Indesit K3M11/R – страница 2

The rotisserie (only on a few models)

The green pilot lamp (Q)

To operate the rotisserie, proceed as follows:

This lights up when an electric plate is turned on.

a) place the dripping-pan on the 1st rack;

Timer Knob

b) insert the special rotisserie support on the 4th rack and

To use the timer, the ringer “S” must be wound up by turning

position the spit by inserting it through the special hole

the knob one full turn clockwise

"; then turn it back #, to

into the rotisserie at the back of the oven;

c) to start the spit, set the oven selection knob (L) on

the desired time so that the number of minutes on the knob

matches the reference mark on the panel.

setting

(which delivers 50% of the total grill power)

Attention

for small quantities of food, or on setting

(which

Avoid the children touch the oven door because it is very hot

delivers total grill power).

during the cooking.

Practical advice for burner use

In order to get the maximum yield it is important to remember

the following:

• Use appropriate cookware for each burner (see table) so

as to avoid flames overshooting the edges.

• At boiling point turn the knob to minimum.

• Use cookware with lids.

• Always use cookware with flat bottoms.

The oven-operating pilot lamp (O)

Burner ø Cookware diameter (cm)

Signals when the oven is heating. It switches off when the

Fast (R) 24 - 26

temperature inside the oven reached the temperature

selected by the knob. At this point the alternate turning on

Semi Fast (S) 16 - 20

and turning off of this light indicates that the thermostat is

Auxiliary (A) 10 - 14

operating correctly to keep the oven temperature constant.

The cook-top electric plate control knobs (P)

Storage recess below the oven (only a few models)

The cookers may be equipped with standard, fast and

Below the oven a recess can be used to contain cooking pans

automatic electric plates in various combinations (the fast

and cooker accessories. Moreover, during oven operation, it may

plates distinguished from the others by a red dot in the

be used to keep food warm.To open the storage is necessary

centre, the automatic ones by a round aluminium disk at

turn it downwards.

the centre.

To avoid heat dispersion and damage to the plates,

Caution: this storage recess must not be used to store

recommend using cooking vessels with flat bottoms in

inflammable materials.

diameters which are not smaller than the plate diameter.

! The internal surfaces of the compartment (where present)

Table shows the correspondence between the position

may become hot.

indicated on the knobs and the use for which the plates

Warning: never place hot containers or items and

advised.

flammable materials inside the dishwarmer drawer.

Before using the hot plates for the first time, you should

heat them at maximum temperature for approximately

4 minutes, without any pans. During this initial stage,

their protective coating hardens and reaches its

maximum resistance.

Setting Normal or Fast Plate

0

Off

1

Cooking vegetables, fish

Cooking potatoes (using steam) soups,

2

chickpeas, beans.

Continuing the cooking of large quantities

3

of food, minestrone

4

For roasting (average)

5

For roasting (above average)

For browning and reaching a boil in a

6

short time.

21

Cooking advice

The oven offers a wide range of alternatives which allow

Cooking fish and meat

you to cook any type of food in the best possible way. With

When cooking white meat, fowl and fish use low

time you will learn to make the best use of this versatile

temperatures. (150°C-175°C). When red meat must be

cooking appliance and the following directions are only a

superficially well-cooked but succulent inside, it is

guideline which may be varied according to your own per-

advisable to start with a high temperature (200-220°C)

sonal experience.

for a short time, and then to reduce it at a later point.

Generally speaking, the more meat there is, the lower the

Baking cakes

temperature and the longer the cooking time should

The oven should always be warm before putting in cakes

be.Place the meat in the centre of the grid and put a spill-

wait till the end of preheating (about 10-15 min.). Cake-

tray underneath to catch grease drips. Insert the grid so

baking temperatures are normally around 160°C/200°C.

that it is in the middle of the oven. If more heat from below

Do not open the oven door during the baking process as

is required, use the 1° bottom shelf.

this could cause the cake to sink.In general:

To grill

Pastry is too dry

When using any of the grilling modes, it is recommended

Increase the temperature by 10°C and reduce the

that the thermostat knob be turned to the highest setting,

cooking time.

as it is the most efficient way to use the grill (which utilizes

infrared rays). If necessary, however, the thermostat can

Pastry dropped

be set to lower temperatures for grilling. When using the

grill functions, place the grid on the lower racks (see cooking

Use less liquid or lower the temperature by 10°C.

table) then, to prevent fat and grease from dripping onto

the bottom of the oven and smoke from forming, place a

Pastry is too dark on top

dripping-pan on the 1st oven rack from the bottom.

Place it on a lower rack, lower the temperature, and

Important: always use the grill with the oven door closed.

increase the cooking time.

This will allow you both to obtain excellent results and to

save on energy (approximately 10%). Table 1 includes

Cooked well on the inside but sticky on the

the recommended temperatures, cooking times and

outside

positions for you to obtain the best results when cooking.

Use less liquid, lower the temperature, and increase

the cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.

22

Cooker routine maintenance and cleaning

Before each operation, disconnect the cooker from the

Replacing the oven lamp

electricity.To assure the long life of the cooker, it must be

• Unplug the oven from the mains;

thoroughly cleaned frequently, keeping in mind that:

• Remove the glass cover of the lamp-holder;

• Remove the lamp and replace with a lamp resistant to

• Do not use steam equipment to clean the appliance.

high temperatures (300°C) with the following

• the enamelled parts and the self-cleaning panels are

characteristics::

washed with warm water without using any abrasive

- Voltage 230V

powders or corrosive substances which could ruin

- Wattage 25W

them;

- Type E14

• the inside of the oven should be cleaned fairly often

• Replace the glass cover and reconnect the oven to

while it is still warm using warm water and detergent,

the mains.

followed by careful rinsing and drying;

• the flame spreaders should be washed frequently with

hot water and detergent taking care to eliminate any

scale;

• in cookers equipped with automatic lighting, the

terminal part of the electronic instant lighting devices

should be cleaned frequently and the gas outlet holes

of the flame spreaders should be checked to make sure

they are free of any obstructions;

• the electric plates are cleaned with a damp cloth and

they should be lubricated with a little oil while they still

warm;

Greasing the Taps

• Stainless steel may become marked if it comes into

The taps may jam in time or they may become difficult to

contact with very hard water or harsh detergents

turn. If so, the tap itself must be replaced.

(containing phosphorous) for long periods of time. After

N.B.: This operation must be performed by a technician

cleaning, it is advisable to rinse thoroughly and dry. It

authorised by the manufacturer.

is also recommended to dry any water drops;

Removing the lid

• On models with glass covers, the covers should be

cleaned with hot water; the use of rough cloths or

The cooker lid can be removed to facilitate cleaning. To

abrasives is to be avoided.

remove the lid, first open it completely and pull it

N.B: avoid closing the cover while the gas burners

upwards (see figure)

are still warm. Remove any liquid from the lid before

opening it.

Important: periodically check the wear of the gas hose

and substitute it if there are any defects; we recommended

changing it every year.

23

Cooking advice

Selection

Foods Wt.

Cooking

Heating time

Thermostat

Cooking

knob setting

(Kg)

position from

(minutes)

knob

time

bottom

(minutes)

1 Static

Lasagne

2,5

2

5

200

45-50

Cannelloni

2,5

3

5

200

30-35

Pasta bakes au gratin

2,0

3

5

200

30-35

Veal

1,7

2

10

180

60-70

Chicken

1,5

3

10

200

80-90

Duck

1,8

3

10

180

90-100

Rabbit

2

3

10

180

70-80

Pork

2,1

3

10

180

70-80

Lamb

1,8

3

10

180

70-80

Mackerel

1,1

2

5

180

30-40

Red porgy

1,5

2

5

180

30-35

Trout baked in paper

1

2

5

180

25-30

Napolitan pizza

1

2

15

220

15-20

Biscuits or cookies

0,5

3

10

180

10-15

Flan or tart

1,1

3

10

180

25-30

Savoury pie

1

3

10

180

30-35

Yeast cake

0,5

3

10

160

25-30

Fruit cake

1

3

10

170

25-30

2 Oven

Finishing touches

bottom

3 Top bottom

Sole and cuttlefish

1

4

5

Max

8

Squid and shrimp on

spits

1

4

5

Max

4

Cod fillets

1

4

5

Max

10

Grilled vegetables

1

3/4

5

Max

8-10

4 Grill

Veal steaks

1

4

5

Max

15-20

Cutlets

1,5

4

5

Max

20

Hamburgers

1

3

5

Max

7

Mackerels

1

4

5

Max

15-20

Toast sandwiches

n.° 4

4

5

Max

5

With rotisserie (only in

few models)

1,0

-

5

Max

70-80

Veal on the spit

2,0

-

5

Max

70-80

Chicken on the spit

NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill or double

grill, the dripping-pan must always be placed on the 1st oven rack from the bottom.

24

Áåçîïàñíîñòü  õîðîøàÿ ïðèâû÷êà

1. Ýòî îáîðóäîâàíèå ðàçðàáîòàíî äëÿ èñïîëüçîâàíèÿ

14. Âàøà ïëèòà äîëæíà èñïîëüçîâàòüñÿ òîëüêî äëÿ òîãî,

âíóòðè ïîìåùåíèé. Íè ïðè êàêèõ îáñòîÿòåëüñòâàõ íå

äëÿ ÷åãî îíà ðàçðàáîòàíà. Åñëè Âû ðåøèëè èñïûòàòü

èñïîëüçóéòå îáîðóäîâàíèå íà óëèöå.

ïëèòó äðóãîé ðàáîòîé, (íàïðèìåð, îòàïëèâàòü ïîìåùå-

2. Ïëèòà äîëæíà èñïîëüçîâàòüñÿ â äîìàøíèõ óñëîâèÿõ äëÿ

íèÿ) äåëàéòå ýòî íà ñâîé ñòðàõ è ðèñê.

ïðèãîòîâëåíèÿ è ðàçîãðåâà ïèùè â ñîîòâåòñòâèè ñ äàí-

Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà ïîëîìêè,

íîé èíñòðóêöèåé. Èñïîëüçîâàíèå îáîðóäîâàíèÿ íå ïî íà-

âûçâàííûå íåíàäëåæàùèì èëè íåðàçóìíûì èñïîëüçî-

çíà÷åíèþ, à òàêæå ïðîìûøëåííîå èñïîëüçîâàíèå,

âàíèåì.

èñïîëüçîâàíèå ïëèòû â îôèñàõ, ïðåäïðèÿòèÿõ ñôåðû

15. Íå êàñàéòåñü ïëèòû, åñëè Âàøè ðóêè èëè íîãè ìîêðûå

îáñëóæèâàíèÿ, çäðàâîîõðàíåíèÿ, ïðîñâåùåíèÿ è ò.ï. íå

èëè ñûðûå, íå ïîëüçóéòåñü îáîðóäîâàíèåì áîñèêîì.

ïðåäóñìîòðåíî. Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííî-

16. Â ñîîòâåòñòâèè ñ îáùèìè òðåáîâàíèÿìè Ãîñóäàðñòâåí-

ñòè çà âûõîä èç ñòðîÿ îáîðóäîâàíèÿ ïðè íàðóøåíèè äàí-

íîé Ïðîòèâîïîæàðíîé ñëóæáû íå îñòàâëÿéòå ïëèòó áåç

íîãî ïóíêòà èíñòðóêöèè.

ïðèñìîòðà.

3. Äàííàÿ èíñòðóêöèÿ îòíîñèòñÿ ê îáîðóäîâàíèþ êëàññà

17. Íå ðàçðåøàéòå äåòÿì è ëèöàì, íå çíàêîìûì ñ íàñòîÿ-

1 (ñâîáîäíàÿ óñòàíîâêà) è êëàññà 2 ïîäêëàññà 1 (óñòà-

ùåé èíñòðóêöèåé, ïîëüçîâàòüñÿ ïëèòîé â âàøå îòñóò-

íîâêà ìåæäó äâóìÿ øêàôàìè).

ñòâèå.

4. Ñíèìèòå óïàêîâêó; ýëåìåíòû óïàêîâêè (ïëàñòèêîâûå ïà-

18. Çàïðåùàåòñÿ èçìåíåíèå êîíñòðóêöèè ïëèòû è âìåøà-

êåòû, ïåíîïëàñò, ìåòàëëè÷åñêèå ñêðåïêè) ìîãóò áûòü

òåëüñòâî ëèö, íå óïîëíîìî÷åííûõ Ïðîèçâîäèòåëåì íà

ïîòåíöèàëüíî îïàñíû äëÿ äåòåé, ïîýòîìó âûáðîñüòå

ãàðàíòèéíûé ðåìîíò.

óïàêîâêó ñðàçó æå èëè óáåðèòå â íåäîñòóïíîå ìåñòî.

19. Ïðè èñïîëüçîâàíèè ìàëûõ êóõîííûõ ýëåêòðîïðèáîðîâ

5. Óáåäèòåñü, ÷òî Âàøà ïëèòà íå ïîâðåæäåíà è ïîëíîñòüþ

ðÿäîì ñ ïëèòîé ñëåäèòå, ÷òîáû èõ ïèòàþùèå êàáåëè íå

óêîïëåêòîâàíà. Åñëè ó Âàñ åñòü ñîìíåíèÿ, ñâÿæèòåñü ñ

êàñàëèñü ãîðÿ÷èõ ÷àñòåé îáîðóäîâàíèÿ.

ïðîäàâöîì íåìåäëåííî.

20. Îòêëþ÷àéòå ïëèòó îò ñåòè, êîãäà óåçæàåòå íàäîëãî.

6. Çàïðåùåíî èñïîëüçîâàíèå óäëèíèòåëåé è ïåðåõîäíèêîâ.

21. Íå èñïîëüçóéòå ëåãêîâîñïëàìåíÿþùèåñÿ æèäêîñòè (àë-

Äëèíà êàáåëÿ íå äîëæíà ïðåâûøàòü 1,5 ì. Ïðîèçâîäè-

êîãîëü, áåíçèí è ò.ï.) ðÿäîì ñ ðàáîòàþùèì îáîðóäîâà-

òåëü íå íåñåò îòâåòñòâåííîñòè çà âîçãîðàíèÿ, ïðîèçî-

íèåì.

øåäøèå èç-çà èñïîëüçîâàíèÿ òðîéíèêîâ è óäëèíèòåëåé,

22. Íå ñòàâüòå íà ïëèòó ïîñóäó ñ íåðîâíûì èëè äåôîðìè-

à òàêæå ñîåäèíèòåëüíîãî êàáåëÿ, ñå÷åíèå êîòîðîãî íå

ðîâàííûì äíîì. Ñòàðàéòåñü ðàñïîëàãàòü ïîñóäó òàê,

ñîîòâåòñòâóåò ïîòðåáëÿåìîé îáîðóäîâàíèåì ìîùíîñòè.

÷òîáû ðó÷êè íå ïåðåãðåâàëèñü è ÷òîáû áûëî íåâîçìîæ-

Ïðè óñòàíîâêå íåîáõîäèìî ïðîâåðèòü ñîîòâåòñòâèå õà-

íî îïðîêèíóòü ïîñóäó, ñëó÷àéíî çàäåâ çà ðó÷êè.

ðàêòåðèñòèê ñåòè è ïëèòû. Íåîáõîäèìûå ñâåäåíèÿ ñî-

23. Åñëè ïëèòà íå èñïîëüçóåòñÿ, ïðîâåðüòå, ÷òî ðóêîÿòêè

äåðæàòñÿ â ñïåöèàëüíîé òàáëèöå íà çàäíåé ñòîðîíå

íà ïàíåëè óïðàâëåíèÿ íàõîäÿòñÿ â ïîëîæåíèè«



»/ «

î

».

ïëèòû.

24. ×àñòè ïëèòû ïîñëå âûêëþ÷åíèÿ äîëãîå âðåìÿ îñòàþòñÿ

7. Ðîçåòêà è âèëêà äîëæíû áûòü îäíîãî òèïà.

ãîðÿ÷èìè. Áóäüòå îñòîðîæíû, íå ïðèêàñàéòåñü ê ïëèòå:

8. Ïëèòà äîëæíà óñòàíàâëèâàòüñÿ òîëüêî êâàëèôèöèðî-

äîæäèòåñü, êîãäà îíà ïîëíîñòüþ îñòûíåò.

âàííûì ïåðñîíàëîì, â ñîîòâåòñòâèè ñ ðåêîìåíäàöèÿ-

25.

Ïðåäóïðåæäåíèå:íèêîãäà íå ïîìåùàéòå ãîðÿ÷óþ ïîñó-

ìè Ïðîèçâîäèòåëÿ è ñòàíäàðòàìè, äåéñòâóþùèìè íà

äó è âîñïëàìåíÿþùèåñÿ ìàòåðèàëû â îòäåëåíèå äëÿ

òåððèòîðèè ñòðàí ÑÍÃ. Íåïðàâèëüíàÿ óñòàíîâêà ìîæåò

õðàíåíèÿ è ïîäîãðåâà.

ïðèíåñòè âðåä ëþäÿì, æèâîòíûì èëè Âàøåé ñîáñòâåí-

íîñòè.  ñëó÷àå íåïðàâèëüíîé óñòàíîâêè Ïðîèçâîäè-

Íèêîãäà íå îñòàâëÿéòå âêëþ÷åííûå êîíôîðêè ïóñòûìè

òåëü ñíèìàåò ñ ñåáÿ âñÿêóþ îòâåòñòâåííîñòü.

èëè ñ íåèñïîëüçóåìîé ïîñóäîé, òàê êàê ïîñóäà áûñòðî

íàãðåâàåòñÿ, ÷òî ìîæåò ïîâðåäèòü îáîðóäîâàíèå.

9. Ýëåêòðè÷åñêàÿ áåçîïàñíîñòü ãàðàíòèðîâàíà òîëüêî ïðè

íàëè÷èè ýôôåêòèâíîãî çàçåìëåíèÿ, âûïîëíåííîãî â ñî-

26. Ïðè óñòàíîâêå ïëèòû íà îïîðû, ñîáëþäàéòå ìåðû ïðå-

îòâåòñòâèè ñ ïðàâèëàìè ýëåêòðè÷åñêîé áåçîïàñíîñòè.

äîñòîðîæíîñòè, ÷òîáû èçáåæàòü ñîñêàëüçûâàíèÿ ïëè-

Ýòî òðåáîâàíèå îáÿçàòåëüíî äîëæíî ñîáëþäàòüñÿ. Åñëè

òû ñ îïîð.

âîçíèêëè ñîìíåíèÿ, ñâÿæèòåñü ñî ñïåöèàëèñòîì ïî óñ-

27. Ïðè âîçíèêíîâåíèè íåñòàíäàðòíîé ñèòóàöèè îòêëþ÷èòå

òàíîâêå, êîòîðûé ïðîâåðèò Âàøó ñèñòåìó çàçåìëåíèÿ.

ïëèòó îò ñåòè, ïîçâîíèòå â ñåðâèñíûé öåíòð, òåëåôîí

Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà óùåðá,

êîòîðîãî óêàçàí â ãàðàíòèéíîì äîêóìåíòå (ãàðàíòèéíîì

âûçâàííûé îòñóòñòâèåì çàçåìëåíèÿ èëè åãî íåèñïðàâ-

òàëîíå, ñåðâèñíîé êíèæêå, ñåðâèñíîì ñåðòèôèêàòå).

íîñòüþ.

28. Åñëè Âû ðåøèëè, ÷òî ïëèòà áîëüøå íå ãîäèòñÿ äëÿ ýê-

10. Åñëè ïëèòà ïîäêëþ÷àåòñÿ íåïîñðåäñòâåííî ê ñåòè (áåç

ñïëóàòàöèè, ñäåëàéòå åå íåïðèãîäíîé äëÿ èñïîëüçîâà-

âèëêè è ðîçåòêè), íåîáõîäèìî óñòàíîâèòü ìíîãîëèíåé-

íèÿ: îòêëþ÷èòå îò ñåòè, îáðåæüòå ïèòàþùèé êàáåëü,

íûé âûêëþ÷àòåëü ñ ðàññòîÿíèåì ìåæäó ðàçâåäåííûìè

ñíèìèòå ïîòåíöèàëüíî îïàñíûå ÷àñòè (ýòî îñîáåííî

êîíòàêòàìè íå ìåíåå 3 ìì, ëèíèÿ çàçåìëåíèÿ ïðè ýòîì

âàæíî äëÿ áåçîïàñíîñòè äåòåé, êîòîðûå ìîãóò èãðàòü ñ

íå äîëæíà ðàçðûâàòüñÿ. Âûêëþ÷àòåëü äîëæåí óñòàíàâ-

íåèñïîëüçóåìûìè èëè âûáðîøåííûìè ïðèáîðàìè).

ëèâàòüñÿ â ëåãêîäîñòóïíîì ìåñòå.

29-

Äëÿ ÷èñòêè ñòåêëà äâåðöû èñïîëüçóéòå íåàáðàçèâíûå

11. Âñåãäà âûíèìàéòå âèëêó èç ðîçåòêè èëè îòêëþ÷àéòå ýëåê-

ãóáêè è ÷èñòÿùèå ñðåäñòâà, çàòåì âûòðèòå íàñóõî

òðè÷åñòâî íà Âàøåì ùèòêå ïåðåä ìîéêîé èëè äðóãèìè

ìÿãêîé òðÿïêîé. Íå èñïîëüçóéòå òâåðäûå àáðàçèâíûå

îïåðàöèÿìè ïî ïðîôèëàêòèêå ïëèòû.

ìàòåðèàëû èëè îñòðûå ìåòàëëè÷åñêèå ñêðåáêè,

12. Íå òÿíèòå ïðîâîä, ÷òîáû âûíóòü âèëêó èç ðîçåòêè: ýòî

êîòîðûå ìîãóò ïîöàðàïàòü ïîâåðõíîñòü è ðàçáèòü

î÷åíü îïàñíî. Íå ïåðåæèìàéòå è íå íàòÿãèâàéòå ñåòå-

ñòåêëî.

âîé êàáåëü. Äëÿ çàìåíû ïîâðåæäåííîãî êàáåëÿ âûçû-

âàéòå ñïåöèàëèñòà èç îáñëóæèâàþùåé îðãàíèçàöèè.

Âíèìàíèå!

13. Ñëåäèòå çà òåì, ÷òîáû âåíòèëÿöèîííûå îòâåðñòèÿ è

Äëÿ îáåñïå÷åíèÿ ýôôåêòèâíîé è áåçîïàñíîé ðàáîòû îáî-

ùåëè â çàäíåé ÷àñòè ïëèòû è ïîä ïàíåëüþ óïðàâëåíèÿ

ðóäîâàíèÿ íàñòîÿòåëüíî ðåêîìåíäóåì:

íå áûëè çàêðûòû, â ïðîòèâíîì ñëó÷àå âîçíèêàåò îïàñ-

· íå ïîëüçîâàòüñÿ óñëóãàìè ëèö, íå óïîëíîìî÷åííûõ Ïðîèç-

íîñòü ïðåâûøåíèÿ ðàáî÷åé òåìïåðàòóðû ýëåêò-

âîäèòåëåì;

ðè÷åñêîé èçîëÿöèè è êîðîòêîãî çàìûêàíèÿ.

· ïðè ðåìîíòå òðåáîâàòü èñïîëüçîâàíèÿ îðèãèíàëüíûõ çà-

ïàñíûõ ÷àñòåé.

25

íîÑèëüíîå íàïðàâëåííîå òåïëî ãðèëÿ íàãðåâàåò ïîâåðõ-

ÐÓÊÎßÒÊÈ ÓÏÐÀÂËÅÍÈß ÝËÅÊÒÐÈ×ÅÑÊÈÌÈ

íîñòü ìÿñà íåïîñðåäñòâåííî (âîçäóõ íàãðåâàåòñÿ ñëàáî).

ÊÎÍÔÎÐÊÀÌÈ (P)

Íà ìÿñå îáðàçóåòñÿ ðóìÿíàÿ êîðî÷êà, êîòîðàÿ ñîõðàíÿåò

Ïëèòû ìîãóò áûòü îáîðóäîâàíû îáû÷íûìè, áûñòðîíàãðå-

ìÿñî ñî÷íûì è ìÿãêèì. Ãðèëü èäåàëåí äëÿ ïðèãîòîâëåíèÿ

âàþùèìèñÿ è àâòîìàòè÷åñêèìè ýëåêòðè÷åñêèìè êîíôîð-

áëþä, òðåáóþùèõ âûñîêîé òåìïåðàòóðû ïîâåðõíîñòè, òàêèõ

êàìè â ðàçëè÷íûõ êîìáèíàöèÿõ (áûñòðîíàãðåâàþùèåñÿ

êàê: áèôøòåêñ, ôèëå, ãàìáóðãåðû, ðîìøòåêñ è ò.ä.

êîíôîðêè ìîæíî îòëè÷èòü ïî êðàñíîìó êðóæêó â öåíòðå,

àâòîìàòè÷åñêèå  ïî àëþìèíèåâîìó äèñêó â öåíòðå).

4. ÄÂÎÉÍÎÉ ÃÐÈËÜ

×òîáû èçáåæàòü ïîòåðü òåïëà è ïîð÷è ïîñóäû, ðåêîìåíäóåì

3. ÃÐÈËÜ:

èñïîëüçîâàòü ïîñóäó ñ ïëîñêèì äíîì, äèàìåòð êîòîðîãî íå

- Ïîëîæåíèå ðóêîÿòêè M: ëþáîå ìåæäó 50°C è Max

ïðåâûøàåò äèàìåòð êîíôîðêè.

Òàáëèöà ïîêàçûâàåò ñîîòâåòñòâèå ìåæäó ïîçèöèåé ðóêîÿò-

 äóõîâêå ãîðèò ñâåò è ðàáîòàåò äâîéíîé íàãðåâàòåëüíûé

êè è öåëüþ, äëÿ êîòîðîé îíà èñïîëüçóåòñÿ.

ýëåìåíò ãðèëÿ, ìîòîð âðàùàåò âåðòåë. Ýòîò ãðèëü áîëüøå

Ïåðåä ïåðâûì èñïîëüçîâàíèåì ïðîãðåéòå ïóñòûå

îáû÷íîãî, åãî ìîùíîñòü íà 50% ïðåâûøàåò ìîùíîñòü ïðî-

ýëåêòðè÷åñêèå êîíôîðîêè ïðè ìàêñèìàëüíîé

ñòîãî ãðèëÿ. Ïðè ðàáîòå äâîéíîãî ãðèëÿ âîçäåéñòâèþ òåïëà

òåìïåðàòóðå â òå÷åíèå ïðèáëèçèòåëüíî 4 ìèíóò. Ýòî

ïîäâåðãàþòñÿ äàæå óãëû äóõîâêè.

íåîáõîäèìî äëÿ óêðåïëåíèÿ çàùèòíîãî ïîêðûòèÿ

Âàæíî: ïðè ïîëüçîâàíèè ãðèëåì âñåãäà äåðæèòå äâåðöó

êîíôîðîê.

äóõîâêè çàêðûòîé. Ýòî ïîçâîëèò âàì ïîëó÷èòü ïðåâîñõîä-

íûå ðåçóëüòû è ñáåðåæåò ýëåêòðîýíåðãèþ (îêîëî 10%).

Çåëåíûé èíäèêàòîð ýëåêòðè÷åñêèõ êîíôîðîê (Q)

Ïîìåùàéòå

ðåøåòêó íà âåðõíèå óðîâíè (ñì. òàáëèöó ãë.

Èíäèêàòîð ãîðèò, êîãäà âêëþ÷åíà õîòÿ áû îäíà ýëåêòðè÷åñ-

Ïðàêòè÷åñêèå ñîâåòû ïî ïðèãîòîâëåíèþ ïèùè â äóõîâêå).

êàÿ êîíôîðêà.

Ïîä ðåøåòêó ãðèëÿ ïîìåñòèòå ïîääîí äëÿ ñáîðà æèðà.

Îòäåëåíèå äëÿ õðàíåíèÿ ïðèíàäëåæíîñòåé

Èíäèêàòîð òåðìîñòàòà äóõîâêè (O)

(òîëüêî äëÿ íåêîòîðûõ ìîäåëåé)

Èíäèêàòîð ãîðèò, êîãäà äóõîâêà íàãðåâàåòñÿ. Èíäèêàòîð ïî-

Ïîä äóõîâêîé èìååòñÿ îòäåëåíèå, â êîòîðîì ìîæíî õðàíèòü

ãàñíåò, êîãäà òåìïåðàòóðà â äóõîâêå äîñòèãíåò çíà÷åíèÿ, çà-

ñêîâîðîäû è êóõîííûå ïðèíàäëåæíîñòè. Êðîìå òîãî, êîãäà

äàííîãî ðóêîÿòêîé òåðìîñòàòà. Ñ ýòîãî ìîìåíòà èíäèêàòîð

ðàáîòàåò äóõîâêà, ýòî îòäåëåíèå ìîæíî èñïîëüçîâàòü äëÿ

íà÷íåò ìèãàòü, ïîêàçûâàÿ, ÷òî òåðìîñòàò ðàáîòàåò ïðàâèëü-

ðàçîãðåâà ïèùè. Îòäåëåíèå îòêðûâàåòñÿ íà ñåáÿ (ðèñ.)

íî, ïîääåðæèâàÿ â äóõîâêå ïîñòîÿííóþ òåìïåðàòóðó.

Îñòîðîæíî: Íå õðàíèòå â ýòîì îòäåëåíèè âîñïëàìåíÿþ-

Âíèìàíèå: äâåðöà äóõîâêè â ïðîöåññå ïðèãîòîâëåíèÿ ñèëü-

ùèåñÿ ìàòåðèàëû.

íî íàãðåâàåòñÿ, íå ïîçâîëÿéòå äåòÿì ïðèêàñàòüñÿ ê íåé.

! Âíóòðåííÿÿ ïîâåðõíîñòü ÿùèêà (åñëè îí èìååòñÿ)

Ïî ç è ö è ÿ Îá û÷íà ÿ èëè á ûñòðà ÿ êîíôî ðêà

ìîæåò ñèëüíî íàãðåòüñÿ.

Âíèìàíèå: íèêîãäà íå èñïîëüçóéòå íèæíèé îòñåê äëÿ õðàíåíèÿ

0

Âûêëþ÷åíî

âîçãîðàåìûõ ïðåäìåòîâ.

1

Ïð è ã î ò î â ë åíèå îâîùåé , ð ûáû

2

Âà ðê à ê à ðòî ôåëÿ, ñóïîâ, ãîðîõà, ôàñîëè

3

Òó ø åíèå áîëüøèõ îáúåìîâ ïèùè

4

Æàðåíüå (ñðåäíÿÿ òåìïåðàòóðà)

5

Æàðåí üå (ò åì ï åðà ò ó ðà â ûøå ñ ð åäíåãî)

6

Äë ÿ á ûñòðîãî ïî äæàðèâàíèÿ è êèïÿ÷åíèÿ

Âåðòåë

Ïðè èñïîëüçîâàíèè âåðòåëà, äåéñòâóéòå ñëåäóþùèì îáðà-

çîì:

Èñïîëüçîâàíèå ãàçîâûõ ãîðåëîê

a) ïîìåñòèòå ïîääîí äëÿ ñáîðà æèðà íà 1-é óðîâåíü;

Äëÿ ïîëó÷åíèÿ íàèëó÷øèõ ðåçóëüòàòîâ ñëåäóéòå îñíîâíûì

á) âñòàâüòå ðàìêó âåðòåëà íà 4-é óðîâåíü è ïîìåñòèòå íà

ïðàâèëàì:

íåå âåðòåë, âñòàâèâ åãî â ñïåöèàëüíîå îòâåðñòèå â çàä-

èñïîëüçóéòå ïîñóäó, ïîäõîäÿùóþ ïî äèàìåòðó êàæäîìó

íåé ñòåíêå äóõîâêè;

•

òèïó ãîðåëêè: ïëàìÿ íå äîëæíî çàõîäèòü çà êðàÿ ïîñó-

â) âêëþ÷èòå âåðòåë, óñòàíîâèâ ðóêîÿòêó L â ïîëîæåíèå

äû;

(èñïîëüçóåòñÿ 50% ìîùíîñòè ãðèëÿ) äëÿ

ïðè çàêèïàíèè ïîâîðà÷èâàéòå ðóêîÿòêó ãîðåëêè â ìèíè-

•

íåáîëüøèõ êîëè÷åñòâ ïèùè, èëè â ïîëîæåíèå

ìàëüíîå ïîëîæåíèå;

(ãðèëü âêëþ÷åí íà ïîëíóþ ìîùíîñòü).

íàêðûâàéòå ïîñóäó êðûøêàìè;

•

âñåãäà èñïîëüçóéòå ïîñóäó ñ ïëîñêèì äíîì.

•

Òàéìåð (S)

×òîáû çàâåñòè òàéìåð, ïîâåðíèòå

ðóêîÿòêó S ïî÷òè íà îäèí ïîëíûé

îáîðîò ïî ÷àñîâîé ñòðåëêå

".

Ãîðåëêà

Äèàìåòð äíà ïîñóäû,

ñì

Çàòåì îáðàòíûì âðàùåíèåì

#

ðóêîÿòêè S óñòàíîâèòå æåëàåìîå

Áûñòðàÿ (R ) 24-26

âðåìÿ ïðèãîòîâëåíèÿ, ñîâìåñòèâ

Ïîëóáûñòðàÿ (S) 16-20

ðèñêó ðóêîÿòêè ñ ìåòêîé, ñîîòâåò-

ñòâóþùåé âûáðàííîìó âðåìåíè (â

Äîïîëíèòåëüíàÿ (À) 10-14

ìèí.).

32