n PpOTpIte TprApKO. BbMoIe MOUoIm CpeCTOM, OONLOCHNTe N BbCyUHrte.

Для моик Quaши HaJIeTe B Hee Do nOLOBnHbI roPryu Body N Do6abBe Napy KaIeNBxNkoR0 MOIOUe r CpeCTBa. BKnIOHTe MaKcImaJIbHyIO ckOPOCTb PrmepRoHa 30 cekyHd. BoJbSua YacTb HEuNCTOT BByIbTOrC M bJbHO BODO, Nocne Yero DOCTaOHTHO TOnbKO OONOCHyTB QaUy IIN CpeRka npoTepeTb BpyHyIO.

PEUENTbI PNIROTOBJEHNA

HokДЯи3MeJIbHeHnA

Mbl 3abotmcr O CBOUX NOKyNaTeJnx I CTapaemc8
OeueHb BbICOKoe KaueCTBO cepBnCHOro
OcbnyKnbAHn. Mbl NoctoHnCOBepSeHCTByEM
Haan npOdykTbI, YTObI cDenatb BaJe oBseHne C
TEXHKOIpOCTbIM IN PpNTHbIM.

YxOa 3a TeXHnKoI

Линна npoфессонаньнix cpecdTB Professional no yxody 3a texнко, pekomeHyemaj Hotpoint Ariston, npodnT cpoK ekCpnyataun Baew TeXhNK u CHN3NT BepoTHOCTb ee NOLOMK. Llnna npofocechOnaHbHix cpeCD TB Professional co3daHa C yHTom oc6eHNocTeB Baew texHKn. PnpOkytbl npoIN3BOyraTcB NtAlnn C cOJIIOHeHMe BbICOKx eBPOnecknx cTaNdPTOB B O6NaCTn KaeCTBa, EKONORn M 6e3apOnacHoctn nCNoIb3OBaHn. Y3haIte noDpO6hee Ha caTe www.hotpoint-ariston. ru B pa3dene «CepBuc» n cnpaunBaIte B mara3Inhax BaWero roPoda.

ABTOPIN3OBaHHbIe cepBnCHbIe cHTpbI

YTo6bIb6blTb6bnKe KHaUNIM NOTpe6nteJIaM, MblCo3dJIIN 1npoKyoCepBnCHyO CeTb, Oc06eHNHO tIO KOtOpO JBAIETCBAICOKA NOITROBKa, IpoPeCCnHOHaNI3M N YecTHoCTb CepBnCHbIX MaCTepOB.

PnB O3HnKHOBeHn HEnCnpaBHOCTN

Ipeed Tem, kak obpatntbca B Cnyk6y CepBnca npOBepbTe, HEnb3a JIN yCTpaHNTb HeNCnpaBHocTb camOCToTeNbHO (CM. pa3deJ «HeNCnpaBHocTn MeToDbI IN yCTpaHENIA).

O6paTntbcB Cnyk6y CepBnca MoxHNo IO TelefoHy 6ecPnAthOH ropuee IINHN IIN IO TelefoHam, yka3aHHbIM B rapaHTnHOM DOKyMeHTe.

! Mbl pekomehnyem obaaTbca TOnbko KaBtupn3OBAHHbIM cepBnchbIM ueHTpam

！PnppeMOHTeTpe6yTeHcNoJIb3OBaHnOpunHaIbHbIX 3anachbix qacte

Ipeep o6paueHnem B Cnyk6y CepBnca Heo6xOIMO y6eIITbcra, YTO BbI rOtOBbl coo6uTb onepatopy:

OncsainHeNCpabHoctn;
Homep rapaHTnHOro DOKymeHTa (cepBnCHOH KHMKKN, cepBnCHORo cepTnФnKaTaN.T.n.);
- MoDénlb i cepinHbI Homep (S/N) n3dénia, yka3aHbIe B INΦopMaζoHHO TabnUKe, paCNoIooKHeHoi Ha n3deleni nI rapaHTnHOM DOKyMeHTe;
- Daty npodaekn n3dJIIn.

AnapaT MaE BnKOpNCToBvBaTnCBA No6yTi a6o 3 NODi6HmNcIJaMn, a came dJa:

• KyxOHb ДЯп epcoHaJy MaRa3nHiB, oPhiCIB i IhUnx po6OuNX npMlIeHb;
• CtpyKTyp 3eJHeHOro Typn3My;
• KniéHTiB B rOTeIax, MOTeIax iHUnx rOteIbHnx CtpyKtypax;
  CTpykTypax TIny «HiJnir-CHiJaHOK>.

Hoxi dujke roctpi. KopncTyuTecsa obepexkno. BcTabJeOnu a6o BnMaOnu Hix NpOdi6HOBaUa My DnCKN DnA ShINKyBaHHa/Tepta TpMaTeCs 3a HeGocTprn KpaI, Uo6 He npi3aTncr.

Пдклочаite npinad Do Мереки КИВленинь，在bpxoxbyuichi texhiHdi anHHi，Bka3aHI Ha Tablinuci.
O3haomteca 3i Bcima IHCTpyKjiaMn. 36epexitb li IHCTpyKuii DnI NOdaJIbWoR OBNKOpNCtAHN.
Дялгзалбогнуypахенгэ ekeTpunHm CTpyMOM He 3aHypIte OCHOBHn 6nok, npoBID a60 BnKy y Body a60 iHsy piDInHy.
B pasi nepe6oIB xuBnEHNr npnaIad 3aIIMaCTbCBA BIMKHeHm I aNyCKaETbC3 3HOy, kTlbKn XNBJIENH NHOOBIOCTbC3.
He TopkaTecs TaTeaNe, 10 cyXaOTbC, TpMaIte naIbci dani BiD 3aBaHTaxyBaIbHoro OTBOPy.
- ⅢO6 3aNo6Tn TpABMaM, Taki pEmoHTn JK 3aMiHa N0uKoJKeHOro IpoBDoY, MaIOb BkOHOyBaTuCRA TiIbKn B cepBcHnx MaIcTePnHex.
BukopnctHnaHaOK, kHe peKomeHIOBaHai a6o He BxOJaTb KO KOMPNeKTy npOdaKy BnO6HnKa, MoKe CnpuHInTu N0KeJy, yAp eNEKtpuHnM CTpyMOn A6o TpABMy.
He Kopnctyntec npnaDom Ha3OBHI.
He donyckai Te nepereunnaHn npoBdy uepe3 KpaI cTOna I He TopkaTeCra yapuNX nobepxohb.
-Пдчасobpoбkn npoodykTIB TpmaIte pykn

CTONOBi npn6opn dani BiD HOXIB a6o DNCKIB, 50 puyxaHbTcB, 50b3aNoBirn TpaBMam a6o NtIKOxDKeHHo BaWOrO KOMbHa. MoxHa KOPNCTyBaTnC4 UKpe6kOM, ane TiIbKn ToDi, KOIN KOMbAHn He npaClue.

3 3epHrKOBnX pNoiB (a6bnyk, rpyu, TOnO), ariD, KICTKOBnX pNoiB 3 BnHrTOIO KICTKOHO, OBOUIB (MOPKBN, TOMATIB, TOIO).

1. Cnoataky po3auyte yauy Ha ochobi.
   2.ПepeKoHaITeCya，UO npVBiDn BaN BCtAHOBJIeHNI npABINbHO.
2. 36epitb akcecyap cokOBHTnCKaU, npkpyTnBUN TepKy 3 pfIbtpyBaIbHOIO CITKOHO B NOJOKeHHN 6NOKyBaHn I pOTn rOuHHNKOB0I CTPIKN.
3. BctaHObITb KpIMKU yIeHTpNfpyr cOKOBtncKaya I npOBepHITb II pOTn rOdINHHKOBOI CTpIKN.
4. Поверніт bперемьач B положеня мanoишвдкостi.
5. Покладить Фрукtnа abo obочи чepeз сецяльны.Tубку И Зелka п prtИснчтъ IX WToBxayem.Якю HeobxdiHo, nonepedHbO hapixte.
   7.псяя обробкн He Дякий уac nepebeiditb nepeminkay B поожень BUCOKoi WBuDkoCTi, ьбВNTNCHyTN 3aIIuKn COky 3 Me3rN.

MaKcImaJIbHa KInbKicTb 6Obo6Kn: 250 r ФpyKTIb a6o OBOUiB.

BVKOPNCTAHNHAUHTPUC-IPPECA (E)

Bydnaacka 03HaonomTecr 3 po3dionom BaxnBa iHopmaui i 3actepexhi 3ac6n" I HIX KOpNCyBaTncn npnilaOn.

Ipepe BnKOpNCtAHNM nepekoHaNTecr, 0oBnPnlaD BmKHeHNI, i BNkA npObOyDTHyTA 3 pO3eTKn. PnTnCKHNI KOHCuBaTbcB C mHOCTi3 cOKOM. PooixTe φpyKTnJI. BnKOHaTe Heo6xDiHI onepaII. 3BepHITbI, 50 NaHmipHe HATnCKaHH He npNcKOpEO6Ky. He BnKOpNCTOByTE KOMbaIH 6e3IOBn 6IbSe HIX 30 xBNInH. Mix ZnKlAmn6kBn BVTPmMyTe nepioD BiIDNoynHKyBbKO 1 xBNInHN.

HikonHe BCTaBnTe HOxI, He 3akpiINB emHicTb.
Hikon He 3HimaTe emHiCTb, kuo Ha KOM6aHi BCTAHOBHeHMIiNOpi6HIOBa/
MJIINHOK.
He TopkaTecra roctpux ne3. BepexiTb hoxi bID dITEi.
Hikon He 3imaiTe MiHinoPi6HOBaU/MJINHOK, NOKI HOKi
IOBicTu He 3yHnHJNcR.

BaxJINBO

IIO6 rapaHTyBaTIN DOBnI CTpOK CnyKbBAWOrO MININOpiBHOBaCa/MInHka, HIKoNl He 3anYcKaIte Noro 6IbSe HIX Ha 15 cekyHd.
BumikaTe Biipazy, kOpTmuyeTheo6xndHy
RkICTb NOMEJy.
BnKOpncToByIte IInse IJy cyux npOdykTIB.

IopaДи MeToDi np6Otn

Cneiikpaane dpibnnt, KOIN BOH Nccti cyxi.

DOrJaI OuyuENH

Hix- noDipi6HouBauch

ПОНДУКТ	КИльКICTь	IHCTPYKUII	ШВДКICTь
ДNTЯЧЕ ХAPЧУBAHнЯ	До 4 чашok (1000 мл)	Дожаite 4 чашки (1000 мл) Варених овочи i/abo M'яca do чашi, a Тадок 1/4 чашки (60 мл) рidини на кожни чашу ТердіnxПробухтів. Пор diбніть do бaxаного.stану.	CEPEDH/MAKC
XЛБHI KPNIXTN	До 10 скибok	Поріжte CBixи abo cyхи xліб на скибк Товшиною 3,5-5 sm. Покладіть do чашій порібніть на кріхтп.	CEPEDH/MAKC
КPNIXTN 3 ПЕЧINA КPEKEPIB	До 5 чашok (1250 мл)	Длг порібення ВИКОпсTGOBуITE хусстік Креperи, 社OKолади abo ванільni Бафп. Погамaite Велікі Креperи на Smatotукі po3mipom 3,5-5 sm. Дожаite do чашій порібніть на кріхтп.	CEPEDH/MAKC
ЖUPавлиHA, ДАВЛЕHA	3 чашки (750 мл)	ВИкористовіte Imпуньші рекIM дя порібення do баланоій консістенці. Тадок Можна doğати укор дя пригOTуВання coUCSy 3Журавлии.	pulse
Яіця, РУБАH	До 12 shtvk	Круто зварени яйця поиспь, посушіпь i поіжte habил. Дожаite doчашi. ВИкористовіte imпуньші реким, пeredipяюч TOHкICTь порібення.	pulse
ЧАСИК, ДАВЛЕНИ	До 12 shtvk	ПerekonaiTecra, сioча sa cyха. Зakинытічаснічеспres рпимач піd чac рobotи ррладу.	MAKC
M'ЯСО, РУБАЕ (CИPE AБО BAPEHE)	До 2,5 чашok (600 мл)	Hapіжte M'ясо на Кубки 2,5 sm. Покладіть doчашій поубайе за допомOTOЮ imпуньшого рекиму.	MAKC
ГРИБИ, РУБАH	До 12 shtvk	Розіжte Велиki rpiби навилі nі поладіпь doчашi. ВИкористовіte imпуньші реким дя порібення do бaxаного.pozmipy.	pulse
ГОПIXI, РУБАH	2 чашки	Покладіть doчашій поубайе за допомOTOЮ imпуньшого рекиму.	pulse
ЦИБУЛЯ, РУБАHA	2 велникциобул	Розірікte на чotир частени ножладіть до чаші. Рор Supplyо В IMпуньсому рекимі одан раз або дівій. 3етену пібуну (2 чашки abо 500 мл) посядиьо поріріte на šшаточьи 2,5 см.	pulse
СИР ПАРМЕЗАН АБО POMAHO, TEPTNI	До 1,5 чашки (375 мл)	Доведіть сір до кімнатноі temператури. Наріріte на кібши 2,5 см. Пожладіть до чаші норубайы.Tа Досіпь Велики шаточьи в IMпуньсому рекимі. Ддя більш тонкою поібенін вінікоріstовуіte постійни реким.	MAKC
ПЕТУŠKA, РУБАHA	2 велникi	Пожладіть до чаші посыьайы до бajханого розміру в IMпуньсому рекимі по？ ротягом 10-15 сікун'd. Иши Трави (башиік, кіз'tу, м'reту) об？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ OB？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob？ ob? ob？ ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob？ ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob？ ob? ob？ ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob？ ob? ob? ob？ ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob; ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob; ob? ob? ob; ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob; ob? ob? ob ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob; ob? ob? ob？ ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob ob? ob? ob ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob ob? ob? ob; ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob ob? ob? ob. ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob. ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob; ob? ob? ob. ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob? ob ob? ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob ob. ob ob OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB Ob OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB O OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB RB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB VB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB LB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB NB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB BB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB FB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB EB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OE OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB B OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB IB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB CB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB AB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OC OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB Sb SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB SB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB FB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB OB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB IB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB HB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB EB JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN JBN

Hoxi-HacaiknДлЯ Di6HOrO shNkyBaHHa

KeHeCTep MeH Kymbic aicTepi

CvIbIKtbIKtBn a3 MeJIwepiH (UamAmeh 2 Kece Hemece Oaah a3) eHcye KepeK. Oaah KcN MeJIwepderi cyIbIKTBK TereWTeH afti N Ketyi MymkiH.

JUABY JY3I/JUAHKAUY INCKI/INJEY IJMERI (A)

1. Kypblfbl Ta6aHbIH KypraK api teric Jxepre KOyblHbI3.
2. Terewi 6ekiri, Terei tykacih yctahbi da, OHbl tabaHa tonbIfbIme KynblntaTfHaHwa cafat tinihe Kapcbi 6afblta 6ypaHbi3.
3. Biikti Tereuke opHaIaKaHua TeMeHdetiHi3.
4. Ⅲa6y kyy3 / ⅢaMKay dNcKiH / nney iImerH 6ijikKe oHaJIaCTbIPbI, 6OcA TbHbI3.
5. INHrpEneHTEpDi KocblbI3.
6. KaKnakka MeH nTepriuTi 6ekitin, TereWKe TOJbIFbIMeH KylbINTaIaNHaUa carat TiJI KapcbI 6afblTa 6paHbI3.

KECY, TYPAY XÖHE YTVIJIACTHNAJAPbl

KoandaH6ac6ypbInKypbInfblΘUPIIITGEHIHE XaHe Ka6eJIb po3eTkaJaH aftItbInfahBiHa Ke3 JeTKi3iH3.

Taram eHderen Ke3de Taram nTepriiHn KOndaHbIHb3 -Taramdbti Tikeen konmeh nTepyu6oImaHbI3. KpybnfBIme Hdien3, KaTb6acy eHdeydi XblJamdaTnaiDb. EnereriTi 3 MmHyTTah aca y3ikci3 KOndaHbAhlb3, Xymbc aHaNbIMapbl apacbHda 5 MmHyT KyTI3 (apalactbipraHKe3e, aHaNbIMapOaH y3ak bOJybl MyMkiH, MbicAlb5 MNHT).

Kv3 beh ykkii KocbIMwanaIapbl Tyne KaHraKTapbl, KaHraKTapbl, aKKeNkek XHe CoIapra YKcac TaFamapbl EHNdeyre apHaNmaFaH.

Ykki KocbIMwHb KaTb CbIpaDb eHdey yuH KOnDaHbIH3.

Kbicka Hemece y3bIH TaFam 6oJIkTePiH eHdey peti (B)

1. AndbimEn, terewi TaabHa ophanaactbipbHb3.
2. Bijik opHbHa opHaTbJFaHbHa Ke3 JeKti3iHj3.
3. Taptnaadan KaKeTTi nJaactnHaHbI aBbHbI3.
4. KaXeTTi nJaCTnHaHbI Hei3ri DnCKire caJIbIbI3.
5. Heri3ri dinckhi 6iiikke 6ekitih3.
6. KaKaKa NcH YJIKeH TaFAM NTepriWHi KJbIITaHbI3.
7. KbIcKa JxHe y3bH TaFamBkiIiTaFAM NTepriUImeH caIbIH3.Kecin/typan eHdey apKbJIbTaFAM daBHdayfKa KEMek petIHDe TaFAM HcCKayIbIFbIH KOJaHaHbIbI3.
8. Y3dkci3 eHney yuH IN TTKaHbI «MIN»/«MAX»

KyIHe 6bpaHb3. YIKeH TaFAM NTepriuH 400-500 T KUJIeH 6aCbIHb3.

1. Taramdbi eHderenHHe KeHH tyKaHbI cafat tiniHe Kcpb64abITTAeOHIIPYJI KyHHe 6pan, Dncki aHaNabyHBn TOKtayBHy KytIH3 de, KaKnakTbI any yUHIN KNyIBnTB aUy KyHHe aybCTbPbHb3.

KoIemDi TaFamDbI eHdey peti

1. AndbimEn, TereWti Ta6aHfa opHaNaactbIpbHb3.
2. BiJik opHbHa opHaTbJFaHbHa Ke3 JeKti3iHi3.
3. KaXeTTi nJaCTnHaHbI Hei3ri DnCKire caJIbIbI3.
4. Heri3ri dinckhi biikke 6eKiTiH3.
5. KaKaNaK IeH YJIkeH TaFAM NTepriW H KyJbIInTaHbI3.
6. Kelemdi Tafamdbi KaKnaTafbi YNKeH Tafam HayaCbHa caihBIs, OAnH KeIN YNKeH XeHe Kliu Tafam NTepriuiH ibpre 6acbHIs. Kecin/Typan OHdey apkbln TaFAM DaBHdayFa KeMeK peIHDe TaFAM HcKaylbIbH INOJaHbHIs.
7. Y3djci3 eHdey yuin H tyKaHbI «MIN»/«MAX» KyiHe 6ypaHbI 3 KHe yIkeH TaFam nTepruiH 400-500 r KyuHne 6acblbI3.
8. Taramdbi eHderenHHe KeHH tyKaHbI cafat TiniHe Kapcbi 6aBtiTTAeOJIIPYII KyHHe 6xpan, Dncki aHanybIhN ToKtayH KyTih3 de, KaKnaKtbl Any yUH IN bTIb aUw KyHHe aybCTbPbHb3.

YnKeH TaFam NTepriwi aIbIHca, K03fantKbIi TOKtaIbI.

WBIPbIH WBIFAPY

KOCbIMUACbIH PAnIaJIaHy (D)

KoIpaH6ac 6pybH «MaHbI3dbI aknapaT xHe caKTbIK wapanapbl》6eimih Okbl NbI bIbIbIbI3.

BvI pfHKnIaHbI dHi bap JxemicTeepIH (MbCaIbI, aIma, aIMyPT), KIeKeTepIH, cyIeKTI JxemicTeepIH, KKeHicTeepIH (MbCaIbI, cOi3, KbI3aHaK) IbIpblHbIH cbHy IwIH KOnDaHbIHbI3.

1. AIlbImeH, terewti Ta6aHa opHaJaCTbIbHbI3.
2. Eijik opHbHa opHaTbJFaHbHa Ke3 JeKti3iH3.
3. ⅢbipbH 3KcTpaKTopbI KocBIMuaCbH KypacTbpy YuH IN YKKII IN CcyI ce6eTI H cafT TINI He KapcbI 6aftTA KyNbINTay KaNNbHa 6ypaHbI3.
4. Μυβήν Κεθρισμγοταςθήνηκακησαβήν δεκίπη, car fat πιπι έναρκόβεδαβόντα δύραῦλι.
5. Бурьлmaльы тетikті төмeh кылдамдынka Бурьнбз.
6. Ehri3y tyTiri apkbljI jXemic Hemece KeKHeHc caJIbIn, kaiJnan KaHa NTepriUneH 6acblbI3. Kaxet bOJca, anDbImeH TypaHbI3.
7. ΘндerteHHeн KeiH bypblmJIb TetikTjKorapbl KbldAmblka OpHaTbIn, Xemic YnnaCl ToIbIfMeH CbFbIraHwa KpyblfblHb JxMbIC ICTetih3.
   MakcmaIbI eHdey MeIepei: 250 r XeMic Hemece KeKeHic.

LHTPYCTbI BACY KOCbIMUACbIH PAnJaJIaHUY (E)

KoIaH6ac 6ypbIn «MaHbI3dbI aknapaT XeHe caKtbIK wapalapbl» 6enimH Okbl WbIfbHb3.

KoJaHa6ac 6ypbIn KypblnfbI OUIPIINFEHIHE XaHe Ka6eJIb po3eKaJaH aBtBilFaHbIHa Ke3 JeTki3iH3.

KbICbIM KOHcyBH 乌bipHHHaH any MymKIn Emec. AnlbimEn, TaRAMdb/xeMciTi ekire 6eJIiH3. KypblfBImeH eHDeH3, KaTbI bacy eHdeydi KblndMaTaNaIbI. EhderiUti 30 MNHyTTaH aca y3dikci3 KOndaH6aHbI3, XMyBcA aHaJIbIMdApbl apacbiHda1 MnHyT KyTIH3.

1. AndbimHe, TereWti TaabHaopaHaJAcTbipbHbI3.
2. BiJik opHbHa opHaTbIJaHbHa Ke3 JeTKi3iHi3.
3. LInTpyc CbIKbIbIH caFat TiJIHe Kapcbl 6aftTa, MymkiHdirHwe TepeHipek 6ypaHbI3.
4. XemicteH 乌bipbH 乌bIFapy yuHIN 6ypbIIMaIbI TeTikTi TEmEH XblIaMdbIka OPhaTbI, Xemic CbyayMaBbHa Kaapan NTepiH3.

Tereuteri

MaKcImaJdBi

CynbIKTBIK

6ocatbHb3.

KYTIM KOPCETY XHE TA3AJAY

KoIJaH6ac 6ypbH «MaHbI3dbaaknapaT XeHe caKtbIK Wapajapbl» 6eNIMIn Okbln WbIfbHb3.

1. Ta3aIamac 6ypbH KpybIFbl eWipijireHHe XeHe Ka6enb afItbIFhaHbHa Ke3 XeTki3iH3.
2. Ta3aIaydbj XeHinDteTy yuHn EHNDeyDen KeiH 6aJIWeKTEpDi MymKiHirIHwe Te3 apada 13
3. TaBaanbI, Baccapy TTKacbIH XaHe aAaTapdbI DbIMKbI NwBepKePNH CypTIN, Te3 XaHe XaKcbIaN KENtipiH3. Ketnei KOnTBn DaKTapdbI DblIMKbI NwBepKePNH XaHe XymCaK, abpa3nBti EmeC Tz3anaBbI 3aTneh KeTIpyre 60aNbI. TaBaanDbI CyBtIKKa CaLyBbI 60nMaHbI3.
4. 1euiin anyfa 6oIaTbIH 6JIuIeKTePdi bICTbIK, ca6bIbI cyda kyyf a6oIaIb; kYyHaHHan KeiH huaBIn, XaKcblan KeNtpiH3. KaKet Bonca, XaKcblan Ta3anay yuH TereH neH TaFam HayacBn/KakNaKTb KiJi HeJIOH 5eTKaHbI Ta3anayfa 6oIaDbl, UeTKaHbH 6yn TyPi 7a6y Jx3iHeN, Kecy/Typay DnCKIeH xHe 6IeHep Jx3iHeN abaiCbI3dH japaKaT aIbIn KanMlayfa KEMeKTeCeIi.
   5.Пл actmacca HeMece MeTaNanJxacanFaH 6eikTepei Ta3aIay yuHn abpa3nBti ry6kaIap HeMece Ta3anaFbIu 3aTAP KOnJaH6aHbI3.
5. Tereuke KaHan Typran cy KyoHaFHeMece Ke3 KeJreH 6eJIeKti KaHAn Typran cyra canyFa 6oImaiDbI.

Kehectep MeH aicTeP

C6i3 CnKtbl Kei6ip TaFamdap TereWte yakltwa daKaIaIbpyMymKiH. DaKtapbl KeTipy yuH 1 Wai KaCbIK

coda meh eki wa Kaebk Kblb cyan h nacta kacaHbI3.
Pactahbl daTapra kafBIn, y6bepeken cyptiH3.
Ca6bHbI cymeh waiBn, keTpiH3.

TereuTePi Ta3anay yuih Kip TereuTi XapbIaia BICbIK CyMeH TOITbIPbI, Bip-eki TaMUb cybIK bIDcCabIbH IKocbIbI3. Ycti BeKtiN, TyTKaHbI 30 ckyHka KOFapbl XblDAMdbIKKa bpaHbI. CaBbIbI cyMeH KaIbIKTapdbIH Keoi KeTei XeHe TereuTI WaIcaHbI3 HEmecE KOIme H KyCaHbI3 KeTkiniKiTi.

KbI3MET KOPCETY

Bi3 e3 TbIHyBnApBIMb3Fa KbI3Met KepcTeM3 XHe cepBnCTIK KbI3MeTTi KOFapB DeHReIe YcbHyf TaPbICaMbI3. Ci3re KpyblfBIme OHai XHe KOaNbl JxMybIC JxacayfamymkiDik bepy yuH e3 Ehimdepim3di yzdkci JeTinDipin OtbipyTa IbicAmbl3.

KypbJnfbifa Kytim Kepecy

KypbInfbFa Kytim Kepcetye aphanraH Hotpoint Ariston yCbHnatbH KypblfnBih Professional keci6 6yIMdapbIH H Jenici KypblfnBih IN KondaHbc Mep3iM y3apTaBbXeHe OHbH cbHbN kany KaynIH a3aTaNb.

Professional Kcci6n 6yibImdapbIHbH Jxenici Kypblfblb3dbH epeKwEniKTePi Eckepe OtbipIn XacanfaH. HIMdep cana, 3KoONrna XeHe KOJaHy Kayinc3diri 6bblHa Eyponabik Xofapbl CTaHdaptTAPb KaTaN CaTaN OTbplN ITaTNJaXacanfaH. TOnblk AknapaTTbWww hotpoint-ariston. ru Be6-cainbHIn "KbI3Met Kepcty" 6bnIMHeh KapaBtJ XeHe KaNaHb3daFb DYKeHNepDeh CypaHb3.

Yekijetri Kbi3met Kepcety optaiktapbI

ΘуТынулларьмлгажakынлрakбonyушебер Мамандарыньнхогары Deнгдени Ксicи дындыfIMEN eepkweeneHIN KbI3mET KepcTe JekinepiKanblITactlbIpdk.

Akay naIda 6oIraH kaIdaIa

KbI3Met Kepcety optaIbIbHa xa6apnacap anIbHda, akayIbIKtI e3iH3 Ty3etin Kepye TlbIbICbHb3 ("AkayIbIKTap kHe onapdbTy3eTy KONdapbl" TapaybIH KapaHb3).

Kb3MeT KepcTeOpTaIbIbHa KeiINdIK KyKaTbHda KepcTeITReH TenePOn HemipimEn XabapnacyFa 60aIbl.

! Ei3 yekineTTI Kbl3MET KepeCtY optaIbIKTapbHa fHa xa6apnacybl ycblHaMb13

！KeHney xMybIcTapBIn icKe acbipFaH Ke3Je qHpMaIbIK 6enweKTeepiFaHa KOJaDaHybIH TanaI etHi3.

KbI3MeT KepeTeY optaIbIbIHa xa6apnacap anIbIHda Keneci mIImeITepi 6epyre daBH ekeHIsdi TeKcepin aJIbIH3:

Akaybik TpyiH CnnaTay;
- KeniДik KxKatbHbH Hemipi (KbI3Met Kepcety KiTaNlaCbI, KbI3Met Kepcety cepTnФкaTbI T.C.c.);
KypbIbIbIbIaKnapat TaKaTaNacbIHa Hemece Keinilik KykaTbIHda KepcTeiJIreH KypbIbIbIHbIMoJeJI XeHe

cePraIbIK Hemipi (S/N);

KypbJnFbHbH CaTbJFaH aI-KyHi

Baca naДаы aknapat neн xhaHbKtapbl www.hotpointariston.ru Be6-caHbHbH «КьзMet Керсety»ТарaybHaH Kepe anacb3.

KOKbICKA TACTAY

3neKtp KHe 3neKToHnKaIbIK KypanJaapDbIH KaIbIKTapbHa (WEEE) KaTbICb2002/96/EC Eypona 3aHamaCbHa cAeKec y KypblfBnapbl KaIbITb TOblk KaIaNbIK KaIbIK aHaNbIMbIH naJaIaNbHIn KOyblMaybl TmC.

Kopshafah opta MeH xanbik DehcayfbHa TneTIH 3nHHbIH anDbH ana OtbIPbIN, JapamcbI3 KpbJIbIbnap KaTaNaDaIaNHy MeH MaunHa

iuiHderi MATEpnaIadapdb EHeDey KHybIH OHTaIaNbipy MaKcTaBnHa 6eNeK XnHaNybl Kepek. BApNbIK eHIMdeperi Cb3bJfAH KObIC XaWiri EHiM NeciHiN 6eKeTEnReH KObIC XnHayfa KaTbICTbl MiDctIH ecke canaDb. JKapAmcbIz y KpybJIbFbInapbIH Dpybc KHOFA KaTbICTbl KocbIMwa aknapaTanyuH eHIM Neepi Tnicti XaIbIKKa KbI3MeT KepeTy optaIbIbHa Hemece OnapdbH KepriNikTi ekIndepiHe xabapnaca anabl.

TAFAMДайындay HYCKAYIbIFbl

山a6y kyy3i

TAFAM	MÖLSEPI	HYCKAYLAP	Жылдамдik
СөБИЛЕР TAFAMbl	4 кесе Deiiin (1000 mfl)	Тereшke 4 кесе Deiiin (1000 mfl) nicken KečeHic KGEHe/Hemece et calbInb3, OByIn āр кессін e 1/4 Kece (60 mfl) cyuBtblK KocbHb3. YcaKtblK Дәржecihe JekTeHne YeZdikci3 eHdeHiz.	OPTAùA/MAKC
YCAK HAH	10 тілім're Deiiin	ЖаHa nickeHemese KeJKeH nAH tɪniMdepiH 3,5-5 CM 6əŋiKtepre KeciHiz. Tereške calbIn, KúKbIM aɪfənsha eHdeHiz.	OPTAùA/MAKC
YCAK ПECHEBE KPEKEP	5 кесе Deiiin (1250 mfl)	Еlenbɛgeren bɪdai yHbɪnahЖɑsɑlɪɡaH Kpekepdi, WɔkOlaɪdʌtbl Hemece BɑnIbDi Bɑφlænbl yɪrɪty yUshɪ KɔldaHbɪbɪz. YɪŋeH Kpekepnerdi 3,5-5 CM 6əŋiKtepre 6əniHiz. Tereške calbIn, KúKbIM aɪfənsha eHdeHiz.	OPTAùA/MAKC
MYKQKIДEK, TAPTbIJIFAH	3 Kece (750 mfl)	Кажетti UcaKtblK dəpexceciH ecaKtay yUshɪ NmPyIbC pexmɪH KɔldaHbɪbɪz. MykQniDek Dəmɪn JɑkcaRtpy yUshɪ KaHT Kocyfa da 6ɔlaɪdBi.	IMПУЛьС
ЖуMbIPTKA, YCAKTAJLFAH	12 данafá Deiiin	Катbln Nicipɪn'renЖуMbIptkʌlərpʌbI aʌbɪn, KypraTbɪn, ekire 6əniHiz. Tereške calbɪbɪz. 4-5 IMPyIbCTeh KeɪɪH UcaKtblK dəpexceiH Tekcepe Otbɪpbln, YcaKtənbl.	IMПУЛьС
CAPbIMCAK, TAPTbIJIFAH	12 данafá Deiiin	Terešb 6oc ekeniH e Ke3 Jeztki3iHiz. KypbIlnbI KocbIlnbɪn TþrɪaH Ke3de TYKTEpɪH TafA M hayacbl apkbIln calbɪbɪz.	MAKC
ET, TAPTbIJIFAH (SWIKI HEMECE ПICKEH)	2,5 кесе Deiiin (600 mfl)	ETTI 2,5 CM Tekwenepre TpaHbɪz. Tereške calbɪn, IMPyIbC pexmɪHide UcaKtənbl.	MAKC
CAHbIPAVKYJIAK, YCAKTAJLFAH	12 данafá Deiiin	Ylkendepɪn ekire 6əlin, Tereške calbɪbɪz. Kɑkjetti UcaKtblK dəpexceiH IMPyIbC pexmɪHide eHdeHiz.	IMПУЛьС
ЖАНFAKTAP, YСAKТАЛFAH	2 кесe	Tereшke салын, Импуньс рекиминд усан'tаи3.	ИМПУЛБС
ПИЯЗ, YСAKТАЛFAH	2 улкен тук	Терге 6өлgin, тereшke салынл3. Улken 6өлiktөр_RE усан'tу ушin 1-2 Импуньс δеріи3.Жасын пяз үшin 2,5 сmedб龄төр_RE typanfah 2 кесе (500 мл) салынл3.	ИМПУЛБС
ПAPME3AH HEMECE POMAHО Сыры, YГITIJIГEH	1-1/2 кес (375 мл)	Сырдын 6өл'me Т'éм'mе рату расын о кенин кутih3.Етт i 2,5 сmed龟шөр_RE typanb3.Tereшke салын, улken 6өлiktөр_RE усан'taи3;Жасылпан усан'tay ушin tok'taytsi3 eн'dehi3.	MAKC
АКGEЛKEH, YСAKТАЛFAH	2 улкen тук	Tereшke салын,шамамен 10-15 сенид кражтгɪruхайд дэржесин Deinн eн'dehi3. Басka wem'tepdi De o cылай eн'dehi3 (разхан, kinha, xanb3).	ИМПУЛБС
БЧРыш,Жасыл, Кызыл, CAPы, YСAKТАЛFAH	1 6урыш	ETti 2 сmed龟шөр_RE typanb3.Tereшke салын, Импуньс рекиминд усан'taи3.	ИМПУЛБС
КÖXFЕ, E3IJIIGEH HEMECE KPEM TYPİNDEГI	2 кес (500 мл)	Etsy кение краем're aiınan'dbyru yшin 2 kece bICTbik (80 °C-tan Təmen) көхөнic көхөсin kун'tbik3.Kakketti кун're Deinн eн'dehi3.	OPTALSA/MAKC
YЛПА (СWP JСАHFAK), ACKABAK HEMECE TәТTI KAPTOП, E3IJIIGEH	5 улкen тук (1250 мл), 2,54 сmed龟шөр_RE	Бир кес taramfa ecentertehde 1/4 kece (60 мл) nicipy cyн'sk'tbifbɪn koc'sbɪh3.Yсak'tay ушin Импуньс рекиминд, одан кенин e3бe any ушin tok'taytsi3 eн'dehi3.	ИМПУЛБС/MAKC
БУДIPRTEH, E3IJIIGEH	2 кес (500 мл)	Таşалan,龟н'deprin ekire 6өл'in3.Tereшke салын, Импуньс рекиминд усан'taи3.Езу ушin tok'taytsi3 eн'dehi3.	ИМПУЛБС/MAKC
Кыз AHAK, YСAKТАЛFAH	4 optашa	Кызанakтарытөртke 6өлgin3. 4 кызанak салын, кражетт eн'merel Deinн Импуньс рекиминд eн'dehi3.	ИМПУЛБС

Typay kvy3epi

TAFAM	HYCKAYLAP	Жылдамдык
КырыкабAT	Кырбкабытсыжakсьлар усakтay Немес майдалар Туpay ушin Туpay дисин колданынз. Hayara сыrtын б龄ikт presupураныз. Сал Кш Колданын Тураныз. Кырбкабат Deнгейдиски Жетkende, тereшti bocatынз.	OPTASHA
СөБΙЗ	Hayara салын, усakтаныз.	OPTASHA
Сыр, чадер	Сырды жakсьлар сыltу kepek. Hayara сыrtын б龄ikт presupураныз.	OPTASHA
Сыр, MOLДАРЕЛПА	Hayara сыrtынб龄ikт presupураныз.Усakтамас Бурын сырды мydдат Кышta 30 MINHT сыrtын any kepek. Сал Кш Колданынз.	OPTASHA
KAPTOП	Hayara сыrtынб龄ikт presupураныз.	OPTASHA
КэдI	Чындыftын Немеce Келденец. Haya сыrtын б龄ikт presupураныз.	OPTASHA

Kecy kyy3epi

TAFAM	ΗΥΚΑΥΙΝΑΡ	Жылдамнык
Алима	Ekire 6елін, науаflа келденецхинakтань.Сал Кш колданынь.	OPTALSHA/MAKC
Кayданды СалAT	Hayara сыгын 6елікторгу Тураныз.	OPTALSHA/MAKC
СэБИЗ	Hayara сыгын 6елікторгу Тураныз.	OPTALSHA/MAKC
CEльдЕРЕI	Шыбілтарды щын тастаныз.Жakсын Нетижere КOL жетк子里 ушin науаны ТОЛтурынь.	OPTALSHA/MAKC
КИР	Hayara сыгын 6елікторгу Тураныз.	OPTALSHA/MAKC
САнырAVКУЛAK	Чынынан Кесу Ушin салырayКУпakторды Жандарына чатныз.	OPTALSHA/MAKC
ПИЯЗ	Уken 6елікторгу тугay ушin пяздарды ekire 6елін, науаflа тirінен коьынь.	OPTALSHA/MAKC
ШАБДАЛы, АЛМΥΡТ	Ekire 6елін, озeredин Кын щын щьдарды. Haya tiriон Коьын, сал Кш салын кесінiz.	OPTALSHA/MAKC
БУРыш, Жасыл, Кызыл, CAPы, УСАКТАЛFAH	Ekire 6елін, озeredин Кын щын щьдарды. Бурышы нayara салын, кожет бүлса, a3dani сыftыдамы.	OPTALSHA/MAKC
	Кожеттін 히тжere bайданыctы улковерін төрт Белінiz hemece коглak-жоглak Кызын Тураныз. Сал Кш салын кесінiz.
ПЕПЕPOHI	¥3bIДыБI 8 сM бeлікт reprec kecihi3. JKeyre KeJImeiTIn sbIpyIn aIbIIn TactaHbI3.	OPTAIIA/MAKC
КAPTOП	Кажет bОнса, aMbIbI3. Hayara canbIn, унkeн kaptonтардI ekire bElini3.	OPTAIIA/MAKC
БУЛДIPгEH	ТазаланьI3. ¥3bIbIианн keCy yшiN xиdeкт repdiЖанын JaTkbIbI3.	OPTAIIA/MAKC
Кыl3AHAK	Кiшi КызанakтардI Немеce ekire bElinKoLdaHbIbI3. Аырын, bipak bip KaIbIITbI KbICbIMKoLdaHbIbI3.	OPTAIIA/MAKC
ШАЛΚAH	АшыньI3. Hayara sbIyTbIи bEлікт repre ТураHbI3.	OPTAIIA/MAKC
КэDI	ШETterin kecin, abln tactaHbI3. Hayara sbIIOyshiN унkeн degiIn ekire bElini3 Hemece kiшilepiHkoLdaHbIbI3.	OPTAIIA/MAKC

山bipbIH 3KCTpaKTOpbI KOcbIMwaCbI

3A6AΓJIHOHE KPEMI KOCbIJFAH KOΦE KEKCTEPI

4 npuqra ahpalfah nHrpeneHtep. KeKCTep yuiH: 350 r 00 cypbntb yH (yHTaKaTfAH), 2 xymbiptka, 180 r KaHT, 1 naKT a ublTkbl, 10 r kOpe bypwaktapbl, 70r cYt, 120 r MaJ, Tz3. 3abarinohe Kpem i ywiH: 5 xymbiptkA, 120 r KaHT, KpFak mapcana wapabbl.

KeKCTep yuiH. KoFeHiYHTaTbIuNeHyTAkTaHb3XeHeKOFeHiKoPeKaHaHaTbImeHaDaBnDaHb3.YHTaTbIu DnCKicH opHaTbIb3 XeHe XeHJXeHe KePiWITInreH Kocna anFaHf DeiH YmblpTKaHb KaHTne H aaiKaHb3. Dnckhi anbIn TactaHb3 XeHe apAnactbipy Ky3iH opHaTbHb3, OdaH KeiH epireH MaDb, cyTTi, calkbH KoFeHI, 6ip caIbIM Ty3 XeHe YHMEn eEnReH aBlTkBhlbKocblH3.Teric KocNa anFaHf DeiH apAnactbIpbHb3 XeHe 4 cNIkoH KaIbITapra caIbHb3 (KaIbITapraMa JxAfbHb3 XeHe ereP onAp anHomHHen XacanHan 601ca Yh ce6iH3). 180^ C dpekeederi neTe 15/18 mHyTuTn nicipH3. 3abarinohe Kpem yiuH. KymblpTKanapdp ToHa3bTkbltAH2 Cafat bpyh I sbIfapbn KoiBhl3. KymblpTKaHbCapblapBn anbl TactaHb3 XeHe a3bIK eHey KypblFbcIHda YHTaTbIu DnCKi KeMeirme Ta3a XeHe akCapbl Kocna anFaHf deiH KaHTne Bipre YHTaTbHb3. 1, 5 nn Mapcana wapa6bH a3-a3dAn KyBhl3, XaKcblan apanactbIpbHb3. KocNa hUyHbIn TOCTaHaFra caIbHb3 XeHe 3abarinohe Hi Mycenipy acna6bHda 6ynfaybiu nep anapactbIpBn typbn, 10 MHyTTaN niCpiH3. Ohbe EkaWahda kaiHaTnAb3. Plicken coH, OHbH KeJeMI yNkeei Ji xe He Kpem XeHIn XeHe KeipuItinre H Kynde 601abI. OHb a3dan cybltn anblb3. KeKCTepdi bICTbk KyinHe de aydapbn, 3abarinohe Kpemimeh yctenre 6epiH3.

CACTI N ΦYHKLII

1. OCHOBA
2. BytoTH 3a ynpabJIeHne
3. Kyna
   4.3aBnKBaBn
   5.ПoctabянHa HocаHaДИСКА

5A. Пиставka 3a Фпно рязache
5B.Пиставka 3a Губо рязанe
5C.Писта вка зфно рацрбаянe
5D.Ппсставka 3a рубо раздробаянe
5E.Пиставka3aHaCtbpRbaHe
6. HoXoBe 3a pa3bBaHe
7.Бьркалka
8.Hox3a pyahe

9.Пиставka 3а Источьане на соковe
9A. Kanak
9B. Bytano
10.Lntpync npeca
11. Kanak Ha Kynata

11A.Бутало за големи парета xрANA
11B. BytaIIO 3a MaIkn npuTea xpaHa
12. KaHa

12A. Kanak Ha KaHaTa
12B.Мергеляхаша
13. UnaTyna
14. Akcecoapn B OTeJeHneTo 3a cbXpaHeHne
15. KaHa 3a MeJHe
16. Hoxueta

Бутон

N3KJI. -ПоцесорьВинагиТрябва д acocstавB noЗицЯ OFF (ИЗКЛ.), koratoуypedт He ce nION3Ba. OT N3KJI.ДО BVICOKO -Pa6OTHa ckopoCT,perylnpyema OT MInHMaJIHa Do MaKcIMaJIHa ckopoCT.

IMNyIC 3aBbptTe 6yToHa oBaPaTHo Ha yacobHnKOBaTa CTpeNka Do "PULSE" ("IMNyIc") n 3aApbXTe, DOKaTO ypeDbT 3aOnUHe Da paBoTn. PInn PyckaHe, ypeDbT ige cnpE. N3non3BaIte "PULSE" 3a KpaTk 3aDaun 3a ObpaBoTk, KaTo KbJIuaHe Ha JaKn, CypOBu Meca IIN 3eJeHuYUn.

Функцята "Pulse" ви позвога на поверпге pe3утатente ообразовкова и посторно на КонтPORINРатумера, докато утонт з actathe в позця "OFF" ("ИЗКЛ").

yBOI

HOka 3a KbIuaHe N DnCKa 3a Hapra3BaHe/HaKbJIuBaHe, TbK KaTO Te Ca MHOrO OCTpN.

• I3MnIe BCnUckn YacTn, 6e3 OCHOBaTa, CToIIa canyHeHa BOJa. N3NlakHete n rN PoDCuWte. Te3n Yactn Morat Da Ce NoCTABrT B MInJHa-ta MaunHa. He N3NoJI3BaIte YpeDa IpeDn da npOcHTe TOBa pBKOBOcTBo 3a yNtpe6a, KaTO obbPheTe OCObEHO BHNMaHne Ha pa3dEnITE "Kak Da N3NoJI3BaMe", "FpIXKa nIONUCTBaHe", 3a Da ce 3aNO3Haete C npabUNHn HAuHn Ha cbXpaHeHne n IONUCTBaHe Ha ypeDa.

YIOTPEBA HA BAISHN IPOUCE-COP

MOnla, npEdu Da 3anOuHete pa6oTa, npOueTepe NaparpaFa "BaxHa HOpMauny n npedna3Hm MepKn".

CbBETn IN TexHKn 3a pa6oTa

Ybepete ce, ye obpa6oTBaTe MaIKN KOINueCTBa TeuHocTn (OKOJIO 2 YauIN NIN NO-MaIKO). FOnemnte KOINueCTBa MORAT Da INTEKAT OT Kynata.

HOX 3A P83AHE/PA3BNAHE ДИСК/БьPKAJKA (A)

1. ΠοctaβeTe OCHObAta Bbpxy cyxa, paBHa nOBbpxHOCT.
2. NocTabete Kynataи n3npaBeTe dpbXkata Ha Kynata, 3aBpTeTeЯ obaTHo Ha yacOBHnKOBa-Ta cTpeJka, DOKATO TnN3qJIO ce 3akIouHn OCHOBaTa.
3. HattickaIte HaJOnly 3aDvNkBaunB aN, DokaTo He 3acTaHe npabuInHO Bbpxy Kynata.
4. Пoctabete HOKbT 3a рязан/ДИСКьТ 3a pa3bI-BAHe/БbpKaIIKaTa Bbpxy 3aДВИЖВAZHЯ BAJI nIpyCHete.
5. CLOXeTe cBcTBKnTe.
6. NocTabete Kanaka c 6ytanoto n ro 3aBpTeTe o6paTHo Ha yacOBHnKOBaTa CTpeNka, DOKaTO Ha- nblHO ce 3akHouy Bbpxkynata.

ПИСТАВК 3A HAPЯЗBAHE, PA3ДРОБЯBAHE И HACTьРГBAHE

Ipeiynynotpe6a ce ybepeTe,ye ypeT e n3KlHouen H uenCeIbTe n3KlHouen OT aKaTa.

Pn o6pa6oTKa Ha xpaHata n3n03BaIte 6yTaJIoTo

3a XpaHa - HNKORA He N3PON3BaITe pKaTa Cn, 3a Da HATNCKaTe XpaHaTa.

OcTabete ypeda da cBbPun pa6oTata cn, CnHToHaTnCKaHe Hma da yckopn pa6oTata. He n3non3BaIte npouecopa npOdbJnxTeHNo 3a noBeue ot 3 MNHyTu, Mekdy pa6oTHnTe uKIn ocTabete ypeDa da cn noUHne 3a 5 MNHyTu (no BpeMe Ha CmecBaHe UNKInTe MORat da 6bDat No-DbInn, Hanp. 5 MNHyTu).

Ppntabknte 3a p3aHe n peHDOBaHe He ca noDxOJaIz 3a opExn, JaKn, XpHn Ipyn IpoDbHn XpaHn. N3non3BaIte npictabKaTa 3a peHIOcBAHe 3a TBbpN CupeHa (camo npn HAKON MOeJI).

Kak ce obpa6oTbMaJIKN IIN rOJIeMn napyeta xpana (6)

1. IocTabete Kynata Bbpxo OchoBota.
2. YBepTe Ce, Ye 3aDbNKBaunr BaJ e Ha MrcTOTo cn.
3. ⅢBaTe Te NOxOraTa BNoXka OTeKMeDKeTO.
4. ПocTaBete IOxOJaTAta BNoJka B HocIteHaДИСKa.
5. Пocтавete HocаHa ДИСka KbM 3aДВИЖВацьяВал.
6. 3aKIOUeTe Kanaka c 8yTAJIoTO 3a XpaHa.
7. C MaIkoTo 6yTaIO 3a XpaHa NoCTabYrTe MaIka, IbIra XpHa. N3PON3BaIte PbKOBOCTBOTO 3a XpaHITe, 3a TOBa KaK Da NODROTBE Te XpaHaT a 3a pr3aHe/HacTbprBaHe.
8. 3aBbPteTe 6yToHa no yacOBHnKoBaTa cTpeNka, DOKaTO 3aCTaHe B nO3uIg "LOW"/"HIGH"(BV-COKO"/"HNCKO") 3a HnepeKbChata pa60ta. HaTINCHe HADONY roJAMOTO 6yTaIIO 3a XpaHa CbcCIna OT OKOIO 400 - 500 rp.
9. CneI o6pa6oTKa Ha xpaHaTa, 3aBbPTeTe 6yToHa o6paTHo Ha yacOBHnKOBaTa CTpeNkA, IOKaTO 3actaHe B nO3nUra "OFF" ("N3KJI.", n3uKaaiTe DnCKa Da cnpe Da ce BbpTn, 3aBbPTeTe Kanaka, 3a Da rO OKJIIOUHTe N CBaNTe.

Kak ce o6pa6oTBaT roIeMn napYeTa xpaHa (B)

1. NocTaBete Kynata Bbpxy OCHOBaTa.
2. YBepTe Ce, Ye 3aDbNKBaunr BaJ e Ha MrcTOTO cn.
3. Пoctabete похорьа вложka в Ночтеля на диcke.
4. Пoctabete Hocaya HaДИСКа КБМ 3aДВИЖВAUЯ BAN.
5. 3aknueTe Kanaka c 6ytaIto 3a xpaHa.
6. IocTabete xpaHata c roJAM pa3Mep B roJEMnJxJIe6 3a xpaHa ha KaIaka, cJIeN TOBa HAtUCHeTe roJAMOTO 6yTALO 3a xpaHa. N3non3BaIte pko

BOCTBOTO 3a XpaHnTe, 3a TOBa KaK Da IIOJrTOBnTe XpaHaTa 3a pr3aHe/HacTbprBaHe.

1. 3a npoIbInxIteHnHa pa6Ota 3aBpTeTe NO nocOka Ha yacOBHnKOBaTa CTrpeNka Do DCtIrAne HaNo3uNja "MIN"/MAX" ("MNIH/MAKC"), HATncHeTe roJMyOTO 6yTaJIo 3a XpaHa, pnpIraIaNk MJIka CInJa.
2. CneO6pa6oTKa Ha xpaHaTa, 3aBpTeTe 6yToHa 6paTHo Ha YacOBHnKOBaTa CTpeJIka, IOKaTO 3actaHe B Po3uIgN "OFF" ("N3KJ."), N3UaKaIte DnCKa Da Cnpe Da Ce BbpTIn, 3aBbPTeTe KAnaka, 3a Da T OKTJIIOHcITe IN CBaINTE.

I3BaXdAHeTo Ha roJAmTo 6ytano 3a xpaHa ige cnpe Dniratela.

TEPHOT3AELKNUPEHENIOB

NAJALHKNC YEPELWOBCOK

Ipoodyktn 3a 12 naIauHKn: 125 rp. 6paUHo, 3 pyu, 1 NIMOH, 400 rp. Upeu 6e3 KocTnJIKeTe, KaFBA 3axap, MJIKO, MaCNo, coI.

IpeceTe 6paunHTo B kynata Ha ypeDa n noctabete Dncka 3a pa3bnuBaHe. Doabete 1 uinka co n myuata n pa3bpkBaiTe do noluyabaHe Ha Tecto 6e3 6yKn. CneT ToBA MaNko nO MaNko Doabete 2,5 dl Mnyko, cmeCte Do noluyabaHe Ha rnaK, TeHa Cmec. Doabete 30 rp. pa3toneHO MacNo. NOKPiTe Kynata n octabete Da npcTeOn Ha ctaHa TemnepaTypa 3a 1 vac. MeJdyBpemEnHo, pnpotBte CneKOTO OT py6o HactbprAHTE C NOMoTa Ha YonbpA UpeEsin. IpeterNete Hapra3AHTE UpeEsin n nnocTabete B TeHxepa C nolOBnHATA Ha terlTO Im 3axap n doabete nolOBn IIMMOH. RotBete 20 MNHTN. N3nON3BaIte Tngar Hc HeaJIENBaIO pOKPITNE C dInAmETbpr npi6n. 18 cm., pa3tonetE MaNko KOINueCTBO MaCNO n I3cnINBaIte TectOTo C cepnak. HaknoHete TturaHa, 3a da pa3npedeJInte paBHomepHO CmecTTA n RotBete Ha cpeDHO BnCOKA temnepaTypa. Behdara CneI KATO DOlnHATA CTpHa CTane TBbpda, INON3BaIte ShNaTuJa, 3a da otDeJInte naJauHHkata O t bHOTo I a ObpHete; rotBete Ose eDHa MNHTA. NocTabe IrotBite naJauHHk EDA h Bbyxdpyra, 3a da n 3ana3Ne MEkn i n POKPitTe C uNCTa KbPna. IpobcTe naJauHHKITE cbc CBapeHte uepeSi, KOTn cTe I3BaDInn C ceDka. CbHete naJauHHKITE Ha ueTnpi N n POCTABe B rOJMa YHHN. C cepnak B3eMeTe OCTaHAnB In B tehXKePaTa UpeeWb Cok n nopbCTe naJauHHKITE. CepBnpaTe tonII.

KHNFA CPECENTN

Hapra3BaHe Ha 1 De6eNa fui; Hapra3BaHe Ha 2 TbHKn fui.

OpIbOBrn

TACNAUO OT DOMATN IYRODN