Evolve Precision 2400156 - Croque monsieur clip GEORGE FOREMAN - Free user manual and instructions

Frequently Asked Questions - Evolve Precision 2400156 GEORGE FOREMAN

USER MANUAL Evolve Precision 2400156 GEORGE FOREMAN

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised.

Keep the appliance and cable out of reach of children under 8.

Don't connect the appliance via a timer or remote control system.

The surfaces of the appliance will get hot.

If the cable is damaged, return the appliance, to avoid hazard.

Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Don't put the grill in liquid, don't use it in a bathroom, near water, or outdoors.
  Don't wrap food in plastic film, polythene bags, or metal foil. You'll damage the grill and you may cause a fire hazard.
• Don't use the appliance for any purpose other than cooking food.
• Don't operate the appliance if it's damaged or malfunctions.
• Wear oven gloves or similar protection.

HOUSEHOLD USE ONLY

PARTS

1. Control panel
2. Probe connector
3. Release button
4. Probe storage

5. Drip tray

6. Probe

7. On/off button and light
8. Temperature button and light
9. Timer button and light

10. Display

11. Adjust buttons

12. Sear/Steak button and light
13. Probe select button and light
14. Deep plate

BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

Your grill may smoke a little the first time you use it. This is normal and will soon disappear.

TILTING/LEVELLING THE GRILL

You can tilt your grill so that fat and juices run into the drip tray when cooking things like burgers, meat, etc. Alternatively, you can use your grill level for cooking things like panini, sandwiches, etc.

To tilt your grill extend the foot downwards below your grill (FIG A). Fold the foot flat again to level your grill.

PLATES

The grill plates are best for grilling meat, sausages and anything that might give off fat. Use with the grill in the tilted position.

Deep plate—the deep plate is ideal for cooking non-fatty items, pizza, baking, pittas, calzone and batters (e.g. Yorkshire pudding). Use it with the grill in the level position. You must always have the upper grill plate fitted when using the deep plate.

Removing the plates

1. Open the grill. Remove one plate at a time.
2. Press the plate release button and lift the plate away from the grill (FIG C).

Fitting the plates

1. Fit one plate at a time.
2. Put the tabs into the slots on the hinge side of the appliance.
3. Press the other edge of the plate into the handle side, to lock it in place.

At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not affect the operation of the grill.

USING YOUR GRILL

Your grill has five operating modes:

Basic grilling function
- Sear function
- Temperature probe function
- Simple steak function
- Timer function

CHANGING TEMPERATURE UNITS

You can choose to display the temperature units in ^ C (default) or 心 ^ 心 To change the units, press both and buttons firmly and hold them for three seconds. The grill will beep and the marker on the display will move to show whether the display is reading in ^ C or 心 ^ 心

BASIC GRILLING

Use the basic grilling function for simple grilling, panini, sandwiches, etc.

• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.
• Slide the drip tray between the two runners underneath the front of your grill (FIG B). Slide the tray all the way in. The drip tray will collect any fat or juices that run off the plates during cooking.
• Decided whether you want the grill level or tilted —see TILTING/LEVELLING THE GRILL.
• Plug the grill in. The grill will beep and the red power light will flash slowly.
• Press the button. If you don't press the button within 2 minutes, your grill will enter sleep mode and the red power light will stop flashing. Press the button again to wake your grill.
• The light above the temperature (b) button will come on and the display will show 175 (default). The default temperature units are in ^ C which can be changed to 0F if desired—see CHANGING TEMPERATURE UNITS.
• Set the temperature you require using the and buttons. The range is from 150^ to 220^ in 5^ steps (302°F to 428°F in 9^ steps).
• While your grill is heating up, the light above the temperature button will light up red, and the figures on the display will flash. When your grill has reached the selected temperature, the light will turn green, the display will stop flashing and your grill will beep three times. During cooking, this sequence will be repeated as your grill maintains the temperature. This is normal.
• When the selected temperature has been reached place the food onto the grill and close the lid.
• When you have finished cooking press the button then unplug the grill.
  You can adjust the temperature at any time using the and buttons.
• Check that the food is cooked. If you're in any doubt, cook it a bit more.
• Wear oven gloves or similar protection.
• Remove the cooked food with wooden or plastic tools.
• The hinge is articulated to cope with thick or oddly shaped foods.
• The grill plates should be roughly parallel, to avoid uneven cooking.
• When necessary, use an oven glove and empty the drip tray into a heatproof bowl. Wipe it with kitchen paper then replace it under the front of the grill.

SIMPLE STEAK FUNCTION

The simple steak function combines your grill's sear feature with the temperature probe to provide a simple method to cook great tasting, juicy steaks.

1. Connect the temperature probe to your grill (FIG D).
2. Press the (1) button.
3. Press the probe ( - ) button then press the sear ( ) button once, twice or three times depending on how you want your steak cooked:

Once for rare (display will show ____
- Twice for medium (display will show = = =
- Three times for well done (display will show )

1. Allow your grill to heat up. While the grill is heating up, insert the temperaure probe into the thickest part of the steak. When it's ready, the light above the sear button will turn green and your grill will beep three times.
2. Open your grill and carefully lay the steak onto the lower plate.
3. Close your grill.
4. When the steak is cooked, your grill will beep five times. Open the grill and remove the steak straight away otherwise it will continue cooking and may become overcooked.
5. To cancel the function at any time, press the button.

Tips for perfect steaks

Always allow the steaks to come up to room temperature before cooking. Don't try to cook them straight from the fridge.
- Pat the steaks dry with kitchen paper before placing on the grill.
Season just before cooking. Be sparing with the salt or leave it out altogether (you can always add salt for flavour after cooking). Salting before cooking can draw water to the surface of the steak where it will boil during cooking. The steak will be steamed rather than seared, and will be grey instead of brown.
- Resting steaks after cooking is crucial for the best results. Allow them to rest for a minimum of 3 minutes before serving. Correct resting allows the juices within the meat to be reabsorbed giving a tasty, succulent steak.

SEAR FUNCTION

The sear function raises the temperature to 260^ for 90 seconds.

The sear funit work best with close-grained red meat like beef, buffalo, bison, lamb, venison, etc., cut into steaks (across the grain of the meat). The meat should be between 5 mm and 25 mm thick.

1. Press the button.
2. Press the sear (????) button. The light above the sear button will light up red and the display will show 260.
3. When your grill has reached the sear temperature, the light will turn green, the display will stop flashing and your grill will beep three times.
4. Wear an oven glove and open the grill. Place the food onto the bottom grill plate, then close the grill.
5. Wait till the grill beeps again (after 90 seconds) then open the grill and remove the food.
6. You can repeat the sear function four times one after the other but if you try to use it more than this the display will show "ERR" (Error). Press the (1) button and allow your grill to cool for 10 minutes before using the sear function again.
7. At the end of the sear function, your grill will revert to the previously set temperature.
8. To cancel the sear function at any time, press the button.

The outside surfaces of the food will be seared to a deep brown, while the inside should be rare to medium rare (depending on the thickness of the food). You now have the option of removing the food right away, (for rare or medium), or leaving it to cook at the default temperature for a little longer if you want the meat more well done.

TEMPERATURE PROBE FUNCTION

Many people judge if meat is cooked by touch or sight, or from the length of the cooking time. The use of the temperature probe has several benefits over these methods:

• Provide consistent, repeatable results
  Prevent overcooking
• Prevent illness due to undercooked food
• Eliminate guesswork

In use, the sharp point of the temperature probe is inserted into the food and the other end is connected to your grill. The probe constantly sends the internal temperature of the food to your grill where it is compared to a target temperature you have previously set. Once reached, your grill will sound an alarm and switch off.

1. Connect the temperature probe to your grill (FIG D).
2. Press the button.
3. Set the cooking temperature you require using the and buttons and allow your grill to heat up.
4. Press the probe ( - ) button. The light above the probe button will light up red and the display will show 75 (default).
5. Set the probe temperature you require using the and buttons. The range is from 48^ to 81^ in 3^ steps (113oF to 177oF in 5^ / 6^ steps).
6. Insert the temperature probe into the food and carefully place the food onto the preheated grill. Make sure that the probe doesn't affect the lid closing or that the cable isn't pinched when the lid is closed.
7. During cooking, the display will alternate between showing the target temperature you have set and the temperature that the probe is actually reading. When the internal temperature of the food matches the target temperature, the light above the probe button will turn green and your grill will beep five times. The heaters of your grill will switch off when the target temperature is reached but since cooking will continue due to the residual heat, remove the food as soon as possible.
8. To cancel the function at any time, press the () button.
   If you forget to plug in the probe the display will show "NO PRB" (NO PRoBe) and your grill will beep.
   The probe will become HOT during use.
   Always Insert the probe into the thickest part of the meat away from any bone or fat which can give a false reading (FIG E).
   Before and after use, clean the probe with warm soapy water, rinse and then dry.
   Store the probe by wrapping the cable between the two halves of the handle and inserting it into the recess on the side of your grill (FIG F).

TIMER FUNCTION

Using the timer is optional. It doesn't turn your grill off, it simply beeps five times to tell you the time is up. Use the timer with the basic grilling function. To set the timer:

1. Switch on your grill and set the desired temperature. Allow it to heat up until the light above the temperature button turns green.
2. Press the timer button the light above the button will come on and the display will flash 5:00 (default). Use the and buttons to set the desired time. The time can be set from 30 seconds minute to 19 minutes 30 seconds in 30 second increments. If you don't press either button within 5 seconds, the grill will revert to temperature mode.
3. The display will stop flashing and the timer will start to count down 5 seconds after you last press the or button.
4. When the timer reaches zero, the grill will beep five times and the display will flash 0:00. Remember that your grill is still active and you must remove the food to avoid overcooking it.
5. To cancel the timer function at any time, press and hold the timer button for three seconds. Your grill will revert to the basic grilling function.

ADVANCED COOKING

You can use the temperature probe feature to control exactly how you like your steak to be cooked (although for rare, medium and well done steaks, we strongly recommend using the simple steaks function already described. To cook a medium-rare or medium-well done steak, do the following:

1. Prepare the steak and insert the probe. Connect the probe to the grill.
2. Press the button.
3. Set the temperature to 220^ using the and buttons.
4. Press the probe ( - ) button. The light above the probe button will light up red and the display will show 75 (default).
5. Use the and buttons to set the desired probe temperature (refer to the COOKING TIMES AND FOOD SAFETY table).
6. Press the sear (>>>) button. The light above the sear button will light up red and the display will show 260.
7. Wait until the light above the sear button turns green and the grill beeps three times. The light above the probe button will also light up red.
8. Open the grill and place the steak and probe onto the grill plate then close the lid.
9. When the steak is cooked, the light above the probe button will turn green and your grill will beep five times.
10. Immediately open the grill and remove the steak.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. They are for fresh or fully defrosted food.

Food	Time (mins)	Probe Temp.	Grill Temp.	Notes
MEAT
Steak: rare	-51°C 2	20°C		We recommend using the simple steak function
Steak: medium rare	-57°C 2	20°C
Steak: medium	-	63°C 220°C		We recommend using the simple steak function
Steak: medium well	-	69°C 220°C
Steak: well done	-72°C	220°C		We recommend using the simple steak function
Pork chops/steaks	-75°C	220°C
Lamb leg steak: medium	-69°C	220°C
Lamb leg steak: well done	-78°C	220°C
Lamb chop: medium	-63°C	220°C
Lamb chop: well done	-78°C	220°C
Duck breast: medium	-66°C	220°C
Duck breast: well done	-72°C	220°C
Chicken breast	-75°C	220°C
Sausages	-75°C	220°C		Insert probe lengthways down the centre of the sausage
Burgers	-75°C	220°C
Bacon	3-5 - 220°C
FISH
Salmon	3-5 - 200°C
Prawns	1-2 - 200°C
Flat fish	2-6 - 200°C			Plaice, Sole, etc.
Round fish	3-8 - 200°C			Haddock, Cod, etc.
Tuna / swordfish	5-10 - 200°C
VEGETABLES
Peppers	4-6 - 220°C
Aubergine	6-8 - 220°C			Sliced
Asparagus	3-4 - 220°C
Carrots	5-7 - 220°C			Sliced
Courgette	1-3 - 220°C			Sliced
Tomatoes	2-3 - 220°C			Halved
Onions	5-6 - 220°C			Cut into wedges
Mushrooms	3-6 - 220°C			Whole, flat mushrooms
Corn on the cob	4-6 - 220°C
OTHER
Haloumi	2-4 - 200°C

• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry (depending on the thickness and density of the food).
• Cook fish till the flesh is opaque throughout.
• If you aren't using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.
• When cooking pre-packed foods, follow any guidelines on the package or label.

CARE AND MAINTENANCE

1. Unplug the appliance and let it cool down before cleaning or storing away.
2. Wipe all surfaces with a clean damp cloth.
3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.
4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
5. Don't use scourers, wire wool, or soap pads.
   At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not affect the operation of the grill.

RECIPES

CHILLI AND LIME BUTTERFLY CHICKEN Serves 4

4 butterflied chicken breasts
4 garlic cloves, finely chopped
3 tbsp chilli powder
1 tsp ground coriander
2 tbsp olive oil
1 tsp ground cumin
- juice and zest of 1 lime

1. Mix together all of the ingredients (except the chicken) to make a marinade. Pour the marinade over the chicken making sure it is covered. Cover with cling film and leave to marinate in the fridge for at least 2 hours.
2. Pre-heat your grill to 220^ and set the probe to 75^ . Insert the probe into the centre of the largest piece of chicken and cook until the probe alarm goes off.

HONEY AND MUSTARD PORK LOIN STEAK Serves: 4

4 pork loin steaks

50g dark brown sugar

2 tbsp whole grain mustard

2 tbsp olive oil

80g honey

Salt and pepper to taste

1. Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour the mixture over the pork steaks, cover with cling film and leave to marinate in the fridge for at least 2 hours.
2. Pre-heat your grill to 220^ and set the probe to 75^ . Insert the probe into the centre of the biggest piece of pork and cook until the probe alarm goes off.

GRILLED SALMON WITH LEMON BASIL BUTTER Serves: 4

4 salmon fillet portions approx. 200g each
- 1 tbsp fresh basil, finely minced
- 1 tsp paprika
- 1 tbsp fresh lemon juice
- 1 tsp cracked black pepper
1 spring onion, finely chopped
100g butter, melted

1. Rub the salmon with paprika and pepper on both sides and leave to marinate for 5-10 minutes.
2. Pre-heat the grill to 220^ and cook the pieces of salmon for approx. 5 minutes until the fish starts to flake and is cooked through.
3. For the lemon basil butter, mix the butter, basil, lemon juice and spring onions together.
4. To serve, arrange each piece of salmon on a plate with some steamed vegetables and top with a generous spoonful of the lemon basil butter.

HEARTY VEGETABLEBURGER Serves:6

To serve: whole grain burger bun, grilled haloumi, grilled courgette, lettuce

• 400g green lentils, cooked, drained and slightly crushed

• 4 tbsp olive oil

100g chickpeas, cooked, drained and slightly crushed

• 160g butternut squash flesh, roasted and cooled slightly

• 1 carrot, finely grated

• 2 tsp chilli flakes

100g celeriac, finely grated

• 1 tsp smoked paprika

• 12 white onion, finely diced

• 112 tsp ground mace

4 cloves garlic, finely diced

• 2 tsp Cajun spice

• 2 tbsp thyme leaves

180g breadcrumbs, fine

• 2 sprigs thyme

Salt and cracked black pepper to taste

1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling film and refrigerate for 20 minutes.
2. Pre-heat the grill to 220^ and cook the burgers for 6-8 minutes depending on how thick they are.
3. To serve, cut a bun in half and lightly grill. Add the lettuce then the burger and top with the grilled haloumi and courgettes.

QUICK AND EASY GRILLED BANANAS Serves: 2

• 2 bananas, peeled

2 tbsp golden caster sugar

• 2 tbsp walnuts, finely chopped

• 1/2 tsp cinnamon

• Mix the walnuts, sugar and cinnamon together. Cut the bananas lengthwise, then across their width.

• Pre heat the grill to 220^ , and then place the bananas on the grill flat side up. Spoon some of the walnut mixture on top of each piece. Grill for approx. 3-4 minutes until the bananas are warm and the cinnamon and walnuts are slightly glazed.

RECIPES USING THE DEEP PLATE

• Fit the upper ribbed plate and the deep plate and level the grill.

FLAPJACK Serves: 8-10

375g porridge oats

90g golden syrup

• 190g butter

• 120g raisins

190g soft brown sugar

100g fudge pieces

1. Melt the butter, sugar and syrup in a pan and combine well. Stir in the oats, raisins and fudge pieces.
2. Line the deep plate with grease proof paper and spoon the mixture in making spreading it evenly.
3. Set the grill to 160^ and cook for approximately 15-20 minutes. Once cooked, turn off your grill and leave the flapjack to cool in the deep plate.

CHICKEN WITH A WHITE WINE CREAM SAUCE Serves: 2

• 2 chicken breasts, skinless and boneless, cut into approx. 1cm pieces

• 3 mushrooms, sliced

1 tbsp olive oil

100ml cream

1 small onion, finely chopped

• 30ml white wine

• 2 cloves garlic, finely chopped

Salt and pepper to taste

1. Pre heat the grill to 220^ .
2. Add the oil and allow it to heat for a few moments. Add the chicken, garlic and onions, close the lid and cook for 3 - 5 minutes, stirring occasionally.
3. Add the mushrooms, cream, wine and season, close the lid and cook for 10 - 15 minutes until the chicken is thoroughly cooked, stirring occasionally.

BIG OMELETTEServes: 6-8

8 medium free range eggs
- 250g soft cream cheese
Filling:
- 200g grated cheddar cheese
- 2 mixed peppers, diced

Salt and pepper to taste
4 spring onions, finely sliced
- 12 bunch fresh chives, finely sliced

1. Mix together the eggs, cream cheese and seasoning. Add the remaining ingredients and mix well.
2. Pre heat the grill to 175^ . Carefully add the egg mixture and close the lid, cook for 12-17 minutes until cooked through.

Tip - the filling ingredients can be changed to your preference.

RECYCLING

To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/ collection point.

APENAS PARA USO DOMÉSTICO

ESQUEMAS

4 abne kylingebryster

• 3 championoner, skivede

STOR OMELETT Portioner: 6-8

OPPSKRIFTER MED DEN DYPE PLATEN

Tilpass den overste ribbede platen og den dype platen, og niveller grillen.

FLAPJACK (8-10 PORSJONER)

375ghavregryn

karamellbitene.

cm stykker

190 g smør

• Dekk den dype platen med bakepapir og øs blandingen jevnt pa platen.

• 1 ss olivenolje

190 g mykt brunt sukker

• Sett grillen på 160^ og stek i rundt 15-20 minutter. När de er stekte, skru av grillen og la flapjackstengene steke i den dype platen.

• 1 liters, finhakket

• 90 g gyllen sirup

• Kylling med hvitvins- og flotesaus (2 PORSJONER)

• 2 fedd hvitlok, finhakket

120 g rosiner

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- 136ekahne pa3nHbix 3a6oebAHm 13-3a HeOCTaTOHOr TENLOBOI o6pa6OTKN npOyKTOB.
- NcklIOueHHeJeIeCTBn HauraI.

NcnoBsyembl TepMoUyn BCTaBnReTcraocTpbM KOHcOM BHyTpB NpueBOro npOdykTa, a pyroK KOHeu noCoeHNrTeC K rpnIy. TepMoUyn HnepeBbHO npepaetDaHHbe O BHyTpEHHe TEMpepaType NpueBEx npOdyKTOB B3JeKtpOHHyIO CNTeMy rpnIra, rde OHn CpABHBaiOTc C zeneBOI TEMpepatpyo, KOTopyu Bbl 3aAan pahee. IooctnxKeHHn Heo6xOIMMO TeMnpaTyplrInb Noact npdUnpeDntbHb3ByKOBoi CmHaJ IN BkiHouHTcra.

1.ПлдсоетинTeТерmoшунКтprnlio(PIC.D).
2. HaxmTe KhoNky
3. 3aaiTe Heo6xOmyu TempeatypurnpotOBenHn c nmoouKHOKONK △Doxdntecb, noka rpnnb paorpeetcra
4. Haxmnte KhoNkY TeMpOuyna ( - ). INHdkatop Hnd KhoNkoTepMoUyna 3arOpntcKpaChbM, a Ha DnCnnee OTo6pa3ntc75 (no ymoNuaHIO).
5. 3aata Heo6xOmyu cIeEbyU Tempepatpy, onpeenreemyu Tepmouyom, c nOmoBIO KHOJOK △n. DnaanaoH: 48—81°C C warom 3° (113—177° F C warom 5—6°).
6. BctabTe TepmoUyB N mIeBOI npOyKT n AKKyPaTHo BblIOXnTE npOyKT Ha npeBaPntbHO pa3orpeTbI rpnIb. Y6eITecb, yTo TepMoUyH ne npenTCTByET 3aKpbTIuIO KpbIuKN, a Ka6JIb He cDaBnBaTeCp npu 3aKpbIToI KpbIuKe.
7. Bo bpe m npirotoBneHn Ha nncnnee 6dyT noocepeHNO oTo6paKaTc3HaueHnueleBo TMnpaTpybl, KOTOpy Bbl yctahOBnI, IN TemepaTpybl, KOtopyu B daHHb MmOENT CHTbIAe TepmoUyn. Ecn HByTpHenra TMnpaTpyp nnueBO rpoDyKTA COOTBeCTByET eaeBOI TEMpeAtpye, INdIKATOP Hnd KHONKO TepMoUyna 3arOpNTc 3eNeHbIM, a rpiNb PnTB pa3 noaact 3bkyOBoi CnHAn. HarpeBaTei npinB BkJIouatcno DoCTnKeHn NceEBo TMnpaTpybl, Ondako npOyKtB cJeDyet nBLeuek KaMoxHO 6bICTpee, T.K. IN npiroTOBHeNepoDoJNKITc3a CteT OCTaTOHOro TEIIa.
8.Функию можно OTMeHnITb B IIO6Om MOMeHT.ДЯ TOrO HaxMnTe KhoNkY
EcnBb3a6bln noDKIOUHTb TepMoUy,Ha nncnnee oTo6pa3ntc HAnncb 四 _ 一 ^ 一 PRB(OTcyTCTBne TepMoUyna), npn 3tOM rpnIb npdaC3BykoBoi cnHaj.
Tepmooun HAFPEBAETCBOBpMaNcnoIb3ObaHnA.
O63aTeBHO BCTaBnIe TepMoUyIN B CaMyIO TOIcTyIO YacTb Mca B CTOPOHe OT KOCTe IN IN JNpa, KOToPbE MOrY T pNBeCTN K OUsiochOMy CHTbIBaHNO 3HaueHn (PNC.E).
Hn60e ToHO r TbHaHr TemepaTybIy 6eNTecb, YTO TepMOU p3Meue H MaKcMaJIbHO NO UeHTpy MExNy BepXHe N HxHne NOBepxHOCTMmMCA.
IpeedncnoB3oBaHnem nocne Hero npomOnTe TepmoUyn TeTNOMbHLHOBOO, ONOLOCHTE N BbCyHnTe.
Дяханеня.TepmoунаHamotаiteKa6eIbMeJyDByMaNoOBHAmu pyKn IBCTaBteeroByrny6leHne6okypruna(PVC.F).

ФУHKUЯТАМЕРА

IcnoB30aTb TaHmep Heo63aTeNbHO. OH He BbKIOaET rpiNb, a TOJIbKO NOaET 3ykoBOO CnHAn IITb pa3, YTO6bI yBeOMNTb o6 nCTeEHIN BpEMHe. PImMeHrTe TaHmep c FyHKUe O6bHOrO pNiroTOBNEHn Ha rPInE. YTO6bI yCTAHOBt TaHmep, BbINOHNTE cNeDyUOune DeiCTBn:

1. BkIouHTe rpiNB n 3aadai Te jeaemyTo Tempeatpy. Doxntecb, noka OH pa3orpeetc: INdkaTOp HaJ KhoNko perynnpOBKn TemnepatypbldoJKeH 3aropTeBc4 3eneHbIM.
2. HaxMnte KhoNky TaImepa ①. INHnKaTOp Ha3 ToTo KhoNko 3aRopNTcA, aHa nCnnee HaHET MraTb 《5:00》(no ymonauHIO). Iy cTaHOBKn Jenaemoro 3haeHnna BpeMeHn nCIONb3yTe KhoNkn A N V. 3haeHne BpeMeHn MOxHO 3aDt CneIyUoIM o6pa3om: ot 30 cekHyD do 19 MNHT n 30 cekHyD c warom B 30 cekHyD. Ecn He HaxMaTb HnKaKne KhoNkn B TeueHne 5 cekHyD, rpnBb BePHeTcB pexm HacPoKN TempepaTybl.
3. Nocne nocnEhro Haxatna KhoNKn AINI DcCnne nepectaHET MrrA, a TaMep HaHTe 6paTHbOCTe5ceHyd
4. Nocne toro kak taHmep 3aBepnnt o6paTHb OTCueh BpeMeHn, rPnIb PnTb pa3 noact 3ByKOBo CnHAn, aHa nCnIe HauHET MraTb «0:00». He 3a6bIbAte, YTO rPnIb BCE eue haoDnTcB AAKTNBHOM pexIme pa6Otbl. Heo6xOIMO DOCTaB NiUeBbI npOdyKTb BO n36exAHne nepepeKKn B XOJe IN pnproTOBHeHn.
5. ΦyHKUIO Taimepa MoJHO OTMeHNTB JIIO60MOMeHT.ДЯ 3TOrO Haxmnte U ydepxnBaTe KONky TaIMepa B TeueHne Tpex cekyHd. FrnJIb BepHeTcB PekmC fYHKUeN O6bUHOro npiroTOBLeHn.

ПИГOTOBLEHNE C DOПОЛНТьнБим BO3MOXHOCTЯМ

Функцю Термоуна мочно Incрьоват дя Точного контю за соблODEнем Лениамор Варпаю пiroTOBENHЯ CTeК.Одно Ддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддддд徳сяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпСяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпсяпс�н. PEKOMEHyTeC INPONb3OBaTb OINCAHHYIO BByIe ΦYNKcIIO pOCTOrO pInrTOBENHЯ CTeK.HTo6bl DocTHy b cTeHn npoXapKn CTeK Ka Medium rare (cna6aŋ npoxapka) nni Medium well (noTu noHa npoXapka), BblonHnTE cLeyuOuNe DeiCTBn:

1. IIOIROTOBbTe K pIPIROTOBHeHIO CTeK N BCTaBbTe B Hero TepMoUyn. POnCoEHNHTe TepMoUyn K rPnIO.
2. HaxMMTe KhoNky
3. 3aaiTe temnepaTypy 220^ cnomooIbIO KHOIOK
4. Haxmte KhoNky TepmoUyna (SYMBOL). HndkaTOp HaKhoNkoTepMoUyna 3aRopntc KaChbIM, a Ha dncnnee oTo6pa3ntc75 (no ymonuHIO).
5. C nOmoIIO KHOIOK ▲ n 3aaiTe JKeJaemyo UeJeByU ToMnepaTyP, onpeJenEMyTOpeMoUynOM (cM. Ta6NIuY «BPEM IPIIΓOTOBJIENHIA IV B3OIPACHOCTb PIIUEBbIX PPOyKTOB»).
6. Haxmte KhoNkY cyHKuIN o6xapKn (I) . IVHnKaTOp NaK KOy cyHKcUIN o6xapKn 3aRopntC kpaChbM, aHa dncnnee oTo6pa3ntC T260
7. IOnOxJnte, noka HnDnKATOp HaK KHONKO yHKuIN 6xapKn 3aropntc3eHbIM, a rpnIb TpNkDbI NOaCT 3ByKOBo CnHaJ. INnKATOp HaK HONKO TepMoUyNA TaKHe 3aropntc KpaChbM.
8. OTKpoIe rpnIb. IonoJnTe cTeK c TepMoUynOM Ha nlaCTHy rpnIu n 3aKpOte KpbIky.
9. 10 3aBepuHn npiroToBneHn cTeiKa HNDKATOp HaKnHOKNo TepMoUyna 3aropntc 3eNebIM, a rpiNb pTb pa3 Noact 3ByKOBOm CnHaI.
10. Cpa3y Je otKpoIe TprnB n DoCTaHbTe CTeNk.

BPEMnPnIroTOBNEHnNBe3OnACHOCTb NnueEBbIX PPOyKTOB

Bpma npuroToBnHn yka3aHO np6n3ntbHo. 3TO Bpma npuBoNTcra Ira npuroToBHeN CBeHX NIN NOHOCbIO pa3MopOKeHHbIX NIIeBbIX npodyKToB.

1 yaiHaa JIOKKa MOnOToro KOpHaHpa

1.ДЯ nprirotobneHnma MapHaada CmewaTe Bce HrpeJeHTbI, Kpme KypunHO 3aJIeTe KpyuMapHaADOM TAK,TO6bI OH nonHOCTbO nokpbHnHe. HaKpoTte NnueBoNnEKnO NoCTaBtE fHne MapInHOBaTcBAx OJOIOINBnIK MNHMym Ha 2 Yaca.
2. PnpBapntelbno paoRpeTgprnI do TmnepaTypb 220° C uYctaHOBnte cJeLByo Tempeatpy 75° C nIe TepMoUyna. BCTaBte TepMoUyn nocepeHHe camoro kpynHOrO KcKa Kpyu. ITOBtBe Kpyu, noka He pa3dactc npdeynpeTeNbHbI 3BykoBOc CNrHan TepMoUya.

Cteik n3 cBnHoi KopeKu C MeDom n ropunce (4 nopunn)

4CTeKaN3CBHNOKopeKN

80rmeda

2 CTOIOBbIe IOKKN OINIKBOBOrMaCna

2 cToIOBBIe IooKn eJIbHO3epHOBOI TOpuNcbl

50TEmHO-KOpuHcEBoRocaxapa

Conb n nepeu no Bkycy

1. CmeuIte ropuNcy, Mei, caxap, oINBKOoe MaCNo, coJIb npeuc. BblneTe Cmecb Ha CTeKn 3 CBHnHb, HAKpoIte NIIeBOI INeHKoI NOCTaBBTe MapInHOBaTcB A XOIOJILbHNK MHNIMyM Ha 2 Yaca.
2. PpeBapntelbno paoRpeTe rpnIb do temnepaTpyb 220° C uYctanOBnTe cJeLByo TemnepaTpy 75° C nIe TepmoUyna. BCTabBe TepmoUyn nocepeHne camoro kpynHoro KcKa CBHHHb. IOTobTe CBHHHy, NOKa He pa3dactc npdeynpeTneBHy 3BvKOB O cnHantepmoUyna.

3aneHHbHa rpuIne Iococb noI coYcom n3 cInBouHoro macna, 6a3nIIka nIIMoHa (4 npznn)

4 nopunnne nococ npimepeho no 200 r kaxdara

1 CTOJIOBAR JIOKKA MEIKO U3MeNbYeHHORO CBExero

• Hatpnte loocb npnko n nepcem c obex

1yaiHaaJooKa npnKu

6a3mika

CTOPOH.OCTaBBTe MAPINHOBaTbCnHa5-10MnHT.

1 yaihna loxxka tonyeho cephoro nepca

1 CTONOBAR NOJKA CBEXERO JIMMOHHO COKA

100rpaTOnJIeHHoroCINBOUHOroMa

• Menko Hape3aHHb 3eHeh b lyK (1 wT.)

• PpeBapntelbno pa3orpeTe rplnb do 220° C n roTOBte KycOuKn Iococ npn6n3ntelbNo 5 mHyT, noka pbI6a He 6ydt nonHocTBIO npoxapeHa HHe NaHT paccnaBaTcR.
  2.ДясуcaиЗСИвочноMaCna,6a3NnkaIIMMOHa CmseAaTe CInBOuHoe MaCno,6a3NnKIMMOHHbICOKI3eHbIyK.

• IIOaH K cTONY BbIOXnTe KaKdbI KcOcEe NocOHa TapeNkC pInrTOBHeHHbIM Ha napy OBOaAMn Ido6aBbTe CbepxNolHyo (c BepxOM) IOKKy COyCa n3 CNIOBOUHOrO MaCna, 6a3NIka NIMMOHa

CbTHbI OBOUHoi 6yprep (6 npun)

Iy noayn: 6ynoocka nla 6yprepa n3 uehncmoToT MyKN, npiroTOBHeHbte Ha rpnne cbip xaJyMN ukyKnHn, naTyK

400TnpnroTOBHeHHoN CnEeKa pa3MaToH 3eHeHOyueEBuCb6e3KIOKcTn

43y6uKa qeChOka MeIko Hape3Kn

1aHnnaNoKKaKoNpeHoN npnpKN

100rnpuroTOBneHHoroNcnerKa pa3MaTOro HyTa 6e3KnDkOCTN

-2CTOJIOBbIe IOKKINCTbeB TmBaHa

1 ½ qainHOJnoKKMmonToi cyueHOH wenyxMyCKaTHoro opexa

1 Meiko HaTepTaM MOpKOBb

-4CTOIOBbIeJIOKKN OINIKBOBOrMaCnla

2aHbIe loKn KaJkyHcNkx Cneu

100r menkoHaTeptoro cebpeper

160 nOpaHHO HEmHO OxJaDeHHO MAKOTM MYCKaTHO TbIKBbl

180n3MeIbueHbIX naHnpOboHybIX cyXapei

12MeKHO Hape3aHHo86enOyNkoBcbl

2aaihblnoxKXxNoIbeBy

Cobn tonuehny cepnh nypeu no BKcy

1. CmeuTBe CnHrpeDneHTb.Pa3dJeNTe Cmecb Ha Wectb YacteN n npdaTe KaKdoN 3 Hx FOpMy NIOCKoN KOITeBtI Dn6yprpa.HakpoTe NIIeBOI INeHKOIN NOCTaBBTe B XJNOINBnIK Ha 20 MNHT.
   2.Ппeдварпьно paэгреугл do 220° Cи roTOBte kOTIbI dЯ 6yprepa 6-8 MmHT B aBcNMOCTH on Ix TOnJIINHbI.
   3.Длп noDAчи K STONY pa3peXbTe 6IyOuKy nonoanm n cIeKa o6xapbTe Ha rPIne. IonoKHTe BHyTpB NaTyK. 3aTeM noLoKHTe KOITNe TY dIg 6yprepa, a CBepxY bIIOXnTE npriTOBOTBeHHbe Ha rPIne cbip xaIyMN uIyKNH.

BaHaHbI 6bictporo n npocTOrO npuroToBHeHn Ha rpnne (2 npoun)

2OuHHeHHbIX6aHaHa

opexoB

caxapa

• 2 CTONOBBLE NOXKIMENKO HApy6neHHbIX rpeKINX

• 2 CTOJIOBbIe IONKIMENKO3epHnCTO rO 30NtNCToRr

12aHHOJIOKKn KOpuB

1. CmeaaiTe rpeukne opexn, caxap n KopuNy. HapekBe 6aHaHbI cHaayana BdoJIb, a 3aTeM nonepek.
2. PpeBapuTeNbHo pa3orpeIte rpnIb do 220° C, BblnoKInTe Ha Hero 6aHaHbI pNOCKoI cTPOHO BBepx. C NOMOsbIO MePHo IJoxKn BblnoXnTe HEMHOcmCnN3 rpeKnx opexOBcBepxyKaJIOrO KycOyka. TOTOBtHe raPnIe npIMepHO 3-4 MNHyTbI, NOKA 6aHaHbI He cTahYr TeNbIM, a rpeKne opexi C KopuiJe cnErKa nokpoioTcra3ypbio.

PECNTbICNCIOJIb3OBAHnEMIJIyBOKOIJIACTINHBI

UcTaHOBtBEvPbHIOIpe6pNCTyIOIpaTHyIgly6OkyIOIpaTHy.IoCne 3TOrO BbIpOBHnTe rpnIb.

FLAPJACK (CLADKA OBCHA JENEWSKA) (8-10 npucn)

• 375 rOBcaHbIX xNONbeB

190 mKorO KopuHeBOrO caxapa

120m3HOMa

190rCNBOHOroMaCnA

90 rCBETNOI natoKIN

100KkycoQOB NOMaKn

1. PaTOniTe CInBouHoe MaCNo, caxap n NaToKy B CKBOpOe N TuaTeNbHO NpeMeMaJTe. DIOabBte OCBHbIe XIOJbY, I3IOm N KycOuKn POMaKn.
2. BbIIOxNTE JIINPOHnPOHnUaMyEO 6yMAYB rny60Ko nnactHe.C nOMOuBIO MePHOn IOXKN Do6abBe Cmecb npABHomepHO paCnpdeJInTe ee.
3. YctaHOBtne dI rpnIe Tmpeatpy 160° C n roTObTe B TeueHne npimepHo 15-20 MNHy.T. No 3abepeHnnpiroTOBHe Hn BblKIOUHTe rpnIb N OCTabTe cnaKyIO OBcHyo IeneKy DnOCTbBaHnB Rny6okoi nlaCTnHe.

Kypuca noq coycom n3 6enoro BuHa n cInBok (2 nopun)

2 KypnHbIe rpydkn 63 KOxN N KcTeH, HapeaHHbIe Ha KycOuKn pa3Mepom OKo1 O 1 cm

1 Meiko Hape3aHna He6oBbHa JyKOBuca

100MCLINBOK

1CTOIOBAIIOKKaONIBKBOBOrMaCnA

23y6uHauechokMaekHape3Kn

30Mn6enoroBnHa

3 rpn6a, Hape3aHHbIX JIOMTNkAMN

Cobnpepu no Bkyc

1.Ппсдаритьноразорейтгрлд по тмператы 220°C.
2. 16abTe MaIIO np paoorpeTe ero B TeueHne HeckonbKnx ceKynd. 16abTe Kypu, yechok n Lyk. 3aKpOte KpbIkw ny roTOBbTe 3-5 MNHT, nepnoDnueckn NomeWNBa.
3. 06abte rpi6bI, cINBKN, BnHO n npnpaBbl. 3akpoTe KpbIshky n roToBbTe 10-15 MNHyT, nepnoDneckn nomeuBaJ. KpyHoe Mco doJxHo noNHOCTbIO npiroTOBUTbcra.

Bolbwoon omnet (6-8 npun)

8 cpeHHx mH oT kyp cbo6oHoro BbIyana 250 rMraKoro cInBouHoro cbpa Cobn nepeu no BKcy
HaunHka:
- 200r terpo cyep
- Menko HapeaHHbI 3eHbI nyK (4 wT.)
2 pa3HOUBETbIX nepa, Hape3aHHbIX ky6nKaM
12nykaMeKHOHaepa3aHHoro CBexero WHHT-NyKa

1. CmeaIte yia, cInBouHbI cbIp nPnPpaBbI. O6abBe octabWneCnHrpeJeNtblu TuaTeJbHO nepemeaIte.
2. PpeBapntelbno paoIrpne Te npnl do tempeaTypb1 175^ . AkkypatHo 3aneTe nHcy cmeb n 3akpoTKe KpbIky. ToTOBbTe B TeueHne 12-17 MnHyT do noHno npOxapKn.

Cobet: INHrpEIMeHTb HauHHK MoXHO MeHATb B 3aBcMocTn OT npEINOteHm.

NIOBOTPHAI NEPEPA6OTKA

Bo n36eKaHne Bo3dEeCTBn BpeDhBx BeueCtB Ha OKpyJaaOuIyO cpeNy 3dOpOBBe pnp60bI 6aTapeo OndHopa3oBOrO nn MHOROPa3OBOrIO NcONb3OBaHN, POMeEHNBE ONDHM N3 3TNX CmMBOLOB, Heo6xoIMNO yTINN3nPobA Tb OTJeNbHOOTHeoPTnPOBaHHbIX 6bITOBx OTOxOB. O6raTeNbHO yTINN3npyTe 3NeKtpueCeKne I 3NeKtpOnHbIe IN3dEInna, a TaKke (ecn 3TO npImeHMo) 6aTapeo Ondop3oBOrO nn MHorOPa3OBOrIO NcONb3OBaHN B COOTBcTByUOux OfHiuaNbHbIX pyHKtax NOBTopHO nepepa60TK / c6opa OTOxODOB.

DULEZITA BEZPECNOSTNI OPATRENI

FUNKCE TEPELNE SONDY

FUNKCIA TEPLOTNA SONDA

90 g zlaty sirup (golden syrup)

• 100 g kúsky maslového karamelu (fudge)

• Roztopte maslo, cukor a sirup v kastrrole a dobre premiesajte.Vmieajte ovsene vlocky, hrozienka a kusky karamelu.

• Hlboku platnu vylozte papierom na peceenie a lyzicou zmes rovnomerne Rozlozte.
• Nastavte gril na 160^ a pripravujte asi 15-20 minut. Po upečeni gril vypnite a nechajte flapjack vychodn't v hlobej platni.

KURACIE S BIELYM VINOM A SMOTANOVOU OMÁČKOU, pre 2 osoby

• 2 kuracie prsia, bez koze a kosteni, nakrajané na priblizne 1cm kúsky

• 1 malá cibula, nasekaná majemno

100 ml smotana

2 struciky cesnaku, nasekané najemno

30 ml biele vino

3 sampiñony, nadrajane na platky

sof a cierne korenie na dochutenie

1 PL olivovoy olej

1. Predhrejtge gril na 220^
2. Pridajte olej a nechajte ho chvilu zohriat. Pridajte kuracie maso, cesnak a cibulu, zatvorte veko a nechajte dusit 3-5 minut, obcas zamiesjte.
3. Pridajte sampiñóny, smotanu, vino a korenie, zatvorte veko a duste 10-15 minút, kym kuracie nie je riadne uvarené, obcas zamiešajte.

VELKA OMELETA, pre 6-8 os\b

IPIN ANO THN INPQTH XPHSE

Skouniote tic nakecs tnc ykpiiepaac me eva noavi.

H npntepa evexetai va kantoei liyo otav thxpnouoinoiete yia npwn fopá. Aut oival quioioyko kal eAeAeipoei ouvtma.

KAIJH/TONOoETHEH THS YHSTIEPAZ SE ENINEAH OEZH

Mnopeite va yeipete tyn ynoiepa oac wote to linoc kaloi xmuoi va paueovtai oto doxieio uypw otav yapeipeute qaynto onwc miptekia, kpeac k.
Diaopepetiká, nopeite va xpnaiomoeite tnv ynoiepa oac oe enitebn thon yia to yapeipja qayntow onwc naviv, savtoutc, k.

Tia va yieipete Tnv ynoiepa oac, npoekeivete to noapaki oto katw mepoc tnc ynoiepac oac (EIK. A). dIawote EaV to noapaki, ia va enavapepeTe Tnv ynoiepa oac oe enineon thc

IIAKE2

Oi IaKc ykiipac eivai 1davikc yia va synvete kpeac, laoukavika kal onioobnote aalto tpoipio, to onio aneaeepwvei inoc. Xpnoionoiote tic me Tyny kpiipap oTny kekluev thon.

Baia n baia n k a evai iabivn yia to noi mo tpoipimw xwiic inoc, ia ntoa, yia cmu, nitec, calzone kai xuouc. Xpnoiopoioote tic me tvnykpiiepa stnv eninee thon. H avw naak ykiipieac npenv aival naiva tonoetnev otav npoiopoioite tn baia nka.

Apaipen twnlaakw

1. AvoiE yKpiIepa. Na aapaieite ia nakka kOe qopá.
2. Patnato koumi aneauepwoc nakac kai aovonkwteynakao to ykpi (EIK.C).

Tonoetnoontwv nakwv

100gpeBia,paayiepeeva,otpayyioeva kai elambdappwicnluoeva

2 navdecEeapouoiEvc

2 koutaiiec tnc oounac noa lu xaxapn

2 koutaiec tnc oouac kapudia, iokoumueva

12Koutaakia Tou yukou kavela

1. AvaeiEte ta kapudia, tn caxapn kai tvkavela ma zi. Kopty tic navavec kat a nkoC kai eente oTo nlatoc.
2. PpOePavTe To kpiA oTOUC 220C Kai eNtta TOnoToTneToTic mNaVaeC, Me TnV eIneBn nEupa npoc Ta enavw. Naonaiote liyo ano to meiyu taWv KapuWv naW ao KaTe KoMaTi. ΨoTe yia 3-4 nepinou, ewc otou n unavace ZcotaBoov kai n kaveLa kai ta Kapudia oxmuatiouv aappoc ylao.

4 npkxonOTCBNHCKO hne

80rmei

2c.J.3eXTINH

2cJnMbHnO3bPHeCTa rOpuca

• 50 r kaфяba zaxap

• Con n chepen nnpnep Ha Bkyc

• CmeceTe rOpuIaTa, Meda, 3axapTa, 3extHa, cOnTa n cepHna PnInep. 3ane Te CBnHCKnte PbpxoJi Cbc CMeCTa, NOKPnTe c npInenBaio o fOIO n octabeTe B xlaDnHnka Hai-Majko 2 yaca.

• Ппсьгелно загрente ckapata Ha 220°C и насточе coндаха Ha 75°C. Пoctabete coндаха в си entbpa Ha ha-rolamoto napye cbincko meco n rotbete dokaTo anapMaTa Ha coHdAte ce n3KlOuN.

TPNIOBAHA CbOMrCA MACNO CJIMOH N BOCNIEK, npouu: 4

4funeotaocbomra,pn6n.200rBCaKo

100rmacno，pa3ToneHo

1 CtpbK npceeh Nyk,HaKaBncaH Ha CNTHO

14J.червенппер

1 c.l.npecen6ocnneK, HNO cmnaH

• 1чл.черенпи=npа ззрна

-1cπnpceH COK OT JIMMOH

1. Hapnite cbomrata c cepben nnp nepeh npnep oT DBeTe CtpaHn octabete B mapnaHata 3a 5-10 MNHyTN.
2. PpeBapnteH0 3aepTe ckapata Ha 200 ^ C n roTBete npyeta Ta cbomra OKOIO 5 MNHTN, DOKATO MecOTo 3aIOUHe da ce OTdJI N do nbJHO nprirotBHe.
3. 3a MacIto C IIMOH N 6OcUneK CmecTe MaIcTo, 6ocUneKa, coka OT IIMOH N PpeChnA NyK.
4. Pn noHaacHe hapeTe BcKO napue cbomra Bbpxu YHHa, c MaKo 3eEnyucn Ha npa n Hau-OTrope do6abeTe rOJaMa IbXnca MaCIO CImOnH 6ocnneK.

TOLAM 3ELEHcyKOB BUPREP, npocn:6

3a nopunrta: nblno3bpehcta nntka 3a 6byrep, rprnlobaHO xanyMn, rprnloBaHa TKNBvKa, Mapyra

400r3eHHeNeu,crOtBeHa,uzeEHaNneKo HamaqKaHa

4CKININKINuecbH，fNHOHapraHaHa Ky6eTa

2u. uinn Ha IIOcnn

100r haxyt, croTBen, n3eJeH nIeKoHaMaqKaH

-2cJnJnCTaOTMauepeKa

1yI.nyuHuepBnnpep

1 MOPKOB, HAcTbpraH Ha CNTHO

4C.JN.3eXTNH

1 ½CMMNHOHIMINCKO opexue

100rueHHa,HaCtbpraHa Ha cHTHO

160rOTBbTpueHOCTTHaTtKBA,neeHaNJIeKO oxlaedeHa

2u.n. noDnpabKa KaJxyn

12rna6nnyk,phiHapraHa ky6eta

180rraeta,HHOCMnHa

• Conи uepeH nInep Ha 3bphHa Bkyc

• CmecTe BCnKn cbCTaBKn. Pa3deneTe CmecTa Ha IeCT n ofopeMe 6byrepn. POKpnIte c npnlneBaio fOIO IOCTaBeTe B xlaDNIHka 3a 20 MNHyTN.

• IpeBapntno 3arpeite ckapata Ha 220oC n roTbe 6yprpnte B npOdbJIkeHne Ha 6-8 MnHyTu, B 3aBcMocT OT rOleMHHaTa IM.
• Pn cepBnape He cpexete NtKaTa HAnIOBnHa 3anepeTe neko Ha ckapaTa. Do6abeTe Mapyra, byprep a nOTrope nocTabe TpnnOBaHOTo XanyMn INIKBNKNTe.

БьрЗИ И LEСН ГРИLOBAHИ BAHAHИ,napuN:2

• 2 c.n. nydpa 3axap

12J. KaHena

26aHaHa,06eHn
- 2 c.l. opexn, cnTHo NaKbIaHn

1. Cmecete opexnte, 3axapTa n Kaenata.Hapeke 6aHaHnTe HaIbXnHO,a cneT OBa no uipnHa
2. IpeBapntelno 3arpeite ckapata do 220^ ,cneI KoTo NoCTabe 6aHaHIne Ha ckapata, c nOckata CTpaHa Harope. O6abete c bXnua cact ot opexOBATA CMEBpxy BcKo napye. PnIOBaHTe OKONO 3-4 MNHyTN, DOkATO 6aHaHIne ce 3aTOniPT, a KaHeJATA n OPExNTe Jeko Ce rnaNpat.

PEUENTN3A DbJbOKATA NIOVA

MOnTnpaIte rOpHaTa ope6peHa nIIOUa N dIbI6OkaT a IIOUa, cIeN KoETo n3paBHeTe cKaPaTa.

OBECEH DECEPT, nopuzn: 8-10

375roBoeceHHJIKN

190rmekaKaΦaBa3azap

120rctaФnDn

190 macno

90 r cBeTbI paΦHnIpa nNetm3

10rnapuencaΦbJx

1. Pa3tonete Macloto, 3axapTa n Cnpona B TnraH n CmeceTe. D6abate n pa3bpkaIte OBeca, cTaNITE n napyeHata _干
2. NocTabete MacnoyctoynBa Xaptna Ha bIb6okata IIIOua HamaKeTe Cbc CmecTa, KaTo pa3npeJeNTe paBHomepHo.
3. HactpoTe ckapata Ha 160°C n rotBeTe B npOdbJIxHnTeHocT Ha 15-20 MmHyTu. CneI nprirotBHe N3KIOUeTe ckapata n ocTaBeTe DecepTa da n3CTInHe B dlb6okata nloa.

ПИЛЕШКОВСOCOTБАLOBNHOICMETAHA,nopuzn:2

2 nIneKn Ibprn,6e3 KoxaTaN KocTHe,HapraHaH Na OKoNo 1 cm napeta

1MaJIbK JIyK,HaKbJIuHa HcNTHO

100MnCMetaHa

1C.J.3EXTMH

2CKNJNJKYcBnH,NaKbIuaHNaCHTHO

30M68NO BUNHO

1.П repdBapntelno3arpeiteckapata do 220^

3Tb6n，HapraHH

• Conи uepeh nnpep Ha Bkyc

• 06abete 3extnHa n octabe Ta 3arpee HAKOKo MNHTi. 06abete nilekoto, YecbHa n Lyka, 3aTBopeTe KaNaka n rotBe T npOdbJxHne Ha 3-5 MInHyTu, kato OT BpeMe Ha BpeMe pa36bpKBAte.

• 10-15 MInHyT, do nbIHO npIroTBHe ha nIIeKOTO, kato OT Bpeme Ha Bpeme pa36bPKBate.

TOLJAM OMMET,napu:6-8

• 8 cpeHNO rOlenMn RuaOT CBO6oDNKOKoUKN

-Пьнka:

4CTpbKa npceHnyK,foHnHaPaaH

250rMekoKpMaCupheHe

• 200 r hacbpraHO cipene uebp

12CTpbKIMBnyK,HOHApHa3aH

• Col n cepen nnpep Ha Bkyc

2yukn（uepehaHa3eneHa)，HapraHaHa Ky6eTa

1. Cmece Ta, KpMa CnpHeTo n noDpaBKnTe. Do6abeTe ocTaHaJIte cbCTaBKn n pa3bPKaIte do6pe.
2. PpeBapTeHNO 3aPeIte ckapata do 175^ . BnMaTeHNO do6abete nueHaTc Mec n 3aTBopeTe KaNaKa, roTBe T npOdbJxKeHne Ha 12-17 MNHyTu, do nbIHO npiroTBAHe.
3. CbBET: czbCTaBKNTe 3a nIbHKATA MORAT Da Bapuata Cnopei Baunite npednouHTAHIA.

PEUUKINPAHE

3a da ce n36eHnat ekolonuHn HzdpBn npo6IeMn npaHn Haanue Ha onaCh cy6ctaHm, ypeHne, aKymytaTOPHnTe n HeakymyataOPHTe 6aTeepn, obo3NaeHc cEHN OT Te3n CMBON, He Tpa6Ba da Ce n3XbPnT 3aeHNO C HecOpTnpaHn O6uHckn OTnaBc. BuHaRn n3XBpJrte eNeKTPnueckn EneKTPoHn PpOyKTn KbDeTo e PpNIOxM0, aKymytaTOPHn HeaKymytaTOPHn 6aTeepn, Na pOxAoJIoO oFOnuaJIHO Macto 3a peUKNipane/Cb6nPahe.

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aaii iiaaiii jaiil caijai

Jabalabw jajlal 8 a 0 no p Jal 2n nn Jabal Jn n Jal 8 no p Jal 8 no p Jal 8 no n Jai j 8 no n Jai j 8 no n

Jabaiabwglgulnll 2aillalil

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Aiiiai jieai jbiw i

1 1

Iaio jiaoi Juaowu

11
12
13

6 Prob 7 1/2j8 8

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aalol aelol plalol pals (alol clllps) alg

aiaaaai 1

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a 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151

a a

gab aasaaa aalaaa aaaaa aaaaa aaaaa aaaaaa aaaaa aaaaa aaaaa aaaaa

a a

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（aill ic ybiy）gall gali 0j

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gabll 1234567890123456789012345678901234567890123456789012345678901234567890123456789012345678901234567890123456789

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aillll aayy gle yaaai

15-12 15

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

aaiiie iiae iiaae iiaee

gall 1dall (gall d y a g ll aagllal

ydsjlll jnss sas aas

1

3 1 1

m = 311

m = 311
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aalal aal al aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aal aAL

(DU) 1

2

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(1) 75 j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j j

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(EJ)abla 1000000000000000000000000000000000000000000

aall glll glll lal blll jlae aagaae aagaae aagaae aagaae aagaae

a#g a#

(FJSS)ayssall ygagaaal gaiy all ayasla jaoa aaijiae jn jnnnnae

gai jil a gall a

aal aal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal alal

aaii aai iiaai 1

1

（）5:00a jyj 2

5 15 30 30 19 30

aJz

3

1 00 000000000000000000000000000000

A 5

aaii

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. 1

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220 3

.75 jai jai 15 yj g jy jn jn j j j j j j j j j j j j j j

（pabll aLg gblal aajj yg jyj）a blll gall jyj

260 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

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

.8

9

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pabll 4aLw gabll cai

JalSly laaasai jai jai bai aai kai jia jao jao gai bai aaiaa cai jai oai jai

aalalal yolalgl aaylae alal yellyl paae alal bale

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