Edel 48736 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

USER MANUAL Edel 48736 UNOLD

TECHNICAL DATA Power: 1,800 watts, 220 – 240 V~, 50/60 Hz Dimensions: Approx. 45.4 x 33.3 x 25.0 cm (L/W/H) Weight: Approx. 3.9 kg Power cord: Approx. 115 cm, removable, with thermostat plug Housing: Stainless steel, wok volume about 6 litres, cooking area about 32 cm Features: Non-stick coating, temperature control from 80 – 210 °C, unbreakable lid of heat-resistant glass with steam escape hole Accessories: Operating instructions with recipes Equipment features, technology, colours and design are subject to change without notice.

EXPLANATION OF THE SYMBOLS

This symbol indicates potential hazards that may result in injury or damage to the appliance. This symbol indicates a potential burning hazard. Please be especially careful at all times here.

Please read the following instructions and keep them on hand for later reference. Instructions for persons in the household

1. This appliance can be used by children 8 years and

older, as well as by persons with reduced physical, sensory or mental abilities or with lack of experience and/or knowledge, if they are supervised or if they have been instructed with regard to safe use of the This symbol indicates a possible fire hazard. Copyright UNOLD AG | www.unold.deStand 6.3.2020 27 von 128

appliance and have understood the dangers that can result from use of the appliance.

2. Children must not play with the appliance.

3. Children are not allowed to perform cleaning and user

maintenance, unless they are 8 years of age or older and are supervised.

4. Keep the appliance and the power cord out of the

reach of children under 8 years of age.

5. CAUTION – parts of this product can become very hot

and cause burn injuries! Particular caution is required if children or persons at risk are present.

6. The appliance is intended for household use only, or

for similar areas of use, such as: Kitchen areas used by personnel in businesses, office facilities and other work environments, Use by guests in hotels, motels and other living quarters, In private guest houses. Electrical safety

7. This appliance must not be operated with an external

timer or a remote control system.

8. Never immerse the appliance in water or other liquids.

The plug and power cord must not come into contact with water or other liquids. However, if this happens, all parts must be completely dry before the appliance is used again.

9. First, always connect the thermostat plug firmly to

the appliance. Only then plug the appliance into the electrical outlet.

10. Do not, under any circumstances, touch the appliance

or power cord with wet hands.

11. For safety reasons, under no circumstances place

the appliance on hot surfaces, metal trays or a wet surface.

12. Do not place the appliance or power cord near open

flames during operation. Copyright UNOLD AG | www.unold.de28 von 128 Stand 6.3.2020

13. Ensure that the power cord does not hang over the

edge of the counter-top or table, since this can cause accidents, for example if small children pull on the cord.

14. If you use an extension cord, ensure that it is intact

and suitable for the power draw of the appliance; otherwise, there is a possibility of overheating.

15. Route the power cord and extension cord, if used, so

that there is no possibility of the cords being pulled or tripped over.

16. Before heating, uncoil the power cord completely so

that it does not come into contact with hot parts of the appliance.

17. Check the plug and the power cord regularly for wear

or damage. In case of damage to the power cord or other parts, please send the appliance for inspection and repair to our customer service department. Unauthorised repairs can result in serious risks to the user and will void the warranty. Safety instructions for set-up and safe operation of the appliance

18. Only use the appliance indoors.

19. Never leave the appliance unattended during operation

and place it where it is out of the reach of children.

20. Since the appliance can generate steam while cooking,

do not operate it under wall cabinets.

21. When setting up the appliance, make sure there is

sufficient clearance (at least 50 cm) on all sides.

22. Never cover the wok with aluminium foil, baking paper

23. When using the glass lid, make sure that the steam

escape hole in the lid always points downward, to prevent injuries from escaping hot steam.

24. Never pour flammable liquids such as high-proof

25. Never reach into the hot wok during operation – danger

26. To prevent smoke, do not overheat your cooking, frying

and baking utensils. The smoke can be harmful to small animals (e. g. birds) with a particularly sensitive respiratory system. We recommend that you not keep birds in the kitchen.

27. If you use a plastic or wooden spatula for stirring the

food in the wok, never leave it in the hot appliance.

28. Also, never place towels, paper, etc. in the wok while

it is in operation – danger of fire.

29. When cooking, hot steam and/or splattering grease

can escape from the wok. Therefore, always maintain a safe distance and do not place any part of your body in or over the wok as along as it is in operation.

30. The handle on the glass lid becomes very hot during

operation. Use suitable pot holders!

31. The appliance becomes very hot during operation;

therefore, always use the handles and suitable pot holders.

32. During operation, ensure that the appliance is free

standing on a heat-resistant surface and is a safe distance away from flammable objects.

33. After use, set the thermostat plug to OFF, unplug the

plug from the electrical outlet and allow the wok to cool completely before cleaning and storing the appliance.

34. Do not transport the appliance when it is in operation

or if it is still hot.

35. To avoid damage, do not use the appliance with

CAUTION: The appliance is very hot during and after operation! Never operate the appliance if water or other liquids are in the interior of the appliance – danger of fire! Do not open the housing of the appliance under any circumstances. There is danger of electric shock. The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if repairs are carried out by unauthorized third parties. Attention: The appliance reaches very high temperatures. Therefore, always handle the appliance with care, to prevent burn injuries.

1. Remove all packaging materials and any transport safeguards. Keep packag-

ing materials away from children– danger of suffocation!

2. Check whether all parts are present. If parts are missing or damaged, con-

tact your dealer or our customer service department.

3. Clean all parts with a damp cloth, as described in the chapter “Cleaning

4. Before the first use, wipe the inside of the wok with a moist cloth and oil the

surface lightly with a high heat cooking oil.

5. Place the appliance on a

heat-resistant surface.

6. Connect the thermostat

plug to the socket on the appliance. Attention: Always plug in the ther- mostat plug first, before plugging the power plug into an electrical outlet! OPERATION Copyright UNOLD AG | www.unold.deStand 6.3.2020 31 von 128

8. Set the temperature control to about 150 °C (middle setting).

9. Allow the appliance to heat up for a few minutes. During this process, ensure

that the room is adequately ventilated.

10. The indicator lamp on the thermostat plug indicates when the required tem-

perature has been reached. It goes out when the set temperature is reached and switches on each time the appliance heats up to the required tempera- ture.

11. When used the first time, some smoke and odours can occur that will disap-

pear after a short time.

12. You can now use the appliance.

13. Note: To prevent damage to the appliance, never heat the wok for extended

periods when it is empty.

14. When you have finished cooking the food, set the temperature control to

“OFF” and unplug the power plug from the electrical outlet.

15. Tip: The wok will reach the desired temperature faster if you place the glass

lid on the wok while it is pre-heating. CAUTION: The appliance is very hot during and after operation! The wok housing is made of high-quality stainless steel. Stainless steel is hygienic, easy to care for and very durable. The inside of the wok is coated with an extremely durable non-stick coating. To preserve the appearance of your wok and to ensure that it functions properly, you should observe the following: For stirring use only wooden spatulas or cooking sticks. Never use metal knives, forks or mixing spoons, since they will scratch the surface. Never add water or other liquids to hot oil – danger of splattering! Never pour high-proof alcoholic beverages such as rum, schnapps or mulled wine into the hot appliance – danger of fire.

Before cleaning or maintenance, switch off the appliance at the temperature control and unplug it from the electrical outlet. Wait until the appliance has completely cooled. Thermostat plug

1. If necessary, wipe off the thermostat plug with a damp cloth and dry thor-

oughly. Do not immerse the thermostat plug in water. Wok and glass lid

2. Allow the wok to cool completely before cleaning it.

3. Never pour cold water over the glass lid when it is hot. This could damage

4. The wok (except for the thermostat plug) and the glass lid can be washed with

warm water and a mild detergent or in the dishwasher (upper basket).

5. However, the thermostat plug with the temperature control must never be placed

in the dishwasher or immersed in water!

6. Dry all parts with a soft cloth.

7. Do not use any abrasive scouring agents, steel wool, metal objects, hot

cleaning agents or disinfectants, since these items can damage the appli- ance.

TEMPERATURE CONTROL The temperature can be set from aprox. 80 to 210°C. The following apply as guide values: Low heat (level 1-2): e. g. for fish, keep warm, stews Medium heat (level 3-4): Tender meat (e.g. poultry), vegetables, rice High heat (level 5): Deep-frying, sear After use, set the thermostat plug to “OFF” and unplug the plug from the electrical outlet. Clean the appliance after every use. CAUTION: The appliance is very hot during and after operation! Copyright UNOLD AG | www.unold.deStand 6.3.2020 33 von 128

8. If bits of food stick to the surface, you can best remove them as follows:

pour sufficient water into the appliance, put the glass lid on and turn on the appliance on low for about 5 minutes. Then pour out the water and dry the appliance thoroughly.

9. In case of stubborn residue, you can soak the appliance overnight. In this

case, always make sure that the appliance is switched off and the plug has been unplugged from the electrical outlet.

10. After use and after cleaning, wipe the wok with a soft cloth.

The semi-round shape of the wok with its high edges allows fast cooking of foods. The bottom heats up more than the side walls. Stir frying Stir frying is a method of cooking fast over high heat. First, heat the wok to the required temperature. Then add oil and the other ingredients to the wok and stir constantly while cooking at a high temperature. For optimal results, all ingredients must be cut into small pieces beforehand. Pieces that have finished frying can be pushed to the side. Tips: Cook meat in small quantities of no more than 150 g. This allows the wok to stay hot, so the meat will fry quickly. If you cook too much meat at once, the appliance will cool off too quickly and the water will cook out of the meat, so that it is braised instead of fried. When the meat is done, remove it from the wok and cook all the other ingredients, such as vegetables and noodles. Then return the meat to the wok. Always cut meat and vegetables into pieces of the same size. When stir frying, it is important to have all the ingredients ready. Cut the meat into small pieces with a maximum length of 5 cm. Tip: Meat that has been slightly frozen in the freezer is easier to cut. Before cooking marinated meat, allow it to drip and then pat it dry. The appliance must be heated to the necessary temperature before adding the ingredients. Use only high heat cooking oil, such as sunflower oil. Typical oils used in Asian cuisine, such as peanut oil or sesame oil, are also suitable. When stir frying, never put the glass lid on the wok. Serve stir-fried dishes immediately. COOKING METHODS Copyright UNOLD AG | www.unold.de34 von 128 Stand 6.3.2020

Frying in small amounts of oil With this method, food is fried until crispy using only very little oil. The ingredients are cooked on one side at low temperature until they start to brown. Then they are turned and cooked on the other side as well. One cup of oil is generally enough for this method. Deep-frying Deep-fried foods must be crispy outside and tender on the inside. To achieve this, the ingredients are coated either with batter or breadcrumbs and then deep- fried in hot oil. Tips: Heat the oil before adding the ingredients. When deep frying, do not put the lid on the appliance! Food for deep-frying must be dry, to prevent oil from splattering when it is immersed in the oil. Use no more than 1 to 1.5 litres of oil for deep-frying. We recommend the use of liquid, high heat vegetable cooking oil. Deep-fry food only in portions. If you try to deep-fry too much food at once, the oil will not remain hot enough and the food will not be crispy. After frying, allow the food to drain on paper towels. Allow the oil to cool before putting the wok away. Dispose of used oil in accordance with the regulations for your city or municipality. Braising In braising, liquid is added to the ingredients after they are browned. The ingredients are then cooked at low temperature without the glass lid until done. The wok is also ideal for preparing stews. In this case, you should use the glass lid.

INGREDIENTS IN ASIAN CUISINE

Soy sauce: made from fermented soya beans. Light soy sauce has a mild flavour, dark soy sauce is more salty and usually coloured with caramel. A very sweet Indonesian variant is Ketjap manis. Agar-agar: a natural gelling agent made of seaweed (gelatin can be substituted). Bamboo sprouts: young sprouts of the bamboo plant. Bean paste: yellow paste is mildly salty; white, red or black pastes are more salty. Sweet Copyright UNOLD AG | www.unold.deStand 6.3.2020 35 von 128

red bean paste is also available for desserts. Chilli sauce: hot sauce made of chilli peppers, vinegar, salt and plums. Five-spice powder: hot spice consisting of black pepper, star anise, fennel seeds, cloves and cinnamon. Glutamate: a powdered flavour enhancer made of vegetable protein. Ginger: fresh ginger root, spicy hot; peel and chop finely. Noodles: wheat or egg noodles used in Asian cuisine are pre-cooked. Instant noodles are available in sizes from very thin to very wide. Before frying noodles, they should be cooked (about 2 minutes). Chinese noodles: usually fine, clear noodles made of mungo bean, tapioca or soya bean starch. Never cook these noodles; instead, pour boiling water over them and wait until they are soft (about 10 minutes), then drain and cut with scissors. Rice noodles: made from rice flour and water; prepare the same as Chinese noodles. Basmati rice: a high-quality variety, very aromatic when cooked. Long-grain rice: remains grainy after cooking; firm to the bite. Siam rice (sticky rice): the grains stick to each other after cooking. Ideal when eating with chopsticks. Wild rice: not actually rice, but the seeds of a North American grass. It is black and is suitable for mixing with the varieties of rice described above. Wild rice has a distinct nutty flavour. Morels: black mushrooms, usually dried; soak in liquid overnight. Tongu mushrooms: dark brown, usually dried; soak in warm water for about 10 minutes before using. Straw mushrooms: light coloured mushrooms, sold in cans. Tofu/soya bean curd: a soft cheese-like product, made from curdled and fermented soy milk. Wine: In Asia, wine is usually made from rice or millet. A dry sherry can be used as a substitute for rice wine. The ingredients of Asian cuisine described here, and many others, are available in super- markets, shopping centres and department stores, or speciality shops for Asian products. Inquire at your local bookshop about cookbooks for more wok and Asian recipes. Copyright UNOLD AG | www.unold.de36 von 128 Stand 6.3.2020

RECIPES Stir frying: Frying – steaming – braising If not specified otherwise, the recipes are for 4 portions. Fried rice / fried noodles The easiest recipe in Chinese cuisine: You can fry cooked rice or cooked noo- dles in 2-3 tablespoons of oil. Heat the oil to 160°C (3) and fry the rice or noodles about 5 minutes, stirring occasionally. For a wonderful aroma, first fry 1 piece of chopped ginger and 1/2 diced onion in the cooking oil. Chop suey 400 g pork slices, pepper, 400 g fresh bean sprouts, 200 g bamboo sprouts (canned), 1 yellow bell pepper, 200 g carrots, 2 stalks celery, 1 on- ion, 1 clove garlic, 4 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp fruit vinegar, 1 tsp honey, 1/2 tsp cornflour, 2 tbsp sesame oil, salt, flat-leaf parsley Pepper pork, rinse bamboo and bean sprouts and let drip, wash and trim vegetables, cut bell pepper and car- rots in thin strips, celery in thin slices, onion and garlic finely diced. Whisk together soy sauce, rice wine, vinegar, honey and cornflour. Heat oil until very hot (180°C, 4). Fry meat in the oil 2 min., stirring occasionally until brown, then remove and keep warm. Stir in bell pepper, carrots, celery, on- ion and garlic and fry 2 min., add bean sprouts and bamboo sprouts and con- tinue stirring 1 min. more. Then add the marinade and cook until thick, re- turn meat to the pan, season with salt and pepper. Ocean perch in bean sauce 800 g ocean perch fillets, 4 spring onions, 2 cloves garlic, 1 piece ginger (2 cm), 1 red chilli pepper, 1 1/2 tbsp oyster sauce, 4 tbsp oil, 2 tsp corn- flour, 4 tbsp black bean paste, 3 tbsp rice wine, 4 tbsp water Heat the oil in wok to 180°C (4). Peel the white part of the spring onion, gar- lic and ginger, chop finely and sauté until transparent. Cut fish into bite- size pieces, add and fry 5 min., stir- ring carefully. Add the chilli pepper and bean paste and continue frying. Stir oyster sauce with water and corn- flour, add to fish and allow to thicken. Remove chilli pepper, add rice wine to taste. Cut the green part of the spring onion and add as garnish before serv- ing. Fried won tons For the dough: 250 g flour, 2 eggs, oil and flour for rolling out the dough by hand Copyright UNOLD AG | www.unold.deStand 6.3.2020 37 von 128

Meat filling: 2 tbsp rice wine, 2 spring onions, 1 bunch cilantro, 250 g Chinese cab- bage, salt, 250 g minced turkey meat, 2 tbsp dark soy sauce, 6 tbsp oil From the flour, eggs and a little oil, knead a noodle dough and cool 1 hour. Cut onions, cilantro and Chinese cab- bage into fine strips, add minced meat and cornflour. Season with rice wine, salt and soy sauce. Knead meat mix- ture well and refrigerate 15 minutes; pour off any liquid that collects. Roll out the noodle dough until thin, cut out 8 cm circles with a glass, put some filling on each dough circle, fold together, press the edges with a fork and place upright. Heat the oil in the wok to 160°C (3), fry the won tons in the oil 5 min., stirring carefully, add 3 tbsp water and steam another 7 min. at 120°C (2). Tip: Kneading the noo- dle dough by hand is very strenuous. It is much easier with the UNOLD Nudelmeister. Vegetarian filling: 1 onion, 500 g mushrooms, 1 bunch cilantro, 2 tbsp light soy sauce, 5 tbsp crumbs from bread or rolls, 3 eggs, salt, pepper 2 tbsp oil Chop onions, mushrooms and cilant- ro, heat oil to 180°C (4) and fry veg- etables 5 min., binding the juice with bread crumbs. Whisk eggs, add to- gether with soy sauce, salt and pepper to mushroom mixture, allow egg to set. Fill dough skins and cook as described above. Deep-frying in the wok For deep-frying you should always use high heat cooking oil, such as peanut oil, sunflower oil, corn oil, soy oil or hardened vegetable fats. The advantage of deep- frying in a wok is the broad surface. You can deep-fry several pieces at once, and you need less oil than in most deep-fat fryers. The best way to remove the fired food from the oil is with a skimming ladle. If not specified otherwise, the recipes are for 4 portions. Spring rolls 2 dried Chinese mushrooms, 8 fro- zen spring roll cases (or frozen pas- try dough), 100 g poultry meat, 2 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp rice wine, 1 pinch five-spice powder, 1 tsp cornflour, salt, sugar, pepper, 2 leaves Chinese cabbage, 100 g bamboo sprouts, 100 g carrots, 50 g soy bean sprouts, 1 spring onion, 1 l neutral vegetable oil Thaw the spring roll cases. Soak mushrooms overnight in lukewarm water. Cut the poultry meat in thin strips, and marinate in soy sauce. Cut Chinese cabbage and carrots in thin Copyright UNOLD AG | www.unold.de38 von 128 Stand 6.3.2020

strips, finely dice bamboo sprouts and spring onions, have bean sprouts ready. Dice mushrooms, removing any stringy parts. Heat 1 tbsp oil in the wok at 180°C (4), fry onions and meat about 1 min., then add the other ingredients and fry everything about 5 min., stirring occasionally. Season, remove and let cool somewhat. Spoon the filling onto the 8 spring roll cases, place the sides on the filling and roll up. Heat the oil in the wok to 190°C (5), and deep-fry the spring rolls until golden brown. Vegetables in batter 800 g zucchini or broccoli or cauli- flower, 200 g wheat flour, 50 g ses- ame, 1 tsp salt, 2 tsp curry, 1 tsp turmeric, 1 tsp fresh ginger, finely chopped, 320 ml carbonated mineral water, 1/2 l oil, 1/2 tsp baking powder Prepare a smooth batter from the flour, sesame, salt, curry, turmeric, ginger, baking powder and mineral water, and let rest about 1 hour. Wash vegetables and cut into bite-size pieces. Blanch cauliflower or broccoli 1 min. in boil- ing salted water. Do not pre-cook zuc- chini. Heat oil in wok to 180°C (4). Dip vegetables in the batter and deep- fry in portions until golden brown. Crab meat balls 500 g crab meat, 6 water chestnuts (canned, or sweet chestnuts), 100 g bacon, pepper, 1 pinch sugar, 2 tsp cornflour, 1 egg white, 1 clove garlic, 1 slice toasting bread, 150 g bread- crumbs, 1 l oil Finely chop the crab meat, chestnuts, bacon, garlic and bread with a knife or the ESGE hand blender. Mix in pep- per, salt, 1 tsp oil and egg white, and let stand 30 min. in a cool place. Then form small balls from the mixture and roll in bread crumbs. Heat oil in wok to 160°C (3). Fry the balls in portions, turning, until golden brown. Deep-frying times You can use your wok to cook fast and delicious meals, as the following table shows. The times are only approximate. These times can vary depending on the quantity and size of food to be fried. If you deep-fry frozen foods, you should set the temperature 10°C higher. Also comply with the manufacturer‘s instructions on the packaging of the frozen food. Copyright UNOLD AG | www.unold.deStand 6.3.2020 39 von 128

Meat, poultry Food for frying Temp. / Level Min. approx Bratwurst sausage

°C / 4 3-4 Min. Cutlets, not breaded

°C / 4 15 Min. Fried chicken, breaded in 4 parts

°C / 4 4 Min. Meat, about 6 cm piece, with star- shaped cuts.

°C / 3-4 6 Min. Squid rings, flour coated

°C / 4 3 Min. Vegetables Food for frying Temp. / Level. Min. approx. Carrots, in thin strips

°C / 4 4-6 Min. Leek in rings

°C / 4 2-3 Min. Mushrooms, breaded

°C / 4 2-3 Min. Onion rings, flour coated

Sweet-sour sauce 3 TBSP sesame seed oil, 1 leek, 1 garlic clove, 1 onion, 1 slice of fresh pineapple, 2 TBSP honey, 2 TBSP soy sauce, 4 TBSP vinegar, 30 ml rice wine, ¼ litre tomato ketchup, salt, pepper, cayenne pepper to taste Chop onion finely. Dice the leek and pineapple, chop the garlic finely and heat the sesame seed oil in a pan. Fry the onion and the leek in the oil until transparent. Add the garlic and pine- apple. Stir in all remaining ingredients and season with the spices. Hot sauce 350 g each white and red onions, 1 TBSP soy oil, 3 TBSP rice vinegar, 1 TBSP each sugar, salt and cayenne pepper Peel onions and chop finely. Fry in ses- ame seed oil, stirring, until the onions are slightly brown. Add the sugar and caramelize. Pour in approx. 150 ml water and simmer 15 to 20 minutes at medium heat. When the onions are soft, season the sauce with rice vin- egar, salt and cayenne pepper. Peanut sauce 9 TBSP sweetened peanut butter, 6 TBSP soy sauce, 4 TBSP sesame oil, ¼ litre vegetable broth, 1 to 2 red chilli peppers Bring broth to boil with the sesame seed oil and the soy sauce. Stir in the peanut butter one tablespoon at a time. Cook at low heat. Wash the chilli peppers, cut in half and remove seeds, then chop finely. Add to the sauce in the pot. Season to taste. The authors have thoroughly considered and tested the recipes included in these operating instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their assignees shall not be liable for personal injuries, material damages and financial loss. Copyright UNOLD AG | www.unold.deStand 6.3.2020 41 von 128

We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of purchase for any damage demonstrably due to manufacturing defects and when the appliance has been used according to its intended use. Within the warranty period we will remedy defective materials or workman- ship through repair or replacement, at our option. Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly packaged, together with a copy of the automatically generated sales receipt, which must show the date of purchase, and a description of the defect. You can print out a return receipt on our website www.unold.de/ruecksendung. (only for entries from Germany and Austria). The warranty does not cover damage from normal wear, improper handling and failure to comply with the maintenance and care instructions. The warranty is void if repairs or modifications are made to the appliance by third parties. Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty. GUARANTEE CONDITIONS

WASTE DISPOSAL / ENVIRONMENTAL PROTECTION

Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for disposal. Do not dispose this appliance together with your standard household waste. Please bring this product to an approved collection point for recycling of electric and electronic prod- ucts. By separate collection and disposal of waste products you help to protect natural resources and ensure, that the product is disposed in an adequate way to protect health and environment. The instruction booklet is also available for download: www.unold.de Copyright UNOLD AG | www.unold.de42 von 128 Stand 6.3.2020

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