User manual

Obsah
Použitie, tabuľky a tipy........................................................................................... 3
Pečenie múčnych pokrmov.................................................................................... 3
Tabuľka Pečenie múčnych pokrmov...................................................................... 5
Tabuľka Nákypy a zapekané pokrmy .................................................................... 9
Pečenie mäsa ...................................................................................................... 10
Tabuľka Pečenie mäsa ........................................................................................ 11
Tabuľka Sonda na mäso...................................................................................... 12
Bio pečenie .......................................................................................................... 13
Tabuľka Bio pečenie ............................................................................................ 13
Grilovanie............................................................................................................. 14
Tabuľka Grilovanie............................................................................................... 14
Rozmrazovanie .................................................................................................... 15
Tabuľka Rozmrazovanie...................................................................................... 15
Programy na mäso............................................................................................... 16
RECEPTY ............................................................................................................ 17
PECENIE MUCNYCH.......................................................................................... 17
CITRONOVY KOLAC .......................................................................................... 17
SVEDSKY KOLAC............................................................................................... 18
MRAMOROVY KOLAC........................................................................................ 19
SYROVY KOLAC................................................................................................. 20
ANGLICKY KOLAC.............................................................................................. 21
KOLAC S POSYPKOU ........................................................................................ 22
VIANOCKA........................................................................................................... 23
BIELY CHLIEB..................................................................................................... 24
PECENIE MASA .................................................................................................. 25
PIZZA (jeden plech alebo 2 okrúhle formy) ......................................................... 25
ZAPEKANE ZEMIAKY ......................................................................................... 26
CIBULOVY KOLAC.............................................................................................. 27
QUICHE LORRAINE............................................................................................ 28
LASAGNE ............................................................................................................ 29
CANNELONI ........................................................................................................ 30
MASOVY NAKYP................................................................................................. 31
RYBIE FILE.......................................................................................................... 31
SPECIALNE......................................................................................................... 32
HOTOVY MUCNIK............................................................................................... 32
HOTOVA PIZZA................................................................................................... 32
ZAVARANIE......................................................................................................... 33
SUSENIE ............................................................................................................. 34