Operation Manual

30
RIBE
Jed:
Temperatura
v notranjosti
peice °C
Temperatura
termo sonde
* °C
as priprave Nivo
Cikel
kuhanja/peke
MUSSELS AND CLAMS
(školjke)
100 00
h
.30
’
3
PLAICE FILLET
(file morskega lista)
220 00
h
.10’ 3
SCORPION FISH FILLET
(škarpinin file)
80 00
h
.30’ 3
PRAWNS AND FLAT
LOBSTER
(kozice in jastog)
100 00
h
.30
’
3
TROUT (postrv) 100 00
h
.35
’
3
ZELENJAVA
Jed:
Temperatur
a v
notranjosti
peice °C
Temperatura
termo sonde
* °C
as priprave Nivo
Cikel
kuhanja/peke
ASPARAGUS
(beluši)
100
00
h
.35
’
3
BROCCOLI
(brokoli)
100 00
h
.30
’
3
CARROTS
(korenje)
100
00
h
.35
’
3
BRUSSELS SPROUTS
(brstini ohrovt)
100
00
h
.35’
3
CAULIFLOWER
(cvetaa)
100
00
h
.40
’
3
SWISS CHARD STALKS
(pesa)
100
00
h
.35’
3
GREEN BEANS
(zeleni fižol)
100 00
h
.40
’
3
FENNEL
(komarek)
100
00
h
.40’
3
POTATOES
(krompir)
100
00
h
.50’
3
PEPPERS
(paprika)
100
00
h
.25’
3
RICE
(riž)
100
00
h
.35’
3
LEEKS
(por)
100
00
h
.40’
3
CELERY
(zelena)
100
00
h
.35’
3
SPINACH
(špinaa)
100
00
h
.20
’
3
ZUCCHINI
(buke)
100
00
h
.30’
3
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