USER MANUAL OW 610 110 MOULINEX
ATLIKTA STARTA PROGRAMMA
Lai nodrosinatu, ka ediens ir gatavs velamajla laikā, ierici var ieprogrammet lidz pat 15 stundas ieprieks. So programmu nevar izmantot 4., 8., 9., 10., 11. un 12. programmai.
So soli var veikt pec tam, kad ir izveleta programma, garozas krasa un svars. Tiek attelots programmas laiks. Aprekiniet laika starpibu starp bridi, kad sakat programmu, un laiku, kad velaties, lia ediens butu gatavs. Ierice automatiski ieklauj programmas cikla ilgumu. Lai iestatitu atlikto startu, nospiediet pogu, un displeja paradises attels, kari noklusëjuma laiks (15:00). Lai iestatitu laiku, nospiediet pogu. Iedegas. Nospiediet , lia palaistu atlikta starta programmu.
Jizidarjat klu, vai velaties mainit laika iestatjumu, nospiediet un turiet nospiestu pogu, lidz atskan skanasignals. Tiek paradits noklusejuma laiks. Saciet daribas no jauna.
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Ama: Te nooobpaBat Cbeta Ha xla6a n 6laonpnaTCTbat KaeeCTBeHOTO o6pa3yBaHe Ha nITata. Ako n3non3BaTe rua, hAmaneTe cBOTBEtHO KOINueCTBOTO Ha TeuHOCTne.Cuynete rua n Doabete Heo6xOIMATA TEUHOCT, DOKATO NOnUYIne KOINueCTBOTo TeuHOCT NOCOeHa Ha peCenTata.
Peuente ca npednene H 3a cpehen pa3mep yua ot 50 r, ako
yauata ca no-rolemn do6abeTe malko nobehe 6pausho, ako myata ca
no-malkn do6abeTe malko no-malko 6pausho.
Mnko: MmkaTO mHa emyrrpau eKKT, KOITo BODI DO o6pa3ybaHTo Ha nO-tpaBUNH KJIeTK N NO-PrnBLeKaTeJeH BuN Ha nITata. MoKe da n3NON3BaTe pRcHO MIAKO uIN MIAKO Ha npax. Ako n3NON3BaTe MIAKO Ha npax,do6abete KOINueCTBO BOda, KoETO e npedbapntelno npedBnDEHO 3a MIAKO.To. O6uia Obem Tp8Ba Da 6bde paBeH Na o6ema nocouen B peuenTaTata.
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- A6coJIOTHO HIKOЯ YaCT He MoXe Ja ce Mne Ha MaShInHa - K.
- He n3PON3BaIte nouchTbaUDOMaKINcKn npenapaT, a6pa3NBnNoJIOJKKN nII ankoXoN. I3PON3BaIte MeKa, BlaJHa Kbpna.
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PbKOBOIOCTBO 3A OTCTPAHBAHE HA IPOBJEMN 3A DA IOOOPNTE BAUSHTE PECEENTI
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
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 - 6.
- 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 - C.
- Add the ingredients in the pan in the recommended order (see the paragraph PRACTICAL ADVICE). Make sure that all ingredients are weighed accurately - D - E.
- Insert the bread pan - F.
- Close the lid.
- Select the desired program using the key.
- Press the key. The 2 points of the timer flash. The operating indicator light lights up - H - I.
- 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 FRENCH BREAD recipe as your first bread.
| FRENCH BREAD
(program 2) | INGREDIENTS - tsp = teaspoon - tbsp = tablespoon |
| CRUST COLOUR = MEDIUM | 1. WATER = 365 ml | 3. FLOUR = 620 g |
| 2. SALT = 2 tsp | 4. YEAST = 1½ tsp |
| WEIGHT = 1000 g | | |
USING YOUR BREAD MAKER
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.
- Basic Bread. Use this program to make a sandwich loaf type white bread recipe.
- French Bread. Use this program to make a traditional French white bread recipe with a thicker crust.
- 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.
- Quick Bread. Use this program for the most quickly baked white breads. Breads made using this program have a denser texture that breads made using other programs.
- Whole grain bread. Select this program when using whole grain flour.
- Gluten-free bread. We recommend using a ready-to-use mix. For this program, only the 1000g setting is accessible (see warnings for the use of the gluten-free programs).
- Rye bread. Select this program when using a large quantity of rye flour or other cereals of this type (e.g. buckwheat, spelt).
- Cooking only. 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.
- Leavened Dough. Use this program to make recipes for pizza dough, bread dough and waffle dough. This program does not cook food.
- Cake. Use this program to make cakes using baking powder. Only the 1000g setting is accessible for this program.
- Porridge. Use this program to make porridge and rice pudding recipes.
- Jam. Use this program to make home-made jams. When using programs 11 and 12, be careful of steam jets and the release of hot air when opening the lid.
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 key to turn on the appliance. The countdown starts. To stop the program or cancel the programmed delayed start, press the 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 4, 8, 9, 10, 11 and 12.
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
- 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^ ).
- Use ingredients prior to their best-before date and keep them in a cool, dry place.
- The flour must be weighed accurately using a kitchen scale. Use active dry baker's yeast (in pouches).
- Avoid opening the lid during use (unless otherwise indicated).
- 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.
EN
Warnings for the use of gluten-free programs
- 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.
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 (ing) 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.
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. - K.
- 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 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. | | | ● | ● | | |
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. | • EO1 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. Wait 1 hour between 2 cycles.
• EOO 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. |
BESCHRIJVING
1 Deksel
3 Bakblik
2 Bedieningspaneel
4 Kneder
a Display
5 Maatbeker
6 Theelepel/eetlepel
c Gewichtselectie
HaTnchitb Ha KhoNkCy, 106 BcTaHOBHTn Bary - 500, 750 a6o 1000 r. HABnpOTn Bn6paHOrO 3NaueHHB BBIMKHeTBc CBITNOBm iHnKaTOp. Bary HabeJeHO B YaKocTi DoBikKOBoi IHOpMaQii. DeaKi nporpAmn He
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1.3amiiuByaHHa
Oo3B0Jc cfoOpMyBaTn npaBnIbHy TeKCTpy Ticta Ta, BiNobiIdHo, 3a6e3neyu e no rto 3dathictb do niHraTTT.
Bnpoobx zboRcikny Bn moKeTe doDaBatn pi3Hi iHrpediEHTn: cyxoepyktu, MaCInuH Ta iH. 3BykOBn CunHaB Bka3ye, KOIN notpi6Ho BaWe BtpuyaHHa.
DeihiHpeiEHTN WbIIO KcIyIOBc. He cIid roTyBaTn 3 nporpaMOI BIKNaJeHO rCTaRy BnO6n 3a peeentamn Ha oCHOBI Cnporo MOnoka, RaCb, NOrypTIB, Cpy a6o CBIXnx fpykTIB.
PNAKTNUHINOPADN
- Yci iHrpediHTn NOBHHi 6yt N KIMHaTHOi TEMpepatny (Akuo iHwe He 3a3NaueHO OkpemO) I TOUHO 3BaXaeHIMN. BiMpirIe pidy H 3a DOnOMorOIO MIPHO CTakana 3 KOMPNeKTy. BkOpNCTOByIte NoDBiHy MIPHy loKKy, 06 BiMpirTn BiNobIDHn 06'Em, 3a3NaueHm B KInbKOcTI qAHmX a60 CTOnOBHX loKOk. HeBipHe BiMpirHn MOKe CTATNI PruHNOI He3aODIBHoi kOcTi Bnpo6IB. Ticto DnBnIKAnH XJI6a DyJce UyTNBE DO TEMpepatyn Ta BOJorocTi. y BnnaIky BnCOKOI TEMpepatyn B TICTo BAPTo DoDaBaTu 6Ibsh OxonoJeHi piKi iHrpdiEHTn, HIX 3a3BvuaH. AHaONiHo, B yMObax 6Ibsh Hn3bKoi TEMpepatyn KpaSe harpITN BDO a6O MONO (Ane He Bnue 35^
- BnKOpNCTOByIe Bci iHrpeiEHTn Do KInCeBOro TepmiHy ix BnKOpNCTaHH, 36epiraTe ix y npoxoJHOmy cyxomy miCi.
- BopoHNO Heo6xioHO 3BaJyBaTn Ha ToUHNX KyoONHX Barax. BnkOpncToBpyte cyxi akTUBhi xli6onekapcbki dpixdxiy naKeTuKy.
- He BiiKpUBaIe KpiuKy iIac npuroTuBaHn (aKIO iHsE He 3a3HaueHo OKpeMo).
- ToHNO DToPmMyTecb NocnIOBHOCTI DoaBaHnIHrpeiEHTB iX KInbKoCTI, Bka3aHnx B peuNTI. DoaBaAte cNoaTky piki IHrpeiEHTN, NotIM -TBepdi. DpiKdxi He NobHHN B CToynATn B KOtAeTI 3 PInHO a60 cInlIO. 3aBeNIka KInbKiCTb DpiKdxIB po6ntb CTpykTpy xIn6a 6InbW cyTINBOIO: TiCTo DYxE BnCOKO niiIMaETbcR, a NotIM CInbHO cnaaep npu BnIKaHHi.
3araIbHa nocliIDOBHicTb, koi Heo6xIdHO dOtpmUyBaTnc:
-PiDki iHrpeiEHTN (M'JaKe BepskOBe MaCNo, OJIa, JaIca, BOda, MOLOKO)
-CiNb
-LyKop
-Перша половина 6орша
-Cyxe MoIOKO
-1Hsi TBepdi iHrpeiEHTN
-Дугаловаборша
-Дріждік
- Пи HeTpBnAlomy 360i eNeKtpOxNbIeHHa (do 7xbuINH) npuiad 36epirae nToUHn pexIM i npoDobXuNb po6Oty niCna BiHOBJIeHHa XuBJIeHHa.
7.ЯкшоВихочete3anycntn2 zukln npinroTybaHHxni6a,TO Heo6xizHO 3auekaTn 1 roDHy mIXZuklamn, zo6 daTn npuIady oxolohyn.HeodotpummaHna ciiei BkazIBkn MOke noraHO BpInHytn Ha kicTBdpyro6byxaHKn xli6a.
- Пи Вииманнхлба 3 Формп замшьач може залшпсь B 6уханц xлб.У с Bomу Виразky ВИКОПСТОВУTe rauOK Дяй OTO ВииманнЯ. Дяцboro BCTaBte rauOK y BiCь zamшьач ta NotягнITь НOrOdo ce6e.
PonepeJxehnI 0oO BnKOpncTaHnI nporpaM IЯ 6e3rIyTeHObIx Bnpo6iB
- Uo6 yHnKHyTn yTBOpEHr rpyoOk, Heo6xidNo peTeNbHO npociaTn
6opouhnycmiuizdpijdkamn.
Bipapa3y nicra 3anycky nporpamn Heo6xidno 3a6e3neutn Kpaue 3amiyybaHHa: BiDinNTn HenepeMiwahi iHrpdiEHTN BiD CTiHOK fOpMN, 3amiyyuOuHi x y Hanpamky ceHTpy 3a DOnOMORO Yo HemTaJIeBOI loKKn.
- Be3rIIOTeHOBn xJI6 He nIiHiMaεTbCRA, kK NaCunHn. BIn Ma€ 6iNbw uINbHy cTpykTypy Ta 6iNbw 6niDn KOnip y nopIBHHi 3i 3BnuaHnM xIi6om.
- Kiučebn pe3ynbTaT MoKe BiDpi3HЯrncB 3aIexKHOCTi BiD Mapkn roTOBOi cyMi:MOxJInBO,3HaIo6bTbcJdeIo 3MiHNtpeJeHTn.OTke, peKoMeHdyeMo NOaTuN 3 npO6HOrO BUniKaHHa (INB. pnpKlaN HnxKye).
PπpKla: BiDperyIIOIte KJIbKiCTb piJHnI.
3aHaTo pikke
HopmaIbHe
3aHaTo cyx
BnHrTOK: ticTo dIaTicTeuOK NOBInHO 3aIIuHaTuCA DeIo pIKM.
IHCTPYKlii 3 yCYHEHHY TEXHIyHNX HECnPABHOCTeI
COnb: no3BONaTe perynIOBaTa bAkTINBHOCTd pOxxKe n npndaet Xxle6y Bkyc.
Iohauana npouecca npnroTOBneHn Xnle6a coIb He donxHa KOHTaKTIpOBA Tb c npoxkam.
CoIb TaKke yLyuShaet CtpyKtpy Tecta.
Boda: Boda yBlaJXHReT n AKTNbUpyeT dpoJxMn. OHa TAKKe YBnaJXHReT cOedePxaunCBA Myke kpaXMaI n CnoCo6CTByET oBa3oBaHUny XNe6HOrO MAnu. BDoMyKHO NpIoHcToBIO uNl qaTcHNO 3aMeHHTB MoLOKOM NIn dpyrIMN XnIKoCTMn. UcNoJIb3yIte XnIKoCTm KOMhTHOn TMNEpatpyb, 3a MckHIOueHem 6e3RIeTOHeBOrO Xne6a, IJa KOTopoRo He06xOIMa TepNa Boda (npn6nIm3ntelbHm 35°C).
Knpi b npactntenbHbe Macna: xnipl denaot Xne6 6onee mKarim. Bnaorapr im Xne6
takke nyuue n doJIbse xpanHTC. CnIshkOM 6lonbOoe KOnIECTBO Jnpa3aMeDnTet NOBem
Tecta. Pnir nCnloNb3OBAHNm CInIOBCHOrO mac Na hApexbTe ero Ha ManeHbKnE KcOcQHn NNI
pamraMHTte erO. HBeOIIte pactonlHeHOe CInIOBCHOrMo cNo. He DonyucKaite KOtAKTa
JxipOB CdoPXXaMI, NoCKONbKY xnp MoKeT nomeaatb YbLaXHeHNO DroxxKei.
Iyua: UnyuiaoT QBET Xn6a u CNTO6CTBYOT OPMPMOBAHO Nx6HORO MAKIIua. Ipi INCIOJI3OBAHNI KOCATPIATE COHTBECTYIOUMM Oba3OM KOJIUECTBO KJNDKCTN. Pa3eJIte Iyuo nOdobabe TxNIOKCTb DO JOCTHXEHN Yka3AHORO B peeNTe KOJIUECTBA.
Peuentbpa3pa60anbIc yuetom cpeHero Beca Iua 50 r. Ecnn Iua 6oBwero pa3Mepa, doabbte HEMHoro MyK; ecn n Iua MehBwero pa3Mepa, cndyet doabnTb HEMHO MehBoe MyK.
Monoko: Monoko Okazibaet 3mybfnpyuoi n 30e9k, B pe3ynbtae yero npby ctaHOBcTcB 60nee poBbIMn u nyuaaet C BHEUHN BND MRAIHa. Bbl MOxete nCNOJb3OBaTB CBExee nn cyoo MONko. Ecn Bl NcnojB3yeTe cyoo MONKO, do6abte Body B KOJIueCTBe, B KOTOPOMdoJXHO 6bIT do6aJIeHO MONKO: o6uim 6bEm dONKeH COOTBECTBOBaTB 6bEMy, yka3aHHOM BypeCNTe.
UNTKA IN TEXOBCLNYXUBAHNE
- BbIKIOHTe yCTpOCTBO N DOxDNTEcB, NOKa OHO IONHO OCTbIHT.
- BbIMOJIte EMKOCTb I JIOnaCTb TeIIOJI MbIJbHO BODOI. ECJIINJIoAChTb OCTaNaCb B EMKoCTn, B EMKOCTn, 3AMOHTe ee Ha nepiOnd 5 do 10 MMHyT.
OuHCTnTe DpyrIe 3JIeMeHTbI npn NOMoUIN BnaJxHoi ry6Kn. TuaTeNbHO BbCyUInTe.
HeMoTe HnKaKne DeTaN B nocydomoeHNO MaunHe - K.
He nCpOb3yIe Xo3aIcTBeHbIe TOBApbl, a6pa3uVBIbe ry6Kn IINn CInPT. NcPOnb3yIe ToJbKO MraKyIO BlaakHyTO TprNkY.
- HnKorJa He norgykaIte Kopnyc ycTroPoiCtBa nn KpbIiKy B VOy.
PYKOBOOCTBO NO YCTPAHEHNUO HENCINPABHOCTEДЯ YCOBEPUHECTBOBAHNA BAUXX PECENTOB
HaH caJMaFbIH TaHday
nepheceimehcaImakTbTaHaDah3:500r750rHemece1000r.TaHaJnaHnapaMeTpriH XaHbIHAn HminkAtOpBkUamXaHaDbl.CaImakTeK aKnapat yuiH 6epinei.Keibip 6aFapnAmanapda Caimak TaHaIImaiDbl.HcKaybIKTBIn CObHdaFb Kaamdpac KecteciH kepiH3.
KbI3apTy dApEkeCin TaHay
YU napamepi 3eeptkih Kece, Tnicti napameptdi Jxahbndafbi HndkaTOpBik am XaHaHwa Nephecih Bacbin TybHbI3. Keipbaparnanapara Kbi3pTy dpekeci TaHdaJMaDb.HckayblkTbH coHbHdaFb Kaamdp Kectecin KeipH3.
Icke Kocy XeHe eWipy
KpybIbnIbIbI Kocy yuiH, nepheciH 6aBbHb3. Kepi cahak 6actanaIb. BaFapnAmbl ToKaTaty Hemece KeiH Kocy fHyHKuYcbH eUipy uH, 3 cekyHd 6oBu nepHeCIN 6acbIy TpybIb3.
HANELUHHXYMbICBI
Kaadamdap KecteciHde (HyckaynbKbTH COhBInHa) TaHdaJfAH 6aFdpNaMaFa CeNkec TpyI Kaadamap NaKbTbn An KcpetinreH. HndnKaTopbIK WAm dEe Ka3ip Ka KaadamOpbHdAnbl KaTkaHbIH KepcTeTd.
1. Kamblip uJey
Byn 6aFapnaMaHbI KaMbipdbI Nney XHe aWbity ywiH KondaHbIHb3.
Bny 6afnapnamada KeiKeH XeMIC-XnIeK, 3aTyn, T.6.CnaKTbI a3bIK-TyNIkTepeDi Kocyfa 6oanaJI. Kocatbln Ke3de, DblbIcTBk CnHAnl BepiNei.
Kaadamap Kececiin (NyckaynbTbIH CoHbIHa) Xehe KocbIMHa 6baHaBn KepiH3. Byn 6baHaHa dIbIbCTbIK CINHAn BeipInrHeHn KeiH KpyblfBbHn EkaPbHaHda KepcetinetIH yaKtBeipInrHn.
2. NiH KaHdbIpy
Kambyipdbin nih KaHdbipy wih epineitin yaBt.
3. AaBity
AusbitKbI acepiHekmbip KTeepin, nici wbiKkaHa 6epiJeTih yaKbIT.
4. Nicipiy
Kambip 6eIke niinih anbIn, KaKeTTi KbI3apTy XeHe KbITbIpnay dpepeXecine caikec nicei.
5. Kblnydla caKray 155
PicKeHHEN KeiH, HAI 1 carf 6oBbl Kblbl 6oBbIn TpyaIbI. DereHMeH, NcKeHHEN KeiH, HANdbi 6ipEn Tycipren dypbc.
Bip cafatka cozbntbH _日 cakTay> Ke3eHi 6ab5bIHda 3KpaHda 0.00 Kepcetinlin Tpya bepedi. Byn ke3en 6itKeHde, KpybIbIb 6ipHewe dblbIcbIK cnHann Bepin, AbotamTtby Tpyde eweiD.
KEIN KOCY BAFDAPJAMACbI
15 cafat He odaa 3 aykbit 6ypbih TamaKtBih 3ep 6oNaTbH yaKbTbH TaDan KOHa fo 6oana. KewikTipinre Icke Kocy 6aFapnAmacbi 4,8,9,10,11 XeHe 12 6aFapnamnapbl yuih KonjXetIMcI.
Byn kadan baFapnamahbl, kbI3apTy aepexecin Xhe caJmaKtbl TaHaFaHAn H KeIH bIbIaBl. BaFapnamahbl yakblkepcetinei. C13 faDapnamahbl bactaTbH cTe neH peuentin3 daBH 60ybl Kepek yakbl apacblHa yakbl aibIpMaIbIbH bcEcnTeH3. Maunha baFapnama y3aKtblbH abOMaTTb Tpye KocabH. Keiikripinre I cke Kocyfa KaTbHacy yuih Tuymecin Bcsbl3. DncpneJe KeckHI, coBHMeH bipre eDenki yaBHT (15:00) Kepcetinei. YakblbOphaty uih TuymeCin Bcsbl3. XaHaAb. KeHH Kocy faFapnamacbl h icke Kocy yuih TepneCin Bcsbl3.
YaKbTTb KATE TaHdAn KoIcAHy3 HEme Ce KaE e3reptkH3 KeNce, Dbl6bIcTBK CnHAn 1bIKKaHw, nepHeCin 6acBIn TpyBHy3. ODenki YaBt KepcTeJnei. BacBHaH BaCTaHbI3.
By3bIbn KeTeiH a3bIK-TyIikTepe 6ap. 1uKi cyT, Xymblptka, Norypt, ipimuiK, Xemic-KeKocBilfah peuentinep ysiH keiH Kocy baFapnamacbi JapamaJbI.
ПАДAJБI KEHECTEP
- CanbHrah a3bIK-TyikTepe 6enMe TemnepaTpyacbHa (Hyckay backaHa Jaa3blmaca) 6onybJxhe dAn enIweHyKepe. CybIKbIKTapbIX HnHaKtaFbI eNweriSt cKaahmen EJIeH3. XnHaKtTaBfX KAcbIKbI Bip XaRbY LynKeH KaCbA, an EkiHsi XaFb Iwai KacbIK MeIwePimEn 6ipde. Dypbc EInWeHece, HtnXke Dpybc IuNAbI. Han TemnepaTpaM hBnFaIbIbIKka eTeCImTan KeJeI. BcIMehIH iUITbIM bCTbIK 6onfaHda, cybIKbIKTapdbCaNkBHaTbIN KyfA hDpybc. Con cNkTb CYbIK Ke3De cyDbI Hemece CTTI KBylbity (bipak 35^ -Tan acbipyra 60nmaDbI) KaXet BOnby MyMKH.
- A3bIK-TyIikTePdi JkapAMdbIbIK Mep3iMi 6iTKeHwe KOnDaHbIHb3 XaHe caKbIH, KyprakJepde caKTaHbI3.
- YHdb acy Tapa3bIcBImeH dAn eJIwey KaJcT. Kypfak aUbITKbI naJaIaNbHbI3 (naKeTke cAlbIHfaH).
- Icten Tpyfah KpybIJIfBiHbIH KaKnaFbIH aUNaHbI3 (Hyckay 6oBbIHla aUy Kepek 6oImaca).
5.A3bIK-TyIKeTepi peeNTide KepCetIInrH MOnIepeMEn KHe Tnicti petnH caIbHbI3. AaIbIMeH cyBik, apTbIH aATtBi 3aTTapDbI caIbHbI3. AawItkBi cyBikTkka
Hemece Tz3fa TikeJeT TMeyi Kepek. AusbitkbI TBIM KEN 60nca, KaMbIp WeKTeH TBIC KeTepinin, aptbIHah Tycin Ketyi MymKiH.
A3bIK-TynikTepei calydbin kajnbipeti:
-CyNbIK 3aTTap (KYMCAK Ma, CyNbIK Ma, KYMbIpTKa, cy, CYT)
-Ty3
KaHT
-HHbH6ip6eNiri
- YHTAK CYT
- KaTbI a3bIK-TyNikTeP
-HHbHekihi6eNiri
-AWbitKbl
6.3NeKTP KAtbI 7 MNHyTTaH a3 yaKbITKa eUcE, KaIra 6epinrHeIe, Kpyblfbl KoBbIraH 6aFapnAmHaJI kAIrafCTbIpaIbI.
7. Bip haNb di niicin anraHHan KeiH, ekIHuiCiH canMac 6byh1 1 caTai Kyt Te ty Kepe JyMbciHa acepi Tmeyi yuH, cankbld anrAraHbI dypbic.
8. HanbIbe TchKepeHde, apanaactbipatbH kanak HanHHbIH iHiHe KaIbIn KObO bMyKIn. OHbI inReKNeH aKbIPbIH WbiBapR anblb3.
On yuHin inreKti KaJaNKTbIH OyBtBHa Kipri3iN, TaPTbIN 乌fapbHbI3.
ГлЮтehсi3 NaH 6aФдapЛаMaJapьИн naДаЛаHyfKaTbIcTbI eCKepTyneP
Kambpda kecekep 60maybI yuH, apalackaH yHnbI aMbITkbImeH bipre eKeTeh etki3y Kepek.
BaIapnama KocbIrfaHa, Temip eMec KacbIKneH WeTte TypbIn KaIraH 3aTApdbI TabahBnOpTacbHa Kapai Ntepin Xj6epy KepeK.
- TnHOTehci3 Hau NCTypni Hau CNKtBi KaTbI KeTepiMeiDi. KdImri HauHaKaPARaHaTaBfB1 epi akwbl 6oanaBl.
Tpyni daibin kamblnpapdbn Hetnxkepi de ap typi boliabpeuenteinepdi beimdeye kepe. CoNbIbIKtah anDbImen cbHAn Kepren dypic (TeMeHderi MbicanbIkapaH3).
Mbican: cynbiktbmJeepin 6eIMdey.
TbIM Cynblk
Дурбic
TbIM KOHO
EpeKwEniK: 6aJIiTp/KeKCTepHIN KambIpy KaIdmriJe cybIK 6oNybl KepeK.
A3bIK-TYJIIKTEP TYPALJI BAKIAPAT
AusbTkbl: Han aphaib aubitkbimen daibihdanaDb. Ohdaa uabtkbihbMbaHadayneprebp010aDb: cbfBifraH aafBih KeceKtep, cyBnItbIaTbH bencEndi Kprak aubtkbjXHe ne3dk Kprak aubtkbj. Aubtkbj DkyKeHepDe catbJaDb (Haybaixhada Hemece a3bik-TyniK dyKeHHde), bipak haybauBldan cbfBIFraH aubtkbj Anca da 0anaDb. AubtktkbHb Baca b3aik-TyNIkTeMHepre bipEden KpyBilfnbH niWHihe cany Kepek. Bipkeni Taapanbyu yuiH, cbfBIFraH aubtktkbHb KOImEH yritin caHan faDbycic.
Mennep TaanTapbHn CaKtaHb3 (TeMeHderi CanbIcTbIpMa KeCTeHi KapaHb3).
KypraK XaHe CbIfBInraH aWbIMKbMNeUepi MeH cAnMarbHbHcNbICMbipMacbl:
| Kyprakawbimkbl(w.k.) | 1 | 1,5 | 2 | 2,5 | 3 | 3,5 | 4 | 4,5 | 5 |
| CbifblraHawbimkbl(a) | 9 | 13 | 18 | 22 | 25 | 31 | 36 | 40 | 45 |
YH:Peuentide 6ackaawa Kepcetinmece,6nain yHbIH KondaHraH dypbc 6oanaBt. Tokaa (6pnoob) Hemece 6acka da HAn TpynePi niciPyre apHanrA rynIyHap Kocnacbi NaananaHaHa, KaMbpDIn Xannbl CanmaBf (yH + cy) 750 rpAmhaacnafbHxKeH
YHHbH canacbHa 6aIbnbICTbl ncken Hn H da epkana bObaIbI.
Kopwaah optara (bInralfbnBik) 6aIaNbICTb kacneTepi e3repi typaTbHbTkTaH, yNDbIya etneintin KOHTeHepde caKTAFAH dypbc. KaMbpFra cybl, ke6ek, 6naien H, kaabuain Hemece 6yTIN dAnepdi Kocbin Xibepce, hAHHb TbIfb3dbfbl apTbn, ynnindek 60Imaai
- YHbIn KpyAmBnAaBf6 ByTIN dAnHepe MOnIepi HerypBIM KcN 60ncA, FHN 6dai dHepinH cbPTKb KaBbIFH HerypBIM Ke6ipek KamTbica (T>55), KaMbp a3bpak Keetepin1, Tbyf3dbIfbAp aTyrTaCedI.
- DykeHe caTbIaNtBn daBn KAmbipbl naDanaHfyda 60anaB. Ohdai KaMbipbl naDanaHaHa, Kybpflb EhDipyuicin HKeHecepHn Haapfa anbH3.
TnIOTehci3 yH: Hah nicipy yuH Myndai yH Tpyneipi Kenten naJdaNHaFaHda, nIIOTECH3 HAH Nicipy 6a4apnamacbH konDaH KepeK. TnIOTEH JXOK YHdpabH ayanay Tynici bonada). OnapdbH en xhi KezdecetIndepi: KapakymbIK yHbI, KpyiW hbl (aK hemec 6yTH dndii), knoHa yHbI, xxyrepi yHbI, TaunbH yHbI, TaupbY hbl, bao xyrepi yHbI.
TnIOTehci HAH NICIPREHHe, TnIOTeH BepeTiH mInrIiwiTki KaMTamacb3 ety yuH eP Typni YHapbl apanaactbipBn, KOIOHaNbIpBfBkOkyKaKcET.
TIOHTeHcIHaHFa aPbHraH KOHOHaHbIbPrbIbIaTp: KOHCINCTeHuNcB1 dybIc 6oIybl KHe IIOTe HnIiIiTiRiH 6epy UsiH, KaMbIprFa KCAHTan XeHe/HemeCryap ShaIbpyH KocSyfaObaJa.
DaihIn rHnToHeC3 kAmbIpnap: KypambHa KOHOAnHbIprBbIuTp KcObIaTbIHbIKTAH XKe He rIOTeH JOK EKEHHe cEHmDi 60a anAteblbIKbTan (KeibepyEnepiHne TeK TaBn3aTTap KOnJaDaHbIFraH), MyHdAn KaMbIpRda naDanaHFaH eTe bHfAbl.
Даын rttteci3 kambipnap ap typi bonatbHbIKtaH, nickeHde de apkanaa WbIfabl.
KANT: KaHT KeceKTePIH caImaHbI3. KaHTTah aUbITKbI eCIn, HAnHHbIH dAmi JkaKcapaIbI, CbIPbI KbI3apbln niceJI.
Ty3: AaBtKbHbH 6eIceHdInirH petTe, HHaFa dAm 6epei.
Kamby npnyiH andbIHd aTy3 aWbITkbifa Tmeyi Kepek.
HaHHbIh KypbJIbIMbIh KaKcapTaIbI.
Cy: Aushkblhcyanahbipin, 6cnceHdipei. CohIme bipre yHa da kpaXmaIdbi BcncEHdpin, KamblpBnB 6bnke niiuHIn anyiba Kaafdian xacainblc. Cybl ToIbIKTn Hemece XapTbJnA cyTtnE Hemece baca cykbTkneH anMaCTbIpYf aBonabI CykbKtBkTAP 6bnme TemnepaTypaHda 6onybl Kepek, TRe rHIOteHc3 Hn YwIH raHa XblbCy (WamamEn 35^ )KaKeT.
Mainap: Maihan hah yinnindek bona dbi. Y3afbipak caKaTanaDbi. Mai Tbim Ken 60nca, KaMbip 6aay Keptepinei. Capbi Mai dbi KeceKtepre Typan Hemece JxMCapTbn cany kepek. Epiitin canImarh xH. AusbTkblhB cyNaHybHa Keepri KeNTipeTihdkTeh, Mai aBbITkbfa tikenei TImeYi kepek.
Kymbtpka:HaHHbT YucIH XaHE mICH KAKcapTaB, KaMbtpBn bHn KaHbIpabbl. KymbtpkCa ranFaHda, CzybtkBtIK MmIeepi a3aY kepek. KymbtpKaHbJ kabIn, peueTIte KepcetinTHe HmIeepre KETKeHJIe, CzybTkBtIK KocBhl3.
Peuenteip 50 r optawa Kymbiptkana paphra, oan yken bocna, yndi Kebipeke KocbHb3, oan hkiIb cOnca, yhdIa3bpak calbHb3.
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Каты
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Product reference / Référence produit / Référence del produit / Référencenumen / Tuotemenum / Artiklennummer / Produktrefereis / Toote vietnummer / Produktatastacus numurs / Gamino numerais / Référencejproduktu / Oznaka prozvoda / Tip aparata / Keszülik tipusa / Cod produc / Moden / Modjei / UtrnqI / Modja / Yarici / 製品リフロー番号 / Fräne lang / Modlauöra zu prónbodórg:
Retailer name and address / Nom et adresse du revendeur / Nombre d'irection del minorista / Forhandler navn & adresse / Jalleenmyjän nimi ja osorte / Forhandler navn og adresse / Aterforsäljarens namn och adresse / Muitja kauplus ja aadres / Veikala nosaukums un adresse / Parduotučes pavadinimas ir adresses / Nazwa i adressedispawedy / Nazvi i adresa prodajong mjessta / Naziv in naslov trgovine / Forgalmazno neve escitne / Numele n de adresa viztolarur / Tbrkönok oběće / Hǎna ra tápeča prošavdúra / Tquúltúhui púmpúj uhlulmuhl uhl uhlh. / Hǎnbace nám epec prošavdúra / Cuyútsučnán atrayu men mecené-jaká/ 贩売店名、住所/ Táteczová kýváčová/ S'ockem ngó Čořováho/ Ncmej nápeča na prošavdúva;
Distributer stamp / Cachet / Sello del distributer / Forhaber stempel / Jalleenmyjia leman / Forhaber stempel / Aterforsärlens stempel / Tempel / Zhmog / Antspaudas / Pieczec szprędawy / Pecat distributer / Pecat trigovine / Forgalmazno pescèje / Szampila väntrópläuri / Neur ha tynrocbius objekt / Neurkra pioiabu / Iupb / Pleura pioibu/ Curyanhui mopi / Bopf店铺印 / Ustnauvua uusvua / Udo erlangin klin / Neur ha nucrpobyr:
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