07.9260.6042 - Saucepan WMF - Free user manual and instructions
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| Technical Features | Stainless steel saucepan, 20 cm diameter, 2.5 L capacity, compatible with all heat sources, including induction. |
|---|---|
| Usage | Ideal for cooking sauces, vegetables, pasta, and other dishes. Ergonomic handle for easy grip. |
| Maintenance and Repair | Dishwasher safe. Hand washing recommended to preserve shine. Regularly check the condition of the handle. |
| Safety | Heat-resistant handle. Do not leave the saucepan unattended on the stove. |
| General Information | 2-year warranty. German-made, known for quality and durability. |
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USER MANUAL 07.9260.6042 WMF
Operating instructions GB
Contents
- Safety Notes
- How to use the pressure cooker
- Notes on operation
- Cooking using your pressure cooker
- Four methods for pressure reduction
- Care and maintenance of the pressure cooker Cleaning, storage, maintenance
- Versatile use
- Guarantee statement
- Preclusion of liability
- Troubleshooting
- Table of cooking times
Accessories and spare parts See cover
1. Safety Notes
- Please carefully read the operating manual and all the instructions before using the WMF pressure cooker. Improper use may result in damage.
- Do not allow anyone to use the pressure cooker unless they have first read the operating manual.
- Keep children away from the pressure cooker while it is in use.
- Never use your pressure cooker in the oven. The high oven temperatures could damage handles, valves and safety devices.
- Move the pressure cooker very carefully while it is pressurised. Do not touch hot surfaces. Use the handles and buttons provided. Use gloves if necessary.
- Only use the pressure cooker for the purpose intended.
- This appliance cooks with the aid of pressure. Improper use may result in burns. Take care to ensure that the appliance is properly closed before heating it up. You will find information on this in the operating manual.
- Never use force to open the pressure cooker. Never open it before you are sure that the interior is fully depressurised. You will find information on this in the operating manual.
- Never heat the pressure cooker without any water inside; this would cause serious damage to the pressure cooker. Minimum: 1 / 4 I water.
Important note:
Take care to ensure that the liquid never fully evaporates. This could result in food burning onto the pot and the pot being damaged by melting plastic parts. The hob could also be damaged by the aluminium in the base melting. If this should occur then switch off the heat source and do not move the pot until it has cooled down completely.
- Never fill the pressure cooker to more than 2/3 of its capacity. If using foodstuffs which expand during the cooking process, such as rice or dried vegetables, fill the pressure cooker to a maximum of half its capacity and observe any instructions detailed in the operating manual with regards to this.
- Never leave your pressure cooker unattended. Regulate the heat to ensure that the cooking indicator does not rise above the corresponding orange ring. If the heat is not turned down, steam will escape through the valve. Cooking times may change and the loss of liquid may result in function faults.
- Only use the heat sources listed in the operating manual.
- If you have cooked meat with the skin attached (such as ox-tongue), which may expand under the influence of pressure, take care not to pierce the meat while the skin remains expanded. This could result in burns.
-
In principle, always shake the pressure cooker before opening it to avoid pockets of steam spitting out; this could result in scalding. This is particularly important when releasing steam quickly or depressuring the pressure cooker under running water.
-
When releasing steam quickly or depressing under running water, always keep your hands, head and body away from the danger area. You could otherwise be injured by escaping steam.
- Before each use of your pressure cooker, check that the safety devices, valves and seals are working properly. Only then can the safe functioning of your pressure cooker be guaranteed. You will find information on this in the operating manual.
- Do not use your pressure cooker to fry food in oil under pressure.
- Never interfere with the safety systems, except when carrying out the maintenance work specified in the operating manual.
- Replace the wear parts (see warranty statement) at regular intervals. Parts showing apparent discolouration, cracks or other damage, or which no longer sit correctly, must be replaced with original WMF spare parts.
- Only use original WMF spare parts. In particular, always use pots and lids of the same model.
- Do not use the pressure cooker if it or its parts are damaged or distorted, or if their functionality does not correspond to that described in the operating manual. If that is the case, please consult your nearest WMF dealer or WMF AG's Customer Service Department in Geislingen/Steige.
Please keep this operating manual in a safe place.
2. How to use the pressure cooker
Before first use
2.1. Open the pot
Move the sliding indicator (7) to the end of the handle, using both ends. The indicators on the sliding indicator (7) must be set to AUF/OPEN (A).
Pivot the lid handle (5) to the right until the markings on the lid and the pot handle (6) are facing one another (B). Lift off the lid.
2.2. Cleaning the pot
Before first use, you should remove the labels and wash all parts of your pressure cooker (see section on "Cleaning").
Turn the lid over and detach the lid handle (5) from the lid. For this purpose, pull the orange slide (4) on the underside of the lid handle (5) towards the end of the handle as indicated by the arrow (C), fold down handle, and then detach (D). Remove the sealing ring (10) from the lid (P).
2.3. Closing the pot
Insert the handle into the lid and move the orange slide (4) across the lid rim until it audiably engages (E). Insert the sealing ring (10) into the rim of the lid such that it is located underneath the inwardly bent rim of the lid (G). Replace lid (see marking on lid and pot handle) and turn lid handle to the left until the stop position has been reached (B). Move the sliding indicator (7) exactly to the position ZU/LOCKED.
3. Notes on operation
3.1. Checking the safety devices before each use
Ensure that the sealing ring (10) and lid rim are clean. Check that the ball is sitting visibly in the safety valve (9) on the underside of the lid (G).
If the ball should be located in the upper chamber of the safety valve / the automatic cooking system (9), remove the handle (5) and use your finger to press the ball into the lower chamber (F).
Remove the handle and check the main valve (3) for moveability by pressing with your finger (H).
Inspect the cooking indicator seal (2) visually to check for fit and damage.
Please note: Do not press down on the cooking indicator seal, since this could result in damage to the residual pressure lock, and the functionality of your pressure cooker could no longer be guaranteed (Q).
Insert the handle in the lid (E). Place the lid on the pot and close it (B).
3.2. Liquid volumes
At least 1/4 l of liquid is required to generate steam, regardless of whether you are cooking with or without inserts (12).
To ensure that your pressure cooker's functionality is not impaired, do not fill it to more than 2/3 of its capacity (M). When cooking foodstuffs which foam or expand heavily (e.g. stock, pulses, innards, compotes), only fill the pot to half its capacity. See the section on 'Preparing wholefood' for further information. If you want to brown your food before cooking (e.g. onions, meat pieces etc.), you can use your WMF pressure cooker as a conventional pot. In order to complete the cooking, deglaze the cooker and add the requisite amount of liquid (at least 1/4 l) before closing the pressure cooker.
Caution! Never cook without sufficient liquid and take care to ensure that the cooking liquid never evaporates fully. Failure to observe the above may result in food getting burned, or in damage to the pot or its plastic handles.
4. Cooking using your pressure cooker
4.1. General
Your pressure cooker cooks food under pressure, i.e. at a temperature above 100^ . This reduces cooking times by up to 70% , a significant energy saving. Due to the short cooking time in steam the food's flavour, taste and vitamins are largely preserved.
4.2. Cooking with inserts
Depending on the size of your pressure cooker, you can cook with inserts (12) or a trivet (13). Inserts and trivets are available as accessories from your specialist dealer (see "Accessories and Spare Parts" inside the cover).
4.3. Heating
Place closed, filled pot onto a source of heat and set to maximum heat. Via the automatic heating system (9), which is simultaneously a safety valve, air escapes during this heating phase until the valve closes audibly and pressure can build up.
The cooking indicator (1) rises, the yellow pressure ring and the two orange cooking rings become visible (J).
Reduce the heat in good time and sufficiently, so that the orange cooking ring recommended in the recipe remains just visible.
4.4. Cooking times
The cooking time only starts once the ring recommended in the recipe is fully visible. Take care to ensure that the ring position remains stable. Regulate the heat accordingly. If the cooking indicator (1) falls below the required orange ring, you will have to turn up the heat a little.
This will slightly prolong the cooking time. If the cooking indicator (1) rises above the second orange ring, excess pressure will result. This pressure will escape audibly via the main valve (3) on the lid handle.
Remove the pot from the hob, wait until the cooking indicator has fallen to the second orange ring, and turn the heat back on. Pressure cooking facilitates shorter cooking times because the steam pressure in the pot results in higher temperatures.
First ring, approx. 110^ for delicate foods such as fish or compote. (operating pressure 45kPa , regulating pressure 90kPa )
Second ring, approx. 119^ for all other foods. (operating pressure 95kPa , regulating pressure 130kPa , max. 150kPa )
Energy-conscious users will want to turn off the heat even before the end of the cooking time, since the heat stored in the pot will suffice to finish the cooking process. Cooking times may differ for same foodstuffs depending on quantity, form, and composition of the food.
4.5. Opening the pot
At the end of the cooking time remove the pressure cooker from the hob. On principle, the lid should only be opened and removed from the pot once the pot is depressurised. This means that the cooking indicator (1) must have fully disappeared into the handle (l).
The residual pressure lock ensures that the pot can only be opened once fully depressurised, i.e. once even the yellow pressure ring is no longer visible.
If the yellow ring is still visible (K), this means that the residual pressure lock has reacted. To release it, shortly move the sliding indicator (7) to the ZU/LOCKED position.
When all the steam has escaped, briefly shake the pot.
This will release any pockets of steam from the food. Such bubbles may form especially when cooking liquid or viscous foods, and they can spit out when removing the lid. Now turn the lid handle to the right as described, and open the pot.
4.6. Information on induction hobs
The TransTherm® universal base (11) is suitable for all hob types, also for induction. In the case of induction hobs, a humming noise may develop if on a high heat setting. This noise has technical causes and does not indicate that either your hob or your pressure cooker is defective.
The pot size must correspond to the size of the cooking zone. Otherwise - especially in the case of small diameters - the cooking zone (magnetic zone) may not respond to the pot base.
Induction
5. Three methods for pressure reduction
Important note:
If you have cooked foaming or expanding foods (e.g. pulses, stock, grains), you should not depressurise the pot using methods 2 or 3. Jacket potatoes will burst if you let steam out of the pressure cooker using method 2 or 3.
When quickly releasing steam using the sliding indicator, or under running water, always keep your hands, head and body away from the danger area. You could otherwise be injured by escaping steam.
Method 1
Remove the pot from the heat source. After a short time, the cooking indicator (1) will fall. Once it has fully disappeared into the handle (I), slowly move the sliding indicator to AUF/Open (A). During this procedure, any remaining residual steam will escape from under the lid handle. When no more steam escapes, shake the pot briefly so that any pockets of steam which have formed in the food can be released.
Method 2
In the case of foods with short cooking times (e.g. vegetables), slowly and gradually move the sliding indicator (7) in the direction of AUF/OPEN (A) until steam escapes underneath the lid handle. Once the sliding indicator is fully at the AUF/OPEN position, steam is no longer escaping and the cooking indicator has fully dropped (I), shake the pot and then open it.
Method 3
If you are worried by the escaping steam, simply place the pot in the sink and run cold water over the lid (L), until the cooking indicator (1) has fully disappeared into the lid handle (I). Briefly shake the pot and then open it.
6. Care and maintenance of the pressure cooker
6.1. Cleaning
Unclip the lid handle and rinse off from both sides under running water (D) (N).
Remove the sealing ring (10) from the lid (P) and rinse by hand.
The pot, lid and inserts can be washed in the dishwasher. Food residues should not be scraped off but soaked in water.
Scald with a vinegar and water solution to remove lime deposits.
The base of the pot should also be cleaned regularly.
6.2. Storage
Store the sealing ring (10) separately after cleaning in order to protect it.
6.3. Maintenance
Your pressure cooker is a technical appliance and its individual parts may be subject to wear-and-tear. Therefore, after prolonged use, you should check all the individual parts in accordance with the spare parts list.
If any changes are apparent, the parts in question must be replaced.
Only use original spare parts produced by the manufacturer.
Note: Any damage to the lid handle (5) will require a factory repair.
7. Versatile use
The advantages of pressure cooking do not only apply to standard methods of food preparation:
7.1. Cooking frozen food
Frozen food can be placed in the pot directly from the freezer. Meat must be defrosted
slightly before browning. Vegetables can be placed in the insert straight from the packet. While the heating-up times will be prolonged, cooking times will remain the same.
7.2. Cooking wholefood
Wholefood often involves grains and pulses. Grains and pulses need not necessarily be soaked before cooking them in a pressure cooker. If they are not soaked, cooking times will be prolonged by about 50% .
As well as the minimum liquid volume of 1/4I , at least 2 parts liquid must be added to 1 part grain/pulses. The residual heat from the hob can be used for final swelling. Remember that, when cooking foaming or expanding foods (grains, pulses), the pot can only be filled to half its capacity.
7.3. Making preserves
1 I preserving jars should be cooked in a 6.5 l or 8.5 l pressure cooker, while smaller jars should be cooked in a 4.5 l pressure cooker. Prepare the food to be bottled as normal. Pour 1/4 l water into the pot. Place the preserving jars into the perforated insert.
Cook vegetables / meat on the second orange indicator for approximately 20 minutes.
Cook stoned fruit on the first orange indicator for approximately 5 to 10 minutes.
For releasing steam allow the pot to cool down slowly (method 1) - do not depressurize by means of the sliding indicator or under running water, as otherwise the juice will be spill out of the jars.
7.4. Juicing
You can use your pressure cooker to juice small quantities of fruit.
Pour 1/4 l water into the pot. Place the fruit in the perforated insert on top of the unperforated insert; add sugar to taste. Cook using the second orange ring. The cooking time
will be between 10 and 20 minutes, depending on the type of fruit.
Depressurise the pot under running water (method 3). Shake briefly before opening.
7.5. Sterilising
Baby bottles, preserving jars etc. can be quickly sterilised.
Place them in the perforated insert with the opening facing downwards. Add 1/4 l water and sterilise for 20 minutes using the second orange ring. Allow to cool down slowly (method 1).
7.6. Cooking with inserts
Depending on the size of your pressure cooker, you can cook with inserts or a trivet. Inserts and trivets are available as accessories from your WMF dealer.
You can also cook several foods simultaneously in your pressure cooker. The inserts are used to separate the individual foods. First, place the food requiring the longest cooking time in the pot (without insert).
Examples
Roasts (20 min) - pot base
Potatoes (8 min) - perforated insert
Vegetables (8 min) - unperforated insert
First cook the roast for around 12 minutes.
Then open the pot according to the instructions. Place the potatoes in the perforated insert on the trivet, place the vegetables in the unperforated insert, close the pot and cook for a further 8 minutes.
If there is no major difference in cooking times, all inserts can be placed in the pot at the same time.
Opening the pot during use allows steam to escape. Therefore, add a little more liquid to the pot than required.
8. Guarantee statement
We guarantee the full functionality of the product and all its parts during the guarantee period. The guarantee period is 3 years. It starts on the date the product is bought from the WMF dealer; this must be documented by a guarantee slip fully completed by the WMF dealer.
If the product becomes defective during the guarantee period, we will remedy the defect free of charge, replacing the defective parts with new ones. Defective parts can only be replaced by a WMF dealer or by the WMF AG Customer Service Department in Geislingen/Steige.
The guarantee claim extends exclusively to this claim. Any further claims deriving from the guarantee are ruled out.
The guarantee slip must be submitted when claiming under guarantee. This guarantee slip must be given to the WMF dealer together with the WMF pressure cooker. The guarantee entitlement only exists upon presentation of the fully completed slip.
Of course, this guarantee statement does not affect your statutory warranty rights. Within the warranty period, you have statutory warranty rights to retrospective performance, abatement, repudiation and damage compensation to the extent prescribed by law.
The guarantee obligation does not cover the following:
- Cooking indicator seal
- Seal, residual pressure safety device
- Seal, steam-off aperture
Safety valve - Sealing ring
Batteries
These parts are subject to natural wear- and-tear. 10-year supply guarantee on the corresponding spare parts.
9. Preclusion of liability
No guarantee is assumed for damage caused by the following:
- Inappropriate and improper use
- Incorrect or careless handling
- Improperly implemented repairs
- The fitting of spare parts which do not correspond to the original design
- Chemical or physical effects on the pot surfaces
Non-compliance with these operating instructions
Name and address of the warranty provider
WMF AG
Eberhardstraße
The guarantee claim must be filed either directly with the guarantee provider or with an authorised WMF dealer.
10. Troubleshooting
Pressure cooker problems
Excessive heating-up period or the cooking indicator (1) does not rise.
Steam escapes from the lid.
Steam emerges continuously from the safety valve (9) (does not apply to the heating-up phase).
If there is a problem, always remove the pressure cooker from the hob. Never use force to open!
| Cause | Rectification |
| Diameter of the hob is unsuitable. | Select hob which is suitable for the pot diameter. |
| Inappropriate heat level. | Set to the highest heat level. |
| Lid incorrectly positioned. | Fully depressurise the pot, open the lid. Check that the sealing ring (10) is positioned properly and close the pot again. |
| The ball in the safety valve (9) is not positioned correctly. | Fully depressurize the pot, open, remove handle, check the safety valve (9), check that the metal ball is positioned properly in the lid (F) and (G) close the pot again. |
| Not enough liquid (at least 1/4 l). | Fully depressurise the pot, open the lid. Add liquid and close the pot again. |
| Sealing ring (10) and/or pot edge are not clean. | Fully depressurise the pot, open the lid. Clean sealing ring (10) and pot edge and close the pot again. |
| The sliding indicator (7) is not in position ZU/LOCKED. | Move the sliding indicator (7) to position ZU/LOCKED |
| Sealing ring (10) is damaged or hard (due to wear). | Correct the seating of the seals or replace with original WMF spare parts. |
| The ball does not sit correctly in the valve. The ball was forced into the upper chamber. | Fully depressurise the pot, open the lid and remove the handle. Force the ball into the lower chamber (F). Check the main valve (3) for moveability (G) and close the pot again. |
11. Cooking time chart
Minutes
Pork and Veale
Cooking temperature is at 2nd ring. Make sure there is at least 1/4 of liquid. Special insert is not required with any dish.
Pork cut in strips
Ragout of pork
Joint of pork
Veal cut in strips
Ragout of veal
Knuckle of veal
Veal tongue
Joint of veal
5-4
10-15
20-25
5-7
10-15
25-30
15-20
20-25
Time depends on size and shape
Beef
Cooking temperature is at 2nd ring. Make sure there is at least 1/4 of liquid. Perforated insert required for beef tongue.
Meat loaf
Marinated joint
Tongue
Strips of beef
Goulash
Roulades
Joint of beef
10-15
30-35
45-60
6-8
15-20
15-20
35-45
Time depends on size and shape
Chicken
Cooking temperature is at 2nd ring and amount of at least 1/4 l. remain the same. Perforated insert needed for boiling fowl.
Boiling fowl
Chicken pieces
Turkey leg
Turkey ragout
Turkey escalope
20-25
6-8
25-30
6-10
2-3
Max. 1/2 capacity
Depending on size
Game
Cooking temperature is at 2nd ring. Make sure there is at least 1/4 of liquid. No special insert needed.
Rabbit
Loin of rabbit
Venison
Venison stew
15-20
10-12
25-30
15-20
Lamb
Cooking temperature is at 2nd ring. Make sure there is at least 1/4 of liquid.
Lamb stew
Joint of lamb
20-25
25-30
Mutton requires longer cooking time
Depends on size and shape
Fish
Cooking temperature is at 1st ring. Make sure there is at least 1/4 l of liquid. No insert needed for ragout or stew. Otherwise use solid insert.
Fillet of fish
Whole fish
Ragout or stew
2-3
3-4
3-4
Steamed in own juice
Steamed in own juice
| Soups Cooking temperature is at 2nd ring. Make sure there is at least 1/4 l to a maxi- mum of 1/2 capacity of cooker. Special insert not required. | Peas, lentils | 12-15 | Soaked pulses Correct for all meats |
| Beef broth | 25-30 | ||
| Vegetable soup | 5-8 | ||
| Goulash soup | 10-15 | ||
| Chicken soup | 20-25 | Cooking time dependent on size | |
| Oxtail soup | 35 | ||
| Potato soup | 5-6 | ||
| Vegetables Cooking temperature is at 1string. Make sure there is at least 1/4 l of liquid. For sauerkraut and beet-root, no insert required. For other dishes the per -forated insert is required. From the beans onwards the cooking temperature increases (2nd ring). | Aubergines, cucumbers, tomatoes | 2-3 | Steamed vegetables keep their colour better |
| Cauliflower, peppers, leek | 3-5 | ||
| Peas, celeriac, kohlrabi | 4-6 | ||
| Fennel, carrots, Savoy cabbage | 5-8 | ||
| Beans, curly kale, red cabbage | 7-10 | ||
| Sauerkraut | 10-15 | ||
| Beetroot | 15-25 | ||
| Potatoes | 6-8 | ||
| Potatoes, cooked in their skins | 6-10 | Potatoes cooked in their skins burst if in their skins steam is released fast | |
| Pulses, Cereals Cooking temperature is at 2nd ring. Make sure there is at least 1/4 l to a maxi- mum of 1/2 capacity of cooker. Using 2 parts water to 1 part cereal. Cereal not soaked in advanced needs 20-30 min. longer. | Peas, beans lentils | 10-15 | Cook large beans 10 min longer |
| Buckwheat, millet | 7-10 | Cooking time for soaked cereal | |
| Maize, spelt grain | 6-15 | Cooking time for soaked cereal | |
| Pudding rice | 20-25 | Cooking temperature at 1string | |
| Long-grain rice | 6-8 | ||
| Brown rice | 12-15 | ||
| Wheat, rye | 10-15 | Cooking time for soaked cereal | |
| Fruit Cooking temperature is at 1string. Make sure there is at least 1/4 l of liquid. | Cherries, plums | 2-5 | It is advisable to use the perforated insert It is advisable to use the perforated insert |
| Apples, pears | 2-5 |
Cooking tips and tricks
Cooking time begins as soon as the required cooking indicator ring is visible
Times given are guides
Choose preferably shorter times as food can always be cooked longer
Times given result in firmly cooked vegetables
The cooking temperature at 1st ring is 109^ and at 2^nd ring is 117^
2.3. 3aTbapnHe Ha TeHKepepTa
Okahe pkoxbatkata Ha Kaaka n KcnpaTe opahkeBn nnb3rau (4) Hnd KpaHa Kaaka DoKaTo ⅢpaKHe (E). NocTabete yNbTHntenHna npbcTeH (10) B KpaHa Kaaka Taka, Ye da e pa3noJooKeH NOd 3aBHTNa HABbTpke KpaHa Kaaka G). NocTabete Kaaka (BIX o6o3NaueHnTa Bbpxu Kaaka n pbKOxBATkata Ha TeHdxepata) n 3aBbP-TeTe pkoxbatkata Ha Kaaka HnRABO DO OTKa3 (B). N36ytaTe nnb3raa (7) ToHNO Ha No3nua Ta 3A-TBOPEHO/LOCKED.
3. Yukazanna 3a 06cnyXbaHe
3.1. Поверка на петпаЗнite ппспосблени пети BCяka ynoTppe6a
YBepTe ce, ye ynblTHHntENHnT npbcteH (10) n KpaT Ha KaNaka ca uNCTn. IpOBepTe dAnu TOnyTo Ce BnKda Ha DoNHaTa CtpaHa Ha KaNaka B NpeDnA3HnBaHTn (9) (G).
Ako tonyeTo ce haMnpa B rohpata KaMepa Ha npedna3HnB BeHTnI/ABTomatnkata 3a 3abnpaHe (9), cBaIeTe pbKOXBtKaT (5) n HATNCHEte tonyeTo c npbCT BdoHaTa KaMepa (F).
CbaIe pBkoXBatkata n npOBepTe rnaBHnT BeH Tn (3) cHaTnckaHe c npbCT daNN ce DnKn (H). IpOBepTe Ka e pa3noJoxe H yNtHTnTeT Na CnHana 3a rotBeHe (2) n ro npOBepTe 3a nobpei.
06bpeTe BnMaHHe: He npo6nBaIte ynpbTHnTeHa CnHaJa 3a RotBeHe, 3aIoTO nO To3n Haun MoKe Da Ce NOBpeN ppeNa3nteRcpeU octaTbUHO HAnraHe N Toraba Beue He MoKe da ce rapaHTnpa fYHKuOHpaHeto Ha BaWata TeHdxepa nop HAnraHe (Q).
OkahepepbkoxbatkataHaKanaKa(E).NoctabeTe KaNaka Bbpxy TeHxepapa n 3aTbOpTe (B).
3.2.KonuueCTBO TeUHOCT
3a nonyuabaHTo Ha napa e Heo6xOdIma MNHmym 1/4 n TeuHOCT, He3aBnCmO daJIu Ie TOrBtE C nn 6e3 npncTabKn (12).
TeHJxepaTnHaJIraHe MoKe Da Ce HApbHn MaKcMym Do 2/3, 3a Da He Ce NOBpeiN HeHOTO fYHKUHOHpaHe (M). Pn KInIaun n CUnHo Ha6b6Baun JCTnR (HaNP. MeceH 6yIbOH, BapNBa, BbTpew-HocTN, KOMNOT) TeHJxepaTa MoKe Da Ce HaIbHN CaMO Do IIOBnHata. 3a Dpyu Yka3aHn BnK pa3-DeN »PpIroTBHe Ha NbHoueHH XpaHa.
Ako npeni rotbeHTo nckate da 3aBpKnte npOyK-TnTe (HaNP. NyK, Napceta Meco n dp.), MoKe da n3-Non3BaTe TeHJxepata noi HaIraHe WMF kato O6NKHOBEHa TeHJxepa.
3a da crotbute OKOHaTeHNO, npeDn da 3aTbOpnte TeHxepata nOd HAnraHe N3BaTe npuCTaBkata 3a neuehe n np6abete Heo6xOIMOTO KOINueCTBO TeuHOCT (MmHmym 1/4 n).
BHMaHHe! He rotBeTe 6e3 DoctaTbUHO TeuHoCT n ce yBepTe, Ye TeuHocTa Ha npOdyKTnTe He ce e n3napuna DOKpa. Ako He cna3BaTe TOBa, MoKe Da Ce nonyuN 3aIapAne Ha npOdyKTnTe, NobpeDa Ha TEHNKePaTn NlaCTMaCObTne dpbKKn.
4. TOBHe C TeHJKePaTa NoI HanaRaHe
4.1.06ua nHΦopMaun
B TeHxepata noi HaIrahe Acta ce npiroTbT noi HaIrahe, t.e. npi Temnepatypa Hd 100 °C. Ito To3n HauHn BpeMeTo 3a npiroTbHe ce HamaIraBa do 70% 3HaunTeHNo ce nectn eHeprna. Ppi KpATKOTO rotBeHe Ha npa Ce 3ana3Bat apOMaTbT, BKycbT IN BHTAMHInTe.
4.2. TOTBEHe C npuctaBku
B 3aBnCmOcT OT rOJIeMnHaTa Ha TeHJxepaTa
Iod HaNJaRaHe MoKeTe Da rOTBeTe C npNCTabKn (12)
n IperpaJa (13).
PnuctabKaTaNperpaDATAeNoIyHTe KaTo npnHaJnxHocTN B CneuAn3npaHNTe Maar3HH (BxK IpnHaJnxHocTN pe3epBHu actNHa oBloxkata).
4.3.HarpaBaHe
NocTabete 3aTbOpeHata nbHa TeHJKepa Bbpxy neKaTa n HacToPe MaKcMaJIHOTo NODaBaHe Ha eHepn. Ipe3 aBtOMaTKata 3a 3aBnpaHe (9), KOrTO eNHObpemEH e n npedna3eH BeHTn, n3- nn3a Bb3dYxbT BbB a3aTa Ha 3aBnpaHe DOTORa, DOkATO CE yye, Ye BEHTnIbT Ce 3aTbApn i HaNra-HETO MOKe Da CE NOHNKn.
CunHaNbT 3a rotBeHe (1) ce yBEnuHaba, XbNTnIAT npntnckatehen npbCTeh n Dbata opahXeBN rotBaPCKn npbCTehn ce BnKdA(T).
HamaNete CBOEbpeMeHHO nIOCTaTbUHO NOda BaHeTo Ha eHepnra Taka,Ye npenopbuaHnT B pecntata opaHxReB rTbapckn npbcteh BCE Oue Da Ce BnKda.
4.4.Bpeme 3a npnroTbHe
Bpemeto 3a npirotohe 3ano7Ba da teue toraba, KOrato n3zraLo ce BnKda npenopbuaHnT Bpecen-tata roTBapckn npcteh. Ybepete ce, ye no3uHnTa Ha npbcteha e cta6nHa.PeynilpaIte cbOTBeTHo IODaBAHTo ha eHepnA. Ako cnHnblr 3a rotBeHe (1) naHe eoJxenaHnO paHxEB roTBapckn npbcTeH, Tp6Ba OTHO BoJa yBelenuHte nekata. Bpemeto 3a npirotohe manko ce yBelenuHa.
Ako cnHaTb 3a rotBeHe (1) n3Je3e HaD BtOpnO npAHKeB rotBapCKn npbCTeH, NOyUaBa Ce MHOro roJAMo HAnrAHe Ha napata, KOEt Ce yBa Da n3n3a npE3 rnaBHnBEHTn (3) Ha pbKOxBaTKaTa Ha KaNaka. CbaTe TeHdXepaTa OT neKATA, N3uKaaIe DOkato cnHaTb 3a rotBeHe Ha BtOpnO npAHKeB rotBapCKn npbCTeH CE NOHxN IN3KJIIOUcTe NODaBAHcTo Ha eHepn.
Pn6bP3OTo rotBeHe e Bb3MOxHO KpaTko BpeMe 3a npiroTBHe, 3aOTo Upe3 HanaHcTeO Ha napata B TeHKePaTa Ce cb3daBat BnCOKn Temnepatypn:
Ibpyn npbcTeH,ok.110 ^ C 3a fHHN JCTNA KATO p6a nn KOMNOT.
(45 kPa pa60THo HanaIraHe, 90 kPa perynpyeMo HanaIraHe)
Btopn npbcten,ok.119 ^ C 3a BCnUKN octaHaII N actna.
(95 kPa pa60THo HanaRaHe, 130 kPa perynuPyemohanaRaHe, mKc. 150 kPa)
3a da neCTte eHepnra, n3KIOUbaTe neKkata Oue npedn Kpaar Ha BpeMeTo 3a npiroTBHe, 3aOto cbxpaHeHATA B TeHdxepaTa TOnnHa e DocTaBcHa 3a DObbpBaHeto Ha rotBeHeto. BpeMeTo 3a npiroTDBHe MOKe Da e pa3NHyo pni eINn CbU npOdyKT, 3aIoTO ce npomeHr KOInyeCTBOTo, oOpMaTa n KaueCTBOTO Ha XpaHHTeHNITE npOdyKtN.
4.5. OtbapnHa HteHkepaTa
CneI n3TuHaTeO Ha BpeMeTo 3a npnroTBHe CbaIe TeHxepata NOI HAnraHe OT NeKata. PnHcNHO KaakbT MoKe Da ce OTBOpN cBaII NOT eHxepata camo, KOrato TeHxepata He e NOI HAnraHe, T.e. CnHaNbT 3a RotBeHe (1) Tpr6Ba I3- UaNo da e n3ye3HaN B pbkoxBatkata (I).
IpeiNa3nteIaTcpeuOCTbUHO HAnraHe rapaHtnpa,YeTeHJKePaTaMOKe Da Ce OTBOpN CaMTo TOrBa,Korato HAnraHToE N3ZAno NOHnKeHo,T.e. He Tp6BaDa Ce BnKDa I XbNTnT PnTnCKaTeNeH PpbCTeH.
Ako kbltnaT npbcten ce BnKda (K), 3aJeicTBan ce e npedna3nteIaT cpeu ocTaBHyo HnlaRaHe.
3a da ro ocbo6oJte, neko n36ytaIte nnb3raUa (7) B no3nucn 3ATBOPEHO/LOCKED.
Ako Beue He n3nn3a npap, neko pa3tpbckaite TeHdxkepata. Taka n3nn3at eBeHTyalHnTe Mexyp-eta napa ot npOdykTnte, KOINTo ce 6pa3yBat Han-Beue npi TeuHnTe N KaWeCTnTe JCTN N MoTa da n3CKOvAT npi CBAeH Kanak. Cera 3aBbptete pbKoXBtKaT Ha KaNaKa, KaKTo e OnncHo, HndcHO n OTBOpTe TeHdxkepata.
4.6.Yka3aHne 3a HndyKUHOHHnte Neuk
YHnBepcaHnTo DbHo TransTherm (11) e noDxoJIo 3a BCNUKn BnOBe neuKn KaKTo n 3a HNyKUraTa. Pnp INyKUnOHnTe neuKn npn No-BnCOKnTe cTe- NeHN 3a rotBeHe MoKe da ce NOnyuN Wym.
To3n Wym eTexHnueckn obycnoBEN H He NOKa3Ba De-
fekt Ha BaWata neUka nIIN TeHJkepa NOI HAJIraHe.
TOnemHnata Ha TeHJKePaTa I ROneMHnata Ha RotBapCKata IIIOuA Tp86Ba Da CbBnadAt, 3aIoTO B
IpOTNBEN Cnyau Oco6EHO pN IO-MaIKNe DnaMETPN CbIeCTByBa BB3MOxHOCr TOrBapCKata IIIOua (MaHHTHO Ione) Da HE pearnpa Ha IbHOTO Ha
TeHJKePaTa.
Induction
5. TpI MeToJa 3a NOHxKaBaHe Ha HAnraHeto
Baxnn yka3aHn:
Ako cte npnroTbnn Knnn nn Ha6b6Baun nactna (HaNP. Bapnba, Mecen 6yIbOH, 3bpHeHn XpaHn), He Tp8Ba da OCBO60kDaBate HAnra- HETO OT TEHKePaTn Mo Meto2 nn 3.
BapeHnte He6eneHn KapToOpn Ce nyKaT, KoratoCe octabrt da ce n3naprT no MeToD 2 nn 3.
Pn 6bp30To n3napaBaHe ue3 pIb3raa nnHa Teaua BOda BnHaTn dpbxTe pbuTe, INaBata N TAnOTO CN n3BbH 3OHaTa Ha OnaCHOCT. MoKe da ce HapAHte ot n3n3aata npa.
Meto1 1
CbaTe TeHdxepata OT neukata. Cnei MaKo HaMaJIra BcHnbl3a rotBeHe (1). Korato n3zIIO n3ye3He B pbKOxBatkata (I), 6abHO n36ytaTe nnb3raua Ha no3uia OTBOPEHO/OPEN (A).
Toraba ot pbkoXBaTKata Ha KaNaka n3n3a octaHaIATA npa. Ako Buec He n3n3a npa, pa3tpbckaiTe IeKO TeHKePaTa, 3a Da MoRaT da ce OTdEnr O6pa3yBaHIne B JCTneTo Mexypeta npa.
Moto2
PnЯctna c KpaTKO BpeMe 3a npurotBHe (HaNP.3eHcyu) nocTepeHHo 6abHO n36yTaIte nIb3raua (7)do OTBOPEHO/OPEN (A), IOKato napata N3ne3e Pnd pbkoxBatKaTa Ha KaNaka.
Korato cte noctabu nnb3raaya toyho Ha OTBOPEHO/OPEN,Beue He n3n3a npa nCnHaJIbT 3a rOtBeHe ce e NOHxuN u3qAno (I), pa3TpbcKaai TeHdxpepa T y OTBopTe.
Meto3
Ako Bn npitecHbBa n3JIN3aUaTaNapa, npocTo NOCTaBete TeHxepata ByMBAHnKa N pychete Da Teue CTyHeHa BOda Bbpxy KaNaka (L), DOKato CnHaJIbT 3a rotBeHe (1) BpbKOxBaTKata Ha KaNaka n3ue3He HAnbInHO (I).Pa3tpbckaTe TeHxepata n a OTbOpete.
7.2. PnuroTbAHe Ha nbHNoceHHa xpaHa
3a nbHoueHa xpaHa yeTo ce 6pa6oTbAT 3bpHeHn XpaHn n BapuBa. 3a rotBeHTo B TeHJKepeTa IOD HAnraHe 3bpHeHnte XpaHn n BapuBaTa He Tp6Ba Beue 3aBnKntEnHO da Ce HaKncBat. BpeMeTO 3a npiroTBReCe yDbNkAba C np6n3ntEnHO NIOBnHaTa OT BpeMeTo.
Iodabete 1/4 mHmHaHO KOJueCTBO TeuHOCT BTeHKePaTa I DoNbHInTeHNO Ha 1 Jact 3bPHeHN XpaHn/BapNBa MIn.2 Jactn TeuHOCT.OctaTbHata TOIIHa Ha neKata MoKe Da Ce N3NoJI3Ba Do6pe 3a DoNbHInTeHNO Ha6b6BaHe.ObpHete BHMaHne,Ye pni KINJaHTe Nnn HAb6b6BaUJrTna (3bPHeHN XpaHn,BapNBa) TeHKePaTa MoKe Da Ce HAnbHn CaMO DO NIOOBHATA.
7.3. KOncepBupaHe
BypkaHnte CBMeCTUMOcT 1n Ce KOHcepBupat B TeHJKePa NOD HAnraHe 6,5 n 8,5 n, No-ManKITE bypKaHN CE KOHcepBupat B TeHJKePa NOD HAnraHe O T 4,5 n. NODrOTBeTe npOdyKTnte KaKTo 0bIKHOBeHo.HaIbIHeTe B TeHJKePata 1/4 n BOda. NocTabete BypKaHnte B dynuectata npncTaBka.
PnroTBAIte 3eHcyuTe/MecTo Ha BTOpna OpaHKeB rOtBapcKn npbCTeH OK.20 MIn
PnroTBAIte NIOOBete c KocTnKn Ha NpBnna OpaHKeB rOtBapcKn npbCTeH OK.5MnH
PnroTBAIte NIOOBete cbc CemKn Ha NpBnna OpaHKeB rOtBapcKn npbCTeH OK.10MnH
3a n3napraBaHTo octabete TeHxepata 6abHo da ce oxnai (MeTo1) - He ocbo6oxdaBaIte HaJIraHTo Upe3 IIb3raUa IIN Ha Teuaa BOda, 3aIoTO B npOTnBEH cnUyau COKbT N3TuHa ot 6ypKaHnte.
7.4.ИЗцжданеHa cokobe
B teHxepara noi haIrahe moKte da o6paobtBaTe MaIKN KOINueCTBa IIOIOBE Ha COK.
Cnoxete 1/4 n BODa B TeHjKepaTa, noctabTe nnOIOBete B dynueCTata npncTabKa Bbpxy
HeNyIyEcTata npIcTaBka n eBEHTyaJIHNo IOnCnAJeTe cbc 3axap. TOTBeTe Ha BTOpNIA OPAHKeB TOTBapCKn npbCTeH. B 3aBNCIMoCT OT IIOJODBete BpeMeTo e 10-20 MNHyTN.
Ocbo6oTe HnraHTo Ha TeHxepaTa Ha Te- yaa Boda (MeTo3).Ppeu OTbapHeTo neko pa3TpbcKaIte.
7.5.Crepnun3npahe
6b6epoHnte, cTBKneHnTe 6bypKaHN n T.H. MoRat 6bp30 da ce cTepuuN3upaT.
IocTabete yactnte c OTBopa HAnony B Dynuectata npncTabka,do6abete 1/4 n BOda n Ctepnnn3paTte 20 MIn. Ha BTopna OpanxkeB Rotbapckn npbcTeH.OCTabe 6aBHO da ce oxlaadi (MeToD 1).
7.6.TOBHeC npuctaBKn
B 3aBnCmOCT OT rONeMnHaTa Ha TeHJxepa Tnoi HAnraHe MoKTe Da rotBeTc PnIcTAbKn I npErpada. PnpCTabKaTa N npErpaData Ue noLyuHTe KaTO pInHaAdJeXHOCTN B CNEuaN3UnpaHNTe Ma- ra3uHN.
B TeHxepa Tn Hnrahe Moxete eHOBpeMeHHo Da npiroTBaTe HAKoNko ACTna. OTeHNHTe raphntypn Morat Da ce pa3dEnrT qpe3 npuctabKn. JcIeTO C Na-DbIro BpeMe 3a npiroTBHe Ce nocTabBa NpBo BV TeHxepa 6e3 npuctabKa.
Птумepam
Mec03a neuehe (20 mH.) -NbHO Ha TeHxepata
KaptoΦn (8 MmH.) -
dynuucta npncTaBka
3eHuyu (8MH.) -
HedynuetaPncTaBka
PbBO crotBete MecOTo 3a neueHe 12 MN. CneToba OTBOpTe TeHxepaTa cnopei HNCTpyKunra.TCnoXeTe KapToΦnTE B dynueCTATA npuctabKaBbpxy npepaData, NOCTABe TcENHuYuIte B HeDyUnCeTata pncTabKa, 3ATBopTe TeHxepaTa nrotBete OSe 8 MNH.
AkoBpeMeTo 3a npnroTBHe He ce pa3nuaBa MHORO,BCnUKNpncTbKn MoRat Da Ce CNOxAt eHOBpeMeHHO B TeHJKepaTa.
Pn OTBaRHeTo n3nn3a npa, 3aTOBa Do6aBeTe MaNko NOBeue OT Heo6xOuMata TeuHOCT B TEHdKepata.
8.「apaHcnoHNO nncMo
IIO Bpeme Ha rapaHcNoHHn CpOK rapaHTnpame 6e3npobmHOTo FyHKcNoHnpaHe Ha ypea N BCuKN HeROBn Yactn. IpaHcNoHHnT cPOK e 3 roDHNi 3aNoCb Da Teue OT daTata Ha npUdoNBaHe Ha ypea ot CneuaH3npaHnte MaRa3HNHa WMF, KOeTO Ce yOIOCTOBepBa C N3Zrno NOnbJIHeHa OT npOdaBaVa rapaHcNoHHa KapTa.
Ako no Bpeme Ha rapaHcnoHHn CpOK Bb3HNKHat HeIOCTaTbU N IO npOdyKta, Hne ige OTCTpaHm HeIOCTaTbKa 6e3PnA THO Upe3 CmHa Ha DeΦekTHNTe Yactn CbC 3dpABy. DeΦekTHNTe Yactn MoT Da Ce CMeHr T cMo OT CneuAn3npAHte MaRa3HHn Ha WMF nIOT cepBn3Hn OTrn Ha WMF AG B ΓpaN nnHReH/IIaIre.
IapaHnOHnAtpeHnCe OTHacr cMo 3a Ta3n npTeHn. Dpyn npTeHnO rapaHnraTa n3- KIOUcEHn.
3a npedraBaHTo Ha rapaHcnoHHa npTeHua Tpa6Ba da ce npedctabn rapaHcnoHHata KapTa.
9.ИЗКЛЮУBAнеHa OTROBOPHOCT
He ce noema rapaunza 3a nobpeu, kouto ca Bb3HnKHaJI NopadN cIeHNTe npuHHN:
- HENODXOJMa nn HEnpaBnHa yNoTpe6a
- norpesha nn He6pexHa ynoTpe6a
- HenpaBnHNO n3BbPpHeHn peMOHTN
-MOHTnupaHeTo Ha HeCbOTBeTCTBaUH NaOpuHaJIHHa MoDen pe3epBHN qACTN - XIMNUeCKN UIN ΦH3NUeCKN BnHnBbpxy NOBbpxHOCTTa Ha TeHdXepata
-HeCnA3BaHHe Ha HNCTpyKcIyTa 3a 06cnykBaHc
Ime n aepes Ha npedocabraa rapaHn
WMF AG
E6epxapdmpace
73309 TaicnHReH/UaHre
TapaHunOHnata npTeHnra Tpa6Ba da ce npedBn nn dInpeKTHo npn npedocTabaunr rapaunn nn npn ynbHOMOueh cneuaan3npaH maraunn Ha WMF.
3-year
guarantee
10. OtrpaHЯBaHe Ha noBpei
Iobpei no TeHdxepata noHaJraHe
Mhoro IbIro Bpeme 3a 3aBnpaHe nn cHnblT 3a roTbeHe (1) He ce yBeHHuaba.
Iapata n3nna ot kanaka.
OtppeDn3HnBENTn/ABTOMaTKaTa 3a 3abnpaHe (9) nocToHHo N3nn3a npa (He ce OTHacr 3a fAsaTa Ha 3abnpaHe).
| Причеса | Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 Од的答案 |
| Нениховши диметър на котлова. | Изберete котлон, кочу OTROваря на диметър на тенджерatura. |
| Нениховши сөргийна стени. | Ностroduе мадсималната сөргийна стени. |
| Калakът не в постavenи павлино. | Освobodete Издюногану тенджерatura, OTBOPete я. ПрOBepeе павлиноу паложени. На улытэнлүйнүйпьстен (10) и OTHOBO 3ATBOPete тенджерatura. |
| Тончeto в р佩даизни венти/авTomатikata за завраин (9) не в разлоложени павлино. | Освobodete Издюногану тенджерatura, OTBOPete я, сВалete рыкхbatкata, поверete п佩даизни (9), поверete разлоложени. На metaIshOTO тончы в калaka (F) и (G) и OTHOBO 3ATBOPete тенджерatura. |
| Яма туност (min.1/4л). | Освobodete Издюногану тенджерatura, OTBOPete калaka. Hablнete с туност и OTHOBO 3ATBOPete тенджерatura. |
| Улытэнлүйнairт пьстен (10) и/nллрьст на тенджерatura не са чicitи. | Освobodete Издюногану тенджерatura, OTBOPete калaka. Почистену улытэнлүйнairn пьстен (10) и Кразу на тенджерatura и OTHOBO 3ATBOPete тенджерatura. |
| Пьзraчът (7) не в 3ATBOPEHO/LOCKED. | Поставete пьзraча (7) на 3ATBOPEHO/LOCKED. |
| Улытэнлүйнairн пьстен (10) повердани Тьрд (ot ИЗносваи). | Сmenete улытэнлүйнairн пьстен (10) с оригинален улытэнлүйнairн пьстен WMF. |
| Тончeto не в разлоложени павлино вьв венти. Тончeto с рпитисато в горнatable камера. | Освobodete Издюногану тенджерatura, OTBOPete калaka и сВалete рыкхbatкata. На рпснete соку в дOlната камERA(F) проверete дали павлиу вentи (3) с двgressи (G) и OTHOBO 3ATBOPete тенджерatura. |
11. Ta6nua 3a BpeMeTo 3a rotBeHe
MnHyTN
| Свинско и телегшко Говете на втугий пьстен и спазавайе минимално ко- личес硐а за пьльенье от 1/4 п тунахот. При поюке ястце не e необхо- дмам сецualлha риславка. | Нысысано свинско месо Свинско гунай | 5-7 10-1 5 20-2 5 5-7 10-1 5 25-3 0 15-2 0 20-25 | Вретето за ratовские с nanopетд Формату и ratеминату Говето оз ratовские с nanopетд Формату и ratеминату Вретето оз ratовские с nanopетд Формату и ratеминату |
| Говекdo Говете на втугий пьстен и спазавайе минимално Колчес硐а за пьльенье от 1/4 п тунахот.При поюкд лимь e необхочима дучесда пresлавка. | Руло о Кьпцано месо Пechени ratовские месо Товекд лимь | 10-15 30-35 45-60 6-8 15-20 15-20 35-45 | Вретето оз ratовские с nanopетд Формату и ratеминату |
| Пинецко Говете на втугий пьстен и спазавайе минимално Колчес硐а за пьльенье от 1/4 п тунахот.При поюкд лимь e необхочима дучесда пresлавка. | Пинь лимь суна Пинецки парая Пушиka кулka Пушико рamy Пушикшницел | 20-25 6-8 25-30 6-10 2-3 | Мakс. 1/2 о obсma С nanopетд лимь нуякьт e пообe Пуякьт e поobe |
| Ди�ч Говете на втугий пьстен и спазавайе минимално Колчес硐а за пьльенье от 1/4 п тунахот. He e необхочима спесUALHа риславка. | Заско пechени Заско ррыб Еlenesco пechени Еlenesco рунай | 15-20 10-12 25-30 15-20 | |
| Агhecшко Говете на втугий пьстен и спазавайе минимално Колчес硐а за пьльенье от 1/4 п туност. | Агhecшко рamy Агhecшко пechени | 20-25 25-30 | Овhecшто месо с по-дьлro Вөрeme 3a ratовende Вретето оз ratовские с nanopетд Формату и ratеминату |
| Риба Говете на втугий пьстен и спазавайе минимално Колчес硐а за пьльенье от 1/4 п тунахот.При поюкд лимь He e необхочима риславка, иүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүүoledучесда риславка. | Риби φилета Чели риби Рагу п�улай | 2-3 3-4 3-4 | Задушени в cobstaven coc Задушени в cobstaven coc |
MnHyTN
Cynn
TOTBETe HA BTOPINPbCTEH CnA3BaHTe KOJIHcEeBO 3a NblHEHe OT MNH.1/4 n Do MaKc. 1/2 ot o6ema Ha TeHNJKePaTa. He e HcO6xOIMa cneuaHa npictabka.
3eHuyu
TOTBETe Ha NpBnI npbCTeH n CnA3BaIte MmHMmaIHO KOINueCTBO 3a NpJIHeHE OT MNH. 1/4 I TeuHoc. Pn KcCenoto 3ene I cepBcHOTo UcKNo He e Heo6xoJIMApNCtABKa. Pn BCNUkN Dpyr Iactn e Heo6xoJIMa Dnyuectata npNCtABKa. OTo 606a Tempepatypata Ha BpeMeTo 3a nprirotBHe ce yBeInuYaba (Btopn pbcTeH).
BapuBa
3bphEnxpaHn
TOrBteHa BToPnI npbCTe H cna3BaHte MHHMaHIOHO KOINcHcTO 3a IIbJIHe He O T 1/4 n do MaKc.1/2 ot o6ema Ha TeHNckpata.Ha 1 qact 3bPHEnxpaHn ce cnaRat 2 qactn BOda. HeHaKncHATne 3bPHeHxpaHn Tp6Ba da cc pnpOTBt 20-30 MNH.No-dblno. PnpOTBAHTe MIAKOTO COpN3 Ha IpbBnI npbCTeH.
Плобовс
TOrBte Ha NpBnR npbcteH nCn3BaNTe MNHmAlHOTO KOINueCTBO 3a NpHcHcE O T 1/4 nTeuHOCT.
Cbbetn npkoBe 3a rotbeHeto
| Cyna ot rpaх, leucha | 12-15 |
| Mecen 6byboh | 25-30 |
| Зеленчукова сyna | 5-8 |
| Cyna улаш | 10-15 |
| Пиelleшика сyna | 20-25 |
| Cyna ot roвжди орашки | 35 |
| Картофера сyna | 5-6 |
HaKnCHaTn BapnBa OTHacCe 3a BCnUKN BINOBe Meco
Bpemeto 3a rotbehe 3abucn ot rolemnHaTa
Painekattilan hairiot
Ragout of goulash 3-4
PykoBODCTBeNo3KcNpyaTuRU
Coepejkanne
- ПравILA texнки 6e3oNaChoctn
- 3Kcπnyataua cokopobapkn
- Yka3aHnI NO 9KcNpyTaCuN
4.ПиготовленеВсоковаркe - YeTbIpe cnoCo6a ChnXeHnJaBJIeHnA
- Yxod 3a ckopobapkoi Unctka, xpaHene, texo6enyJxBaHne
- yHnBepcaJIbHoE npImeHeHne
- TapaHTnHoe nncbMo
- NcknHueHne OTBETCTBEHHOCTN
- YcTpaHHe HEnoJaOK
- Ta6nua BpeMeH npiroTOBHeHn
KoMnIeKtIouIe n 3aIyactn cm. Ha o6IoXke
1. ПравILA texнки 6e3oNaChocTn
- Ппждчеминрьзоватскороварky WMF, NOINHOCTBIO npoHTe PykoBoDCTBO NO 3KcIIpyatauN I Bce yka3aHnI. HeHaJIeXaUee npImeHHeNe MoKet npNBecT N Knpue.
2.He daBaIte cKOpOBapKy IuIaM,He O3HaKOMBwIMcra PpeBapnteIbHO C PyKOBOdCTBOM IO 3KcIIyatauIN. - He noiynyckaia Te dete K ckopOBapKe BO Bpem eepnmuMeHnna.
4.He npimEnHne cKopOBapKy BdyxOBKe.PyKn, KnaNaHbI nPpeOxApaHnteBHe yCTpoNCTBa NOBpeXdaOTc BcNeDCTBHe BO3DeNCTBnB BbICOKoTempepatypbl. - NepemeaaTe cKOpOBapKy ouehb octopoxHo, KOrda OHa HaxoHITcN oD daBHeHem. He npKacaiTecb K TropaUM NOBepxHOCTM. POnb3yIeTcB pyKaMn IN KhoPiKaMn. PpN Heo6XoUmoCTn HaedeBaIte nepaATKn.
- Ппименяпескороварку только дая сени, дая kotopbix OHa п徝смOTpeHa.
7.3To yCTPOINCTBO IOTOBNT NNUy NOCpeDCTBOM daBHeHn. Heuelecoo6pa3Hoe npImeHne moKet npNBecTN K OXoRam.CneIte 3a TEM, YTO6bI nepeH naPebOM yCTPOINCTBO 6blNO COOTBeTCTBYIOUM o6pa30m 3akpbIto. INHOpMaunIO 6 9OM BbI HauJTe B PyKOBOdCTBE IO 9KcNpyatauHn.
8.He otKpbBaIe cKOpOBapKy c npImeHHeM cnIb. He otKpbBaIe e, noka He y6eInTeCb,TO BHytpHHe DaBHe Hne NOnHOCTbIO C6pOWeHO. HOpMaunIO 6TOM BHaNJaTe B PyKOBoDCTBe no 9KcIIpyaTuIN.
9.HeHarpeBaIteckopoBapKy,HeHaonHnB eepaBnteBHO BDOJ,3TOMOKeT cepbE3HO NOBepNTbCKopoBapKy. MHHMaJIbHo:1/4NBoDi.
BaxhoeykaaHne:
Cneinte 3a tem, yTo6bI KnIDKocTb He nCnapnacb
NoHocTbIO.3To MoKET npVBecTN K npRopAHIO
CoepKIMoRO N K nopYe NocydbI BCNECTBVE
pacnabEnHn INaCTNKOBbIX DeTaneN nn K NobpeK-
DeHNIO NNtBt O pACnBaNBweroCra AnHomHH
B DnHnce NocyDbI.Ecnn 3TO CnyuHnocB, He06xOJmMo
BbIKIOHTb NCTouHKn HaPeBa N He nepemeaTaB
Nocdy, NOKa OHa NOnHOCTbIO He OxJaNTcra.
10. He 3aONHnIte cKOpOBapKy 6OJIe, YcEM Ha 2/3 eB BmecTUMocTn. EcIN Bb Bapnte npOdyKTbI, pacuipraIOUncEca BO Bpem npriTOBHeHn, HAp.. pnc nII cyHbe OBOU, HApONHnTe cKOpOBapKy MAKcImaIbHO Do IIOOBHbE BmecTUMocTn, npN 3OM co6JIOJaTe DOONHHTeJIbHbIe yKa3AHn, BO3MOxHo, COo6uaemble n3rOTOBtJeM BaWei cKOpOBapKn.
11. He octabniete ckopOBapky 6e3 npncmotpa. Perynpyte noauy 3heprnn taKIM o6pa30m, TObbln BApKn He BbXoNl 3a npeJeBb COOTBeTCTByUoIero BApOuHOro KOnbua opAnKeBO rBeta.Ecnnoa 3heprnn He 6ydet yMeHbWeHa, nap BbIeNTcyepe3 KlaanH.Bpemn PnIroTOBHeHHn H3MeHHTc, a NotepnIKoCTn MOxET PnIBeCTN K HApUWeHHO fYHKun.
12.Пользуитесь только temи nctochnkamn harpeBa, kotopbie yka3aHbВPykoBODCTBe no 3KcnnyatauN.
13. EcnBbI roTOBnTe McoC kOxNuei (HaNPmep, ROBAnr Ra3bIK), KOTOPaM oKxET B3dYbCS NOI, BO3DeIcTBnEM DaBHeHnE, He npOKaJIbBaIe Me Mco, Noka kOxNca B3dyTa, HNaYe Bb MoKeTe 06JeeCbS.
14. BctpaxnBaIte cKOpOBApKy nepe KaXdbIM OTKpbTHe, YTo6bI He pa36pbI3rNBaIncb napOBbIe NBy3bpN I BbI He oUnpuINcB. 3To ocO6eHNO BaxHo npi 6bICTpOM BblapNBaHIn nII NOI npoTOUHO BOIOI.
15.ПибБИСТРМВБИAPINBAHIN NIN NOД пOTOCHО BODОB BCERDA DEPIXITE pyKN,ROLOBY N TeNo BHe ONaCHO 30Hb.Bb MoKTe O6XeYbcB BbICTyNnAIOUIM napOM.
16.пегд кадьмnpimehnem npobepaite pa6otocno6hoctb npedoxpaHnteBhix yctpoiCTB,KnapaHOB uynloTHen.N.ToIbKO taK moXHO o6ecneuTb 6e3oNaChbI peKIM pa6Otbl. HΦopMaunIO 6 30m BbHaNdEe B PykoBoDCTBe nO 3Kcnnyataun.
17. He npimehnTe cKOpOBapKy dna fPpntnpoBaHn npOdykTOB B Macne nOd daBneHnem.
18.He BMeuBaTeCbB DeiCTBHe 3aunTHbIX CnCTeM, 3a NCKIIOUeHEm BblIOJIHeHn pa6OT ITO texO6cnyKuBAHNIO, ONICAHbIX B PykoBoIDCTBe IIO 3KcNpyataUN.
19. Perynepno 3aMeHnTe n3HaunBaIOuIeecr deTann (cm. TapaHTnHoe nncbMo). DeTaN, HMeIOUne ABHOe n3MeHHeNe UBeTa, TpeuHb IIN npTyne IOBpeKdEHH, IIn6O yTpATNBWe IpOCHcTB NocAdKn, CneJeT 3aMeHrTb opnHnHaJIbHbIMN 3aIuaCTMn WMF.
20. NcnoB3yIe ToIbKO opnHaJIbHbIe 3aIuaCTN WMF. B uactHOCTN, npImeHae Te KAcTpIOJN IN KpbIKN TOJIbKO OUNHaKOBO MoJeIN.
21.He npimehnte cokopobapky,ecn no hnn e
detannIOBpeXdeHb nn deoOpMnpoBaHbI, n60,
ecn eFyHKunr He COOTBeCTByET ONncAHIO
PykoBoDcTBa nO kcnnyatauN. B 3om cnuyae
6paTntecb B 6nnkawm Cneuaan3npoBaHHb
mara3HN WMF nn B OTen cepBnCHoro
06cnyknaHnA fmpMb WMF AG B
TaicnHreHe/taire.
AkkypaTHO xpaHnte 3TO PyKOBOCTBO no 3Kcnnyataun.
BHHMaHHe! He roTObTe 6e3 doCTaTOUHO KOJIue-CTBa XnIKoCTn n CneIte 3a TeM, YTObI XnIKoCTb B npIrTOBbEMOM 6NIOpe He NcnapAacb non-HocTbIO. Pn HecO6NIODeHN 3TOrO ycNOBnRA nnua MoKet npIrOpetb, a TaKke MOKET NOBpeDITbcR KAcTpION I nIlaCTNKOBble pyKn.
CnHnBapKn(1) NOBbIaETcN, NOBbIeTcN XeIToe HaKMMHOe KOJIbUO n Oba BapOuHbIX KOJIbUa OpaHKeBOrO CBeta (J).
CBoeBpeMeHHo N B DoCTaTOUHO CTeneHn yMeHbWntb POnauly 3Hepru, UTo6bl BapOuHoe KOJIbO OpaHxEBOr UBeTa, peKOMeHNyEMoe B peuente, OCTaBaIocb BuINMbIM.
4.4.BpeMaIOBedeHnIo rotOBHOCTM
BpemI IOBcHnI DO IOTOBHOCTn HauHHaETC TOnbKO npI NIOBHeHn BapOuHOro KOJIbUa, peKOMeHdyEmoR OpeCNTe. CneIte 3a TeM, YTO6bl NIOJKeHne KOJIbUa coXpaHAnocb CTaBnIbHbIM. COOTBeTCTBeHHo perynpyute NOauy 3Heprnn. Ecnn CunHan BapKn CHNkaetc (1) Hxke Heo6xOUMoro BapOuHOro KOJIbUa opAHKeBOrO UCBeta, CneNyEt ycINITb DeiCTBNE nCTOuHNKa HArpeBa.
BcneDCTBNE 3Toro Bpemr IOBeHn rO rotOBHOCTN HEMHOro ynnHITcra.
Ecnn cnHan BapKn (1) noBbIaEcTc Bbiwe BtOporo BapOuHOro KOJIbUa opaHxBeBOrO cBETA, BO3HnKaet n3- 6blTOOHoe daBHeHne npa, KOTope C uINeHem c6paCbBaETc qeep3 rnaBHyk NlaHn (3) BpyKe KpbIshKn. ChrB kAcTpIOIO C pNITb, NOdoXdAte, NOka CNrHan BapKn He CHN3NTc DO BTOPOrO BapOuHOro KOJIbUa opaHxBeBOrO cBETA n nepeKlIOHTb Ha3ad NOdaCy HHePnn. KopOTkoe BpEma IOBeDeHn A do rotOBHOCTn BCKopoBapKe BO3MOxHO BCB3n C TEM, YTO BCNeDCTBn E daBHeHn npa B KaCTpIOLe BO3HnKAe TNOBbIeHHaer Tempepatya:
IepBoe KOnbUO,OK.110 ^ C, IJRA yBCTBNTeHbHX 6nIO, TaKx, KaK pb6a nn KOMnOT. (pa6ooyee daBneHne 45 KPa, perynnpyemoe daBneHne 90 KNa)
Btopoe kOJIbUo, OK. 119 ^ C , dIa BceX octaIbHbIX 6nIO. (pa6oee daJIeHne 95 KPa, peryIuPyemoe daBne-Hne 130 KPa, mKc. 150 KPa)
3KOHOMHbIe XO3aIKN OTKJIIOUaIOT NCTOCHNK HaRpeBa Hc3aONrO Do OKOHuaHN BpEmEH IOBedeHN DO TOTOBHOCTn, NOCKOBky TeIIa, HAKONJIeHHoro B Ka-CTPJIe, DcTatoHNO dIra 3aBepseHn IpoceCa nprirotobleny. Bpem nprirotobleny npn ODNOM n TOM Je 6NIoJe MOKeT OTNIuATbcr, NOCKOBky MeHReTcKoINueCTBO, fOpMa n CBOYCTBa pOdykTa.
4.5. OtkpbItne Kactpionn
Iocne ncteueHn BpeHn npiroTOBHeHn CHaTb CKOpOBapKy C nctouHnKa HarpeBa. Ka npabuNo, KpbuKy MOxHO OTkpbl N ChA Tc KaCTpOJN TOJbKO pN OTCytCTBn DaBHeHn B KAcTpOJe, t.e., CunHan BapKn (1) BpyKe DOnJXeH NOnHOCtBu NOcye3HyTb (l).
PpeOxpaHntelb octaToCHoro daBHeHn no3BOJIeT OT-KpbIb KaCTpIOJIO ToIbKO pR nONHOCTbIO c6poUeHHOM daBHeHn, T.E. JeIToe HaxIMHOe KOJIbO TOXe DOJXHO 6bIb HcBUNIMbIM.
Ecnn JcItoe KOnbco CoXpaHReTcBnIMMbM (K), To cpa6oTaN npedoxpaHntb octaToHOrO daBneHn. UTo6b pa3OMkHyTB erO, cNeNyET kpaTKOBpeMeHHo CmeCTuB BapouHyIO 3aDbNkKy (7) B nIoJKeHne 3AKP/LOCKED.
Ecnnap60nbHe He BbIXoHIT,BCTpaxHHTe KaCTpOJIIO.
Ipn 30m n3 npOyKta BbIeJIHO B03MOxHo
HMeIOUneCn napOBHe Np3bIPn, KOtOpBie OcO6eHHo
HHTehCNBHO 6pa3yOTcB XnDkXn KaaEo6pa3hBx
6IIOaXn KOTOpBle MOryt pa36pbI3rNaTbCn npn ChrTO
KpbIke. TepeB pyky KpbIuKN NOBepHyTB BnpABO,
KaK ONICAHO BblSe, n OTKpbITb KaCTpOJIIO.
4.6.Yka3aHnnaIINHyKUHOHHbIXnnT
ДноTransTherm®дялобого типа пntы (11) npirodno dny BCex nIIT, takke dny INHyKuOHbIX. Ha INHyKUHOHHbIX nIITax npn BbICOKx CTyneHx tepMOO6pa60tKN MoKeT BO3HKnATb Wym. 3TOT wym obycIOBHeN texHueCKn n He ABnEeTcR npn3HaKOM DepeKta nIITb nIN cKOpOBapKn. Pa3Mepbl KactpION n 3ObHn HArpeBa DOJIKHb COBna- daTb, nHaue, oO6eHNO, npn MaIbX dNaMeTpax, MoKet BO3HNKHyTB CHTyaCnR, KOgDa DHO KactpION He 6ydet OXBaTBaTbcr 3OHOH HarpeBa (MaHHTHOe nOle).
Induction
5. Tpn cnoocba chnkeHna daBneHna
BaxHoe yka3aHne:
EcnBbrotOBnnneHnnaeCnHa6yxaoune 6nOda (HaNP.,6o6OBbIe,McCHO6yNbOH,3nakn), BHe DOnKbbl ChNkatab daBnEHne no cnoc06y 2 nnn 3. KapToOpEnb MyHnpe Inonaetc,ecn BblbnapnBaete no cnoc06y 2 nn 3.
Pn6bCTpOM BbIcapuBaHnn NocpeCTBOM BapouHO
3aDbNkN HNN NO npOTouHO BDOB Bcerda
depxnte pyKn, rONOBy n Teno BHe ONaCHo 30Hbl.
Bb MoXeTe 6bcBcB bICTyNAIOUM napom.
Cnoco61
CHTb KAcTpIIO C NCTOuHnKa HArpeBa. Upe3 KOpOTKoe BpeMa CNrHaBapKn ChnXaETcra (1). Ecnn OH NtNHOcye3 BpyKe (l), MeDJIeHHo NepMeecntteBapouHyIO 3aDbNkKy Ha OTKP/OPEN (A). Pn nToM NOd pyKo KpbUkN BbIeJAETCs eue IMeIoUncNocctatoHb nap. Ecnnap6OBbSe He BbIXoNDT,BCTPaXHnTe KaCTpIIO, YTO6bblbIeINNCb Ny3bpInnpa, o6pa3OBabWneecB nIue.
Cnoc062
Pn6bIIOaX C KOpOTKm BpeMeHem npiroTOBHeHn (HaNP.,OBOU) MeIeHHo nepemecTe BapouHyIO 3aDbNkky (7) B HApnpabNeHn OTKP/OPEN (A),uTo6bl PoiDpyKoKpbIshKnBldenncnnap.
EcnBbIyCTaHOBNBnBapOHyIO 3aBnKKy NOnHOCTbHO HaOTKP/OPEN,nap6oNbIe He BbIeJIeTc,a cnHanBapKnNoHHocTbIO ONyCTINcra(I),BCTpaxHytBKaCTpIONIO NTKpbITb e.
Cnoc063
EcnBam Mewaet Bbictynaioi np, npocTo noctabte kactpionB paKOBHy nnonTe xoIoHyIO BOnyHa KpbIky (L),T06bl CnHan BapKn (1)BpyKe KpbIkwNnHOCTbIO Ncye3 (I).BcTpaXHyTB kactpionIO nOTkpblb.
6. YxOД 3a ckopoBapkoI
6.1.Ynctka
OTCTeHTbpyky KpbIuKN u c 06Oux CTOpOH npomblb BnpoTOHNOBd (D)(N).
I3Bney ynnOTnHtBHOe KOJIbO (10) n3 KpbUKN (P) I BBMbITb BpyHyIO.
KactpnoHIO, KpbIuKy I BCTaBKn MOxHO Mblb B nocydomoueHoi MaunHe. Octatkn Niun He cKpeTn, a 3amayNBatb.
Pn OTIOXeHN HaKUNn IpOKUNaTb C yKCycHO BDOJ. TaKxe peryIaRHO OUnuTaB DHO KAcTpOJI.
6.2.XpaheHne
YnnoTHnteBHOe KOnbO (10) nocne uNCTKn cNeDyET XpaHnTB oTdeBHO, YTO6bHe NOBpeNTb erO.
6.3. Texo6cnykmbaHne
CkopoBapka ABnIeTcTexHnueckm npEmdetOM nOtpe6JIeHn,OTdJIbHbIe DetaIIKOTOpOro NODIeXaT n3Hocy. POnToM yNoCne dInTeJbHOrO npImeHeHn cNeDyET npOBepaTb BCE OTdJIbHbIe DetaIIN B COOTBeTcBUN co Cnickom 3aAnuacteN.
Pn OueBnHbIX N3MeHeHnx DeTaN HxKHO 3aMeHb.
PnpMeHnTe TOnbKO opuHaNbHbIe 3aNactn N3rTOBNTeJIa.
YkaaHne: Pn noBpeKdEHHo pyuKe KpbuKn (5) Tpe6yeTc3aOocKo peMOHT.
7. yHnBepcaIbHoe npImeHeHne
PpenmyuectBaCKOpOBapKnueHATcHeToNbKOdNn o6bHybIX CnOCoob PnuroTOBnEHHa:
7.1. PnroToBneHne CBexe3amOpoxeHHbIX npOdyKTOB
Cbeke3amopoxeHHbIe npOdykTbIMoXHO nOmeaTaB B KacptpionIO nprMo n3 MOp03nIbHnka. Maco dnn XapKn doJnxHo cnerKa noTaaTb. Obou 3acbinaTb npraMo n3 ynaKOBKn.
BpeM IOBeHnIO KInHeNpOAnEBAeTc, BpeM IOBeHnIO rTOBOHOCTN OCTaETcnpExHM.
7.2. PnpuroToBnHeHne 6nIO dIeTnueckoro nTuHaHn
Дя 6иod dneTuueckoro nHTaHnY qacto nCnoIb3yOTc
3aKn i 606ObIe. 3naKOBbIe N 606ObIe MoXHO He
3aMaunBaT bpeed nprirotOBHeHem B cKOpOBapKe.
Bpem IobedeHn DO rOtOBHOCTu yDInHHaTe Tc npi
ETOM npiv6n3ntelbHo HAnOIOBHy.
BneIe B kactpHIO MHNMaJIbHOE KOINueCTBO XNkOcTn 1/4 n I dONOHInTeNbHO Ha 1 qAcTb 3NaKOB/6o6oBbIX MNH. 2 qAcTn XNkOcTn. OcTaOuHoe TeNIO KOHΦopKn XOpOio NcPOnb3OBaT bIra NocLeDyUoZeRo H6yXaHn. CNeInte 3a TEm, YTO6bl pRn PNeHxuXcnn pa36yxaUoXn npOdyKTax (3naK, 6o6obYe) KAcTpION HaONHJaacb ToIbKO Ha NOnOBHy.
7.3. KoHceBnupoBaHne
BaHKn EMKoCTbIO 1 n KOHcEpBnpyOTcB CkOpOBapKax
ObbEMOM 6,5 n 8,5 n, 60nee MeNKe 6aHN B
CKOpOBApKe ObbEMOM 4,5 n. NODrOToBKa npOdyKta
BblONHReTcKaK O6bUHO. 3aINTb B KAcTpIOIO 1/4 n
BOIbl. CTeKJIaHHbIe KOHcEpBbIbe 6aHN NOMeCTNTb BO
BCTABky C OTBepCTnMn.
OBOU/Mrco rTOOBHTb Ha 2-M BApOCHOM KOnbue opaHKeBOrO uBeta OK.20 MmH
KoctooukbIe IIOdbI rTOBHTb Ha 1-M BapOuHOM KOJIbIe opaHKeBOTo CBeta OK.5MnH
CemeKOBbI IIObI rOToBnTb Ha 1-M BapouHOM KOJIbIe opaHKeBOrO uBETA OK. 10 MmH
Дя Bыnapиваня сеуET MeJENH0 OXnaNTb KaTpIOnIO (CnocO6 1) - He c6paCbBaTb DaBNeHne C NOMOJIbO BapOuHO 3aBnKKn IIN NOI npOTouHO BOIo, INaue N3 6aHOK BbCTyNT COK.
7.4. IV3BneueHne coka
BCKOPOBaPe MOxHO BbIXMaTb cOK n3 He60nbIoro KOJIuYeCTBa pyKTOB.
3aNTb B KAcTpHIO 1/4 I BOIbI, φpyKtIb BO BCTaBKe C OTBepCTnMn NOMeCTNb Ha BCTaBky 6e3 OTBepCTn, npn HeoXoIMMoCTn, Do6aBntb caxap.
TOTOBHTb Ha 2-M BapouHOM KOJbIe OpaHKeBOTo UBeTa.
B 3aBnCmOCTn OT copTa pyKTOB BpeMa coCTaBnAeT 10-20 MNHyT.
C6pocntb daBneHne B KaCTPIOne NOI npOTOHOBON (Cnoc063).IpeD OTKpbTHeM CnERKa BCtpaXHyTb.
7.5.Ctepnun3aun
BytbIOUcN C dETCKM NHTAHMe, CTeKJIaHHbIE KOHcepBbIe 6aHKn I.T.I. MoKHO 6bICTpo cTePUN3OBaTb.
IpeMTeBIOCTaBtB TOpIOBHOH BHN3 BO BCTABky C OTBepCTnAMN, 3aINTb 1/4 J BOdb N CTepIN3OBaTb 20 MNH Ha 2-M BapOCHOM KOJIbe OpaHKeBOrO Ubeta.
MeIeHNO oxlaaNTb (Cnooc6 1).
7.6. PnpuroToBJIeHne CO BCTaBkAmn
B 3aBnCmOCTn OT pa3Mepa cKOpOBapKn, MoXHo rTOOBt b CO BcTaBkAmn IN pepeRopOdkoN. BcTaBky IN pepeRopOdky MOxHO pnpO6pctn B CneunAn3npOBaH-HOM MaRa3nHe B KaueCTBe KOMJIeKTyIOuNX.
BblMOXeTe rOToBnTb BCKOpOBaPKe HeckoNbKO 6IIO OHOBpeMeHNo.OTJeNbHbIe rApHnpbl pa3dEJIOTcHa BCtABkax.ChaJaBA KAcTpHIO 6e3 BCTaBKn IOMeUaETc86IIO C cAmbIM dIITeJIbHbIM BpeMeHem IOBeDEHnI DO rTOBOHOCTn.
Ppimepbl
Kapkoe (20 MnH) -ДнО KaCTpOJIuN KaptoΦeNB (8 MnH) -BCTaBka C OTBePcTnA M N OBoU (8 MnH) -BCTaBKa 6e3 OTBePcTn
Chauana roTOBnTB japKoe 12 MHN. 3aTeM oTKpbTb KaCTpHIO COIacHO HNCTpyKcUN. IOMecNTb KapToeJIb BO BCTaBKe C OTBepCTnMn Ha NpeperOpOky, OBOU INoJXnTB BO BCTaBky 6e3 OTBepCTn, 3aKpbTb KaCTpHIO I rTOBnTB cNeDyIOuNE 8 MHN.
EcIn BpeM IOBeHnI DO rTOBHOCTN OTNIuHaETc Hec CyueCTBeHHO, MOXHO NOMEaTb BCE BCTABKN B KacTpIOIO OndOBpeMeHHO.
BcneDCTBnE npomexyToHOro OTKpbTnI nap BbIXOIT, I03tOMy CNeDyET 3aInrB KAcTpIOH HeMHoro 60JIbWe XNkOCTn, Yem O6bUHO.
8.Гаразинhoeпсьмо
B TeueHne rapaHTnHO rpoKaMbI rapaHTnpyem
ncnpaBHOe DeiCTBHe N3DeJIINu BCEx erO detanei.
rapaHTnHbCpOK coCTabJIeT 3 roDa n HauHaETcA C daTb I npNo6peTeHnN N3DeJIIN B CNEuaJIIN3nPoBAHHOM
MaRa3HHe WMF, yTO DOKUMeHTnpYETcN pOdaBcOM
nyTEm 3aONHHeHra paHTnHO rHO TaHOHa.
EcnBBO BpemraHTnHOro cpoKa 6hApyKNaetc
deΦeKT n3dJIa, Mbl 6ecPiAtHO yCTpaHm DeΦeKT
nyTEm 3aMeHb DetaleN hCnpaBHyMn. DeΦeKThbe
DeTaN MOrY 3aMeHrTbcr TOnbKO B CneuHaN3nPoBaH-
Hom MaTa3nHe WMF uN B OTJeNe cepBnCHoro 6cny-
XnBaHn Phmbl WMF AG B TaCnHReHe/UrRe.
TapaHTnHoe npABO paCnpocTpAHaTec TOnbKO Ha 3To
tpe6oBaHne. N3 rapaHTn NckIoueHb IpyrHe
tpe6oBaHn.
ДяnpedbAeHnTpe6oBaHnNo rapaHTnHOMy npaby cneDyET npedctabtB rapaHTnHbI TaHOh. OH blyaetc NOKynteIO OndOBpemEHNO co CKOpOBapKO WMF. RapaHTnHoe npabo pean3yeTc Tolbko npi npedbAeHn 3aONHeHHoro TaHOHa.
Pa3yMeTc8, 3TO rapaHTnHoe nncbMo He
OrpaHnUbaet Baun IopuNueckne npaba,
BbITEkaOUsne n3 rapaHTn. B TeueHne rapaHTnHOro
Cpoka Bbl NMeTe 3aKoHHbIe rapaHTnHbIe npaba
Ha DOnOpHInTeJbHoe INcNoJIHeHne, yueHky, OTKa3 IN
BO3MeJeHne y6bIKOB B 3aKOHHom O6bEme.
N3 rapaHTnHOrO 0683aTeNbCTBa NCKIIOUeHbI:
- YnnotHeHne cHana BapKn
- YnIOTHeHne IpeOxpaHnteJN octaToCHoro DaBHeHH
- YIIOITHEHHe NaPOBbIyCKHOrO OTBepCTnA
- IpeoopaHntbHbI KnaHaH
- YnnoTHHTeNbHOe KOnbO
-Багар。
3Tn deTann noDnHexat eCTeBHOMy n3Hocy. 10 net rapaHTnn noCTaBKn Ha 3anactn.
9.ИcklioueHneOTBETCTBEHHOCTN
TapaHTnHa He npedocTabnAetc npn NobpeKdEnHnx, BO3HNKwix no cIeNyUoCn npuHHe:
-HE COOTBETCTBYUoee N HeHaIeJkaUee IpIMHeHHeHne
-HeBepHoeIINHe6peXHoeO6paueHne
HEKOMNETCHTHOBbIOnJIeHHbIpeMOHT
-MOHTaX He OpiuHaJIbHbIX 3aIyAcTei
-XIMNUeCKoe HnN F3NUeCKoe BO3dEiCTBne Ha NOBepxHocTN KAcTpIOn
- HecobioeHne HactoIero PykoBoCTBa no 3KcnpnyatauIN
HaMeHOBaHne n aDpec rapaHTa
WMF AG
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