PAIN ET DELICE PF240E - Bread maker TEFAL - Free user manual and instructions

USER MANUAL PAIN ET DELICE PF240E TEFAL

KCLASSIEK BROOD (programma 4)	INGREDIÊNTEN - tl. = theelepel - el. = eetlepel
BRUINGEBAKKEN = GEMATIGD	1. WATER = 330 ml	5. MELKPOEDER = 2 el.
	2. OLIE = 2 el.	6. BLOEM T55 = 605g
GEWICHT = 1000 g	3. ZOUT = 1 1/2 tl.	7. GIST = 1 1/2 tl.
	4. SUIKER = 1 el.

Eenprogrammaselecteren

MENU

1 Lid
2 Control panel

a Display screen
b Choice of programs
c Weight selection
d Buttons for setting delayed start and adjusting the time for programs 11
e Select crust colour
f On/off button
g Operating indicator light

3 Bread pan
4 Kneading paddle
5 Graduated beaker
6 Teaspoon measure/ tablespoon measure
7 Hook accessory for lifting out kneading paddle
8 Storage lid
9Cottage cheese pot
10Yoghurt pot

The noise level measured for this product is 66 dBa.

PRIOR TO FIRST USE

• Please read the instructions for use carefully before using your appliance for the first time and keep them in a safe place for future reference.
• Remove all packaging, stickers and various accessories both inside and outside the appliance
• A.
• Clean all components and the appliance using a damp cloth and dry thoroughly..

QUICK START-UP

• Place your appliance on a flat, stable, heat-resistant work surface away from water splashes.
• Unwind the cord and plug it into an earthed electrical power outlet. After the audio signal plays, program 1 is displayed by default - H.
• A slight odour may be given off when the appliance is first used.
• Remove the bread pan by lifting the handle. Next install the kneading paddle - B - D.
• Add the ingredients in the pan in the recommended order (see the paragraph PRACTICAL ADVICE). Make sure that all ingredients are weighed accurately - E - F.
• Insert the bread pan - G.
• Close the lid.
• Select the desired program using the MENU key.
• Press the key. The 2 points of the timer flash. The operating indicator light lights up - I - J.
• At the end of the cooking cycle, press and unplug the bread maker. Remove the bread pan. Always use oven mitts, because both the pan's handle and the inside of the lid are hot. Turn out the bread while hot and place it on a rack for 1 hr. to allow it to cool -

To get acquainted with the operation of your bread maker, we suggest trying the CLASSIC BREAD recipe as your first bread.

CLASSIC BREAD (program 4)	INGREDIENTS - tsp = teaspoon - tbsp = tablespoon
CRUST COLOUR = MEDIUM	1. WATER = 330 ml	5. POWDERED MILK = 2 tbsp
	2. OIL = 2 tbsp	6. PLAIN FLOUR = 605 g
WEIGHT = 1000 g	3. SALT = 1½ tsp	7. YEAST = 1½ tsp
	4. SUGAR = 1 tbsp

Selection of a program

MENU

Use the menu key to select the desired program. Each time that you press the key, the number on the display screen goes to the next program.

1. Savoury gluten-free bread. Program used to make recipes low in sugar and fat. We recommend the use of a ready-to-use mix (see warnings for the use of gluten-free programs).
2. Sweet gluten-free bread. Program used to make recipes containing sugar and fat (e.g. brioche). We recommend using a ready-to-use mix.
3. Gluten-free cake. Program used to make gluten-free cakes with baking powder. We recommend using a ready-to-use mix.
4. Classic bread. Use this program to make a sandwich loaf type white bread recipe.
5. Quick classic bread. Use this program to more quickly make a loaf-type white bread recipe.
6. French Bread. Use this program to make a traditional French white bread recipe with a thicker crust.
7. Sweet Bread. This program is suitable for brioche type recipes that contain more fat and sugar. If you use ready-to-use preparations, do not exceed 750g of dough in total.
8. Whole grain bread. Select this program when making recipes based on whole grain flour.
9. Quick whole grain bread. Use this program to more quickly make a recipe based on whole grain flour.
10. Rye bread. Select this program when using a large quantity of rye flour or other cereals of this type (e.g. buckwheat, spelt).
11. Leavened doughs. Use this program to make recipes for pizza dough, bread dough and waffle dough. This program does not cook food.
12. Pasta. Use this program to make recipes for Italian type pasta or pie crust dough.
13. Cake. Use this program to make cakes using baking powder. Only the 1000 g setting is accessible for this program.
14. Cooking. Use this program to cook for 10 to 70 min. It can be selected on its own and be used:

a) after completion of the Leavened Dough program,
b) to reheat or crisp the surface of already cooked breads that have cooled,
c) to finish cooking in the event of a prolonged power outage during a bread cycle.

1. Porridge. Use this program to make porridge and rice pudding recipes.
2. Cereals. Use this program to make recipes for rice pudding, semolina pudding and buckwheat pudding.
3. Jam. Use this program to make home-made jams. When using programs 15, 16 and 17, be careful of steam jets and the release of hot air when opening the lid.

Programs specific to the "Pain & Délices" bread machine:

1. Yoghurt. Used to make yoghurt based on pasteurised cow's milk, goat's milk or soya milk. Place the yoghurt pot in the pan (without the lid or cottage cheese filter). Once prepared, keep in a cool place and consume within 7 days.
2. Drinkable yoghurt. Used to make drinkable yoghurt based on pasteurised milk. Place the yoghurt pot in the pan (without the lid). Shake well before drinking. Once prepared, keep in a cool place and consume within 7 days.
3. Soft white cheese. Used to make soft white cheese from curdled cow's milk or goat's milk. Place the cottage cheese pot in the yoghurt pot (without the lid) and install it in the pan. A draining phase is necessary. Once prepared, keep in a cool place and consume within 2 days.

Selecting the bread weight

Press the key to set the weight selected - 500 g, 750 g or 1000 g. The indicator light lights up opposite the selected setting. The weight is provided for information purposes only. For some programs, it is not possible to select the weight. Please refer to the cycle chart at the end of the instruction manual.

Selecting the crust colour

Three choices are available: light / medium / dark. If you wish to modify the default setting, press the key until the indicator light lights up opposite the selected setting. For some programs, it is not possible to select the crust colour. Please refer to the cycle chart at the end of the instruction manual.

Start / Stop

Press the start key to turn on the appliance. The countdown starts. To stop the program or cancel the programmed delayed start, press the start key for 3 seconds.

The cycle chart (see the end of the instruction manual) indicates the breakdown of the various steps, according to the selected program. An indicator light indicates which step is currently under way.

1. Kneading

Use this program to form the structure of the dough and its ability to rise properly.

During this cycle, you may add ingredients: dried fruits, olives, etc. An audio signal indicates when to do so.

Please refer to the cycle chart (see the end of the instruction manual) and to the "extra" column. This column indicates the time that will be displayed on your appliance's screen when the audio signal is emitted.

2. Rest

Allows the dough to expand to improve the quality of the kneading.

3. Rise

Time during which the yeast works to leaven the bread and develop its aroma.

4.Cooking

Transforms the dough into a loaf and ensures the desired crust colour and crispness level.

5. Keep warm

Keeps the bread warm for 1 hour after cooking. It is nonetheless recommended to turn out the bread once cooking is done.

The display screen continues to display "0:00" during the hour-long "Keep warm" cycle. At the end of the cycle, the appliance stops automatically after producing several audio signals.

DELAYED START PROGRAM

You may program the appliance to ensure that your preparation is ready at the time of your choice, up to 15 hrs. in advance. The delayed start program is not available for: Programs 5, 11, 12, 13, 14, 15, 16 and 17 (for "Pain Plaisir" model). Programs 5, 11, 12, 13, 14, 15, 16, 17, 18, 19 and 20 (for "Pain & Délices" model).

This step occurs after having selected the program, the crust colour and the weight. The program time is displayed. Calculate the time difference between the moment you start the programme and the time at which you want your recipe to be ready. The machine automatically includes the programme cycle duration. To access the delayed start, press the button and the image will appear on the display as well as the default time (15:00). To set the time, press the button. The lights up. Press to launch the delayed start program.

If you make a mistake or wish to modify the time setting, hold down the key until it emits an audio signal. The default time is displayed. Start the operation again.

Some ingredients are perishable. Don't use the delayed start program for recipes containing: raw milk, eggs, yoghurt, cheese, fresh fruit.

PRACTICAL ADVICE

1. All ingredients used must be at room temperature (unless otherwise indicated), and must be weighed accurately. Measure the liquids using the graduated cup provided. Use the spoon provided to measure tablespoons on one side and teaspoons on the other. Inaccurate measurements will yield bad results. Bread preparation is very sensitive to temperature and humidity conditions. During hot weather, it is recommended to use cooler liquids than usual. Likewise, during cold weather, it may be necessary to warm the water or milk (never exceed 35^ ).

1. Use ingredients prior to their best-before date and keep them in a cool, dry place.
2. The flour must be weighed accurately using a kitchen scale. Use active dry baker's yeast (in pouches).
3. Avoid opening the lid during use (unless otherwise indicated).
4. Follow the exact order of the ingredients and the quantities indicated in the recipes. First the liquids, and then the solids. The yeast must not come into contact with the liquids or with the salt. Too much yeast weakens the dough structure, which will rise a lot and will subsequently sag during cooking.

General order to follow:

• Liquids (softened butter, oil, eggs, water, milk)
  Salt
  -Sugar
• First half of the flour
• Powdered milk
• Specific solid ingredients
• Second half of the flour

• Yeast

• During a power outage under 7 minutes, the machine will save its status and will resume its operation once the power comes online.

• If you wish to have one bread cycle directly follow another, wait for approximately 1 hr. between both cycles to allow the machine to cool and prevent any potential impact on bread making.
• When turning out your bread, the kneading paddle may remain stuck inside it. In this case, use the hook to gently remove it. To do so, insert the hook in the kneading paddle's shaft, and then lift to remove it.

Warnings for the use of gluten-free programs

1. 2 and 3 must be used to make gluten-free breads or cakes. For each program, a single weight is available.

Gluten-free breads and cakes are suitable for those who have an intolerance to the gluten (celiac disease sufferers) present in several cereals (wheat, barley, rye, oat, kamut, spelt, etc.).

It is important to avoid cross-contamination with flours containing gluten. Exercise special care cleaning the pan and the kneading paddle, as well as all utensils being used to make gluten-free breads and cakes. You must also ensure that the yeast used contains no gluten.

Gluten-free recipes have been developed based on the use of preparations (also called ready-to-use mixes) for gluten-free bread that are either Schär or Valpiform type.

• Blends of flour types must be sifted with the yeast to prevent lumps.
• When the program is launched, it is necessary to assist the kneading process: scrape down any unmixed ingredients on the sides towards the centre of the pan using a non-metallic spatula.
• Gluten-free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread.
• All premix brands do not yield the same results: the recipes may have to be adjusted. It is therefore recommended to conduct some tests (see example below).

Example: adjust the quantity of liquid.

Too liquid

OK

Too dry

Exception: cake batter must remain quite liquid.

INFORMATION ON THE INGREDIENTS

Yeast: Bread is made using baker's yeast. This type of yeast is sold in several forms: small cubes of compressed yeast, active dry yeast to be rehydrated or instant dry yeast. Yeast is sold in supermarkets (bakery or fresh foods departments), but you can also buy compressed yeast from your baker.

The yeast must be directly incorporated in your machine's pan with the other ingredients. Nonetheless consider thoroughly crumbling the compressed yeast between your fingers to facilitate its dispersion.

Follow the recommended amounts (see the equivalences chart below).

Quantity/weight equivalences between dry yeast and compressed yeast:

Dry yeast (in tsp)	1	1.5	2	2.5	3	3.5	4	4.5	5
Compressed yeast (in g)	9	13	18	22	25	31	36	40	45

Flours: Using T55 flour is recommended, unless otherwise indicated in the recipes. When using mixes of special flour types for bread, brioche or milk bread, do not exceed 750g of dough in total (flour + water).

Depending on the quality of the flour, the bread making results may also vary.

• Keep flour in a hermetically sealed container, since flour reacts to fluctuations in climate conditions (humidity). Adding oats, bran, wheat germ, rye or whole grains to the bread dough, will produce a bread that is denser and less fluffy.
• The more a flour is based on whole grains, that is, containing a part of the outer layers of a wheat grain (T > 55) , the less the dough will rise and the denser the bread will be.
• You will also find commercially available ready-to-use preparations for breads. Please refer to the manufacturer's recommendations for the use of these preparations.

Gluten-free flour: Using large quantities of these flour types to make bread calls for the use of the gluten-free bread program. There is a large number of flour types that do not contain any gluten. The best known are buckwheat flour, rice flour (either white or whole grain), quinoa flour, corn flour, chestnut flour, millet flour and sorghum flour.

For gluten-free breads, in order to try to recreate the elasticity of gluten, it is essential to mix several types of non bread making flours and to add thickening agents.

Thickening agents for gluten-free breads: To obtain a proper consistency and to attempt to imitate the elasticity of gluten, you may add some xanthan gum and/or guar gum to your preparations.

Ready-to-use gluten-free preparations: They make it easier to make gluten-free bread since they contain thickeners and have the advantage of being completely guaranteed to be gluten-free — some are also organic.

All brands of ready-to-use gluten-free preparations do not yield the same results.

Sugar: Don't use sugar lumps. Sugar feeds the yeast, gives a good flavour to the bread and improves the crust colour.

Salt: It regulates the activity of the yeast and gives flavour to bread.

It must not come into contact with the yeast prior to the start of the preparation.

It also improve the structure of the dough.

Water: Water rehydrates and activates the yeast. It also hydrates the flour's starch and enables the loaf to be formed. Water may be replaced, in whole or in part, by milk or other liquids. Use liquids at room temperature, except for gluten-free breads, which require the use of warm water (approximately 35^ ).

Fats and oils: Fats make the bread fluffier. It will also keep better and longer. Too much fat slows the rise of the dough. If you use butter, crumble it into small pieces or soften it. Do not incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat could prevent the yeast from rehydrating.

Eggs: They improve the bread's colour and favour good development of the loaf. If you use eggs, reduce the quantity of liquid accordingly. Break the egg and add the necessary liquid until you obtain the quantity of liquid indicated in the recipe.

The recipes have been designed for a medium-sized egg of 50g , if the eggs are larger, add some flour; if the eggs are smaller, add a little less flour.

Milk: Milk has an emulsifying effect that leads to the creation of more regular cells, and therefore an attractive loaf appearance. You may use fresh milk or powdered milk. If you use powdered milk, add the quantity of water initially reserved for milk: the total volume must be equal to the volume indicated in the recipe.

SPECIFIC INFORMATION REGARDING THE "PAIN & DÉLICES" BREAD MACHINE:

CHOICE OF INGREDIENTS FOR YOGHURT

Milk

Which type of milk may I use?

You may use all types of milk (for example, cow's milk, goat's milk, sheep's milk, soya milk or other plant-based milks). The consistency of the yoghurt may vary according to the milk used. Raw milk, long shelf life milks and all milks described below are suitable for use in the appliance:

• Sterilised long shelf life milk: Whole UHT milk produces a firmer yoghurt. Partly skimmed milk produces a less firm yoghurt. Alternatively, you may use partly skimmed milk and add 1 or 2 tablespoons of powdered milk.
  Whole milk: this milk produces a creamier yoghurt, with a thin "skin" layer on top.

• Raw milk (farm milk): this type of milk must be boiled beforehand. We recommend boiling it for a sufficient length of time. Next, let it cool before placing it in the appliance.

• Powdered milk: this type of milk produces a very creamy yoghurt. Always follow the instructions appearing on the manufacturer's packaging.

Fermentation Agent

For the yoghurt

The fermentation agent may be:

• A plain yoghurt purchased in a store, whose expiration date is the latest one available.
• A freeze-dried fermentation agent or lactic cultures. In this case, follow the activation duration indicated in the fermentation agent's instructions for use. These agents are available in supermarkets, pharmacies and some health food stores.
• One of your recently prepared yoghurts - this must be a plain yoghurt, the most recent possible. This process is called a "culture".

The properties of the agents may be destroyed by overly elevated temperatures.

Fermentation Time

• Depending on the basic ingredients used and the desired result, the fermentation of the yoghurt will take between 6 and 12 hours.

Once the cooking is done, put the yoghurt in the refrigerator for at least 4 hours, and consume it within 7 days.

Rennet (for soft white cheese)

To make your cheeses, you can use some rennet or an acidic liquid such as lemon juice or vinegar to curdle the milk.

CLEANING AND MAINTENANCE

• Unplug the appliance and wait for it to cool down completely.
• Wash the pan and the kneading paddle using hot soapy water. If the kneading paddle stays in the pan, soak it for 5 to 10 min.
• Clean the body of the appliance with a damp cloth sponge. Dry thoroughly.
• The appliance and removable parts are unsuitable for dishwasher use.
• Don't use any household cleanser, abrasive pads or alcohol. Use a soft, damp cloth.
• Never submerge the appliance's body or the lid in water or any other liquid..

TROUBLESHOOTING GUIDE TO IMPROVE YOUR RECIPES

Not getting the expected results? This table will help you.	Bread rises too much	Bread falls after rising too much	Bread does not rise enough	Crust not golden enough	Sides brown but bread not fully cooked	Top and sides floury
The push button was pressed during baking.				●
Not enough flour.		●
Too much flour.			●			●
Not enough yeast.			●
Too much yeast.		●		●
Not enough water.			●			●
Too much water.		●			●
Not enough sugar.			●
Poor quality flour.			●	●
Wrong proportions of ingredients (too much).	●
Water too hot.		●
Water too cold.			●
Wrong programme.			●	●

Are you failing to obtain the desired result? This chart will help identify the solution.	Liquid yoghurt	The yoghurt is too acidic	There is water in the yoghurt	Yellowed yoghurt
The fermentation time is too short.	●
The fermentation time is too long.		●	●	●
No enough fermentation agents or dead or non-active fermentation agents.	●
Improperly cleaned yoghurt pot.	●			●
The milk used does not contain enough fat (partly skimmed instead of whole milk).	●
Lid left on the pot.			●
Improper programs used.	●			●

TECHNICAL TROUBLESHOOTING GUIDE

PROBLEMS	CAUSES - SOLUTIONS
The kneading paddle is stuck in the pan.	• Let it soak before removing it.
After pressing on , nothing happens.	• E01 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. Wait 1 hour between 2 cycles. • E00 is displayed and flashes on the screen, the appliance beeps: the appliance is too cold. Wait for it to reach room temperature. • HHH or EEE is displayed and flashes on the screen, the appliance beeps: malfunction. The machine must be serviced by authorised personnel. • A delayed start has been programmed.
After pressing on , the motor is on but no kneading takes place.	• The pan has not been correctly inserted. • Kneading paddle missing or not installed properly. In the two cases cited above, stop the appliance manually with a long press on the button. Start the recipe again from the beginning.
After a delayed start, the bread has not risen enough or nothing happens.	• You forgot to press on after programming the delayed start programme. • The yeast has come into contact with salt and/or water. • Kneading paddle missing.
Burnt smell.	• Some of the ingredients have fallen outside the pan: unplug the appliance, let it cool down, then clean the inside with a damp sponge and without any cleaning product. • The preparation has overflowed: the quantity of ingredients used is too great, notably liquid. Follow the proportions given in the recipe.

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( d + 2) ( d) = d

aaijki ojolll coi jnnaooll jolge Jaa

12g6 LLo 3a aJy JnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJnJn

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aLw 17 aLw 11 cLw 1· cLw9 cLwA cLwV cLw7

gillllnssy jyjglal no yollll lalalal yollll caleall

aall jssg jessll l aab aag. aall giee Ssw. Ssw L paa:

aill 45

y

aaii iiaai

Jusg jSg. gjLs 10000000000000000000000000000000000000000000000

Jlll llllll. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

(aegio ajo 35 ygo) glll o11111111111

JgS11. Jgbl oLg Lgsl Jg S aag gog Lg1s Lg 1s

aaln lalal alalalalalalalalal

Lio 1000000000000000000000000000000000000000000000

a5 a b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b2 b1 a b

aagolg 1000000000000000000000000000000000000000000000

glll lallll lallll gdlgolglalld

jlll l i pluolil a wio oolil ai uoll ell gai gai b o j j jill g

Egjio Loll. 1LwJ jS1 Lol J pssb 1oall: aIgb oab jy jzll g aob 10

g1 4sloj Ljz jy pUJl gjio UoUd pluoiu dUe Jy Jy. Isuui Liu ju

a aalb 2

.aaill 《“o”a3" a3b g0 .gaguJy gao uol liu ciulldl iia : puaull dals

a5 1 a 10 gog jg . laaagaae yj yy ydall jy e gill (zj)

jLd j 1

0g0gbl clllgl L1sL 1111111111111111111111111

aaiabi aSally oolal aolal gdl al

aJdUd

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aJw aJ bJ aJ aJ aJ: eJww

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0	ε,0	ε	γ,0	γ	γ,0	γ	1,0	1
ε0	ε.	γ7	γ1	γ0	γ7	γ1	γ7	9

(3) = ( x1,y1) , = ( x2,y2)

（p）abgao

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joll gio gilai lai laloo jixabll aegi glol

j.（a）a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a

a3 = 12a2,a4 = 12a3

aall uus jn aoujll lalbll jn jg jgs ayd ayolss uogall gnnab

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19g jggolj kL Lgl jgolll jlll jg 3g2g1 gall p

b

Jn nn nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn

Gglllglgllgogllgagllgall) glllln nn nnnnne nee eaege aee

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aaiiie aolb aie ygablig. gglall algsy gllg qalqdo Jalit

L 1

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oJolg lIol Lai (G) oJolg Uauuull wUw gl uaglln aLdo g

. Valpiform g j n o j SCHAR e g j n o n o j l o!

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a 1 a

. golal jolj 1

gog Llgl Lg. CLo gll l 1000000000000000000000000000000000000000

(oljlll)

aL 15 11 12 13 14 15 16 17 18 19 20 19 18 17 16 15 14 13 14 13 14 13

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a 11111111111111111111111111111111111111111111

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aagg aaiy glll uie gubid aiae ie yogw yll lgs

O

aoljwyl.2

aeg aeg aeg aeg aeg

gJ1.3

aolal aolj aagg jnll jaoo Jaoo Jaoo Jaoo

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aagaaaggoggoggagaaagaaagagaaagaaagaaagaa

1

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y j 1 yj 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

gjg jgdl gdl 1111111111111111111111111111

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aai. Sallg jn all aiaeio clao gial caiy lla Jaaas .jagglal no ylll ylll

a a a a a a a a a a a a a a a a a a a a a a a a a a a

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gll ggl glgll gddn no oosu wul uolol nol .10

(20allolgwallabiooll)egillllo

olil l. lglal aagcg jolll aacg lalog ololnl pdtai .

P( x,y - 1) .P( y, - y)

$$ \left. \right.\left. \right.\left. \right.\left. \right.\left. \right.\left. \right.\left. \right.\left. \right.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left. \text {s o l v e} \right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right|\right| $$

$$ \begin{array}{c c} \hline \text {b d} & 1 \ \hline \end{array} $$

$$ \because S \sim \Delta A G J 2 $$

$$ \dot {a} \dot {a} \dot {a} \dot {a} \dot {a} a $$

$$ \begin{array}{c} \text {g a l l} \ \text {b} \end{array} $$

$$ \begin{array}{c c} \dot {j} j g \text {力} \ddot {g} \ddot {z} \ddot {u} & c \end{array} $$

$$ \therefore \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \text {d} \quad \tag {20} $$

$$ 1 1 \text {c o l} \omega $$

$$ a a a a i l \quad a d \quad g a t i o e $$

$$ \ddot {a} \ddot {a} g _ {j} / \dot {J} _ {i} \dot {x} \dot {z} \dot {z} \dot {z} \dot {z} \dot {z} \dot {z} f $$

$$ \int_ {0} ^ {1} \frac {\sin x}{x + 1} d x = \int_ {0} ^ {1} \frac {\sin x}{x + 1} d x $$

Jus 77 yg jzbl ldo jyjolal gall ogg ggnw

JyIy JyIy JyIy

A -gj jai jiaaill jiaai jiaai jiaai jia

aBj aBb abBg bBbI I aBly U aBbI

a

aJy. aagall oJyIgLgLgLgLgLgLgLgLgLgLgLgLgLgLgLg

H -1 1

yJyJUJUauiuuiiue aaijI JuaJIgJauJI

D-B- jooalgjdsuwsurzaoaabglgsyjolaleo

jLstg.（aLacAai jglalll cbiybjil)Lgls yogaiyStably.Lgill 3 Liigsl

F-E-aaLgjjgJUaCuiLgSbI

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Loo Loo Loo Loo Loo Loo Loo Loo Loo Loo Loo Loo Loo Loo

K -sJ 1olg aLw oLb g gog Lw Uj y Ia Jy

aai "gulalll jolil" aag gusj 1golj j cai .vill aieo Jauwog Jooos! aabjgej

jgJy

δγS aαλo = ρ - δγαo aαλo = ρ - γαβλl	gαβγ S gαβλl jαβl
δγS aαλo 2 = δγβγ αβλo .5	jLl o 330 = σo .1
ργ J 7σ = γαβ l αβ λ o .6	δγS aαλo 2 = ωj .2
δγαo aαλo 1 1/2 = δγαo .7	δγαo aαλo 1 1/2 = ωl o .3
	δγS aαλo 1 = ωs .4
الله رَبْرِه	الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رِبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرَه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه
.الله رَبْرِه	.الله رَبْرِه

loo gao jygiw dgyjg zio 4 yu cgliaol

cwla dj	cwla jd yl .3jla yzg	jdl jll bll cwla .3wla yzda	cwla gla
			●	.3wla ola lgl kgl
●	●	●		.3wla wla lgl gl yd jdl jll bll cml .3wla wla lgl yd jdl yd lgl
			●	.3wla wla lgl yd jdl jll bll cml .3wla wla lgl yd jdl yd lgl
●			●	cwla ala yd cbwla .3wla wla lgl yd
			●	cwla wla lgl yd jdl yd lgl (ysla yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd yd ydl
●			●	.0a aalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalW ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaalw ydaalaaa

a 0010000000000000000000000000000000000000000

S OBC = S COD + S BOC - S BOC

jolc

Cwlo

L

CwJggo Cwlo jj alai jI aolaw jI oal w y JyduoL Cwlo

Joo ool Joo jooo ooo

g 150

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.2ds li "s

555ggllyu jil gls bngj cwl Jss Jale gla 5

joo

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a a a a a a a a a a a a a a a a a a a a a a a a a a

1jg5 jglc0laa 1dgo a4

gJooLolboglo pLi a jioos)Lo gJooLolj oiaow Lw Jn jgl sgs Joo

Schar Valniform g jj jg jj

.5g Sll yu jui aia jgl glo glj gji I bglio

ooaii Li jaiie oegjraa: aS Saa ool jgg. aJy aS cuiy ayol yjul ol ples

Aa

jI jI jI jI jI jI jI jI jI jI jI jI jI jI jI jI jI

b1 = 32,b2 = - 32,b_3 = 0

jI.duoJdUwOooJyJLWuWooJyooos:uuuJyooa ooo

.（山山山）

15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L 15 L

( & Delices

JLaj 1. gao oolol aol yol JLo .aol joo g 4zg yal yal yal al j 10000000000000000000000000000000000000000000000000000000000000000000000000000000

1. 1. 3.

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jLwJwJy0g 1 j 5 L LLa L W

$$ \therefore \Delta_ {A} = \Delta_ {B} = \Delta_ {C} = \Delta_ {D} = \Delta_ {E} = \Delta_ {F} = \Delta_ {G} = \Delta_ {H} = \Delta_ {I} = \Delta_ {J} = \Delta_ {K} = \Delta_ {L} = \Delta_ {M} = \Delta_ {N} = \Delta_ {O} = \Delta_ {P} = \Delta_ {Q} = \Delta_ {R} = \Delta_ {S} = \Delta_ {T} = \Delta_ {U} = \Delta_ {V} = \Delta_ {W} = \Delta_ {X} = \Delta_ {Y} = \Delta_ {Z} = \Delta_ {W} = \Delta_ {X} = \Delta_ {Y} = \Delta_ {Z} $$

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golal . 1y ddo do y. 1s k a b g u do y (u j) c wla d l o

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120 < y < 160

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100 100

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a a a a a a a a a a a a a a a a a a a a a a a a a a a a a

g.4

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$$ \Delta \omega_ {i j} = \frac {\partial \psi}{\partial x _ {i}} \psi \frac {\partial \psi}{\partial x _ {j}} e $$

$$ \dot {w} g o l \dot {s} / \dot {w} g o l d s f $$

$$ \mathrm {S i l a} \dot {\mathrm {G}} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {j} \mathrm {d} \quad \mathrm {g} $$

1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1.

0la 1

A -jolj 1 jolj g jolj g jolj g jolj g jolj g jolj g

Jue yugbjo 4jy jolalwly 1 olg w g olae p

E

141 40g jg 40g 40g 40g 40g 40g 40g 40g 40g 40g

H -g 00016 00016

.

D-B -uS wai jjds jg jgs "1 12.13.14.15.16.17.18.19.20.21.

45 ujw jno. (uS C yg y 1 y (yao yj S yly) uS Aolal a d oo aogj y b y

F-E-1wlyo1jg000000000000000000000000

G - 1234567890

$$ \left. \right.\left. \right.\left. \right.\left. \right.\left. \right.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\left.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right.\right. $$

$$ S \dot {S} = S \dot {S} \quad \dot {S} \dot {S} 1 \frac {1}{2} = S \dot {S}. 3 $$

$$ (s) \dot {s} \dot {s} \dot {s} \dot {s} \dot {s} \dot {s} 1 = s \dot {s}. 4 $$

（dolj）Sds

$$ \angle \omega g i o = \Delta \omega g j $$

$$ \mathrm {p s} 1 0 0 0 = \mathrm {j s} $$

ONICAHNE

1 Kpbilka
2 Pn6opnnahe

a Dnucnnei
b Bby6op nporpaMM
c Bb6op Beca
d KONKIN HACTPOIKN OTCPOHEHHORO 3aYcKa N yCTAHOBKN BPEMeH N I nporpaMMb11

e Bb6op Tnna KopoouKn
f Khonka BkN/BbIKN
g HnDnKaTOp pa6oTbI

3 EMKoCTb dIa Xne6a
4 IOnaCTbIgIy 3aMeuBaHnIa
5 CtaKaHc deneHnMaM
6 YauHnA JIOXKa / CToNObaJIOXKa
7 KpOOK nIaN3BHeueHnMkcepa
8 Kpbioka dny xpaHeHHa
9 CtaKaH dIra cIbOpOTK
10 CṭaKaH dπη ὄγρτa

HaBbicn ypoBeH akyctnuecko MoHocTn daHHoro n3denncoCTaBnae6 6Da.

PENEI PEPBbIM ICNOJb3OBAHHEM

CHNMTBeBce ynaKoBOOHyIe MaTePnAlbl,HaKNeIKN nn pa3JIuHbI akCeCCyApbl, paCNOJKeHHbI KaC BHyTpeHHeN, TaK N C BHeUHeN CTOpOHbI YCTPOiCTBa -A.
- Ounchte BCE anemte bny uctpoctBO npn nmoos BlaXHO TpAKN.

BbICTPbIIN3ANYCK

• Packpynte npoBOuN i BkIIOUHTe erO B 3a3EmNEHHyI 3NeKTPnueCKYIO po3ETKy. Iocne toro KaK pa3dactc3BkyOBoCnHaN, no yMOJuaHnIO 6yEt 3aHa npOrpMaM1 - H.
  B npocce nepBoro nCnoIb3OBAHnO Tn3dJIa MOxET NCXoIbT JERKNI 3anax.
• BbItaunTe emKoCTb dIy Xne6a, noDnHRe ee 3a pyUky. 3aTeM yctaHOBInTe IOnacTb - B - D.
  ПлохиTe INHрeДиENTb B EMKoCTb B yKa3aHHOM NopJdKe (cM. naparpaФ ПОЛЕЗнБIE COBETbl). Y6eIHTecb,чTO BCE INHрeДиENTb B3BeWeHbC TToHOCtBu - E - F.
• Onyctnte emkoctb dans xhe6a - G.
  3aKpOTe KpbIiKy.
  -При поши Кногк Вьберпге Heo6xOДмую пограмmy
• HaxMMTe Ha KONky 3aMnraHOT 2TOUKN TaIMepa.3aIropNTcN INDkaTOp pa60bI - I - J.
• Ito OOKHauHNZKNa pnproTOBNEHnna HAKMITE Ha KONKYN Bn BkKnIOHTe XLE60NeKY. BbTaunite EMKOCbI nra xne6a. BcERda nCNObl3ynte 3aunTHIe NepuATKN, NocKOBky pyuka EMKOCTN, a taKHe BVHTpeHHN oBNEpXHOCTK bpblsKn roparue. BbInBe m3 fOpMbI roprny xne6 n nomectte erho na 1 cua h peWetKy, YTO6bI OH octbI - K

ДяоэнakомлениххлбончкйпрдагаemВam nonpo6obatbpecentKJIACCHECKOTO XLE6BA KBaueCTBe bawero nepBoro xle6a.

КЛАССИССКМ ХЛБЕ (nporpamma 4)	ИNTРЕДИЕНы - ч. = чайна loжka - ст. = столовая ложka
ПОДРУМЕНИВАЕ = СРЕДHEE	1. BOДA = 330 мп	5. СУХOE MOЛOKO = 2 ст.н.
	2. ПОДСОЛЧЕHOE MACLO = 2 ст.н.	6. MYKA T55 = 605 r
	3. COЛь = 1 1/2 ч.	7. ДЮЖКИ = 1 1/2 ч.
	4. CAXAP = 1 ст.н.
BEC = 1000 r

MHCTPYKZMIA NO 3KCNJYATAUZMN XJIeBONEUYKIN

Bbl6op nporpammbi

MENu Pn nmoOn KhoOnuHoro MeHO Bbl MoXeTe Bb6paTb Heo6xOImyI npOrpamMy. KaJdb pa3 npn HaxaTN Ha KhoNkY HOBHOMep Ha dncPnee nepexoDNT K cneDyUoien npOrpamme.
1. PnraHb 6e3rIIOteHObB xne6.DaHHa NpOgPAMMa NO3BOJAEt BbIKeKaTb Xle6 no peuentam C MaIbIM COePjKAnHem Caxapa N JxHOB.PekOMEHyETc INCNOJb3OBAbTaB rTOBByo Cmecb (cm. npeDynpEkeHHe No NCNoJIb3OBAHIno npOrpAmM dI prNroTOBHeHn Xne6a 6ea 3nIoTHa).
2. Cnakm 6e3IIOteHObBn Xne6.DaHnaI nporpaMMa nO3BOJAEr BInEkaTb Xne6 no pecntam cdoabHeHem caxapa nKINOB (HaNP., 6pnoOn). PekomeHnyetcN CNOJIb3OBATb rOTOBYo CMECb.
3. BezriHIOTeHOBBI NpOR/KeKc. DaHHa NpOrpaMa NpOBoJAE TbIeNkAte B6eZrIOTeHOBBe KeKcb c DoabJIeHMe NekapCKoRTO npOsha. PekomeHdyetc IcNoIb3ObaTb roToBOHy CMEcb.
4. Knaccuueckn xne6. DAnHna nporpamma nO3B0JrE Tb 6enb Xne6 no Tnny MRAKmUeBOrO Xne6a.
5. Klaaccnueckn xne6 6bictpoBblneuKn. DaHna nporpaMma no3BOJaret 6bictpee npiroTOBntb 6ebny xne6 no Tnny mKniueBoro xne6a.
6.Фанцузкн xne6.DaHHa nporpamma no3BOLЯТ BblNeKaT TpaHUNHOHbI φpanzckn 6bIy xne6 c 60nee nIOTHO KOPKoI.
7.CnAknXne6.DaHnaPnpRpaMA NOxOHT DnIpeuNTOB NO TINy 6pNOU, B KOTOpBIX coedeKJTCoBJbe JxNPOB IN Caxapa. PnI NCnIOb3OBAHN rTOBbIX cMEcE He deJaTe TECO BECOM 60Jeze 750r
8. 4eIbHO3epHOBoXne6.DaHHyIO npOpaMMy CneJyET BbIpaTb npi BbIeKe Xne6a CnIPOJIb3OBAHnEM ZelbHO3epHOBoMyKn.
9. ζένβhόθερhoBOM xIe6 6bIcTpoB bIbeNeuKn. Даннэ пοграMa Na3BOJЯт 6bIcTpeep nprirotOBtB xIe6 c ICSIOJIb3OBAHnEM ζένβhόθερhoBOM MyKN.
10. PkahoN xne6. DAnhyo npOrpammy cneyet BbI6paTb npn nCOnNoB3OBAHm 6oJIbwoKoJInuYeCTBa PkaHO MykN mIn dpyrnx NoOp6hblx 3epHObX (Haip, rpeKn, noIbbl).
11.ДрожkeBoe Tecto.DaHnaI npOrpAmmaNo3BOLnE npriOtOBuTb TectO dIЯпицbl,TeCTO nIy BbIneKn XIe6a I TECTO dIЯ BaΦeIb.ДаHnaI npOrpAmma He BbIneKaet XIe6.
12. Nacta.Даннаяnporpamma NO3BOJNETOTOBNTteCTOДЯ NaCTbI INI TECTOДЯ TapTOB.
13.ПиPOR/KEKC. ПОЗВOLЯТ ГOTOBINТ ПИРОИ NII KEGKcI C Do6aBNeHnEM NekapCKOrO nopoшka.Дя STOn IporpamMbIdoCTUHa TOnbKO HAcToPoiKa B 1000r.
14. BbInekanHe. DaHnHa nIpOgPamMa InpEHa3HaueHa dIy BbIneKaHnI pIPOJIoJIKHTeBHOCTbIO ot 10 do 70 MInHyT. Ee MoXHo NcIOnIb3OBAt bNCKIIouHTeBHO:

MHΦOPMAUJN O NHPTEINHTAM

DpOxKn: Ipn0n3BODCTBa Xne6a Heo6xoJmMb xne6oNekapHbte DpOxKn. OHH ByIyNcKaIOrCB pa3HbIX fOpMax: CBXeN B He6OlbJnx KU6nKax, AKTINBHe cyXme, KOtOpBie Heo6xOJIMO CoeHNITc B ODo, ININ MOMeHTalbHbIe cyXme. DpOxKn pOnaIoTcB 6Obnix paOHax (paONBO xNe6oKepeAH nIO HOBIe paOHbI), HO Bb MoKTe TAKKe KynNTcb EcxKe IdoxKn y CBOero 6yoNoHnka.

ДлжгдспггутВБODинБненОрсдСТБИНБМКСТьXЛББОЕЧКINBMСЕСДРУПМIMNHHrpeDentAMn.XopoшиИЗмьчITE CBexeigДрЖИМEXKД pAnbCaMn，YTOбblcCNoSC6CTOBaBtIyUHcEMyIXpAcnPdEneHInOuB TECTe.

Co6nlaTe npednncanHyo do3npovBky (cM. npnbEeHnyo Hxke Ta6nuiy 3kBnBaIeHTOB).

3Kbuehmbi coomHouenra Koliuecmba/beca cyxux u cbeux dpoxkce:

Cyxue dpoxjxu (8 4..)	1	1,5	2	2,5	3	3,5	4	4,5	5
Cbejue dpoxjxu (8 2pammax)	9	13	18	22	25	31	36	40	45

Myka: Ecnne He ykaaHO hnoe, To B peuTAX peKoMeHnyETcNNoIb3ObATB nIeHNHyU Myk. B clyueae nCnONb3ObaHUN CneuaJIbHbIX MybIX CmEeN Ia 6pnooe Hnn DpyrO xNe6a, NepeBbIaWe O6uee KOnUIcEToB TcTa 750 r (Myka + Boda).

B 3aBnCIMOCTN OT KOJIInueCTBa MYKn pe3yIbTaTb BblneuKN XJIe6a TaKKe MOrY T OTNIuA TbCB.

XpaHNTe MyKy B reMpTeNCHOM KOHeTHepe, nOckbky OHaPearnpyET Ha3MeHENHKnMAtmUeCKnx YCNoBn (BaNaXHoCTb). PInoDbaleHn B TcTo B OCA, oTp6eB, poCTKBZepHOBBx, pKIN INI NcIeNbHbX 3epeH Xne6 6ydt EoJIe NIOThbIM u MeHec Bo3DyHbIM.
- Yem 60lee qelho3ePHOBJ RAJIaTcMyka, t.e. Coepjnt uactnbl o6oJouKxIe6hbyXepeH (T>55), TEm MeHbIe 6yET PNOHMATbc TcTeO, n TEm 60lee pIoTHbIM 6yEt xIe6.
B npodaxe Bby taKxe o6hApyXitre toBOTBle cmeCn IaI BbIneuKx XLe6a. IaI nCIOJIb3OBAHIN nao6hByxCmeCen o6paTteCb K peKOMeHdaUaYMa PpOu3BOUntela.

6e3rIIOTeHOBA Myka: Ipn nCnOJb3OBAHm B 60nbux KOnJIueCTbax TakoM yMkn CneyET bblnpatb nporpammy dny Bbinecku 6e3riIOteHOBO rXne6a.CyueCTBYET 60bnoe KOINIECTBO BNO DO MKN, He copejkauei TlIOTeH. CaMbIMn 13BecTbIMn RABLIOTcR rpeUHeBa Myka, pncOBa Myka (6enra nnIeIbHO3epHOBA), Myka n3 KInOHa, KyKpy3Ha, KaHTaHOBA, Myka n3 npoca n3 cOPO.

Pn npOn3BODCTBe 6e3rIOTeHOBO Xne6a IJN BOCO3dHIN 3JIaTmHocTn FIOTeHa, Heo6xoIMo CMeMaTb HEckOJIbKO BINOB HHexe6HOJ Mkyu Ndo6ABNTb 3aYcTInTei.

3aryctntenn 6e3rtohoBoro Xne6a: nnonyehn npabunbHOKOHCTeHmIO BOCO3daHn 3naIactnuHcTn IIOteHa, MOXHO do6aBnB BCMEc KCAHTaHOBy KaMeDb N/nn rYap.

TOTOBBLE K yonotpe6bnHIO 6e3rIIOTeHOBBie Cmecn: 6oNercaoi npOn3BODCTBO 6e3rIIOHEOBO XIEb6, nocokBky coedePkat 3aRyCTNIETINu O6bnaJaiOT TEM pNepMNUcECTBO,TOA 6aCcnltoHO He cOepKpAT rIIOHeA, a HEKOTOpBis N HMeIEO BNOIFUeCKoe pONCXOXJEHNE. TOTOBBLE K yonotpe6bnHIO 6e3rIIOHeBIOBc Cmecn pa3hXb npOn3BODITENei daoi pa3hBnye3yBntaL.

Caxap: He nCnoB3yIe KcKOBoC aCxap. Caxap nIaTe IpoJxN, npIaTe XopoIIN Bkyc xIe6y u deJaT KOpOky 60nee 30nOTnToi.

COnb: no3BONaIeT perynIpOBaT bAKTNBHOCT dApOxxKe n npndaet Xle6y Bkyc.

Dn hauna npouceca nprirotoblenx nle6a coIb He eoKHa KOHTaKtnpoBaT cdoxxkam.

CoIb TaKke yLyuShaet CtpyKtpy Tecta.

Boda: Boda yBnaJXHReT n AKTNBpye TpOxKn. OHa TakKe yBnaJXHReT cOpEpaIiCBA Myke kPaxMaN I CnOcO6CTByET o6Pa3OBaHIO XNe6HO rMknIbA. BoNy moKHO NOHOCtBu NIN YactNUHO 3aMeHNb MOLOKOM INI DpyTmN JIKKOCTMn. Mcnonb3yTe JNKoctn KOMhTHo TEMnepaTybl, 3 MckNoUHeHem 6e3rInTOe HOBOro XNe6a, IJI KOtOPoro Heo6XoIMMa TennNa BODa (npn6nImntEnbHO 35^

Knpyi paCTteBhIe Macna: Knpbl denaIOT xne6 60nee MArKMM. BnaIOrapm IM xne6 TAKKe IyUHe N DoJIbSe XpAHNTc. CNIuKOM 60IbHoe KOJIueCTBO KnaIa3MeDJIET NOBEM TectA. PIn cNIOB3OBAHm CNIOBouHORo Macna HapeKbTe erO ha MaIaeHbKnE KycOuKn HIN PAaMrrHtEr eO. HBeOIIe PaToclonEHHO CNIOBvHoe MacNo. He DOnyckaIe KOHTaKaTk XnIOB CdoPXXaMI, NoCKONbKY XnP MoKET NOMEaHT yBlaXHeHINO DroXKeJ.

Yua: UnyuiaoT QBET XIE6a N CNO6CTBYOT FOMPMOBAHNO XNE6HORO MAKIIua. PnI NCIOJIb3OBAHNI KUCOPATTE COOTBCTBYUIMM Opa3OM KOJNUCTBOXIKUOKTO. PA3eJIte YIIO uDababe TxNIOKCTB DO NOCTHXENHA Yka3AHORO B pEeNTe KOJNUCTBa.

PeuentbI pa3pa6oTahbI c yuetom cpeHero beca Ia 50 r. EcnIyua 6oIbIbero pa3mepa, doabBte HEMHOrO MyKIN; ecnIyua MeHbIero pa3Mepa, cndyet doabBtB HEMHO MeHbIe MyKIN.

Monoko: Monoko Okakaibaet 3mylbnpuyuonn 300k, B peytae yero npb tcaHOBATc
60one pOBhbIMn uNyuaaetra BHEUHN BID MKNiHa. Bbl MOxete MCNOLb3OBaTB CBKee
mnu cyxoe MONOKO. Ecn Bl NcNOb3yeTe cyxoe MONOKO, do6abte BOy B KOJIueCTBe, B
KOTOPOMdoJHXBObT do6aBHeMO MONOKO: o6u nnobem DOJIENH COOTBCTBOBaTB ObEMY,
yka3AHHom BypeCNTe.

OCOBARHΦOPMAÇNIA NO XJIΕΒΟΥΕKΕ « PAIN & DELICES »:

BbIbOPuHrPEdNEHTOBДJI pPnIroTOBJIeHnIyOrpyTA

Moloko

KaKoe MoIko McNoJIb3OBAtB?

PYKOBODCTBO IO YCTPAHEHIO HEHCIPABHOCTEI

Bn6ip ctyneH naDpym'raHIOBaHHa

Moxnbi Tpi BapiaHTN iipym'HNHOAHH: Ierke/cepehdc/CunbHe. KIOO BN 6aKaTe 3MiHNTn HAcTPOyK 3A MTOBvUBAHHAM, HATNCaIte Ha KNKOp JDOK CNITLOBN iHdNKATOP He BBIMKHeTBc HABIpnoT Bn6baHORo 3HaehNeJ.DeKeI npOrpAm He nepeD6aayotB bN6ip CTyneH Nipym'HNHOAHN. Dnb.Tabmio ZnKnIB HAnpknIHi ICHTPkui 3 Ecknnyataqii.

YmHKaHHBumKKaHH

HaTnCHiB Ha KNOKy dIe BmKaHnH npuNa dy. BiDlK yac ypo3noHnaetbc. 1o6 3ynHnTnporpaMy a6o BiMInHTn nporpaMy 3aynCky 3aTpIMKOIO, HATnCHiB i BTPmYte npotraGM 3 cekynd KONkY

POBOTA XJIIBOPIIKN

Y tabuichi zuknib (hanpkiinci ihtcpykui 3 ekcnnyataqu) onncani bci etan npoecy npirotybaHHa 3aneXhoCTi BID B6paHO nporpamn. Cbitnobn iHndkaTOp yka3ye Ha etan, zu TnpBaE.

1.3amiiyBaHHa

D03B0JAE CΦOpMyBaTH npaBnIbHy TeKCTpy TICTA Ta, BiNobiIdHO, 3a6e3neUe MOrO 3dathictb do nIDHHTT.

BnpoDBKzIbO rKnBy Bm MoKeTe IdoBaTaPi 3Hi IHrpeiEHTn: cyxofoyKTu, MaCInHn Ta iH. 3BykoBni CnHaN BkAzyE, KOnl Notpi6Ho BaWe BTPyaHNN.

IaB. Ta6nIzO uKKnIB (HApnKiHui iHCTpyKii 3 ekCnlyatau) i CTOBnIK «DOnaTKOBO». Ycbomy CTOBnky HabeJeHO cac, JIKN 3'ABNTbCra Ha dncnnei npnnaJy nicra 3ByKOBOr CmHaNo.

2. P03ctiɪka

O3B0JAEPO3cTOOBATnTicToIaONINWEHHXapAKTePncTik3amIyBaHH.

3.Пингггг

Yac, npotrarom koro dpiKdi zo3bOJIHOt b ticTy niHHTnc Ta ha6ytn xapaKTEPHORO 3anaxy.

4.Bunikahnna

IpeTbOpio ticTo b xli6 i 3a6e3neyu e Ioro nipym'raHOBAHn Ta xpyctKicTB ckOpHHKn.

5.Пидирь 38

36epirae xni6 tenn m npotrom 1 roinn nicn Bnikahan. y 6ydb-akomy BnanaKy, pekomehnyemo BnHrtn xni6 3 opmn nicn 3abepehenn Bnikanha.

IpoTAROM HACTYHIOI rOINH IN B PEXKIMI NiirpIBy HA NcNPeI 3aNtuaeBcRa nOKa3AHn0:00. HanPnKIniCi NKnPy niirpIBy npnaad KInbKa pa3ib nOaE 3bYKBOn CnHan I aBTOMaTHNO BVMNKaETbCra.

ПОТРAMA 3АПУСКУ 3ATРПМКОЮ

Bn moke t3anporpambya npnaad 3a3daneridb (i3 3atpumkoio nowatky po6otn do 15 round), uo6 otprmatn Biinobdi npoaykty 6axahnn yac. Jnra modeni Pain Piaisir nporpam 5.11, 12, 13, 14, 15, 16 i 17 He maotb BiiknaedeHoro 3anycky. Jnra modeni Pain & Delices nporpam 5, 11, 12, 13, 14, 15, 16, 17, 18, 19 i 20 He maotb BiiknaedeHoro 3anycky.

Bidnik nouHaetbCn iCnna Bn6opy nporpamn, cTynenH nIpym'HNOBaHH Ta Barn. Cac pObotn nporpamn BiDopaXaETcb H dncnnei. P03paXyIe npomIXOK cacy MIK MOMENTOM, KOJI BN 3aYcKaTe nporpamy, i acAM, KOJI BN 6aKaTe, IooPnirTOyBaHH 6yno 3aBepueHO. Ptnpad ABTomAtMuH BkIouaTe TpINBaNCTb uKInIB nporpamn. IoopeNTo Do BIDKnadeHoro 3aNyck, HATNCHTb KONKY , NIKTORpAmc? 3'ABJNeTcBA h E kaepi i BIDopaXaETbCn cac 3a ZAMOBUByAHNM (15 rO 00 XB). Ioo yctahOBtUn cac, HATNCHTb KONKY . IhDnKatop BMKAetbCn. HATNCHTb Ha , Ioo 3aNcyTtUn nporpamy 3aNYCKy 3aTPMkoIO.

KJIIO Bn 3P06BNI NOMIKNY a6O xOyete 3MHNITN HACTPOIKY YAcH, HATNCHITb Ta BTPMUYte KHOJIKI DO 3BKYKOBORO cRTHany. Ha dncPié i'3aBNTBCa cAc 3a ZAMOBUBAHNIM. NTOBTOPIb onepaioi.

3araIbHa nocnIIOBHiCt b, kOoi Heo6xIDHO DToPmUyBaTnc:

• Pizki iHrpeiEHTn (M'KeBepKOBe MacNo, OJia, IJzra, BOda, MOIOKO)
  Cinb
  -LyKop
  -Перша паловина 6орша
  -Cyxe monoko

• IHsi TBeppi IHrpeiEHTN
  -Дугаловаборша
  -Дріждік

• ПинetrрвалOMY 360i elektpoxKbHEnHn (do 7 xBUNH) npnaad 36epira notochny pexm i npodobxntb po6oty niCJI BIDHOBLeHH KWBHeHH.

• RaKuo Bn XOyete 3aynctntu 2UKNnn npnroTyBaHHXnla6, To Heo6xidno 3auekcatn 1rnoHny mix KcNlambda, Uo6 dnat npnna OxonoHytn. HeodtpnmaHny uiei Bka3iBkn Moke norao HbnnHyh Ta kicb dypyoi bynx nla6.
  8.Пи ВИМАнHI XJIi6a 3 ФорМи 3aMIiYbAч може 3aIIMHTbСЯВуBnCi xNl6a.Y bOmy BnIaDky BnKOpIcTObyIte rayOK dЯгИ NOBO VIMAMHaN.

ДяцboroВCTABTe rauOK y Bicb 3amiybaya Ta NotarHITb noRo do ce6e.

PonepeJxehnI 0oO BnKOpncTaHnI nporpaM IЯ 6e3rIIOTeHOBnx Bnpo6iB

Mehio 1,2 ta 3 npn3naeHi dI npnroTyBaHHa 6e3rIIOTeHOBnx Xli6a ta ticTeoK. Koxha nporpama nepe6b4aac Ine Hye nactpoKy Barn.

BezriioTeHoi xii6 i ticeyka nixdoTb dny IIOe3 HenepeHOCUMICTO rIoTOteH (XbOpnx Ha ceiakio), 0o npcyTuH y 6inbwoCTI 3nakIB (nweHnui, qumHeni, jnti, bICci, kamyTi, non61 ta IH).

Baxnbo yHKaTH BnnaKOBOro 36pydHIOBaHH npOdyKTIB 3nnuKaMn 60poHa
13 BMCTOM ITOHENy. Np6bAte npo peteIbe OunueHHN oPmN IANBnKAHN,
3AmiUyBaA, a TAKOX KUYOHORo pInuaIaI, AKE BN BnKOpNCtOByTe dNpNIrOtyBaHH
6e3rJItoHOBHX xln6a Ta tICteov. Takox NepeKoHaTec, 0o BnKOpNCtOByBAhi
dpixkHe MeCITb TlOteHy.

6e3rnoTeHObi peuentn po3pO6neNo dncneuaIbHnx cmyiwe (Tak 3BaHnx roTOBnx cymiwe) nprirotybaHH6e3rnoTeHOBOx xni6a (Mapok Schar a6o Valpiform).

• UO6 yHnKHyTN yTBOpEHn rpyoQOK, Heo6XiIDHO peteIbHO npocirTu 6opouHny cymi i3 dpixdkamn.
  Bidpaay ni ci zanycky nporpamn heo6xidno 3a6e3neuHTN kpaue 3amiuyBaHn: BIDiINTN HepeMsiahi ihrpeiEHTN BiD CTiHOK FOPMN, 3amiyyouhi ix y HaprrkY cEHTPy 3a donomoroo HemetaeBOI loKKn.
• Be3rIIOTeHOBn xJIi6 He nIiHImaTcBcra, kKKnAcuHm. BIn Ma6 iNbU uINbHy cTpyKtpy Ta 6iNb6NIuKoNip y nopIBHHHi 3i 3BvuaHm XnI6om.
  KihcEbeu peyBtst Moe BIDpI3HNTscB 3aJIeXHOCT BiD MapKn rOToBO cyMIiU:MOKJINBO, 3HaO6bTbcra deo 3mHnITPeCNTN.OTKe, peKOMeHNyEMO nOATn 3 pO6HOrO BNPiKaHn (dM. INPKNJAD HNKe)

Ppikna: BiipereyIIOte KilbKiCt b piHn.

3aHaTo pikke

HopmaNbHe

3aHaTo cyx

BnHrTOK: ticTo dIaTicTeuOK NOBHHo 3aIIuHaTncA DeIO pIKM.

IHΦOPMAζI ΠPO IHRPEI€HTN

Dipkki. IpnpurotybaHHx xNia6 BnKOpncOByoTb xNIOEnekapcbki dpiXjki. BOHn lChyIOTb y deiklbkoxBnIaX: CBIXi B MAneHbKnx Ky6bnkax, cyXI AKTNBI, kIi BmuraotB peridpaatai, a6o cyXI MOMENTaJIbHI. DpIXdi npOaIoTBcB CynepMapKeTAX (y xNIOEnekapcbKn BiIinaX abO bIDinax CBIXINPdoYKTb), ane CBIXi dpIXdi TAKOX MOKHna pniDb6atu y mciueboro nekapra.

Длдхи HeobixiNo 6e3nocepRedNo Doabatn noprd 3 iHmIMn iHrpdeIHTAMn y φoPMy dЯ Випakну xni6a. He 3a6yIbte po3kpnsuNTn CBxdi pIXdXi nalbamn Ix iKichioro po3noDIny bTcI.

IotpmyTebc pekomehoBaHOKiBkoCTi (nVB. HabeDeHy HxJy Ta6nio BiDnObiHocti).

BiodoHicmb kInbKocmi/8a2u mix cyxum ma cbixmu dpiokamu:

Cyxi ∂piixδxi (4..π.)	1	1,5	2	2,5	3	3,5	4	4,5	5
Cbixi ∂piixδxi (z)	9	13	18	22	25	31	36	40	45

Bopoohno. JaKIO B peuNTI He 3a3HaueHO iHwe, peKOMeHyeMO BnKOpNCTOByBaTN 60pOoHn T55. PnI BnKOpNCTAHNI cneJIaIbHnx CmIiEe I 60pOoHa dJI npRTOyBAHn KlaCnUHOro XnI6a, 3do6Hnx BnPo6IB a60 MOnOuHoro XnI6a He 3aKaJaaiTe 6InbIe 750 r TiCTA (60pOoHa 3 BoDOU).

Ykicb 60poWHa TaKoX BnInBaE Ha pe3yIbTaTn BNiKaHHa.

36epiraihe 60oapanoB repMeTNUO 3aaneHATAPOHTeHepi, OCKInbKBOHO peayE ha KOnIbAHnna tAmOCΦepHNX yMOB (Ha BOJorictb).Пи dOabAHN BIBCa, BNCIBOK, PIIeHHNHX 3apoKnB, Jxta a6o uiBnHex cepH yTiCto X16 CTAE bIbu uiBnHM ta ME HsnykM.
- Ym rpy6iMn E 60poSho, To6To ym 6Ib7y uactKoby DOHIO 3epHOBNx O6OLOHOK BOH MICTNb (T>55), Tm MeHne pIHHaemctbCra TICTO (I Tm nJIbHiuXnI6).
Ha pInKky taKoX nIpOKO npEcdTaNHe IroTOBI do BnKOpNCTaHHc CmIi dIy BNIIkaHHxIi6a. PnBnKOpNCTaHHi TaKIX CmIeW dOtpMnyTEcb peKomeHdaui Bnpo6Hnka.

6e3rIIOteHObe 6oPoHOb. BENika KINbKicb TaKoro 6oPoHa B Ticti Bmarae BVOKOpCTAHNn nporpamn Iyra nprOToYBaHHa 6e3rIoTeHOBOx Xl6a. lChyE BENika KINbKicb cOpTIB 6oPoHa 6e3 BMICTy rIoTeHy. Hai6JIbW BiDOMMn BIDAMn 6oPoHa E rpeuahene (3 TAK 3BaHOI «OOPHOI PNeHnU), PncOBe (6ine a6o ZilbHOePHOBe), 6oPoHO 3 KINOa, KYKUPdA3He, npocae Ta copRObe.

Дя BiДТВОЕРЕНHA ENACTUHOCI TI NIOTEHY ПИΝΥПOTYBAHHI 6e3rIOTeHOBOr OxIi6a HeO6xIDHO 3MIIaTn DEKINbKa copTIB HEXNI6HORO 6OpoSHA Ta DoDAtN 3aYcHnKn.

3arychnikn nla 6e3rtohenoboro xia. IaI OTPMaHn Heo6xioHO KOHCnTeHcII bJITBOpEHn enactuhoCTI rIoTEHy Bm MoKeTe DoaTaB CymiU KCAHTaHOy Ta/a6o ryapoby KaMeNb.

Otobi 6e3nHObi Cymiwi. BOH NOneruyoTb npriOTyBaHHa 6e3rHToEHOBO rXli6a, OckbnB KBe Mictb Heo6xDiHi 3aryChNI. Ix nepeBara - rapaHTOBaIBicTyHCTb TIOHTeHy. Deek3 HIX TAKOX MaOtB a6cONIOTHO 6IOnOIriHe NOXOpJHenn.

KInceBn pe3ynbTaT MOxE Biip3HrTncs B 3aIexKHOCTi BiD MapKn rTOBOI 6e3rIIOTeHOBOcymii.

Uykop. He BnKOpncTObuYte KcCKOBn yUkp. Uykop diE Jk XJbNbHa peObHn da IprjXdjB, Hadae XnIby npmEHoro CmAky Ta cnprae nipym'AnHOBAHHIO CKOpINKn.

Cinb. PerynIOe aKTHBHCtB dpiIXkIB i Hanae cMaKy xli6y.

BoHa He noBHHa BCTynatn B KOtAKT i3 dpixdkamn do noaATky npnroTybaHna.

BOHa taKoX noninuye ctpyKtypy ticTa.

Boa. Boga peridpye ta aktinbiye dpikdki. Boha takoxi ripatye kpoxmaIb, lo miCTntbcB 60poruhi, ta donomarae ophiymatc mkyuI. Boda moXhA NOBHCTIO ao cactKOBO 3AMHITN MOnOKOM a6o iHHMn piINHAMn. Bvokopctobyte piINH KimHaOTI temnepatypn (Okpim 6e3rntohOBoro xni6a, da npnrtoybaHH JkOr noTpiBa tenba Npa (np6n3Ho 35^)

Knpi, macna, onii. Knpi np6bntb npiroTObaHm xni6 biB m'akm. Ppi cybomy BIn 36epiraTc kpaae ta doBwe. 3abeNkia KInbKiCTb XkpIb YnOBilbHoe NiDHTTA TCTa. KaIO Bu BVKNOPICTOBYeTbePpKOBeMaCPO, no3oPjkeItoHO Ma ManeHbKi UMaTOUKN aOboP3M'kWNTe Noro. He DoJabAte PO30Tonne MeACNo. He DOnyckaTe KOtAKTy Knyp i3 dipJdXAMn, OCKINKn Knp Moje nepeKkojdKatix periipatauui.

Mua. BOH 36arauyioTB KOpip xJIi6a Ta cnpnroTb YTBopeHHO M'kyuKm. KIIO BVdoJaTe Rmy, To heo6xIDHO npopopuiHo 3MeHUnTH KInBkICTb BIKOPNCTOByBOHoi piDHN. P036nHte Maie Ta doJaoTe Do hBoRo pINHy do PiBHe, Heo6xIDHO do DoocrHHeH N kIBKOci piDHN, 3a3HaehoB peuenti.

Peuertnpo3o6noHe 3yxpayBuaHnMa eIb cepeDhboro po3mipy (50 rpaMIB).KIOO BV BIKOPNCTOBYEe IaJz 6iBTOO mP3py,doaJIte TPOXn BOHN MeHoro po3mpy - BIKOPNCTOBYITE MHeue 6OpouHa.

Monoko. Monoko die ek EmyIbraTop, CTBOpIOUO pIBHOMiPy nxyk M'kyuIky. Bn moKete BVKNOPICTOBYBatn CbiKe a60 cyxe MONOkO. Iprn BVKNOPCTAHHI cyxoro MONoka DoJaIte Do hORO KInbKiTb BOIru, Jaia BKnDObIAe KINkbocTi 3BuaHOrO MONoka: 3aRaIbHNI 06'EM NOBHN ElopBHKoBATn 06'Em, nepeI6aueHomy B peuIeni.

CNEUJIbHA IHOPMAZIЯ ДЛЯ XJIIBONIчКИ «PAIN & DELICES»:

BnBIP IHrPeIeHTIB IJIa NOryPTY

Moloko

Ake monoko BnKOpncTOByBatn?

Bn MoKETe BnKOpNCTOByBaTH 6yDb-Ke MOJOKO (HApNKnAd, KOpO'BYe, KO3Ye, OBeue, COEBE a60 iHHe MOnKO pocINHHORo NOxOJKeHNHa). KOHCtENiI yOryPTy 3aEnkTb BId BnKOpNCTOByBaHOro MONOkA. IpnrTOBYaHNb B pnuaI ndXoJaTB cUpe MOnKO, MONOKO TpBnAnoro 36epirAHnTa 6yDb-Ke iHHi bINDi MOnKO, 3a3HaeH NHeKHe:

• CtepuiiObahe MONOk TpuBAnoro 36epirAnHna. LihbHe yIbTpanactepnIOBaHe MONOKo dae HauinbInbHoupyr. B kocsti anbTepeHaNBI MOKHa dOaTaY u HanB3HexKeHpeMeONKO 1-2 c.t.l. cyxoro MOnKA.
  Lbhe MOnko.3 TaKOro MoNoka BnxOuNb 6IbW BepKOBn IyrypT 3 ToHKOIO NlIBKOIO Ha nobepxhi.
  Cnpe monoko (fepmepcbke monoko).Take monoko Heo6xidno cnoatky npokin'raNTt. BOHO NOBHHNO KUNITIO DCNITb DOBRO. Ipeed 3abaHTaKeHHy m npNJAD NOrO Heo6xidHO oxLONDITN.
  Cyxe monoko.3bOro MOLOKOA BNXOUDTb Iyogpt 3 dyjKe BepskOBIM CMAKOM.O6OB'3KOBO DToPmMyTeCb BkazIBOK Bnpo6HnKa Ha ynaKOBU.

3aKBaCa

Дяйурту

YAKOCTI 3aKBACKM OMKHa BUKOPNCTOByBaTn:

• HatypalbHn Iypt, kyn Bn npudanB mara3nHi. O6npaTe kOMora cbixiun nIogyrpt;
  cxy3aackb6 a06 MoOvHOKmci pfeMeHTn. ybOmy BnAldKy dOTPMMyTeBc TepmiHy aKtIbauqii, Bk3a3aHOrO b HcTpykUdo Ka3bKaNN. Taik 3aKBaKnMoJHa npuDbaTy CyneepMarketax, anTEkax I deXnK Maar3aHnx PpOdyKTIB 3doPobORo XapYBaHHa;
• Odni i3 HeoQaBHO npriroTOBaHnx HoryptTb. Ie noBHeH 6ytn DyKx CBIXn HaTypaIbHn Horypt. Taki npocec HaHaBaCTbCpriroToYBaHHm KynbTypn.

Kopnci Bnactnbocti 3aKBacOK MOkytb 3pyHbATncra nid BnNBOM BnCOknx TemnepaTyp.

PepioD cepMeNTaUeII

ΦeMpMeHtauia IyOpyrty, B 3aIaeXHoCTi BiD BnKOpNCTOBvBaHnx IHrpediEHTiB N OuykBaHOro pe3yNbTaTy, TpNBaTUME BiD 6 do 12 roDmH.

Iicna 3aBepuHn npiroTuBaHH NaCTaBe NOrpyt y XoNoiNbHnK He MeHne, HIX Ha 4 roDHN. Iicna ZbOTo Bn MoKeTe BkMBAIn NOrpyt IpOraTOM 7 dHIB.

CnuyroBniΦeMpENT (dIa cnpy)

OuHEnHry OBCnyTOBYAHNHY

BdIiOuHbI pIcTPIB BID eNEKTPOMepeXt TaOeKeaIteCra Ioro NOBHOrO OXONoDxKeHHA.
- Помиге Форму та замичыс у тени миньнoi ВбД. Ккюзамичыс не Biдляпсьс BiД Форми, iI Heобхidno 3amoЧинna 5-10 xBvinH.
Ounctitb iHsi detani BONoroIy6koIO. PeTeIbHO npocuuiTb.
- He Mmte B nocydomnHm MaunHi kOHy detaB npnady.
- He BUKOPNCTOByte dny ouHneHH npnady no6yTObi 3ac6bN dny ouHneHH, abpa3aNBi ry6kn a6o cnpr. BUKOPNCTOByte M'ky BOJORY cepBtKy.
- He 3aHpyiOte B pIDInHy KOpNy CpPnlaNy a6o Noro KpNiKhv.

UK

IHCTPYKcii 3 ycyHEHHIPOBJIEM TA IOKPAUeHHA

BAUIMXPECENTIB

He moxjetedeocartnb6kaxhoro pezulybaty? La tablini npovnHa BAM donomortn.	Xni6 cxdmltb 3aanaTTO BVCOKO	Piicna cnIbHOro nIDnAHTTg XnI6 cnadae	Xni6 HeDcStaTHbo Cxodmtb	CckopnHka HeDcStaTHbo pIdpym'JHena	Bokn xnl6a kopruchebi, ane cam bIn ne nponikca	Bepx ta 60kn xnl6a npokpri T6porushom
Пд час виліканнaya buуно Hatисн'tу кнорку				●
HeDcSTaTHbO 6borouha		●
3a6arato 6borouha			●			●
HeDcSTaTHbO prIXdkiv			●
3a6arato deprixdkiv		●		●
HeDcSTaTHbO BOi			●			●
3a6arato BOi		●			●
HeDcSTaTHbO zuKpy			●
Boroushno Hn3bkoj JAKOSTI			●	●
IHRpejdciHn DoJdAno BV HneprabuIlbHnx nponorpizyx (ablo y 3aBeNikii KInbkOCTI)	●
3aHadto rapiya BOda		●
3aHadTo xolodna BOda			●
Iprogpama Ne bIDnobiJaE Bvrop6by			●	●

IHCTPYKlii 3 yCYHEHHRA TEXHUYHX HECnPABHOCTEi

IIOYPT DAHbIHDAHbIH A3bIK-TYJIKTEPDI TAHAY

Cyt

Kandaay cyT typin KOnlaHyfa 60JaIbI?

CyTtH Ke3 KeIeRr H Tpyi KapaBbepeDi (MbIcAblb: Cmblp CYTI, eUkC CYTI, KOJ CYTI, coa CYTI HeMeec 6acka 3ayBtTa daBbHdAnatbH CYT). NOrypTbH KIOJIbFlb CYTke BaiNaHbICtBi ap Tpyi 60bn1 bIbFADa. ByN KpyBnFbDA uKCI CYTI, yzAK MEP3iMi CYTIxHe TEmHe de 6epinrE 6apBbIK CY TnperePi KOndaHyFa 60ndaBl:

CTepnIbdeHRey3ak Mep3imdi Cyt: YIbtpanactepneHRey, KaMafbl anblb6aHaF cyTtHek Xacanfah Noyrpt KOO 60baJa. KaMafblHbBip 6bpNiri aBlHFaH cyTTH KooJIbbl TEmeHipeK 60baJb. KoI 60nyI yuH, KaMafblHbHbip 6bpNiri aBlHFaH cyTke 1-2 YIKHEK KAcBkYKpFAK CY cAbln Xj6bepy60baJa.
KaMmaBfAlbH6aHaC cyT: OHdai cyTTiH IOnypTbI Kpem CnAeKTBi 6oNaDbI, 6eIHne Jxka Ka6bIfbTypaDbI.

PIN ANO THN INPQTH XPHsH

Comment: the total duration does not include warming time.

jssill 10a jaiy y aalayy 1061: jaiyll

JUg JUs Jlaj JLaJ S JlaJ C U:

PImmuHnue: B O6UyIOPOJOnJXtJIbHOCT He BXoIT BpEma IpoIepKAnHxJIe6a B TcNLOM COToHNH.

3ayBaXeHHa: 3aIalbHnx uac He BpaxOBye cacy pexnmi nirpiBy.

Tycindpme: kajnbl yaKbITka KbiNby Ty ke3eni KipMei.

FR p. 5 - 14
ES p. 15 - 24
PT p. 25 - 34
IT p. 35 - 44
NL p. 45 - 54
DE p. 55 - 64
EN p. 65 - 74
AR p. 84 - 75
FA p. 94 - 85
RU p. 95 - 106
UK p.107 - 117
KK p.118 - 127
EL p. 128 - 138