User manual

33
1) ÐñïŁåñìÜíåôå ôïí öïýñíï
Ìïó÷Üñé
Ìïó÷Æñßóéï łçôü, ãéÆ ŒÜŁå
åŒÆôïóôü ýłïò
150-160 1 --- 18-20
Ìïó÷Æñßóéï öéëÝôï, ãéÆ ŒÜŁå
åŒÆôïóôü ýłïò
190-200
1)
1--- 6-8
Roastbeef, ãéÆ ŒÜŁå åŒÆôïóôü
ýłïò
190-200
1)
1 --- 8-10
Ìïó÷áñÜêé ôïõ ãÜëáêôïò
Ìïó÷ÆñÜŒé łçôü, ãéÆ ŒÜŁå
åŒÆôïóôü ýłïò
170-180 1 --- 14-17
Áñíß
`ñíßóéï ìðïýôé (1800 g) 170-180 1 --- 90
ÌéêñÜ êïììÜôéá øçôïý óôç ëáìáñßíá
ËïõŒÜíéŒÆ Òcordon bleuÒ 220-230
1)
34 / 1 5-8
ËïõŒÜíéŒÆ łçôÜ 220-230
1)
3 4 / 1 12-15
Óíßôóåë Þ ìðñéæüëÆ, ðÆíÝ 220-230
1)
3 4 / 1 15-20
ÌðéöôÝŒéÆ 210-220
1)
3 4 / 1 15-20
ØÜñé
ÐÝóôñïöåò ôøí 200-250 g 190-200 3 --- 20-25
4 öéëÝôÆ ðÝóôñïöÆò
(âÜñïò Æðü 200 g)
170-180 3 --- 20-25
ÖéëÝôï ðÝñŒÆò, ðÆíÝ(óõíïëéŒü
âÜñïò ðåñ. 1 kg)
190-200 3 --- 25-30
ÐïõëåñéêÜ
ûïôüðïõëï 150-160 1 --- 55-60
1 Œéëü ñïëü ãÆëïðïýëÆò, ãéÆ ŒÜŁå
åŒÆôïóôü ýłïò
150-160 1 --- 11-15
ÐÜðéÆ (2000-2500 g) 150-160 1 --- 90-120
×ÞíÆ (4500 g) 150-160 1 --- 150-180
Øçôü
Èåñìüò áÝñáò
Èåñìïêñáóßá óå
°C
ÅðéöÜíåéá ÷ñÞóçò
×ñüíïò
øçóßìáôïò
óå ëåðôÜ
1
Åðßðåäï
2 Åðßðåäá