OW220830 - Multicooker MOULINEX - Free user manual and instructions

USER MANUAL OW220830 MOULINEX

1 Lid
2 Control panel

a Display screen
b Choice of programmes
c Weight selection

d Buttons for setting delayed start and adjusting the time for programmes 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
9 Cottage cheese pot
10 Yoghurt pot

The sound power level measured for this product is 66 dB.

PRIOR TO FIRST USE

EN

• Remove all packaging, stickers and various accessories both inside and outside the appliance
• A.
• Clean all components and the appliance using a damp cloth.

QUICK START-UP

• 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 END key.
• Press the l & Start & Step key. The 2 points of the timer flash. The operating indicator light lights up - 1 - 3.
• At the end of the cooking cycle, press and unplug the bread machine. 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 - K.

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

FRENCH BREAD (program 6)	INGREDIENTS - tsp = teaspoon - tbsp = tablespoon
CRUST COLOUR = MEDIUM	1. WATER = 365 ml	3. FLOUR = 620 g
WEIGHT = 1000 g	2. SALT = 2 tsp	4. YEAST = 1½ tsp

USING YOUR BREAD MACHINE

Selection of a program

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 750g 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 & Delices" 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. Please refer to the cycle chart (see the end of the instruction manual).

This step occurs after having selected the program, the crust colour and the weight. The program time is displayed. To adjust the delayed start time, press and . The machine displays the total duration prior to the end of cooking. The lights up. Press start 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 other components with a damp sponge. Dry thoroughly.
• No part whatsoever is machine washable.
• Don't use any household cleanser, abrasive pads or alcohol. Use a soft, damp cloth.
• Never submerge the appliance's body or the lid.

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 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.	●			●

EN

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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Sj. jI. aSi oolaiJlL JU Lw Lg Sla 5

S OBC = S ABC + S_ BOC

.

jgl 5 j 1 l a 3 s 1 2 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

54olg gJLoooL1 4y jg fao L/g Jullj fao gJuaa Caa Jaa

oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs oLs o

Jus 1 j 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

sddss sssss sssss

gdo jli a gfo g hbc dojdofo sdo si oololj jao j:

LJQ 1

joo 9 j00 j00 g j00g j00g j00g j00g j00g j00g j00g j00g j00g

J 1 J 1 J 1 J 1 J 1 J 1 J 1 J 1 J 1

.（gj j 35 j j）

Jusg Sss g s s j 0g g oolal aolai slaill jgl algo j1.2

.3

.（g00d jlaa ygaia 2o 4ylafo） 15 gdoaaolaoaoljgb do oosjly jl .4

.1uLg u 11u111111111111111111111111111111111

jLwJwOgOoJ 1 j 5 L JyL y

1uolg 1j g u b j uu y d y

a 20
al .y 100
.20

j0jjg

Lai 10000000000000000000000000000000000000000000000000000000000000000000000000

4w

L 10000000000000000000000000000000000000000000000000000000000000000000

y/8

dolj jdsg 1s. g w gw s0o oJl . 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

jli jololosdac

Jai jia jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jao jae Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa Jaa JAAa

jssjjg.1

aJgUgBjOoLdS OoLdS 100000000000000000000000000000000000000000000000000000000000000000000000000

oJiwoI.2

.00000000000000000000000000000000000000000

2 10oljg.3

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

j g 4

150 1234567890

55 55.5

pI pI 1 Jn I s o aagg g j n J .sJg a 5j y j 1 s cL 1 g j Jn J
.
y 00
.
.
.

olij

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 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

LJ:J1s (j) 2g j j J J J J J J J J J J J J J J J J

L5 L51 10

4g5 g jli yj yj yj yj yj yj yj yj yj yj yj yj yj .11

.12

D-B -uS 1j00 j00 j00 "Lus .d00000000000000000000

45 ujw jno. (uus Cuyy y (Lao yj Sdy) uS 4olal a d oouaogj yd yI goo

F-E -uol oui jg g 10g

6-4a3j5j1j14

MEU 15 15 15 10 10 10 10 10 10 10 10 10 10

1 - 1 - 2 g a j g jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg jg j

K-0gSliJb3d4aBjCclw1 Coo

Jg 4 J g j li Jn Jaua Jss 45 p s G aogj Jni Jn Jn Jn Jn Jn Jn Jn

.

sgs

$$ \cos \theta = 2 \sqrt {1 - r} $$

$$ t s p 1, \Delta = j a \dot {s} \dot {a} \dot {a} - F $$

$$ j \cup j = 1 + 0 = 1 - 1 $$

$$ \operatorname {t s p} r = S \dot {\varepsilon} - r $$

(64012)

$$ \therefore \angle B A G = \angle A G F = 6 0 ^ {\circ} $$

$$ p j 5 1 \dots = i j 3 $$

ONICAHNE

1 Kpbilka
2 Pnp6opnnaheB

a Ducnnei
b Bbl6op nporpamM
c Bbl6op Beca
d KONKIN HACTPOIKN OTCPOHEHHORO 3aYCKa N YCTAHOBKN BPEMeHN InporpaMMbl 11

e Bb6op Tnna KopoQKn
f KHONKa BKN/BbIKN
g INHnKAtop pa6OtbI

3 EMKoCTbIaXne6a
4 Jnonactb dna 3aMeunBaHn
5 CtaKaH cJeHeHnAaM
6 YauHnA JoxKa/CTOnoBaJnoKka
7 KpOcOK nIaN3BHeeHnMnKcepa
8 Kpbioka dnyxpaHnna
9 CtaKaH dIra cIbOpOTK
10 Ctakan dna noyypta

HanBbicn ypoBe h akcyTnecko MOHocn daHHoro n3denn coCTabIeT 66 dBa.

NEPEI NEPBbIM ICNoJIb3OBAHHEM

• CHNMTe BCE ynyakoBOOHyBHe MaTePnAJIbI, HaNKeJKN NIN pa3NIuHBe akCeCCyApbl, paCNOJoxEHHBe KaC BNYTpEHNe, TaK IN C BHeUHe CTOpHObl YCTPOiCTBa - A.
  OuNCTe BCE 3JIeMeHTbI N UcTPOINCTBO Pn NOMOUI BnAIXHO TpRKn.

bblCTPbIM 3ANYCK

• Packpytnte npoBOm IN BkIIOuHTe erO B 3a3eMJIeHNHyIO 3JeKTPnueckyIO po3eTky. Iocne toro KaK pa3dAcTcR 3ByKOBoC cnHaN, NO yMOJUcaHHo 6yEdt 3aHa n pOrpamMa 1 - H.
  B npocce nepBoro nCnoB3OBAHnO Tn3dJIa MOxET NcXoDntb IerKni 3anax.
• BbTaunite emKocBd nIy xIe6a, noDnHRe e3 a pyUky. 3aTeM yCTaHOBIne IOnaTb -B -D
  -Пложnte ИнгpeintbI B EMKocTb B yka3aHHom nopJrKe (cM. naparpaФ ПОЛЕЗнБIE COBETbl).Y6eINTecb,чTO BCE ИнгpeintbI B3BeWeHbeI CToUHOCTbIO - E - F.
  Onyctnte emkoctb dans xle6a - 6.
  3aKpOTe KpbIuKy.
• Пи поочи Кнорки Вьберпг Робхдмую рогаму (MEN)
• HaxMMTe Ha KhoNkY _START^start 3amnraIOT 2 TOuKN taMepa. 3arOpntc nHnIkaTop pa6Otbl -1 -J.
  I OKOHUYHNI ZIKJNA pnproTOBNEHNI, HAKMITE HA KONKYN BbIKNIOHTe XJIe6Oneky. BItaIzITe EMKOCbT for xJe6a. BcERda nCnOLb3yIte 3aunTHIbe nepaHTKI, NocKOBky pyka EMKOCTI, A tAKHe BNYtpeHHNOROBpEXHOCTK bKwIbN rOpuYe. BbIbTe m3 fOpMbI rOpRyHxNe I NOMECTITE ero Ha 1 cac Ha peWetKy, YTObI OH OCTbl - K

TtO6bI O3HaKOMITbcra C xNe6oNeUkoM, Mbl peKoMeHnyem Bam B nepBbI pa3 nonpo6oBaTB nCneuB PhAHLY3CKM XJIEB no nppeJnoKeHHomy 3decbpecenTy.

ФАHAЦУЗСКИ XЛЕБ (прогамma 6)	ИНГРЕДЕНТы - ч. = чаная loхka - с. = столовая loхka
ТП П KOPOЧКИ = СРДнЯ	1. BOДA = 365 мл	3. MYKA = 620 r
ВEC = 1000 r	2. COЛь = 2 ч.	4. ДЮЖКИ = 1½ ч.

MHCTPYKZIPO 3KCPJIYATAUIMXJLEBONEUYKIN

Bb6op nporpammbi

Pn nnoo HONOHORO MeHO Bb MoKeTe Bb6paTb Heo6xOIMyU npOrpAMM. KaKdb pa3 npn HkaTnHa KONkY HOMep Ha dncnlee nepexoJNT K cIeDyUcE OAMME.

1. PnraHb6e3rIIOTeHOBBi Xne6. DAnHna npOrpMaM No3B0JIaT BbIKeNaT bXie6 no peueTAM C MaIbIM CoepJxAHm E Caxapa N XINOB. PeKoMeHdYETcN cNOLb3OBAbTaT roTOBHy oCMEb (CM. npeDynpKJeHHeNo NcONb3OBAHnIO npOrpAm dI pNIROTOBHeHH Xne6a 6e3 rIIOTeHa).
2. Cnakm 6e3rnoTeHOBmy Xne6.DaHHa nporpamMa N03BOJAEt BbIeKATb Xne6 no peuertam c DoabeneHem caxapa u JnipOB (HaNP, 6pnOuN). PekomeHdyETcNcNOJIb3OBaT brotObyCmEcB.
3. BezriHIOTeHObBI npor/KeKc. DaHHa nporpaMMA no3BOJAEr BbIeKaTb 6e3rJIOTeHOBII KeKcb Cdo6AbNHeMn EkapcKOrO nopoUka. PeKomeHdyETc HcONb3OaTb rOtobyo Cmecb.
4. Knaccnueckm xne6. Dahnna nporpamma n03Bolaret BbineKaTb 6enbl xne6 no Tnny MRAKNIeBoro Xne6a.
5. Klaaccnueckm xne6 bictpoBbIeyn. DaHna nporpmaMa no3BOJareT 6bICTpeepnirTOBNTb 6enbl xne6 no Tnny mKuWeBOrO xne6a.
6. Φαρηύχεκη κλησεδ. Данная προρамma πο3БОЛЯТ BblINEΚΑΤ Браινύχεκη δένλους xλίεδς 6 Μόοη επIoTHΟΝΚΟρΚΟ.
   7.CnAeknXne6.DaHnaI nporpamMa nOxOoHIT dNRApeuNTOB NO TINy 6PNOU, B KOTOpbIX coepKjntc 60JIbe XJIOB IN CAXAPA. PInr NcPONb3OBAHN rOTOBbIX cMEceH He DeaJIte TECO BE COM 60JIe 750r
7. Κέλνβοσερθουθόν xλεδ. Даннύу προραмmy сеύγet BBικυρατόν πρι BBιηчke xλεδa с επόλονβοδανημε Κέλνβοσερθουθόν мукί.
8. Κένβασερθούν έλεπδ 6βίστρου έυβημι. Μαύνησα προγρασμμα Μοδοῦτε Ευκτρει πριστότουπιν έλεπδς Αναλήμε Κένβασερθούν Μυκη.
9. PxxahoXn6. DAnHHyI npOrpammy CneIeYt BbI6npaTb npn IcNoJIb3OBAHm 6OJIbIoTO KOJIueCTBa Pxxaho MYKIN INIpynx NIO6hBx 3epHOBbl (HaNP, rpeKN, nolbl).
   11.Дохжеве剂量。Данная поррамma NO3BOJЯТ пiroTOВИТ TeTo Дяпиць，TeToДя ВиileчкxIe6aИ TeTo ДяBaФeNB.Данная поррамma He BvileKeAeT xIe6.
10. Nacta.Даннаяnporpamma NO3BONJETROBOTb TECTOДЯ NaCTBI JIN TECTOДЯ TAPTOB.
11. Nipor/KeKC. ПОЗВOLЯТ рOTOBINь NIPORи ИИ Kekcblс DoobabNeHnEM NekapcKOrO nopoшka.Дя STOn IporpamMbIdoCTyHnA ToIbko HAcToPoiKa B 750 r.
12. BvIeKAnHe. DaHnAa nPpRgAMMA pIepdHa3HauEHa der BvIeKAnHn pOdoJOLxHTelbHOCTbO TO 10 Do 70 MHNyT. Et MoXHO cNIOB3OBATb ICKNoHTELbHO:
    a) nocne nporpammbI dI nprirotOBHeHn dpoxxkeBOTeCTa,
    b) yto6bI noOorpeT bI IIN cIeNaTb xpyctaIIM yJze 3aneueHHbI, HO OCTbIBnXJe6,
    c)Тобы 3аьершт bpocecc pnpiroTOBHeHn B clyuae dInTeIbHoro nepe6oB B 3JIeKTPocHa6xeHn B npOecce BblneUKN xJIe6a.
13. Kawa.Даннаяnporpamma no3BOLaRt roTOBnTb Kaan n pncOBbI pydHr Ha MONOke.
14. Kpynb.ДаннаяnporpaMMa NO3BOJAErTOBOTb pa3NIMHbIe Kpybl: pnc, rpeyu n Tn.
15. BapeHbe/DxMeM. Pto3oBnIe rTOBtB DomauHHee BapeHBe. Pnp 3aynCe nporpamm 15, 16 n 17 6yDbe octopoxKnb, PocKoIbKy npO tKpblTm KpbIkwN i3 EMKOCTu BbxOJNT rOpqun nap N KOHNcHAT.

Oc6bIe nporpaMblxle6oneKu «Pain&Delices»:

1. Norypt. Данная порразмma NaO3BONJIET roTOBUT b NORYPT Ha OCHOB nactepn3OBAHHORO kopoBbero, козBERO Ии COEBOr MOnIKA. ПOMeCTte CTaKAn DЯ NORYPTa B EMMoCTb (6e3 KpbIshKn ΜиNtBtpdЯ CbIBOpOTkn).Пocne npMROToBLeHn XpaHInTe NORYPT b npoxlaHDM MeCe t NyOTpeBSeMe IERO B TeUeHme 7 DHei.
   19.Питбов Норур.ДаннаяnporpaMMa NO3BOJЯNETROBOTb ПИтбьгы НоруртБ Ha OCHOBa nactepn3OBAHHOro MONOKA.NPOMeCTte CTAkAHДЯ NHyORyPTa B EMKOCTb (6e3 KpbIshK).пeredynotpe6NeHemXopoIO nepemEwaIte.Pocne nprirotoblenHa xpaHInTe HnyorypT b npoxnaHOM meTe y npOtpe6Be erO b TeueHne 7dien.
2. Tbopor. DaaHnna pnpaMMA nO3BOJnT rTOBnTB Tbpor Ha OCHOBE KICLORO KOPOBbero nnKo3bero MOnoka nnKeHpa.BCTABTe ctaKaH dIra CbIBOpTKB vCTaKaH dIra NOrpyta (6e3 KpbIshKn) n OmeCTne erO B eMKoCTb. Iyra 3Toi nporpamMbI o63aTehen 3tan cUeXkBaHn. Pocne pnproTOBHeHn XpaHnTE Tbpor B npoxJaHOM MeCe n yNontpe6nTe erB TeueHnE 2 dHei.

Bb6op Beca xJe6a

HaJMMTe Ha KhoNky 706bblb6paTb Bec -500 r, 750 r nnn 1000 r. Bm3yAlhBnH uHdNkAtop 3aOpRTcA prADOM C bbl6paHHOH NaCTPOHKO. Bec yka3AH opneHTnpOBOH. B HEKOTOPBX npOrpMaMAX Bbl6pBaCe H nepeDyCMToPeH. ObaTteCB k TabnIe ZNKLOP. paCnoJIOKeHHoB BO KHOUe pYKOBOCTBA NO XKnIyATAuAni.

Bb6op Tnna KopoouKn

MoJHo BbI6paTb TpN TnPa KOpOuKn:JeKKa/ cpeHra/CnlbHa. EcNl Bbl XOTne N3MeHNb 3aDaHHyIO NO yMOJUaHNO HAcTPOkY, HAXMNTe HA KHONKY ,NOKA PRAOM C Bbl6paHHo HAcTpoiKo He 3aOpRnBnBzayIbHb INDnKAtop. B HeKOTopbIX npOrpAMMax Bb6Op TnPa KOpOuKn He npEydCMtPep. O6PaTIteC b KaJIIOB, paCNoIooKeHHo B KOHue pyKOBODCTBa No kCNJnyatauIN.

BkIIOueHne/BbIKIOueHne

HauMNTHe HA KONIPKMy, UTObI BKIOUHTb YCTPOUICTBO. HaHETcRA OTCHEIT BPEMeHN. UTObI OCTaHOBNTb IPOrPMAmy IINOTMEHnITb IPOrPMAmy OTCPOeHHORO 3aNYCkA, B TceHene 3 CEkyND yUdPKJBaute HKAtoT KONIPKMy

PINHc\Pn PA60TbXJIeBONEyKn

B Ta6bnue zKKnOB (paCnONOKeBA KOHNe pyKOBODCTBa NO 3KcnIyataunm) Yk3a3hbl
Ba3HBe 3aTaN, B 3ABcNcMoCTn OT bB6paHHO npOrpAmMb.I Bn3aybHb INdKaTop
POK3a3Baet KeUznn 3tAN BbINOpHEHn npOrpAmMbI.

1. 3aMeuBaHne Tecta

DaHHa nporpaMa n03B0JraT cΦopMnpoBaTb CtpyKtpy Tecta, yTo6bl OHO xopoio NOHAnocb.

B xOe 3TO rKKnA y Bac eCTb BO3MOXHOCTb IO6aBNTb T ETO INHrpeIeHnTb: cyuHbeIe pykTB, ONiBKN I.T..3ByKOBoI CNHAn NOKa3bIaEaT, KOrDa CNeJyET 3TO CdenaTb.

6ObpatnteB k TaTbIe uKIOB (paCnIOJKeH a KONHe pyKoBOcTBa no 3KnIpyatauun), K cTOnbUy «DOnOHNHTeBHO.» B TOM CTOnbSe yK3aHb BpEmr, KOtOpoe oTObpa3NTcHa 3KpAne BaBawero yToPcNtBa, KOrJa pBaDaTcR 3ByKOBOn CnHaN.

2.OTCTaBHaHne Tecta

B xode daHHo nporpammbI Tecto « OTdbIxaeT », qTO no3BOJrae TnyuunrBo erO KaueCTBO.

3.ПобемТecTa

BpeM, B teueHne KOtporo pa6otaOT npoxKm, B pe3yNbTaTe Yero Tecto noHNmaetc n npno6petaeT apomat.

4. BbinekaHne

B xOe 3ToI nporpaMbl foopmpyetcMaKnXne6a, a KopoUka cTahOBITc pymaHoi n xpcTaei.

B KaueCTBe 3aKBACK MoKTe BbICTyNaTb:

• Hatypalbny hnypt, KyIpeHHbY B MaRa3HHe, C KaK MoXHo 6OJee DInTeBHyIM cPOKOM rOHOCTN.
  3aKaBaCKA nIgrypta areHtIIN MOnOJHKnCbIbe 6akTeHH. B oTm Cnlyae cOsbIOJaIe peKoMeHNdaIcN IN HcHTpyKUn N 3aKaBace. TaKei 3aKaBACKM OOnHO KynITb C bCyepMapkTeax, anTEkAX IN B HEKOTOpBX Mara3HInA, TOrpYIOUxN TOBAPAm MEINIuHcKOr NaHaChENH.
• Odn H3 Baunx HeaBHO npuroTOBneHbIX NoryptOB - 30 DoJnKeH 6bTb HatypaIbHbI Myorpyt, KaK MoNHO 6oee CBexn. 3Ta pOceDpya Ha3bBaETC KynTbNupOBaHne.

CboiCTBa 3aKbAcOK MoryT 6bITb pa3pyuWeHb I NOB Bo3dIeCTBnEM CInuKOM Bblcoknx TemnepaTyp.

PpOdoJXnTeJIbHocTbΦeMpEnTaun

B 3abncmocn OT nCNOb3yEmbIX 6a3OBbIX INHpeJeHrTOB IN Jenaemoro peyIbTaTa, npoecc fepeMeHTaun NOrypTa 3aHnMaet OTo 6do 12acob.

IIO 3aBepHEnn npouceca pnproTOBneHnry, y6epnte nOpyr B xOIoDnIbHnK MmHmym Ha 4 yaca n ynoTpe6nte ero B TeueHne 7 dHei.

CbUyXhA 3aKBaCa (dIy TBopora)

KhoKa MeHIO Do3B0JIe Bn6paTn Heo6XiHy npOrpamy. Pnp KooHOMy HaTnCKaHHI KOHKnO YNCLO Na DCnPJIe 3MiHOETbcra, nepeMnKaIOUcNb Ha HAcTyNH npOrpamy.

1. NikaHTHn 6e3rItoHEOBn XnI6. LpnporpaM a36e3neue pnpiroTOBaHHx xli6a 3a peenTAMn 3JyXe He3NaHOIO KInbKiCTIO cUkyP uKripB. PeKOMeHNyEMO BnKOpNCTOBvBATN roTOBY Cymi (INB. NopepeJxehn yOdo BVKnOpNCtAHn H npoprpm npiroTOBAHH 6e3rItoHEOBnx BnPo6IB).
2. ConoDkn 6e3rIIOteHOBm xII6. LpnpOrpAma 3ae3eaneUe npriroTByAHnXJI6a 3a peuentamn 3 YcKpom i JxurpaMn (HaNPKnlaad, 3do6HoI 6ykn). PekomeHnyEMO BVKOPNCTOBYBATN rTOBY cMUI.
3. Be3rIHObe TicTe4ko. Lpnpapa 3a6e3neUe npiroTuBaHH 6e3rIHObHX ticTe4OK 3 pO3nyuBaueM nI TcA. PeKoMeHdyEMO BnKOpNCTOByBAtn rTOBY cyMIi.
4. 3BvauHn 6iin xni6. Iprpapa 3a6e3neyu npiroTybaHHa 3a peentom 3BnuHoro 6iIoro xli6a 6e3 ckopHKn.
5. 3BvayHn6iHx16 WbNkoRo BnikanHn. LpnporpaMa 3a6e3neyu6 6IbW sbVbnKe npiroTyBaHHrapeentom 3BvayHoro 6inoro xIn6a 6e3 ckopnHKn.
6. Φραηύγεκλήνις Κί. Πη προρρama 3a6e3neuγε πριστόγνανην 3a peζεπΤΟ τραδιμιίνητο φραηύγεκλήνις διπόνο ευλεύμειν 3διντόνους καρούκειο.
7. Conojkn xni6. Iu npgrpama npn3aheHa nI nprirotybaHna 3a peueNTAMn 3di6hNx 6bny, kI mictb 6bnjwe zkpiB i cykp. Rko Bn BkopncToBye roTobci cymi, To cnikkyte 3a TIm, uo6 3arabha Bara TiCTa he nepeunuybana 750 r.
8. Xn6 3 60o7ha rpy6oro nomeny. LIO nporpamy Heo6xioHO Bn6paTn, kIo BO IrotyTe 3a peuTOM Ha OCHOBi 60o7ha rpy6oro nomeny.
9. Xli6 3 bopoSHA rpy60r o nOmey wBnDKoro BnIkaHn. IIO npOrpamY heo6xIdHO Bn6paTn dIe 6ilb WbNdkOr npriToyBaHn Xnla 3a peuTeTom Ha ochobi 6poSHA rpy60r o nOmeY.
10. KHTHn Xn6. LIO nporpaMy Heo6xioHO Bn6upaTn DnA nprirotyBaHNr Xn6a 3 BnCOKM BMICTOM KNTbOro 6opouHa rpy6oro nomeny ao HA oChOBi iHux 3naKIB (HapnKnad, rpeuKni, no7n).
11. TICTO. La nporpama 3a6e3neuye npirotybaHHra taKIMn peceHTAMn, kTICTo dIa nii, xli6a Ta BaΦeNb. La nporpama He npur3haueHa dIa BUNiKaHHa.
    12.Писсные мakароних воробов (поста).Ця рогама забзени рниюваньда pecentamitaniibckoro ticta abo ticta对于我们尼porig i3 hauнковio.
12. Kekc. Do3Bolnae roTyBaTn KeKcn 3 DoDaBaHnM po3nyuBaYa dIy TiCTa. IyI ci i nporpaM npeE6aueHo liNe Ody NaCTpoiKy Baru - 750 r.
13. Bünikahnna nannuizi. 3a6e3neyu Bünikacnna npotraom 10-70 xBnlnh. Lio nporpamy MOKHa Bn6paTn OKpEmo, a MOKHa 3aNyctTuN:
    a) nicra nporpamn «TicTo»,
    b) niiiripibAHn Bxe roTOBOrO/oxoONJxHOrO xni6a a6o dIy CTBOpeHHa HbOMy xpyCTKoi cKOpINKn,
    c) dans 3aBepuHnB BnIkaHH, JaKIO npu BnKoHaHHi ZNKJy npiroToBaHHxNIBa HADOBRO 3HNKIO eNEKTPOXINBJIeHH.
14. BibcHka. 3a6e3neyuE npiroTuBaHHra 3a TaKIMn peuNTamN, rK BicHka a6o pnc 3 MOLOKOM.

15. Kawi. 3a6e3neyu e npiroToyBaHHra 3a peueTAMM MOLOHnx KaI Ha oCHOBI pncy, MaHKn Ta rpeuKN.

16. Jxem. Iozbnojre rotybatt domaunn Jxem. PnB BnkopuctaHni nporpam 15, 16 i 17 Heo6xihno npoBnTn obepeXHcTB: chee3 OTbip KpnKmOke BnxOHTN CTpyMh napi, a takoR napyI bprn3Kn.

Cneuiabhi nporpamn Iy xli6oniuKu «Pain & Delices»:

1. Norypt. Д氧влг Рувати Нуогут 3 Naстеризовoro Коровуого, КOSTИО ВО COEBOLO MONOKA. Востановит БмпICTь ДЯй НуогутуВ ФормY (6e3 кршк, 6e3 Фл'tра дя роцджуньн). Псіяпри�OTувань поюкТ Heo6xIDHо 3бepi ratn B xOJNOHMy Mici J bЖNTN pnoTROM 7ДИB.
2. ΜιπΗν ὄργτ. Μοβθόλε έτογbaɪn ΜιπΗν Μύργτ 3 naçερισοBAHORO ΜΟλοka. BctaHOIBt ΕMHIcTb dIg ΜύργTp y B φορMy (6e3 kριχκη). Πηρεd BxκuBaHHam Μοδpe περεMiawte. Πίζη πριστογbaHαн σρόγκT heoδxɪdno 3eρiratn B xɔnoDhOMy Mi ciŋ J Bxκιν προτār oM 7 dHb.
3. Cup. Дзвогля rotybaTNСИЗуржнорO KoPOR'ryoro a6O Ko3rOro MONOKA. BstahOBiTB EMHcTbДЯpoUdKyBaHnB B EMHcTbДЯNoIyGyrP(6e3Kpnu)Та nomICTb 6oNDBiВФOPM.Y3aDObNtCBpoUdKyBaHnB (ДЯВиДALEHnCnOpaBATKN).ПслЯ npriRTOYBaHnРpoUdKT Heo6xID36epirATN BxoJNOHOMy Mlci J BxHTN pOToTRm 2dHi.

Bn6ip Barn xli6a

HaTnCHiBb KaONky, 106 BCTaHOBuNTb Bary - 500, 750 a6o 1000 r. HABnPoTu Bn6paHoro 3aHuHr BBIMKHeTcB CbITNOBm IHdNkAtOp. Bary HaBeDEHO B JAKOci TdoBikIOBOi IHOFpMaJIi. DeKeI npOrpAmn He nepeD6aauToB Bn6ip Barn. NIB. TaBnLIO zuNKJIb HAnpIKHci IHCTpyKci 3 ekCnPyatauJIi.

Bn6ip ctyneH naDpym'raHIOBaHHa

MoKJIbI TpN BApiaHTn Niipym'HaIOBaHHa: IerKe/cepeHc/CmIbHe. RaIoo BN 6aKaTe 3MiHNrTa HAcTPOHy 3a ZAMOBYBAHHa, HataNcAte Ha KONkY DOKO CBTINBIOH INdIKatop He BBIMKtBcra HABnpto BVbapHO rO3aueHHa. DeJe npOrpAmn HE NepbDaaOaTb BvBip CTyneHn iNDpy'MHaIOBaHHa. DInb.TaBnIO zuKKnIB AnhprKinHi IInCTpyKuJi 3 EKcNllyaataqii.

YmkaHHBmkaHH

HaTnCHiB Ha KNHkky dIe BmKaHnH npuIady. BiDlK yac pO3noHnaTeb. 1063ynHnTnporpaMy a6o BiMInHTn nporpaMy 3aynCkY 3aTpIMKOIO, HATNCHiB i BTPMny Te npotarom 3 cekynd KhONky

POBOTA XJIIBOONIUYKIN

Y ta6nii zuknni (hnpkni i nhtpyku 3 ekcnnyatau 0ncani bci etan npocec npirotybaHn B 3aIeXhoCTi BiD Bb6paHO nporpamn. CbitnoBn i ndkaTop yka3ye Ha etan, lO tPBAE.

1.3amiiuByBaHn

I03B0JAE CΦOpMyBaTH npaBnIbHy TeKCTpy TICTA Ta, BiNobiIdHO, 3a6e3neUe Ioro 3aATHiCTb Do NiHHTT.

BnpoDobKzboro zukny Bm moKeTe IdoabaTn pi3Hi IHrpeiEHTn: cyxofoptykTu, macnHn Ta iH. 3BykoBni CnHn Bk3yE, KOnI nOpi6Ho BaWe BTPuHaHHa.

CnuyroBniΦeMpENT (dIa cnpy)

Длгпргтуваим домашього сиру ви можеbet bukopinctobувати счугови Ф配电м ent, Кс懈 рдИну (нанpresknад, лимонни сik) abo ouet Дглгьчывань MONOKA.

OuHEnHry OeCnyTOyBAHHr

BiiKnIOuITb npucTpi BID eJekTpOmepeXi Ta douekaItec Horo nobHOrO oxoJdoKeHHa.
-Помиite Форму ta 3amiuybaу y tenniin MInbHoi BODi.Яkuio 3amiyuBaH ne BiDJIaRcTbCBy BiD φoPMn, iI heO6xIDHO 3amoHTN ha 5-10 xBmHN.
Ouhttb iHwi deTani BONoroIO ry6koIO. PeTeNbHO npocuyitb.
- He Mmte B nocydomnHm MaunHi kOHy detaIb npnady.
- He BUKOPINCTOBYITE DЯ NÖUÜNEHNH PIPNADY NO6YTOBI 3AC6BNI DYE ONUÜSEHNH, abp3aUNBHI rYbKN a6O cπnPT. BUKOPINCTOBYITE M'ky BOJORY cepETKY.
- He 3aHypioTe B piziHy KoprNc npiNaIy a6o NOrO kpiKu.

UK

IHCTPYKci3YUCYHEHHIPIOBJIEMTAIOKPAUeHHBAuNXPEcENTTIB

He moxe te docaartn 6axaHoro pezulybatay? Lda tablunia noBvHHa BAM donomortn.	Xni6 cXoDITb 3aHaTTO BmSCO	PiC7a CInbHoro NiJdAITra XnI6 cnadae	Xni6 HeoCTaTHbO cXoDITb	ScopinHka HeoCTaTHbO niDpym'AnHe	BoKu xnI6a KoprUnHei, ane cam bHne npOnikc	Bepx ta 6oxk xnl6a noKpOri t6oosHom
Пд час виліkanня 6уLo hantichnyTo KhoNky				●
HeoCTaTHbO 6borOuHa		●
3a6arato 6borOuHa			●			●
HeoCTaTHbO prIXdkiv			●
3a6arato deprIXdkiv		●		●
HeoCTaTHbO Bodi			●			●
3a6arato Bodi		●			●
HeoCTaTHbO uKpy			●
BorOuHNO Hn3bKoI JokOci			●	●
IhrrpeDiCNTsdoJaHO B HenrpabVilbHnx npOporciJx (a60 y 3aBeNKi kInbKOci)	●
3aHaTTO yapraa BoDa		●
3aHaTTO xolodna BoDa			●
IprOpaMa ne BvdNoBidae BvPo6b			●	●

He moxete doceartn 6aexanoro pezylbatay?Ца tablanca noBVHna bAm doJomotrtn.	Riakmnojort	3anajdto kncnien joruypt	Pncsytnictb Bovn B nojortpi	Xobtybatn nojortp
3amaniq cac fepemtetaii	●
3abelenki cac fepemtetaii		●	●	●
HedoctatnbO 3aKbAcKn, meptBa a6o heakTIBHa KynbIpya	●
Iogano ounieta emhicntb dnia iogyrtpy	●			●
Hedocstatna jxirhnicb MOlOka (3amictb cnilbHoro MOnoka 6bIyo BVKOpriStaHO nAniB3NeKipreHe)	●
Φopmy hakrpiin knpiikoio			●
BVKOpriStaHO HeViIDNoBIDHy npOrpaMy	●			●

IHCTPYKl23YCYHEHHRA XEHHINX HECNPABHOCTE

KocbIaNtBn 3aTtapFa XaHe KaIaNFaH HETNkEe 6aIIaNbICTbI NOrypTTbI yblty yaBlTIbI 6-12 caratKa co3blnabl.

Kb3d3bpy Ke3eH 6iTKeH coH, NOrypTbI KEM DereHne 4 caraTka ToHa3bTkbluKa caBIn, 7 kyn iuiHne Jeen 6itpiHiz.

MoeK (xymcaKa k ipimwiK daaBnHday ywIH)

IpimuiK daBihday yuih ipireH cyTke MmEKe Hemece JIMMOH KbIuKbIbI, cipke Cy CnAeKtbl KblkblblcYbIKTBK KOCy KepeK.

TA3AJAY XOHE KYTIM

KypblfblbHb Tok Ke3iHeh axbipatbIn, TOnblk cybifaHaKaTyHl3.
bctbki KabbiHdi cyMeH niiHdi xeHe apanaactbipatbH kaiakbtj jyblh3. Kaan Tabada kaIca, 5-10 MInHyT xi6tiN KOiBiH3.
Backa 6eniktepiDbIMKbI r6kamen Ta3aJnHbI. KaKcbIan KeTIPiH3.
- Ewkaenirih bIdbc xyfbMaunHara canyfa 60nmaNdbI.
TymblctbIK XHMIA, KblprfBII XeKEnepdi XHe CnIPTTI naanadnyfa 60mmaDbI. JyMcaK, DblMKblJyBepKeNeh cyptH3.
KypbInfbHbH e3i HemeCe KaKaPbH cyFa Manyra 60MaJdbI.

AKAYIbIKTAPDbI XOIO HYCKAYIbIFbl

Кутken Нетхике алынган як na? Мына кесе ci起重机 ушin seрлген.	Нан тьим Катты Кетер- ineidi	Нан кattы Кетер- генэн Кейин тугсin keteti	Hа Дурьс Кетер- пмейд	Сырты Дурьс Кызар- майы	Булр яжтары Коньлран- ганымен iwi дурьс nicpeşdi	Бушир мени жогары як бетерпide ун калды
Пис яатkanда, Ту IMeci оасыган.				●
Yыл a3.		●
Yыл кeн.			●			●
AлыITьсы a3.			●
AлыITьсы кeн.		●		●
Сыл a3.			●			●
Сыл кeн.		●			●
КаHTы a3.			●
Yнын саласы нашар.			●	●
Kocынган Затарын .apakatbinaresby dyrbis emec (TыIM кeн).	●
Су ТыIM bICTbIK.		●
Су ТыIM cyblk.			●
Баftарlama Дурьс Тандalmаган.			●	●

Калаган Натхке щынбады ма? Шешимо осы костеден таблады.	Июурт суньк	Июурт тьм Кышков	Июурты су.capа	Июуртун Тусі capы
Аз улы玮лган.	●
Узak улы玮лган.		●	●	●
Φермент зд косьлган Неме сени He бенисиз phермент косьлган.	●
Июурт bдьсы дурbic Кылmarоган.	●			●
Косьлган сутпин Кчарсындаfter Май Мелшөрī тьм aз (Калмамы karрылай алынган сут Калданылган).	●
Каллары aussылmarоган.			●
Дурсыс багдарлама танданлмаган.	●			●

TEXHNIKAJIbIK AKAYIbIKTAPdbI XOIO HYCKAYIbIFbl

Comment: the total duration does not include warming time.

jssuill 1du jaiy y aiay y auiy

.1uJy juJy JLOJ JLOJ JLOJ Udo:Jb

PImmuueHme: B o6yIO npOdoJXnTeJIbHOCT He BXoIIT BpEma POndepKAnH XJIe6a B TcNlOM COToTHHn.

3ayBaXeHHa: 3araIbHnX Yac He BpaxOBy Eac y peKm iNiirpiBy.

TyciHdpme: kannbl yaKbItKa kblblTy Ke3eHi kipMei.

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Date of purchase: /Date d'achat / Feche de compré / Da data de compré / Da d'acquisto / Kaufdatum / Aankoopdum / Kobdsat / Inkopsdum / Kjpsdato / Ostoipáva / Da zakuq / Da viznāhir / Isjigmo data/ Ostu kupakse / Datum napkuz / Sorozatsiur / Datum nikura / Prumu kadaes / Datum kopyvne / Datum kupkju / Datum kupmij / Datum campuluri / Datum napukir / Datum napukir / Tammel penbhang / Ngny maa häng / Satin alma tarih / Datar nopázkov / Datar na azynybnay / Daryn ma na yknynnyab / Carusanb sejmni / Hpyocnyu vnyo opod / Nuxkunpopp / Pukhoy. 货日期/ 燃人日/ 宽今日/ 10/25/ 10/26
Product reference: /Reference du produit / Referencia de produel / Nombre du produit / Typo de produits / Typomanen des Geraires / Artikelummeran het apparat / Referencenumber / Proprodukreferees / Artiklennummer / Toutennummer / Reference produktu / Model / Gamino numerois / Toctiviteit numera / Tip aportar / Viaslaris kalte / Tybvoledra / Produkte ataues numera / Modui protective / Ozma provizio / Cod produc / Produk rujukan / Referenciens produkt / Ma sin phim' Urin koda / Moegaen / Moegaen / Moegaen na ypeya / Moegaen / Koskoivo / npovictoc / Unigly/ (puidorei/食品模型/袋装产品/索福/司贝乌/索福/司贝乌)
Retailer name and address / Nom de érodire du vendre / Nome e endrodo de revendor / Nome e indirizao del除去io / Nome und Anschirch des Handlers / Naam en adraves de dealer / Fohrandern nav & adress / Aftersfoliarssen nam oth cach / Fohrandern nay og adress / Jalbemyemnyn jima o osite / Naive a 1spede / Nichei hia hi hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hia hieh / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nane i ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 1srodjy / Nanei ha a 2023/2024/2025/2026/2027/2028/2029/2030/2031/2032/2033/2034/2035/2036/2037/2038/2039/2040/2041/2042/2043/2044/2045/2046/2047/2048/2049/2050/2051/2052/2053/2054/2055/2056/2057/2058/2059/2060/2061/2062/2063/2064/2065/2066/2067/2068/2069/2070/2071/2072/
Distributer st t r t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t 0

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