RK 2220 CB - рисоварка BOMANN - Бесплатное руководство пользователя

РУКОВОДСТВО ПОЛЬЗОВАТЕЛЯ RK 2220 CB BOMANN

ПРИМЕЧАНЕ: Дает советы и Инфомацию.

CneuNbHbYe yka3aHn no TexHnke 6e3oNaCHOCTN

IPEJUYIPERKDEHNE:

BoBpempaobtbpovapknN3KpbIuKnN npn OTKpbIbAHNN KpbIuKn BbIXOHT ropynn nap!OnaCHOCTb OXOROB!
- P0 OKOHuaHn BapKn OTKpbIbAte KpbIuKy TOnIbKo 3a npedycmOTpeHHky dny 3ToRpyky. OnachocTb oXorOB!

BHIMAHHE:

HaiBaTe BDOy TOnbKO BKaCTpIONIg IaBapKn Pnca HN B KOem Cnyae B KOpnyc.
IcnoB3yIe BHTpeHHIO KAcTpHIO (EMKocb IINpica) TOnbKO BAueCTBe BKnAdbIIaB 3OT npu6Op.JaHHa EMKocb He npeHa3HaueHa IIN dpyrnx CnOCo6OB pnproTOBHeHnI

ПОНМЕЧАНЕ:

BCTpoehnI npedoxpaHnteIb npedotbpaaet BKNIOueHne HarpeBaTeIbHoro 3nEMeHTa, eCIN EMKocTb dIpy PICA noctabHeA B pnp60 HnpaBnIbHO.

YCTaHOBnTE H3dJIeH He pOBHyIO, BOIO- N KApOcToiKyIO NOBepxHOCTb.
EcnnoBepxHocbHeJkapoToKaa,NOIIOKHTe NOI Hero JkapoToKyIO npoknaKy.
CobIIOdaIte 6e3oNaCHOe paCCToHHe NO IeKo BOcPiAmE HIOUxxCn PpeDMeTOB, TaKnx KaK: Me6eJIb, 3aHaBeCu N T.I. (30cm).

KomnJIeKtaIaIa

Kopnyc

Kactpiondprca

Iapobar hacaika

KpbuKa

Cetebou shyp

Mepka

Jokka

Yka3aHHNo 3KcnnyaTaHn

Mepka

Mepka (CUP), coBmecTHO c yka3aTeIeM ypoBn BObl, HaxoHJIMCM B KAcTPOJIe IIN PICA, CnyKAT IIN ONpeJeENHNOJIeCTBa BObl nPICA.

K npmepy: Heo6xOdmo OTbapntb 6 Mepok (CUP) pnc, dna 3TOrO 3acblte K kactpIIO 6 nonHbIX MEPOK pnc n HanoHnHTe ee BDOJ DO COOTBETCTBYIOUeMETKN (CUP), B daHHom cnuyae 6.

KoIInueCTBo pHa

BbMOKeTe BApNTb C NOMOsbHo 3TOro np6opa MaKcMaNbHO 1,5 KpNca (cbpoi npOdyKT).IINr 3TOro BamNotpe6yKOTc3 JnTpA Bobl. B 3aBNCIMOCtN OT copTa PnCa B pe3yIbTaTe nOnyUHTcR OKOIO 2,5 Kr BapeHOrO pNca npINITeNBHOCTN pNiroTOBHeHH OKOIO 35 MHN.
MIMIMAbHoe KOINueCTBO pCA DN INPnIroTOBHeHHa COCTABnHT 280 r (2 CUPs), yTO B 3aBNCmOCTN OT copTa Bpe3yJIbTaTe DaET OKOLO 550 r BapeHOrO pCA.
- EcIn MEPHOrO cTakAHnKa Het noD pyKoB, Bbl MoKeTe opHeHTnpOBaTbCa Ha COOTHOWeHne pCa n BObl 1:2 (1 qactb pca : 2 qactn Bobl).

IpeeknoateIb

KaTToIbKO h3dJIeHne 6yDcET BkHOneHO B cTeB, OHO nepeXoIHT B pexHM KEEW WARM (nIITKa-tpenka).
- Pn nmoi nepeknioateJno nepeknioaetcB peKIM RICE COOKING (Bapka). 3TO BO3MOHIO TJIbKO B TOM Cnyae, ecIn EMKOCtB dIra pnca npAbnloHO NOCTabHeHa KAcTPOJIO N KOHTAKT-BKNIOATEJIb (B CEpeDInHe HArpeBaTeJbHO nnactINHb) 3AMKHyt.

BpemBaPkn

Korda Boda B KactpHone NIOHOCTbO BbInapNTc, H3dJIne aBtOMaTHueCKn nepeKlIOHTcB peKIM KEEP WARM (PINTKa- rpeIka) n TEM cMbIM npepBet npoecc BapKn.

BHIMAHHE:

H3dJIe He npEHa3HaueHO nIb BapKn pHa MoIoke. MoIOKo MOKeT y6eKaTh uNn NIOrOpTeB.

Pepd npBbIM BkHIOueHHeM

Pacnakyte n3dene.
- PekomeHnyetc npouhCTnTB n3dJIne, KaK 3TO ONHCAHO rnaBe "UncTa".

Poirotobka pa6ote

• YcTaHOBInTe H3dJIe Ha pOBHyIO, BOIO- N JxapocToKyIO NOBepXHOCTb.
  Y6eIntecb B TOM, yTO nepeKIIIOuATEIb HaxOITcB B NOIOJKeHNN KEEP WARM (NIMTKa-rrpEJIka) N BCTaBBTe pa3BeM CTeBOrO uHypa B CTeBOE rHe3Do H3dENIA.

TIOJIIOUeHHe K 3JIeKtpocetn

1. IpeTe TEM KAK BCTaBHTb BUNKy B PO3eTKy, y6eINTEcB B TOM, YTO HAnpRJKeHne CETN COOTBETCTBYET HAnpRJKeHnO pa0tbl npnbopa. INΦopMaUH K 3TOMy HaxoJNTcHa TInOBoi Ta6nUHe npnbopa.
2. BkHouHte np60b 3a3emHeHyo po3eKy c HapnKeHNEM cTeN 230B,50TcYcTaHOBHeHHyo B COOTBeCTBmC npedncaHnMn.

I PIMMEUAHNE:

-3dJIeHbBKnIOaETcCpa3yJKe nocJe noKnIOueHHK CETn.
YTO6bI NOHOCbIb BbIKIOHHTb H3dJIeNc yCTaHOBnTe CHaJa nepeKIIIOuATEb B nIOJOKeHHe KEEP WARM (PNTKa-rgEka), a 3aTeM BbIHbTe BNky n3 po3eTK.

3Kcnnyataa / npraok pa60tbl

OtBapnBaHne pHa

IЯнана npoHTaJIte Ha ynaKOBKe pica peKOMeHdaunn no erO NOrTOBKe K OTbapuBaHIO, K npIMepy Hdo nE rno pOmbiBaTb NIN 3aMaUHbTb.

1. BctaBte kactpHIO nI pyuCA Bn3dene.
2. OnpeJeIInTeCb c konHueCTBOM pnca (OT 2 do 10 mepok CUP) n 3acblnte ero B kactpionllo.
3. 3aJIeIte erO BOJOn Do COOTBETCTBYIOUeI MeTKn Ha IokaJe.
4. 3akpoTe KpbIshKy.
5. Bклioчnte n3dienne B cetb, kak 3to onncaho B rlaBe "Iodrotobka K pa6ote". 3aropaeTcKOHtpoJbHaJ IaMNoUka KEEP WARM.
6. HauMMte nepeKluOaTeIb. KoHTpoJIbHaJ lamNoUka KEEP WARM notyXnet 3arOpNTc KoHTpoJIbHaJ lamNoUka RICE COOKING.
7. KOrda Boda B KAcTpIone nonHocbTo BbInapITcA, n3dJeHne abTomatnueckn nepeKlOuHTcB PeKIM KEEP WARM (Pnntka-rgelka) n Tem caMbim npepBet npoecC BapKn. KOHTpObnHra lamnoUka RICE COOKING noTyxHet n 3a-roptcra KOHTpObnHra lamnoUka KEEP WARM. CoBeT: daIte pncy 5 MmHyT nonapitbcra, nepeD tem kaK BblIOXHTb erO.
8. BbIKIOUHTe H3dEJIe, BbIHyB BnIky n3 po3eTKI.

Papntb

Iod napenHem NOHMaETcAaRn npoecc npiroTOBneHn npOdyKToB nHTAHnHa ropAeM BOaHOM npy.Tak B npOdykTx NITaHnCOxpaHReTc60JIbwe NpOE3bIX NITaTeNbHbIX BeueCTB NO CpaBHeHIO C dpyrMM MeTOdAMn npiroTOBneHn. Dnra 3tOrO BocNoJb3yTEcB napOBn HacaKnO.

1.BctabBeKactpionIOIINpaBn3dene.
2. Haneite B KactpHIO MHHMaJIbHOE KOINueCTBO BOIbI CORIaCHO DaHHbIM N3 PnBEeHHoH HNKe TaBNIbI.
3. BctaBbTe B kactpKIO npoByIO hacaKy.
4. IonoXnTe npOdyKtbl Ha napObyo HacaKnY.
5. 3akpoTe KpbuIky.
6. BkIIOUHTe H3dEne B Cetb, KaK 3TO ONICaHO B rJaBe "IoiTROBka K paOte". 3aropaeTcKoHTpOJIbHaJ IaMnOuKa KEEP WARM.

1. HauKmTe nepeKlnoateJIb. KoHTpoJIbHaJ lamNoUka KEEP WARM notyXnet 3arOpNTc KOHTpoJIbHaJ lamNoUka RICE COOKING.
2. Bpemr O T BpeMeHn PpoBepRte PpoDyKtbl Ha rTOBHOCTb.
3. B 3aBcHMoCTn OT BpeMeHn IapeHn Heo6xOJIMo KOMnEH-CnPoBaTb NotePbIO BoIb.IIra 3TOr DOJIbAte NepNoJNue-CKN HEMHORO BOIb IB KACTpIONIO.

BHIMAHNE:

Onachoctb okoorob! Bbixo ropraero npa!

1. Korda npodyktb npopaprTc BbIKIOHTe n3dJIne, yctaHOBnpeekIOUOATEb BBepx N BbIHyB BNkN 3 p03eTKN.

Ta6JIuca napenHn

Пюдунт Ви, Форma		Коли-чесТВО (прим.)	ВразмпригOTВЕНИЙ (MHN.)	Миньмалыно КOLINЧСТВО BODД (ml)
Аршioки CBEXиke 4 сtt.,	CpeDнeHвELIчIHb		40 - 45 600
LсБETнЯ KANуста CBEXиа, Мал. рОЗчИK	500 r 20	- 25 200
БprOSSьССКУ KANуста, БорOKOLи	CBEXя, Мал. рОЗчИK	500 r 15	- 20 160
ШAMПИьОны CBEXиe	цeЛиКOM ИПи ПореЗань	500 r 15	- 25 160
Зелен lyб ly CBEXиe	цeЛиКOM ИПи ПореЗань	500 r 25	- 35 300
МорКOBь CBEXиа, КрУКOM	CBEXя, КрУКOM	500 r 20	- 25 200
КарToФь CBEXиi, пОЕЗань CBEXи, B	CBEXя, пОЕЗань CBEXи	500 r 20 - 25 200
КарToФь CBEXиi, B	MHyДиpe 500 r 30 - 40	400
КалуSta	CBEXя, пОЕЗань CBEXи	500 r 25 - 30	300
Кольрази	CBEXя, КсБИКamn	500 r 20	- 25 200
Краснay KANуста CBEXиа	500 r 20 - 25 200
Сларka	CBEXя	500 r 30	- 40 400
Кабачки	CBEXя, КрУКOT-Камп	500 r 15	- 20 160
НБLOКи, Trуши	CBEXя, ДOLьКAMn	500 r 10 - 15	100
Форел	CBEXя	2 smt. no 150 r	18 - 25 180
Фиile морского okуня	CBEXяe	2 smt. no 200 r	15 - 18 160
Фиile Лосоя	CBEXяe	2 smt. no 140 r	15 - 18 160
КразБЕТКI	Морожени CBEXи	450 r 15	- 20 160
СbeДобныпураUpиK	В ра��овиNe	1000 r 18	- 25 180
ШИпсELЯ ИЗ Иndeйки, курпьie HONKKI	CBEXяe	2 smt. no 150 r	25 - 30 300
СоснSCN, Говяжьн capděльki	CBEXя, KOнсерВиpo-Bанbie	2 - 8 smt.	08 - 13 (надко-notь)	100
Ниza, BCМЯТКY B SCOKуPуne	2 - 10 smt.. CpeDнeY BELIчIHb		10 - 13 100
Ниza, ВКртую	В SCOKуPуne	2 - 10 smt.. CpeDнeY BELIчIHb	15 - 20 160

PnBaeHHe B TaBnue Bpemr nprirotOBnHn npnbNKeHn. Heo6xOaMblne nonpaBkn cdaJIte noXanyIcTa camn.

UHCTKa u yXoJ 3a H3deJIHem

PENJYIPPEKDEHNE:

• Pered uCTKo BcERda BaHIMaTe BnIKy n3 po3ETKn HJNTe noka npnbop ocTbIHET.
  HnB Koem Cnyueae He norpykaite H3dene, ceteboi HHP npa3bEmbl B OBOy. 3TO MoKet NocJyKnItb nnHHoN 3NEKTpueeCKOYO yDapa HIN noKaapa.

BHIMAHHE:

He noIb3yIteScb npoBOJIOUHOH UeTko HnDpyHMn cepapaHouzHMnpedMetamn.
He npMmEnHrTe ouehb cnIbHbIe IIN capaanauOuJe MOUUsne CpeDCTBa.

Iocne oxlanxdeHne BbileTe cOepKHMoe EMKCTN dIpa.
OuHsAaTe EMMKocTb InI pNcA, KpbIshKy I npAOByIO HacaIKy B rOpRaeY BoDE C Do6abHeHem MOUxix CpeDCTB. IocNe 3TOr OpONoLCKaTe INX OCHBaTeIbHO B XOnOHDH BOe IN IOCTaBbTe CyWHTb.

BHIMAHNE:

HeMoTe3nDeTaNINBIOcyDOMOeHNoMaSHInHe.

• 06TnpaIe KOpNc I3BHe I3HyTpN BnaJHOn TkaHbO. B3aKnIOueHne daIe BCem DetanlM IpocoxHytB.

TexHnueckne daHHbIe

MoeIb: RK 2220 CB