Operation Manual
22
DK
Indhold
1. Oversigt ......................................................................................... 23
2. Brug i overensstemmelse med formålet .......................................... 24
3. Sikkerhedsanvisninger ................................................................... 24
4. Leveringsomfang............................................................................ 27
5. Inden den første brug ..................................................................... 27
6. Betjening af apparatet.................................................................... 28
6.1 Tilberedning........................................................................................ 28
6.2 Kontrol af kogepunktet.......................................................................... 29
6.3 Påfyldning af vand............................................................................... 29
6.4 Driften afsluttes .................................................................................... 29
6.5 Overophedningsbeskyttelse................................................................... 29
7. Tips til madlavning med dampkogeren........................................... 30
7.1 Brugen af dampkurve ........................................................................... 30
7.2 Kogning af æg.................................................................................... 30
7.3 Kogning af ris og væsker...................................................................... 30
7.4 Tilberedning af menuer......................................................................... 30
8. Tilberedningstid.............................................................................. 31
8.1 Tilberedningstid grøntsager...................................................................31
8.2 Tilberedningstid fisk..............................................................................33
8.3 Tilberedningstid kød.............................................................................34
8.4 Tilberedningstid ris...............................................................................35
8.5 Tilberedningstid æg..............................................................................35
9. Opskrifter....................................................................................... 36
9.1 Hamburgerryg med rosenkål og kartofler................................................36
9.2 Laksefilet med grøntsager og ris.............................................................36
9.3 Fyldte kvarkboller................................................................................. 37
10.Rengøring og opbevaring............................................................... 37
10.1 Afmontering af apparatet...................................................................... 37
10.2 Rengøring af underdel.......................................................................... 37
10.3 Rengøring af tilbehør............................................................................ 37
10.4 Sammenbygning af tilbehøret................................................................38
10.5 Opbevaring af apparatet......................................................................38
10.6 Afkalkning af apparatet........................................................................ 38
11.Bortskaffelse .................................................................................. 38
12.Fejlfinding ...................................................................................... 39
13.Tekniske data................................................................................. 39
14.HOYER Handel GmbHs garanti ....................................................... 39
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