Operation Manual

25
RIBE
Jelo:
Temperatura
u
unutrašnjosti
penice °C
Temperatura
termo sonde
* °C
Vrijeme pripreme Razina
Program
kuhanja/peenja
MUSSELS AND CLAMS
(školjke)
100 00
h
.30
’
3
PLAICE FILLET
(file morskog lista)
220 00
h
.10’ 3
SCORPION FISH FILLET
(file škarpine)
80 00
h
.30’ 3
PRAWNS AND FLAT
LOBSTER
(kozice i jastog)
100 00
h
.30
’
3
TROUT (pastrva) 100 00
h
.35
’
3
POVRE
Jelo:
Temperatur
a u
unutrašnjos
ti penice
°C
Temperatura
termo sonde
* °C
Vrijeme
pripreme
Razina
Program
kuhanja/pee
nja
ASPARAGUS
(šparoge)
100
00
h
.35
’
3
BROCCOLI
(brokoli)
100 00
h
.30
’
3
CARROTS
(mrkva)
100
00
h
.35
’
3
BRUSSELS SPROUTS
(kelj pupar)
100
00
h
.35’
3
CAULIFLOWER
(cvjetaa)
100
00
h
.40
’
3
SWISS CHARD STALKS
(cikla)
100
00
h
.35’
3
GREEN BEANS
(zeleni grah)
100 00
h
.40
’
3
FENNEL
(koroma)
100
00
h
.40’
3
POTATOES
(krumpir)
100
00
h
.50’
3
PEPPERS
(paprika)
100
00
h
.25’
3
RICE
(riža)
100
00
h
.35’
3
LEEKS
(poriluk)
100
00
h
.40’
3
CELERY
(selen)
100
00
h
.35’
3
SPINACH
(špinat)
100
00
h
.20
’
3
ZUCCHINI
(tikvice)
100
00
h
.30’
3
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