Vitesse VS-406 Руководство пользователя

Бренд: Vitesse

Модель: VS-406

Категория: Мелкая бытовая техника для кухни

Тип: Руководство пользователя

VS-406

ÊÎÍÂÅÊÖÈÎÍÍÀß

ÏÅ×Ü

CONVECTION OVEN

www.vitesse.ru

“Vitesse France S.A.R.L” (Витессе, Франция)

91 Руе Де Фоборг Сант Хонор, Париж 75008, Франция

Сделано в Китае

NOUS VIVONS SAIN

We live healthy

DEAR CUSTOMER!

You have made an excellent decision. Vitesse® “Nouveau” home range offers

you an exclusive, high quality range of appliances for your ultimate home luxury

and healthy living.

INSTRUCTION MANUAL & RECIPES

Before operating your oven toaster, please read all instructions carefully and keep

for future reference.

PARTS & DESCRIPTION

P/1 P/2

IMPORTANT SAFEGUARDS ..

When using electrical appliances, basic safety precautions should always be

followed, including the following:

1. Read all instructions before operating.

2. Do not touch hot surfaces. Use handles or knobs.

3. Remove all packaging plastics and other materials from unit before operating.

4. Wash all removable accessories before using for the first time.

5. Unit should be turned on to MAX temperature for 10 minutes for the first

time to burn off any access manufacturing or packaging oils.

6. To protect against electrical shock, do not immerse cord, plug or appliance

itself in water or other liquids.

7. Close supervision is necessary when appliance is used by or near children.

8. Unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts.

9. Do not operate any appliance with a damaged cord or plug or after the

appliance malfunctions or has been damaged in any manner. Return the

appliance to the nearest authorized service facility for examination, repair or

adjustment.

10. The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

11. Do not use outdoors.

12. Do not let cord hang over edge of table or counter or touch hot surfaces.

13. Do not place on or near a hot gas or electric burner, or in a heated oven.

14. Always attach plug to appliance first, then plug cord into wall outlet. To

disconnect, turn any control to OFF position, then remove plug from wall

outlet.

15. Oversized foods or metal utensils must not be inserted in the appliance as they

may cause a fire or risk of electrical shock.

16. A fire may occur if the appliance is covered or touching flammable material

including curtains, draperies, walls and the like when in operation.

17. Do not clean with metal scouring pads. Pieces can break off the pad and

touch electrical parts, involving a risk of electrical shock.

18. Extreme caution should be exercised when using containers constructed of

other material other than metal or glass.

19. Do not store any materials other than manufacturer's recommended

accessories in this oven when not in use.

20. Do not place any of the following materials in the oven: Paper, cardboard,

plastic and the like.

21. Never leave the unit unattended.

SAVE THESE INTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!

Timer

Switch

Halogen Heater

Temperature

Switch

Tongs

Roast Rack

Low and High

Rack

Steamer

Extender

Ring

Tempered

Glass Bowl

Container

Base

Handle

Drip Tray

Tempered

Glass Lid

Convection

Fan

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Low / Egg Rack

Bread Rack

4 Pcs Skewers for BBQ

COOKING IN THE TURBO OVEN ..

GRILLING & BROILING:

To broil or grill in your Turbo Oven, the temperature should be set at 450-500°F.

Food should be placed onto the double rack to bring it closer to the heat source.

Add hickory liquid smoke or mesquite to the bottom of the glass container to get

a smoky flavor. Any seasonings should be applied to the surface of the meat.

If you are cooking fish or lean meat, spray cooking oil onto the rack or grill. Or

brush with cooking oil prior to arrange the food on the rack. This will prevent the

food from sticking to the grill.

For browner or more seared surfaces, broil on both sides of the meat such as with

thick steaks.

ROASTING:

Line the bottom of the glass container with aluminum foil to catch any fat or

grease drippings. To let the hot cooking air to freely circulate, use the lower rack.

The circulating air cooks meat evenly and seals in the juice. Turning and basting is

not necessary.

A meat thermometer is suggested. But in its absence, you can use the reference

cooking chart, or follow a chart given for conventional or regular ovens, and

subtract 50°F.

P/3 P/4

180 - 200°Ñ Whole Chicken 4.5 lbs. 35 minutes

180 - 200°Ñ Sliced Pork 1 lb. 7-8 minutes

180 - 200°Ñ Drumsticks 8 pcs 15 minutes

230 - 260°Ñ Fish 10 pcs 7-8 minutes

180 - 200°Ñ Clams 1 lb. 5-7 minutes

230 - 260°Ñ Shrimp 1 lb. 5 minutes

230 - 260°Ñ Corn on the Cob 4 pcs 10 minutes

230 - 260°Ñ Potatoes 1 lb. 25 minutes

150 - 180°Ñ Cakes 1 pan 20 minutes

230 - 260°Ñ Red Prawns 4 pcs 15 minutes

230 - 260°Ñ Crab 1 lb. 10 minutes

TEMPERATURE TIME QUANTITY FOOD

COOKING REFERENCE TABLE:

SPECIAL FEATURES ..

• – The Turbo Oven cooks with circulating hot air which will No Burnt Residue

cook food evenly, but never produces any burnt residue.

• – No need to rotate food during cooking, the circulating hot Easy to Operate

air will roast, bake or steam food evenly.

• – The Turbo Oven is equipped with a timer and built-in Power Saving

thermostat to minimize over-cooking and over usage of electric power.

• – The Turbo Oven is constructed entirely of heat-Completely Transparent

resistant clear glass for easy viewing of cooking process.

• – Moisture and flavor is always sealed in due to the hot Flavor Seal

circulating cooking air.

• – All parts are easy to clean. Simply use a damp cloth.Easy to Clean

USING YOUR TURBO OVEN..

1) Make sure the power cord is unplugged. Clean the main cooking glass

container.

During the cooking process, the container gets very hot. Make sure to NOTE:

always place the Turbo Oven on a heat resistant surface.

2) Place the cooking rack into the glass container. Place food onto the rack in

the center to receive the best air circulation.

Always allow 1/2” between the food and the bottom of the glass NOTE:

container.

3) Cover the glass container with the glass cover, making sure it is sitting

correctly.

4) Plug in the power cord to a wall outlet.

5) Turn the automatic thermostat control to the desired temperature.

6) Use the reference table as a guide to set the timer to the desired time.

When the desired temperature is reached, the temperature indicator NOTE:

light will shut off automatically.

7) The Turbo Oven will automatically shut off when the cooking time has

elapsed.

8) Let food sit for approximately 3-5 minutes covered.

9) After lifting up the glass cover, the safety switch will automatically restore

and the power will be completely disconnected.

10) Unplug the power cord from the wall outlet.

11) If cooking in the Turbo Oven for less than 10 minutes, always turn the timer to

approximately 20 minutes first and then turn it back to the desired time.

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ROASTING WHOLE CHICKENS:

Rinse chicken thoroughly and clip away at any excess fats or unwanted parts.

Add desired seasonings. Spices such as garlic, black pepper, and salt are

suggested. Before roasting, allow seasonings or marinades to penetrate for a few

hours. The bottom of the glass container should be lined with aluminum foil to

catch any fat or grease drippings. Roast the chicken for approximately 10 minutes

per 1lb. at 400°F. Increase the temperature to 475°F for additional 5-10 minutes

for crispier skin.

WHOLE ROASTS:

With fatty portion of the roast facing upward, place the roast directly onto the

center of the lower rack. Temperature for roasting is usually 50°F less than for

regular conventional roasting. Cooking time depends on type and size of the

roast.

FOR MEATS WEIGHING 2-3 lbs., SET TEMPERATURE AT 400°F AND COOK

AT THE BELOW TIMES:

TYPE OF MEAT MINUTES

Beef, boneless (Whole Roast)

Medium – 12-15 minutes

Well – 20-25 minutes

Well – 25-30 minutes

Well – 20-25 minutes

Rare – 15-20 minutes

Medium – 20-25 minutes

Well Done – 25-30 minutes

Rare – 15-20 minutes

Medium – 20-25 minutes

Well Done – 25-30 minutes

Ham with Bone (Full cooked)

Pork Loin (Boneless)

Loin with bone

Pork Ribs

Beef, Rib Roast (Rump or Chuck)

TIPS:

The temperature for cooking uncovered dishes is usually 25 to 50°F lower in the

Turbo Oven. No preheating is necessary when using the Turbo Oven.

Ordinarily, the center of cake batter will be moist, while the sections closest to the

rim of the pan will be done first. For this reason, a bundt cake pan or tube pan is

better to use for baking than the larger layered cake pans. Cupcake/muffin pans

are ideal for small batches.

TEMPERATURE TIME FOOD

Brownies

Buns

Cakes (layer)

Cakes (loaf)

Cornbread

Muffins

Pies/pastries : Pie crust

w/filling (no top crust)

w/filling (w/ top crust)

Breads / Rolls

Loaf of bread

150°Ñ

200°Ñ

150°Ñ

165°Ñ

180°Ñ

200°Ñ

165°Ñ

180°Ñ

165°Ñ

18-20 minutes

10-12 minutes

18-20 minutes

30-35 minutes

18-20 minutes

8 -10 minutes

12-15 minutes

8-10 minutes

25-30 minutes

35-40 minutes

12-15 minutes

25-30 minutes

HOW TO CLEAN ..

1) Always unplug the power cord before cleaning.

2) Always allow the entire appliance to cool down completely before cleaning or

storing.

3) To keep the Turbo Oven clean, just wipe clean with a warm damp cloth.

4) If there are any splatters, use a damp soapy cloth to scrub at the spot.

NEVER IMMERSE THE UNIT IN WATER!

5) Do not use abrasive cleaners or scouring pads to clean.

6) When the grease filter becomes too greasy, remove by turning the screws

and lifting the filter out. Wash it thoroughly in hot soapy water, rinse well and

dry thoroughly before returning it to the Turbo Oven.

7) Any accessories can be washed in hot soapy water or in the dishwasher.

CAUTION TIPS:

• THE TURBO OVEN'S MOTOR HOUSING BECOMES VERY HOT WHEN IT IS IN

THE COOKING PROCESS. ALWAYS HOLD THE UNIT BY THE HANDLES.

• DO NOT PLACE THE TURBO OVEN IMMEDIATELY AFTER USE ON ANY

SURFACES SUCH AS PLASTIC, VINYL OR VARNISHED WOOD. ALWAYS

ALLOW THE UNIT TO COMPLETELY COOL BEFORE MOVING.

• DO NOT USE THE TURBO OVEN NEAR FLAMMABLE SUBSTANCES.

• WHEN UNPLUGGING THE UNIT, ALWAYS UNPLUG USING THE PLUG PIECE,

NOT BY PULLING ON THE CORD.

• NEVER IMMERSE THE TURBO OVEN IN WATER.

RECIPES & TIPS ..

* Note that all recipes are for your reference only. Results may vary.

BAKING TIMES AND TEMPERATURE CHART:

www.vitesse.ru

P/7 P/8

MEATS

~ BEEF STEW ~

26oz. stew beef, cut into 1” cubes • 2 or 3 potatoes, skinned and quartered • 2 or 3

carrots, quartered • 2 onions, quartered • 2 stalks celery, sliced • 1 bay leaf • 2 tbsp.

salt • 1/4 tbsp. pepper • 2 to 3 cups water or beef broth

Place all ingredients and 1 cup of water into a baking/heat resistant dish or

casserole. Stir to blend thoroughly. Add remaining water and cover dish with lid of

aluminum foil. Place dish onto lower rack and set into the Turbo Oven. Set

temperature to 300°F and cook 2 to 3 hours.

***********************

~ ROAST PORK WITH GRAVY ~

3 lbs. fresh or frozen pork loin roast • 2 or 3 cloves garlic (sliced) • 1 or 2 tbsp.

worcestershire or soy sauce • salt • pepper

Place roast on lower rack. Season well with salt and pepper. Cut small 1-inch slits

into the fat side of the roast and insert the garlic cloves into the openings. Sprinkle

roast with Worcestershire or soy sauce. Roast at 325°F for 1-1/2 to 2 hours or until

meat thermometer reads 170°F. (Frozen roast will take 2-1/2 to 3 hours) Allow

roast to stand for 10 minutes before serving.

GRAVY:

Add 3 or 4 tbsp of very hot water to the glass container and stir well into the

meat juices that have collected. Combine 2 tbsp of cornstarch or flour with 2 or 3

tbsp of water to form a paste. Gradually stir in 1-1/2 cups of hot water to

dissolve the paste. Pour the mixture into the glass container and stir well. Cook

at 475°F for 10-15 minutes, stirring well every 5 minutes. Season to taste before

serving with roast.

***********************

~ ORIENTAL SPARERIBS ~

3 lbs. pork spareribs, split • SAUCE: 3 tbsp. honey • 3 tbsp. honey • 3 tbsp. soy

sauce • 3/4 cup dark brown sugar • 1/2 cup ketchup • 3 tbsp. cider vinegar • 1/4

cup water • 1/4 tsp. dry mustard • 3 cloves garlic, minced • 2 chicken bouillon

cubes • dash of tabasco

Combine all sauce ingredients in a saucepan and cook over medium heat for 5-10

minutes. Pour the sauce over ribs and allow to marinate for 1-2 hours. Place ribs

onto lower rack and put into the Turbo Oven. Brush ribs with more sauce if

desired. Roast at 350°F for 45 minutes.

CHICKEN

~ CLASSIC ROAST CHICKEN ~

2 to 3 lbs. whole chicken • salt & pepper • soy sauce • 1-2 cups of chopped carrots,

onions and celery • butter melted

Wash chicken and remove any excess fat or skin. Dry off the moisture with a

paper towel. Rub inside the cavity of the chicken well with salt and pepper. Stuff

the cavity with the chopped vegetables. Sprinkle outer skin with soy sauce and

salt. Tie legs together with string. Brush skin with butter. Place onto lower rack into

the Turbo Oven and roast for 350°F for 35-40 minutes.

***********************

~ SPICY CUBAN ROTISSERIE CHICKEN ~

1 large whole chicken (3 lbs.) • 2 tsp. dried oregano • 1 tsp. salt & pepper • 1/4 cup

fresh lime juice • 1 tsp. ground cumin • 3 tbsp. olive oil • 1 shallot, minced • 1/4 tsp.

pepper lime slices • 2 large garlic cloves • minced cilantro sprigs • 1 tsp. grated lime

peel

Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil,

shallot, garlic, lime peel, oregano, salt, cumin and pepper together.

Cover chicken with this mixture, make sure to coat evenly. Cover chicken and

refrigerate overnight.

At cooking time, place chicken onto the lower rack into the Turbo Oven.

Set temperature to 350°F and cook for 35-40 minutes.

***********************

~ JAMAICAN CHICKEN ~

1 whole chicken (3 lbs.) • 1/2 cup water • 5-6 thin slices fresh ginger • 2 dried chili

peppers, crumbled • 1/2 onion chopped. • 1/4 cup white-wine vinegar • 1 tbsp.

Pepper sauce • 1 tsp. dried thyme • 1/2 tsp. ground allspice • 1/2 tsp. ground Black

pepper

In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce,

thyme, allspice and black pepper. Puree until fairly smooth.

Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.

Reserve leftover mixture for later use. Cover and refrigerate overnight.

Place chicken onto lower rack into the Turbo Oven. Set temperature to 350°F and

cook for 35-45 minutes.

Take reserved mixture and place in a saucepan. Bring to a boil and keep warm

over low heat. Serve mixture as the sauce with the chicken.

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Ãàëîãåííûé

íàãðåâàòåëüíûé

ýëåìåíò

Ïepeêëþ÷aòeëü

òaéìepa

Æapoïpo÷íaÿ

còeêëÿííaÿ

êpûøêa

Koíâeêöèoííûé

âeíòèëÿòop

Æapoïpo÷íaÿ

còeêëÿííaÿ

÷aøa

Áaça

Py÷êa

áaçû

Teìïepaòypíûé

ïepeêëþ÷aòeëü

P/9 P/10

SEAFOOD

~ GRILLED HALIBUT WITH CAILANTRO & LIME ~

2 halibut steaks • 1 tbsp. freshly chopped cilantro • 2 tbsp. lime juice • 1 clove garlic,

chopped • 1 tsp. olive oil • pepper to taste

Mix all the ingredients except the halibut in a bowl. Using a fork, pierce the fish a

few times on both sides, careful not to break the fish. Coat halibut steaks with

lime juice marinade and store with the marinade in refrigerator for 6 hours. Do

not exceed 24 hours.

Spray or brush lower rack with non-stick cooking oil. Place fish steaks onto the

rack into the Turbo Oven. Reserve the remaining marinade for later use. Set

temperature to 450°F and cook for 7-10 minutes or until fish flakes easily with a

fork. Occasionally brush remaining marinade onto fish while grilling.

Sprinkle with pepper and serve.

***********************

~ GRILLED SHRIMP ~

1-2 lbs. jumbo shrimp • 1/4 cup vegetable oil • 2 tbsp. fresh lemon juice • 1/4 cup

freshly chopped parsley • 3 cloves garlic, minced • 1 tsp. dried basil • 1 tsp. dry

mustard • 1 tsp. salt

Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp.

Cover and refrigerate for 3 to 4 hours.

Spray or brush lower rack with non-stick cooking oil. Place shrimp onto the rack

into the Turbo Oven. Set the temperature to 450°F . Grill shrimp for 5-10 minutes

or until skin turns pink and opacity disappears. Occasionally brush shrimp with

remaining marinade while grilling.

***********************

~ BUTTERED CITRUS LOBSTER TAILS ~

6 (6 oz) fresh lobster tails • 1/4 cup water • 2 tbsp. butter • 1-1/2 tsp. lemon juice

• 1/4 tsp. finely shredded orange peel • dash of salt • dash of ground ginger •

dash of paprika

Make sure the tops of each lobster tail has a slit through the center to allow the

meat to break through. Spread the tail open in a butterfly fashion. Position tails

onto lower rack inside the Turbo Oven.

Meanwhile, combine lemon juice, salt, ginger, butter, orange peel and paprika

together in small saucepan over low heat until mixture is melted and mixed well.

Drizzle mixture over lobster tails. Set temperature to 450°F and cook for 10-12

minutes or until lobster meat turns completely white and the shell is a solid red

color.

ÓÂÀÆÀÅÌÛÅ ÏÎÊÓÏÀÒÅËÈ! ÂÛ ÏÐÈÍßËÈ ÁËÅÑÒßÙÅÅ ÐÅØÅÍÈÅ!

Ôèðìà Vitesse® “Nouveau” ïðåäëàãàåò Âàì ãàììó ýêñêëþçèâíûõ

âûñîêîêà÷åñòâåííûõ ïðèáîðîâ äëÿ íåñîìíåííî ðîñêîøíîãî è çäîðîâîãî

îáðàçà æèçíè.

ÐÓÊÎÂÎÄÑÒÂÎ ÏÎ ÝÊÑÏËÓÀÒÀÖÈÈ È ÐÅÖÅÏÒÛ

Ïðåæäå ÷åì íà÷àòü ïîëüçîâàòüñÿ ïðèáîðîì âíèìàòåëüíî ïðî÷èòàéòå

ðóêîâîäñòâî ïî ýêñïëóàòàöèè è ñîõðàíèòå ðóêîâîäñòâî â êà÷åñòâå

ñïðàâî÷íîãî ìàòåðèàëà

Ùèïöû-yxâaòû

Koëüöoì

Ïîäñòàâêà

äëÿ æàðêè

Hèçêàÿ è

âûñîêàÿ

ïîäñòàâêè

Ïîäñòàâêà

â âèäå

ñêîâîðîäêè

Ïîäñòàâêà â

âèäå ñêîâîðîäêè

ïîäñòàâêà â âèäå ñêîâîðîäêè

Ïîäñòàâêà äëÿ õëåáà

4 øàìïóðà äëÿ áàðáåêþ

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P/11 P/12

ÒÅÕÍÈÊÀ ÁÅÇÎÏÀÑÍÎÑÒÈ ..

Ïðè èñïîëüçîâàíèè ëþáîãî ýëåêòðîïðèáîðà íåîáõîäèìî ñîáëþäàòü

ïðàâèëà òåõíèêè áåçîïàñíîñòè. Áóäüòå îñîáåííî âíèìàòåëüíû ê

íèæåóêàçàííûì ïóíêòàì:

1. Ïðåæäå ÷åì íà÷àòü ïîëüçîâàòüñÿ ïðèáîðîì, âíèìàòåëüíî ïðî÷èòàéòå

âñå èíñòðóêöèè ïî ýêñïëóàòàöèè.

2. Íå êàñàéòåñü ãîðÿ÷èõ ïîâåðõíîñòåé óñòðîéñòâà. Èñïîëüçóéòå ðó÷êè è

êíîïêè.

3. Àêêóðàòíî ñíèìèòå âñå óïàêîâî÷íûå ìàòåðèàëû ñ ïðèáîðà.

4. Ïîäãîòîâüòå ïðèáîð ê ýêñïëóàòàöèè, âûìûâ ñúåìíûå ïðèñïîñîáëåíèÿ.

5. Ïåðåä ïåðâûì èñïîëüçîâàíèåì ñëåäóåò âêëþ÷èòü ïå÷ü íà

ìàêñèìàëüíóþ òåìïåðàòóðó íà 10 ìèíóò, ÷òîáû ñæå÷ü ïðîèçâîäñòâåííûå

èëè óïàêîâî÷íûå ñìàçêè.

6. Âî èçáåæàíèå ïîðàæåíèÿ ýëåêòðè÷åñêèì òîêîì, íå ïîãðóæàéòå øíóð

ïèòàíèÿ, øòåïñåëüíóþ âèëêó è êîðïóñ ïðèáîðà â âîäó èëè äðóãóþ

æèäêîñòü.

7. Áóäüòå îñîáåííî âíèìàòåëüíû, åñëè ïðèáîð èñïîëüçóåòñÿ â ïðèñóòñòâèè

äåòåé èëè äåòüìè.

8. Ïîñëå ïðèìåíåíèÿ, à òàêæå ïåðåä ÷èñòêîé îòêëþ÷àéòå êîíâåêöèîííóþ

ïå÷ü îò ýëåêòðîñåòè. Ïîäîæäèòå, ïîêà ïðèáîð ïîëíîñòüþ îñòûíåò ïåðåä

ñáîðêîé èëè ðàçáîðêîé ñúåìíûõ äåòàëåé.

9. Íå èñïîëüçóéòå ýëåêòðîïðèáîð ñ ïîâðåæäåííûì øíóðîì ïèòàíèÿ,

øòåïñåëüíîé âèëêîé èëè äðóãèìè ïîëîìêàìè. Îáðàòèñü â ñåðâèñíóþ

ìàñòåðñêóþ.

10. Äëÿ áåçîïàñíîé ðàáîòû ïðèáîðà ïðèìåíÿéòå òîëüêî êîìïëåêòóþùèå è

ïðèñïîñîáëåíèÿ, ðåêîìåíäîâàííûå ïðîèçâîäèòåëåì.

11. Íå èñïîëüçóéòå êîíâåêöèîííóþ ïå÷ü âíå ïîìåùåíèÿ.

12. Ñëåäèòå, ÷òîáû êàáåëü ïèòàíèÿ íå ñâèñàë ñ êðàÿ ñòîëà èëè ðàáî÷åé

ïîâåðõíîñòè è íå êàñàëñÿ ãîðÿ÷èõ ïðåäìåòîâ.

13. Íå ïîìåùàéòå ïðèáîð íà èëè âîçëå ãàçîâîé èëè ýëåêòðè÷åñêîé ïëèòû, à

òàêæå âîçëå íàãðåòîé ïå÷è.

14. Âñåãäà ñíà÷àëà ñëåäóåò ïîäêëþ÷àòü øíóð ïèòàíèÿ ê ïðèáîðó, è òîëüêî

çàòåì ê ýëåêòðè÷åñêîé ðîçåòêå. ×òîáû îòêëþ÷èòü êîíâåêöèîííóþ ïå÷ü,

óñòàíîâèòå ïåðåêëþ÷àòåëü â ïîëîæåíèå Âûêë (OFF) è îòñîåäèíèòå

øòåïñåëüíóþ âèëêó îò ýëåêòðè÷åñêîé ðîçåòêè.

15. Íå ñëåäóåò ïîìåùàòü â ïðèáîð ñëèøêîì áîëüøèå êóñêè ïðîäóêòîâ, à

òàêæå ìåòàëëè÷åñêóþ ïîñóäó, òàê êàê ýòî ìîæåò âûçâàòü ïîæàð èëè ðèñê

ïîðàæåíèÿ ýëåêòðè÷åñêèì òîêîì.

16. Âîñïëàìåíåíèå ìîæåò ïðîèçîéòè, åñëè íàêðûòü âêëþ÷åííûé ïðèáîð,

èëè îí êàñàåòñÿ ëåãêîâîñïëàìåíÿåìûõ ìàòåðèàëîâ, òàêèõ êàê øòîðû,

çàíàâåñêè, îáîè.

17. Âî èçáåæàíèå ïîðàæåíèÿ ýëåêòðè÷åñêèì òîêîì, íå ðåêîìåíäóåòñÿ

î÷èùàòü óñòðîéñòâî ñ ïîìîùüþ æåñòêèõ ìåòàëëè÷åñêèõ ãóáîê, òàê êàê âî

âðåìÿ ÷èñòêè ìåòàëëè÷åñêèå êóñî÷êè ìîãóò îòëîìàòüñÿ è ïîïàñòü íà

ýëåêòðè÷åñêèå äåòàëè.

18. Îñîáåííî âíèìàòåëüíûì ñëåäóåò áûòü ïðè èñïîëüçîâàíèè êîíòåéíåðà

èç ìåòàëà èëè ñòåêëà.

19. Íå ñëåäóåò õðàíèòü â ïðèáîðå ïðåäìåòû êðîìå òåõ, ÷òî âõîäÿò â

êîìïëåêò.

20. Íå ïîìåùàéòå ïåðå÷èñëåííûå ìàòåðèàëû â êîíâåêöèîííóþ ïå÷ü:

áóìàãó, êàðòîí, ïëàñòìàññó è ò.ï.

21. Íèêîãäà íå îñòàâëÿéòå âêëþ÷åííûé ýëåêòðîïðèáîð áåç

ïðèñìîòðà.

ÑÎÕÐÀÍÈÒÅ ÄÀÍÍÎÅ ÐÓÊÎÂÎÄÑÒÂÎ Â ÊÀ×ÅÑÒÂÅ ÑÏÐÀÂÎ×ÍÎÃÎ

ÌÀÒÅÐÈÀËÀ.

ÏÐÈÁÎÐ ÏÐÅÄÍÀÇÍÀ×ÅÍ ÄËß ÄÎÌÀØÍÅÃÎ ÈÑÏÎËÜÇÎÂÀÍÈß!

ÎÑÎÁÅÍÍÛÅ ÕÀÐÀÊÒÅÐÈÑÒÈÊÈ ..

• – Â òóðáî ïå÷è ïðîäóêòû íå ïðèãîðàþò, òàê Ïðîäóêòû íå ïðèãîðàþò

êàê ãîòîâÿòñÿ ïðè öèðêóëÿöèè ãîðÿ÷åãî âîçäóõà, ÷òî ïîçâîëÿåò

ïðîâàðèâàòü èõ ðàâíîìåðíî.

• – Íåò íåîáõîäèìîñòè ïåðåâîðà÷èâàòü ïðîäóêòû âî Ëåãêî ïðèìåíÿåòñÿ

âðåìÿ ïðèãîòîâëåíèÿ, òàê êàê öèðêóëèðóþùèé ãîðÿ÷èé âîçäóõ

ñïîñîáñòâóåò ðàâíîìåðíîé æàðêå, âûïåêàíèþ è ïðîïàðèâàíèþ.

• – Ïðèáîð îñíàùåí òàéìåðîì è âñòðîåííûì Ýêîíîìèò ýíåðãèþ

òåðìîñòàòîì, ÷òî íå äîïóñêàåò ïåðåâàðèâàíèÿ ïðîäóêòîâ è ñîêðàùàåò

èñïîëüçîâàíèÿ ýëåêòðîýíåðãèè.

• – Òóðáî ïå÷ü ïîëíîñòüþ ñäåëàíà èç ÷èñòîãî Ïîëíîñòüþ ïðîçðà÷íà

æàðîïðî÷íîãî ñòåêëà, ÷òîáû ìîæíî áûëî ëåãêî íàáëþäàòü çà ïðîöåññîì

ïðèãîòîâëåíèÿ.

• – Áëàãîäàðÿ öèðêóëÿöèè ãîðÿ÷åãî âîçäóõà, Óäåðæèâàåò çàïàõ

âëàæíîñòü è çàïàõ óäåðæèâàþòñÿ âíóòðè ïå÷è.

• – Âñå êîìïëåêòóþùèå ÷àñòè ïðèáîðà ëåãêî î÷èùàþòñÿ ñ Ëåãêî ÷èñòèòñÿ

ïîìîùüþ âëàæíîé òêàíè.

ÝÊÑÏËÓÀÒÀÖÈß ..

1) Óáåäèòåñü, ÷òî ïðèáîð îòêëþ÷åí îò ýëåêòðîñåòè. Âûìîéòå ñòåêëÿííóþ

÷àøó.

Âî âðåìÿ ýêñïëóàòàöèè ÷àøà ñèëüíî íàãðåâàåòñÿ, ïîýòîìó ÂÍÈÌÀÍÈÅ:

âñåãäà ñòàâüòå òóðáî ïå÷ü íà æàðîïðî÷íóþ ïîâåðõíîñòü.

2) Ïîìåñòèòå ïîäñòàâêó â ñòåêëÿííîé êîíòåéíåð. Çàòåì ïîëîæèòå ïðîäóêòû

ïî öåíòðó ïîäñòàâêè, ÷òîáû ïîëó÷èòü íàèëó÷øóþ öèðêóëÿöèþ âîçäóõà.

ÂÍÈÌÀÍÈÅ: Âñåãäà îñòàâëÿéòå ìåñòî ìåæäó äíîì ñòåêëÿííîé ÷àøè è

ïðîäóêòàìè.

3) Óñòàíîâèòå ñòåêëÿííóþ êðûøêó íà êîíòåéíåð äîëæíûì îáðàçîì.

4) Ïîäêëþ÷èòå ïðèáîð ê ýëåêòðîñåòè.

5) Óñòàíîâèòå àâòîìàòè÷åñêèé òåðìîðåãóëÿòîð íà æåëàåìûé

òåìïåðàòóðíûé ðåæèì.

6) Èñïîëüçóéòå òàáëèöó â êà÷åñòâå ñïðàâî÷íîãî ìàòåðèàëà ïðè

óñòàíîâëåíèè òàéìåðà.

Êîãäà óñòàíîâëåííàÿ òåìïåðàòóðà áóäåò äîñòèãíóòà, ÂÍÈÌÀÍÈÅ:

ñâåòîâîé èíäèêàòîð òåìïåðàòóðû àâòîìàòè÷åñêè ïîãàñíåò.

7) Ïðèáîð àâòîìàòè÷åñêè âûêëþ÷èòñÿ, êîãäà ïðîéäåò óñòàíîâëåííîå âðåìÿ

ïðèãîòîâëåíèÿ.

8) Ïðèãîòîâëåííûå ïðîäóêòû ñëåäóåò îñòàâèòü â çàêðûòîé ÷àøå íà 3-5

ìèíóò.

9) Ïîñëå òîãî êàê ïîäíèìèòå ñòåêëÿííóþ êðûøêó, ïðåäîõðàíèòåëüíûé

âûêëþ÷àòåëü àâòîìàòè÷åñêè ñðàáîòàåò è ïèòàíèå áóäåò ïîëíîñòüþ

îòêëþ÷åíî.

10) Îòñîåäèíèòå ïðèáîð îò èñòî÷íèêà ïèòàíèÿ.

11) Åñëè ïðèãîòîâëåíèå ïðîäóêòîâ â òóðáî ïå÷è çàíèìàåò ìåíüøå 10 ìèíóò,

äëÿ íà÷àëà óñòàíîâèòå òàéìåð íà 20 ìèíóò è çàòåì ïîâåðíèòå íàçàä,

âûáðàâ íåîáõîäèìîå âðåìÿ.

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P/13 P/14

ÏÐÈÃÎÒÎÂËÅÍÈÅ Â ÒÓÐÁÎ ÏÅ×È ..

ÆÀÐÊÀ ÍÀ ÃÐÈËÅ:

Æàðêà íà ãðèëå â òóðáî ïå÷è ïðîèçâîäèòñÿ ïðè òåìïåðàòóðå 230 - 260°Ñ.

Ïîìåñòèòå ïðîäóêòû íà âûñîêóþ ïîäñòàâêó, òàêèì îáðàçîì, ÷òîáû îíè

íàõîäèëèñü áëèæå ê èñòî÷íèêó òåïëà. Äëÿ ïîëó÷åíèÿ çàïàõà êîï÷åíèÿ,

äîáàâüòå íà äíî ñòåêëÿííîãî êîíòåéíåðà êîïòèëüíóþ æèäêîñòü ãèêîðè èëè

ìåñêèòîâîãî äåðåâà. Ê ìÿñó ðåêîìåíäóåòñÿ äîáàâëÿòü ïî âêóñó ïðèïðàâû.

Åñëè ãîòîâèòå ðûáó èëè íåæèðíîå ìÿñî, áðûçíèòå íà ïîäñòàâêó èëè ãðèëü

ìàñëî äëÿ æàðêè, èëè ïåðåä ïðèãîòîâëåíèåì ñìàæüòå ïîäñòàâêó ìàñëîì,

÷òîáû èçáåæàòü ïðèëèïàíèÿ ïðîäóêòîâ ê ãðèëþ.

Åñëè õîòèòå ïîäðóìÿíèòü ìÿñî, åãî ñëåäóåò ïîäæàðèòü ñ îáåèõ ñòîðîí, òàê

æå êàê è áîëüøèå êóñêè ìÿñà.

ÇÀÏÅÊÀÍÈÅ:

Çàñòåëèòå äíî ñòåêëÿííîé ÷àøè àëþìèíèåâîé ôîëüãîé, ÷òîáû òîïëåíûé

æèð ñîáèðàëñÿ âíóòðè. Èñïîëüçóéòå íèçêóþ ïîäñòàâêó äëÿ ñâîáîäíîé

öèðêóëÿöèè ãîðÿ÷åãî âîçäóõà. Áëàãîäàðÿ öèðêóëÿöèè âîçäóõà, ìÿñî

ðàâíîìåðíî çàïåêàåòñÿ â ñâîåì ñîêó. Åñëè åñòü íåîáõîäèìîñòü,

ïåðèîäè÷åñêè ïåðåâîðà÷èâàéòå è ñáðûçãèâàéòå ìÿñî.

Ðåêîìåíäóåòñÿ èñïîëüçîâàòü ïðåäíàçíà÷åííûé äëÿ ìÿñà ãðàäóñíèê. Åñëè

íåò ãðàäóñíèêà, ñìîòðèòå «Òàáëèöó âðåìåíè ïðèãîòîâëåíèÿ ïðîäóêòîâ»,

èëè ñëåäóéòå ñîâåòàì, äàííûì â òàáëèöàõ äëÿ îáû÷íûõ äóõîâîê, íî ïðè

ýòîì âñåãäà âû÷èòûâàéòå 10°Ñ.

180 - 200°Ñ Öåëàÿ êóðèöà 2 êã 250 ã 35 ìèíóò

180 - 200°Ñ Íàðåçàííàÿ ñâèíèíà 500 ã 7-8 ìèíóò

180 - 200°Ñ Íîæêè ïòèöû 8 øò. 15 ìèíóò

230 - 260°Ñ Ðûáà 10 øò. 7-8 ìèíóò

180 - 200°Ñ Ìîëëþñêè 500 ã 5-7 ìèíóò

230 - 260°Ñ Êðåâåòêà 500 ã 5 ìèíóò

230 - 260°Ñ Îòâàðíàÿ êóêóðóçà 4 øò. 10 ìèíóò

230 - 260°Ñ Êàðòîôåëü 500 ã 25 ìèíóò

150 - 180°Ñ Ïèðîæíûå 1 ïðîòèâåíü 20 ìèíóò

230 - 260°Ñ Êðàñíûå êðåâåòêè 4 øò. 15 ìèíóò

230 - 260°Ñ Êðàáû 500 ã 10 ìèíóò

ÂÐÅÌß ÊÎËÈ×ÅÑÒÂÎÒÅÌÏÅÐÀÒÓÐÀ ÏÐÎÄÓÊÒ

ÒÀÁËÈÖÀ ÂÐÅÌÅÍÈ ÏÐÈÃÎÒÎÂËÅÍÈß ÏÐÎÄÓÊÒÎÂ:

ÇÀÏÅÊÀÍÈÅ ÖÅËÎÉ ÊÓÐÈÖÛ:

Òùàòåëüíî âûìîéòå êóðèöó, óäàëèòå èçáûòî÷íûé æèð è íåñúåäîáíûå ÷àñòè.

Ïîñîëèòå, äîáàâüòå òàêèå ñïåöèè êàê ÷åñíîê è ÷åðíûé ïåðåö, à îñòàëüíûå

ïðèïðàâû ñëåäóåò äîáàâëÿòü ïî âêóñó. ×òîáû ìÿñî õîðîøî ïðîïèòàëîñü,

îñòàâüòå åãî íà íåñêîëüêî ÷àñîâ ïåðåä ïðèãîòîâëåíèåì â ñïåöèÿõ è

ìàðèíàäå. Çàñòåëèòå äíî ñòåêëÿííîé ÷àøè àëþìèíèåâîé ôîëüãîé, ÷òîáû

òîïëåíûé æèð ñîáèðàëñÿ âíóòðè. Çàïåêàòü öûïëåíêà ñëåäóåò îêîëî 10

ìèíóò, åñëè âåñ ñîñòàâëÿåò 500ã ïðè òåìïåðàòóðå 200°Ñ. Äëÿ ïîëó÷åíèÿ

õðóñòÿùåé êîðî÷êè, ðåêîìåíäóåòñÿ óâåëè÷èòü òåìïåðàòóðó äî 250°Ñ íà

äîïîëíèòåëüíûå 5-10 ìèíóò.

ÇÀÏÅÊÀÍÈß ÖÅËÛÕ ÊÓÑÊÎÂ ÌßÑÀ:

Æèðíóþ ÷àñòü ìÿñà äëÿ çàïåêàíèÿ ïîìåñòèòå ïî öåíòðó íèçêîé ïîäñòàâêè

òàêèì îáðàçîì, ÷òîáû æèð áûë ñâåðõó. Òåìïåðàòóðà çàïåêàíèÿ â äàííîé

ïå÷è, êàê ïðàâèëî, íà 10°C íèæå, ÷åì îáû÷íàÿ òåìïåðàòóðà çàïåêàíèÿ.

ÄËß ÌßÑÀ ÂÅÑÎÌ Â 1-1,5 ÊÃ, ÓÑÒÀÍÎÂÈÒÅ ÒÅÌÏÅÐÀÒÓÐÓ 200°Ñ È

ÃÎÒÎÂÜÒÅ ÍÀ ÏÐÎÒßÆÅÍÈÈ ÓÊÀÇÀÍÍÎÃÎ ÍÈÆÅ ÂÐÅÌÅÍÈ:

ÒÈÏ ÌßÑÀ

Ãîâÿäèíà, áåç êîñòî÷åê

(çàïåêàåòñÿ öåëîé)

Îêîðîê ñ êîñòî÷êîé (öåëûé)

Ôèëåéíàÿ ÷àñòü ñâèíèíû (áåç êîñòî÷åê)

Ôèëåéíàÿ ÷àñòü ñ êîñòî÷êîé

Ñâèííûå ðåáðûøêè

Ãîâÿäèíà, ðîñòáèô

(êîñòðåö èëè ëîïàòî÷íàÿ ÷àñòü)

ÑÎÂÅÒÛ:

Òåìïåðàòóðà ïðèãîòîâëåíèÿ áëþä â îòêðûòîé ïîñóäå â òóðáî äóõîâêå íà

10°Ñ íèæå, òàê êàê òóðáî äóõîâêà íå òðåáóåò ïðåäâàðèòåëüíîãî íàãðåâàíèÿ.

Îáû÷íî, âçáèòîå æèäêîå òåñòî äëÿ ïèðîæíûõ âûïåêàåòñÿ áûñòðåå ïî êðàÿì

ïðîòèâíÿ, à ïî öåíòðó îñòàåòñÿ ñûðûì. Ïîýòîìó äëÿ âûïåêàíèÿ òåñòà ëó÷øå

èñïîëüçîâàòü ôîðìó äëÿ âûïå÷êè èëè ÷óäî êàñòðþëþ, à íå áîëüøóþ

ñëîåííóþ ôîðìó äëÿ âûïå÷êè. Ìàëåíüêèå ïðîòèâíè èëè ïëîñêèå òàðåëêè

èäåàëüíî ïîäõîäÿò äëÿ ìàëåíüêèõ ïîðöèé.

ÌÈÍÓÒÛ

Ñðåäíå çàïå÷åííûé – 12-15 ìèíóò

Õîðîøî çàïå÷åííàÿ – 20-25 ìèíóò

Õîðîøî çàïå÷åííàÿ – 25-30 ìèíóò

Õîðîøî çàïå÷åííûå – 20-25 ìèíóò

Ñëåãêà çàïå÷åííàÿ – 15-20 ìèíóò

Ñðåäíå çàïå÷åííàÿ – 20-25 ìèíóò

Õîðîøî çàïå÷åííàÿ – 25-30 ìèíóò

Ñëåãêà çàïå÷åííàÿ – 15-20 ìèíóò

Ñðåäíå çàïå÷åííàÿ – 20-25 ìèíóò

Õîðîøî çàïå÷åííàÿ – 25-30 ìèíóò

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ÏÐÎÄÓÊÒ

Øîêîëàäíûé êåêñ (ïå÷åíüå)

Ñäîáíàÿ áóëî÷êà

Ñëîåíûé ïèðîã

Áóëêà

Êóêóðóçíûé õëåá

Äîìàøíåå ïå÷åíüå

Êåêñ

Ïèðîã/âûïå÷êà: õðóñòÿùàÿ êîðî÷êà ïèðîãà

ñ íà÷èíêîé (áåç âåðõíåé êîðî÷êè)

ñ íà÷èíêîé (ñ âåðõíåé êîðî÷êîé)

Õëåá/ Áóëî÷êà

Áàòîí õëåáà

×ÈÑÒÊÀ ..

1) Âñåãäà ïåðåä ÷èñòêîé îòêëþ÷àéòå ïðèáîð îò ýëåêòðîñåòè.

2) Ïåðåä òåì êàê î÷èùàòü, à òàêæå ïåðåä õðàíåíèåì, ïîäîæäèòå, ïîêà

óñòðîéñòâî ïîëíîñòüþ îñòûíåò.

3) Äëÿ ïîääåðæàíèÿ ÷èñòîòû òóðáî ïå÷è ïå÷ü ÷èñòîé ñëåäóåò âñåãî ëèøü

ïðîòåðåòü âëàæíîé òêàíüþ.

4) Åñëè åñòü êàêèå-ëèáî áðûçãè, âûòðèòå èõ ñ ïîìîùüþ âëàæíîé ìûëüíîé

òêàíè.

ÍÈÊÎÃÄÀ ÍÅ ÏÎÃÐÓÆÀÉÒÅ ÏÐÈÁÎÐ Â ÂÎÄÓ!

5) Íå èñïîëüçóéòå äëÿ î÷èñòêè àáðàçèâíûå ñðåäñòâà èëè î÷èùàþùèå

ãóáêè.

6) Â ñëó÷àå çàãðÿçíåíèÿ ìàñëÿíîãî ôèëüòðà, âûíüòå åãî, îòâèíòèâ âèíòû.

Òùàòåëüíî âûìîéòå â ãîðÿ÷åé ìûëüíîé âîäå, õîðîøî ïðîïîëîùèòå è

ïðîñóøèòå, ïåðåä òåì, êàê óñòàíîâèòü.

7) Êîìïëåêòóþùèå ÷àñòè ïðèáîðà ìîæíî ìûòü â ãîðÿ÷åé ìûëüíîé âîäå

èëè ïîñóäîìîå÷íîé ìàøèíå.

ÌÅÐÛ ÏÐÅÄÎÑÒÎÐÎÆÍÎÑÒÈ:

• ÊÎÐÏÓÑ ÌÎÒÎÐÀ ÒÓÐÁÎ ÏÅ×È ÑÈËÜÍÎ ÍÀÃÐÅÂÀÅÒÑß ÂÎ ÂÐÅÌß

ÝÊÑÏËÓÀÒÀÖÈÈ. ÂÑÅÃÄÀ ÄÅÐÆÈÅ ÏÐÈÁÎÐ ÇÀ ÐÓ×ÊÈ.

• ÍÅ ÏÎÌÅÙÀÉÒÅ ÏÅ×Ü ÑÐÀÇÓ ÏÎÑËÅ ÈÑÏÎËÜÇÎÂÀÍÈß ÍÀ

ÏÎÂÅÐÕÍÎÑÒÈ, ÑÄÅËÀÍÍÛÅ ÈÇ ÏËÀÑÒÌÀÑÑÛ, ÂÈÍÈËÀ, À ÒÀÊÆÅ

ËÀÊÈÐÎÂÀÍÍÎÃÎ ÄÅÐÅÂÀ. ÏÎÄÎÆÄÈÒÅ, ÏÎÊÀ ÏÐÈÁÎÐ ÏÎËÍÎÑÒÜ

ÎÑÒÛÍÅÒ.

• Í Å È Ñ Ï Î Ë Ü Ç Ó É Ò Å Ê Î Í Â Å Ê Ö È Î Í Í Ó Þ Ï Å × Ü Â Î Ç Ë Å

ËÅÃÊÎÂÎÑÏËÀÌÅÍßÅÌÛÕ ÂÅÙÅÑÒÂ.

• ÊÎÃÄÀ ÎÒÊËÞ×ÀÅÒÅ ÏÐÈÁÎÐ ÎÒ ÝËÅÊÒÐÎÑÅÒÈ, ÂÎÇÌÈÒÅÑÜ ÇÀ

ØÒÅÏÑÅËÜ, ÍÅ ÒßÍÈÒÅ ÇÀ ØÍÓÐ ÏÈÒÀÍÈß.

• ÍÈÊÎÃÄÀ ÍÅ ÏÎÃÐÓÆÀÉÒÅ ÝËÅÊÒÐÎÏÐÈÁÎÐ Â ÂÎÄÓ.

ÐÅÖÅÏÒÛ È ÑÎÂÅÒÛ ..

* Çàìåòüòå, ÷òî âñå ðåöåïòû äàíû, êàê ñïðàâî÷íûé ìàòåðèàë. Ðåçóëüòàò

ìîæåò íåìíîãî îòëè÷àòüñÿ.

ÒÀÁËÈÖÀ ÂÐÅÌÅÍÈ È ÒÅÌÏÅÐÀÒÓÐÛ ÂÛÏÅÊÀÍÈß:

TEMPERATURE TIME

150°Ñ

200°Ñ

150°Ñ

165°Ñ

180°Ñ

200°Ñ

165°Ñ

180°Ñ

165°Ñ

18-20 ìèíóò

10-12 ìèíóò

18-20 ìèíóò

30-35 ìèíóò

18-20 ìèíóò

8 -10 ìèíóò

12-15 ìèíóò

8-10 ìèíóò

25-30 ìèíóò

35-40 ìèíóò

12-15 ìèíóò

25-30 ìèíóò

ÌßÑÎ

~ ÒÓØÅÍÀß ÃÎÂßÄÈÍÀ ~

700 ã ãîâÿäèíû íàðåçàííîé êóáèêàìè • 2-3 êàðòîôåëÿ î÷èùåííûõ è

ðàçðåçàííûõ íà 4 ÷àñòè • 2-3 ìîðêîâêè ðàçðåçàííûõ íà ÷åòûðå ÷àñòè • 2

ëóêîâèöû, ðàçðåçàííûå íà ÷åòûðå ÷àñòè • 2 ñòåáëè ñåëüäåðåÿ íàðåçàííûõ

ëîìòèêàìè • 1 ëàâðîâûé ëèñò • 2 ñò. ëîæêè ñîëè • 1/4 ñò. ëîæêè ïåðöà • 2-3

÷àøêè âîäû èëè ãîâÿæüåãî áóëüîíà

Ïîìåñòèòå âñå èíãðåäèåíòû â æàðîïðî÷íóþ êàñòðþëþ è çàëåéòå 1 ÷àøêîé

âîäû. Òùàòåëüíî ïåðåìåøàéòå. Äîáàâüòå íåîáõîäèìîå ïîñëå

ïåðåìåøèâàíèÿ êîëè÷åñòâî âîäû è çàêðîéòå êàñòðþëþ êðûøêîé ñ

àëþìèíèåâîé ôîëüãîé. Ïîñòàâüòå ïîñóäó íà íèçêóþ ïîäñòàâêó è ïîìåñòèòå

â òóðáî ïå÷ü. Òóøèòå 2-3 ÷àñà ïðè òåìïåðàòóðå 150°Ñ.

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~ ÆÀÐÊÎÅ ÈÇ ÑÂÈÍÈÍÛ Ñ ÑÎÓÑÎÌ ~

1,5 êã ñâåæåé èëè çàìîðîæåííîé ôèëåéíîé ÷àñòè ñâèíèíû • 2-3 çóá÷èêà

÷åñíîêà (íàðåçàííîãî) • 1-2 ñò. ëîæêè âóð÷åñòåðñêîãî èëè ñîåâîãî ñîóñà

• ñîëü • ïåðåö

Ïîìåñòèòå ïðîäóêòû íà íèçêóþ ïîäñòàâêó. Ïðèïðàâüòå ñîëüþ è ïåðöåì.

Çàòåì ñäåëàéòå â ìÿñå, ãäå áîëüøå æèðà ìàëåíüêèå ðàçðåçû òàê, ÷òîáû

ïîëîæèòü çóáöû ÷åñíîêà. Ñáðûçíèòå æàðêîå âóð÷åñòåðñêîãèì èëè ñîåâûì

ñîóñîì. Òóøèòå îò 1-1,5 - 2 ÷àñîâ ïðè òåìïåðàòóðå 165°Ñ , ïîêà ãðàäóñíèê

ìÿñà íå óêàæåò òåìïåðàòóðó 80°Ñ. (Çàìîðîæåííîå ìÿñî ãîòîâèòñÿ îò 2-1,5 -

3 ÷àñîâ) Ðåêîìåíäóåòñÿ, ÷òîáû òóøåíîå ìÿñî ïîñòîÿëî 10 ìèíóò, ïåðåä òåì

êàê ïîäàâàòü íà ñòîë.

ÑÎÓÑ:

Äîáàâüòå 3-4 ñò. ëîæêè ãîðÿ÷åé âîäû â ñòåêëÿííîé êîíòåéíåð è õîðîøî

ïåðåìåøàéòå ñ ñîáðàâøèìñÿ ñîêîì ìÿñà. Ñäåëàéòå ïàñòó èç 2 ñò. ëîæêè

êóêóðóçíîãî êðàõìàëà èëè ìóêè è 2-3 ñò. ëîæêè âîäû. Ïåðåìåøàéòå òàê,

÷òîáû ðàñòâîðèòü ïàñòó â âîäå. Ïåðåëåéòå ñìåñü â ñòåêëÿííûé êîíòåéíåð è

ñíîâà õîðîøî ïåðåìåøàéòå. Âàðèòå 10 - 15 ìèíóò ïðè òåìïåðàòóðå 250°Ñ,

òùàòåëüíî ìåøàÿ êàæäûå 5 ìèíóò. Äîáàâüòå ê ñîóñó ïî âêóñó ïðèïðàâû

ïåðåä òåì, êàê ïîäàâàòü ñ æàðêèì.

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~ ÑÂÈÍÍÛÅ ÐÅÁÐÛØÊÈ ïî-ÂÎÑÒÎ×ÍÎÌÓ~

1,5 êã ñâèíûõ ðåáðûøåê ðàçäåëåííûõ íà ïîðöèîííûå êóñêè • ÑÎÓÑ: 3 ñò.

ëîæêè ìåäà • 3 ñò. ëîæêè ñîåâîãî ñîóñà • 3/4 ÷àøêè æåëòîãî ñàõàðíîãî

ïåñêà • 1/2 ÷àøêè êåò÷óïà • 3 ñò. ëîæêè ÿáëî÷íîãî óêñóñà • 1/4 ÷àøêè âîäû

• 1/4 ÷. ëîæêè ñóõîé ãîð÷èöû • 3 èçìåëü÷åííûõ çóá÷èêà ÷åñíîêà • 2 êóáèêà

êóðèíîãî áóëüîíà • îñòðûé ñîóñ Òàáàñêî.

Ïîìåñòèòå âñå ïåðå÷èñëåííûå èíãðåäèåíòû äëÿ ïðèãîòîâëåíèÿ ñîóñà â

êàñòðþëþ è âàðèòå íà ñðåäíåì îãíå 5-10 ìèíóò. Âûëåéòå ñîóñ íà ðåáðûøêè

è ïîñòàâüòå ìàðèíîâàòü íà 1-2 ÷àñà. Çàòåì ïîìåñòèòå êàñòðþëþ ñ

ðåáðûøêàìè íà íèçêóþ ïîäñòàâêó è ïîñòàâüòå â êîíâåêöèîííóþ ïå÷ü. Ïðè

æåëàíèè ìîæíî äîïîëíèòåëüíî ñìàçàòü ðåáðûøêè ñîóñîì. Ãîòîâèòü

áëþäî ñëåäóåò íà ïðîòÿæåíèè 45 ìèíóò ïðè òåìïåðàòóðå 180°Ñ.

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P/17 P/18

ÊÓÐßÒÈÍÀ

~ ÊËÀÑÑÈ×ÅÑÊÀß ÆÀÐÅÍÀß ÊÓÐÈÖÀ ~

Öåëàÿ êóðèöà âåñîì 1-1.5êã • ñîëü è ïåðåö • ñîåâûé ñîóñ • 1-2 ÷àøêè

èçìåëü÷åííîé ìîðêîâêè, ëóêà è ñåëüäåðåÿ • òîïëåíîå ìàñëî

Âûìîéòå êóðèöó è óäàëèòå èçáûòî÷íûé æèð è øêóðó. Ïîäñóøèòå ïðè

ïîìîùè áóìàæíîãî ïîëîòåíöà. Õîðîøî ïðîñîëèòå è ïðîïåð÷èòå âíóòðè.

Íàïîëíèòå êóðèöó íàðåçàííûìè îâîùàìè. Ñáðûçíèòå âíåøíþþ ÷àñòü

ñîåâûì ñîóñîì è ïîñîëèòå. Íîæêè êóðèöû çàâÿæèòå âåðåâêîé òàê, ÷òîáû îíè

áûëè âìåñòå. Ñìàæüòå êîæó êóðèöû ìàñëîì. Ïîëîæèòå åå íà íèæíþþ

ïîäñòàâêó è ïîìåñòèòå â òóðáî ïå÷ü. Æàðèòü ñëåäóåò ïðè òåìïåðàòóðå 180°Ñ

, 35-40 ìèíóò.

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~ ÏÐßÍÀß ÊÓÐÈÖÀ ÍÀ ÃÐÈËÅ ÏÎ ÊÓÁÈÍÑÊÈ ~

Áîëüøàÿ öåëàÿ êóðèöà âåñîì 1.5 êã • 2 ÷. ëîæêè äóøèöû îáûêíîâåííîé

âûñóøåííîé • 1 ÷. ëîæêè ñîëè è ïåðöà • 1/4 ÷àøêè ñâåæåãî ñîêà èç ïëîäîâ

ëàéìà • 1 ÷. ëîæêà ìåëåíîãî òìèíà • 3 ñò. ëîæêè îëèâêîâîãî ìàñëà • 1 ëóê

øàëîò èçìåëü÷åííûé • 2 áîëüøèõ çóá÷èêà ÷åñíîêà • èçìåëü÷åííàÿ âåòî÷êà

êèíçû • 1 ÷. ëîæêà íàòåðòîé öåäðû ëàéìà

Ñâÿæèòå êóðèöó èëè êóðèíûå íîæêè âìåñòå. Â áîëüøîé ïîñóäå

ïåðåìåøàéòå ñîê ïëîäîâ ëàéìà, îëèâêîâîå ìàñëî, ëóê øàëîò, äóøèöó

îáûêíîâåííóþ, ñîëü, òìèí, ïåðåö.

Ñìàæüòå ðàâíîìåðíî êóðèöó ïðèãîòîâëåííîé ñìåñüþ. Íàêðîéòå êóðèöó è

ïîñòàâüòå â õîëîäèëüíèê íà íî÷ü.

Ãîòîâèòü ñëåäóåò â äóõîâêå íà íèçêîé ïîäñòàâêå 35-40 ìèíóò ïðè

òåìïåðàòóðå 180°Ñ.

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~ ÊÓÐÈÖÀ ÏÎ ßÌÀÉÑÊÈ ~

Öåëàÿ êóðèöà âåñîì 1.5 êã • 1/2 ÷àøêè âîäû • 5-6 òîíêèõ ëîìòèêîâ ñâåæåãî

èìáèðÿ • 2 âûñóøåííûõ ðàñòåðòûõ ïåðöà ×èëè • 1/2 èçìåëü÷åííîé

ëóêîâèöû • 1/4 ÷àøêè áåëîãî âèííîãî óêñóñà • 1 ñò. ëîæêà ïåðå÷íîãî ñîóñà •

1 ñò. ëîæêà ñóøåíîãî òìèíà • 1/2 ñò. ëîæêà ìåëåíîãî ïåðöà ãâîçäè÷íîãî • 1/2

ñò. ëîæêà ìåëåíîãî ÷åðíîãî ïåðöà

Íàïîëíèòå áëåíäåð âîäîé. Ääîáàâüòå èìáèðü, ïåðåö ×èëè, ëóê, óêñóñ,

ïåðå÷íûé ñîóñ, òìèí, ïåðåö ãâîçäè÷íûé. Ïåðåìåøàéòå äî îáðàçîâàíèÿ

îäíîðîäíîé ìàññû.

Ïîäãîòîâüòå ïòèöó ê æàðåíüþ, ñâÿçàâ âìåñòå íîæêè è êðûëûøêè èëè òîëüêî

íîæêè.

Òùàòåëüíî, ðàâíîìåðíî ñìàæüòå êóðèöó ñìåñüþ.

Îñòàòîê ñìåñè, ñîõðàíÿéòå äëÿ èñïîëüçîâàíèÿ ïîçæå. Íàêðîéòå ïîñóäó

êðûøêîé è ïîñòàâüòå â õîëîäèëüíèê íà íî÷ü.

Ãîòîâèòü ñëåäóåò â äóõîâêå íà íèçêîé ïîäñòàâêå 35-45 ìèíóò ïðè

òåìïåðàòóðå 180°Ñ.

Çàòåì îñòàòîê ñìåñè ïîìåñòèòå â êàñòðþëþ, äîâåäèòå äî êèïåíèÿ è âàðèòå

íà ìàëåíüêîì îãíå. Ïîäàâàéòå ñìåñü êàê ñîóñ ê êóðèöå.

ÌÎÐÅÏÐÎÄÓÊÒÛ

~ Ðûáà ÏÀËÒÓÑ ÍÀ ÃÐÈËÅ Ñ ËÀÉÌÎÌ (ÐÀÇÍÎÂÈÄÍÎÑÒÜ-Ëèìîíà) ~

2 êóñêà ôèëå ðûáû ïàëòóñ • 1 ñò. ëîæêà ñâåæîé èçìåëü÷åííîé êèíçû • 2 ñò.

ëîæêè ñîêà ïëîäîâ ëàéìà • 1 èçìåëü÷åííûé çóá÷èê ÷åñíîêà • 1 ñò. ëîæêà

îëèâêîâîãî ìàñëà • ïåðåö ïî âêóñó

Ñìåøàéòå âñå èíãðåäèåíòû, êðîìå ìÿñà ïàëòóñà, â ÷àøå. Ñ ïîìîùüþ âèëêè

îñòîðîæíî ïðîêîëèòå ðûáó ñ äâóõ ñòîðîí íåñêîëüêî ðàç, íî òàê, ÷òîáû îíà

íå ðàñïàëàñü. Ñìàæüòå ðûáó ìàðèíàäîì ñîêà ëàéìà è ïîñòàâüòå,

ïðîïèòàòüñÿ â õîëîäèëüíèê íà 6 ÷àñîâ. Íå ðåêîìåíäóåòñÿ îñòàâëÿòü ðûáó â

õîëîäèëüíèêå áîëåå 24 ÷àñîâ.

Ñáðûçíèòå èëè íàíåñèòå àíòèïðèãàðíîå ìàñëî äëÿ æàðêè íà íèçêóþ

ïîäñòàâêó. Ïîëîæèòå êóñêè ðûáû íà ïîäñòàâêó è ïîìåñòèòå â ïå÷ü. Îñòàòîê

ìàðèíàäà ñîõðàíèòå äëÿ äàëüíåéøåãî èñïîëüçîâàíèÿ. Óñòàíîâèòå

òåìïåðàòóðó 230°Ñ è æàðüòå 7-10 ìèíóò, ïîêà ðûáà íå áóäåò ëåãêî

îòñëàèâàòüñÿ ñ ïîìîùüþ âèëêè. Ïåðèîäè÷åñêè ñìàçûâàéòå ðûáó

îñòàâøèìñÿ ìàðèíàäîì â ïðîöåññå æàðêè. Ïåðåä òåì êàê ïîäàâàòü ê ñòîëó,

ïîïåð÷èòå ðûáó.

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~ ÆÀÐÅÍÍÀß ÍÀ ÃÐÈËÅ ÊÐÅÂÅÒÊÈ ~

Êîðîëåâñêèå êðåâåòêè âåñîì 0,5-1 êã • 1/4 ÷àøêè ðàñòèòåëüíîãî ìàñëà • 2 ñò.

ëîæêà ñâåæåãî ëèìîííîãî ñîêà • 1/4 ÷àøêè èçìåëü÷åííîé ïåòðóøêè • 3

çóá÷èêà ìåëåíîãî ÷åñíîêà • 1 ÷. ëîæêà ñóøåíîãî áàçèëèêà • 1 ÷. ëîæêà ñóõîé

ãîð÷èöà • 1 ÷. ëîæêà ñîëè

Ïîìåñòèòå êðåâåòêó â ñòåêëÿííóþ ÷àøó. Îñòàëüíûå èíãðåäèåíòû

ïåðåìåøàéòå âìåñòå è âûëåéòå â ÷àøó ñ êðåâåòêàìè.

Íàêðîéòå ñòåêëÿííóþ ÷àøó êðûøêîé è çàìîðàæèâàéòå 3 - 4 ÷àñà.

Ñáðûçíèòå èëè íàíåñèòå àíòèïðèãàðíîå ìàñëî äëÿ æàðêè íà íèçêóþ

ïîäñòàâêó. Ïîëîæèòå êðåâåòêè íà ïîäñòàâêó è ïîìåñòèòå â ïå÷ü. Óñòàíîâèòå

òåìïåðàòóðó 230°Ñ. Æàðèòü ñëåäóåò 5-10 ìèíóò èëè ïîêà

íå ïîðîçîâååò êîæà êðåâåòêè, à ïðîçðà÷íîñòü èñ÷åçíåò. Ïåðèîäè÷åñêè

ñìàçûâàéòå êðåâåòêó îñòàâøèìñÿ ìàðèíàäîì â ïðîöåññå æàðêè.

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~ ÕÂÎÑÒÛ ËÎÁÑÒÅÐÀ ÑÌÀÇÀÍÍÛÅ ÖÈÒÐÓÑÎÌ~

Ñâåæèå õâîñòû ëîáñòåðîâ âåñîì 200 ã • 1/4 ÷àøêè âîäû • 2 ÷. ëîæêà ìàñëà •

1-1/2 ÷. ëîæêà ëèìîííîãî ñîêà • 1/4 ÷. ë. ìåëêî íàðåçàííîé öåäðû àïåëüñèíà

• ùåïîòêà ñîëè • ùåïîòêà ìåëåíîãî èìáèðÿ • ùåïîòêà ïàïðèêè

Óáåäèòåñü, ÷òî õâîñòû ëîáñòåðîâ ïðîêîëîòû ñâåðõó è ïî öåíòðó, ÷òîáû ìÿñî

ëåãêî ïðîïèòûâàëîñü. Ïîëîæèòå õâîñòû â ôîðìå ìîòûëüêà íà íèæíþþ

ïîäñòàâêó è ïîñòàâüòå â ïå÷è.

Òåì âðåìåíåì, â ìàëåíüêóþ êàñòðþëþ äîáàâüòå ñîê ëèìîíà, ñîëü, èìáèðü,

ìàñëî, öåäðó àïåëüñèíà è ïàïðèêó è âàðèòå íà ìàëåíüêîì îãíå, ïîêà âñå

èíãðåäèåíòû ðàñòîïÿòñÿ è õîðîøî ïåðåìåøàþòñÿ (äî îáðàçîâàíèÿ

îäíîðîäíîé ìàññû).

Íàíåñèòå ñìåñü íà õâîñòû ëîáñòåðîâ. Óñòàíîâèòå òåìïåðàòóðó 230°Ñ è

æàðüòå 10-12 ìèíóò èëè ïîêà ìÿñî ëîáñòåðîâ íå ñòàíåò ïîëíîñòüþ áåëûì, à

ïàíöèðü íå ïðèîáðåòåò êðàñíûé öâåò.

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Vitesse VS-406 Руководство пользователя

Бренд: Vitesse

Модель: VS-406

Категория: Мелкая бытовая техника для кухни

Тип: Руководство пользователя

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Vitesse VS-406 Руководство пользователя

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