instruction manual инструкция по эксплуатации
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ENG LI SH CONVECTION OVEN ENGLISH MODEL: VES 787 BENEFITS OF CONVECTION OVEN WITH HALOGEN • Our Convection oven roasts, grills, bakes, dry fry`s, re-heats and can even steam food perfectly. • Convection oven cooks food in less time than the average convectional oven. • This is convection cooking without the cost of installing expensive wall units, and it`s portable too, so you can take it with you when you move or travel. • Easy to operate - just set the timer and temperature and put the food in. • Hot air circulates around food, therefore food cooks evenly and quickly. • Meat sears quickly on the outside - sealing juices on the inside, only releasing fat and cholesterol. • Hot air circulation helps make baked goods rise higher, great for scones, puff pastry & cakes. • Convection oven uses less electricity - up to 80% less. • Convection oven can be cleaned easy after use. IMPORTANT • read all instruction manual before the first operating and save it • never immerse the appliance,cord and plug into water • never use the appliance with wet hands • never use the appliance on a damp floor • never use the appliance with an extension lead • always unplug the appliance before assembling/disassembling • always unplug the appliance before cleaning • before the first operating make sure that the voltage in your wall outlet is the same as on the appliance’s rating label marked • never use the damaged appliance or appliance with damaged cord/ plug • never use the appliance with the damaged wall outlet • any examination, repair or adjustment must be done in an authorized Service Center • never use the appliance near or on the hot surfaces • never let the cord hang over edge of the table or touch any hot surfaces • use only attachment recommended by the manufacturer • always unplug the appliance when not in use • never let the children play with the appliance • give a high attention when the appliance is being used by or near the children • use only the appliance for it’s direct purpose • never expose the appliance to fall down or to be kicked • never use caustic or abrasive cleaners • the convection oven motor housing becomes extremely hot when used – always use the handle and do not touch hot surfaces • fire may occur if the convection oven is covered or touching flammable material such as curtains, draperies etc • let smoke pass before using the convection oven for the first time • allow motor to run for a few minutes in order to burn off any excess lubricants which were used during the manufacturing FEATURES no soot – cooks with convection oven roaster of hot air, no soot will be produced easy operation – no turning over of food, it will bake delicious food safety & power saving – it is equipped with a timer and thermostat, so costs for electric power will be minimized see – through container – the convection oven body is made of Heat Proof Glass and you can observe the cooked food original taste – it cooks using the circulated hot air, food is never dry because the moisture is sealed in possibility of self cleaning - please learn the instruction multi – purpose – the convection oven can be used for roasting, steaming, broiling, grilling, toasting, baking and rendering FEATURES OF YOUR CONVECTION OVEN REPLACE UP TO 10 APPLIANCES • Standart Oven • Grill • Broiler Oven • Deep-Far Fryer • Microwave Oven • Convection Oven • Toaster Oven • Rotisserie • Electric Frying Pan • Electric Steamer 2 3 ÐÓÑÑÊÈÉ ÐÓOVEN Ñ Ñ Ê ÈWITH É • CONVECTION HALOGEN • ÀÝÐÎÃÐÈËÜ Ñ ÃÀËÎÃÅÍÎÌ • MODEL ÌÎÄÅËÜ VES 787 VES 787 INSTRUCTION MANUAL ÈÍÑÒÐÓÊÖÈß ÏÎ ÝÊÑÏËÓÀÒÀÖÈÈ VES ELECTRIC SPAIN ÐÓÑÑÊÈÉ ÀÝÐÎÃÐÈËÜ ÐÓ Ñ Ñ Ê È É MODEL VES 787 ÏÐÅÈÌÓÙÅÑÒÂÀ ÀÝÐÎÃÐÈËß Ñ ÃÀËÎÃÅÍÎÌ • Àýðîãðèëü èìååò ãàëîãåí, âñòðîåííûé â êðûøêó, ÷òî îáåñïå÷èâàåò áîëåå áûñòðîå ïðèãîòîâëåíèå ïèùè. •  àýðîãðèëå ìîæíî ãîòîâèòü: æàðêîå, ãðèëü, âûïå÷êó, ðûáó, ïèùó íà ïàðó, à òàê æå ñòåðèëèçîâàòü áàíêè è êðûøêè. • Ïîòðåáóåòñÿ íå òàê ìíîãî âðåìåíè íà ïðèãîòîâëåíèå ïèùè â àýðîãðèëå. • Àýðîãðèëü íå íóæäàåòñÿ â äîðîãîñòîÿùåé óñòàíîâêå íà ñòåíå, åãî ìîæíî áðàòü ñ ñîáîé, êîãäà âû ïåðååçæàåòå èëè ïóòåøåñòâóåòå. • Àýðîãðèëü ïðîñò â èñïîëüçîâàíèè: óñòàíîâèòå òåìïåðàòóðó, âêëþ÷èòå òàéìåð, è ñìåëî çàêëàäûâàéòå â íåãî ïèùó. • Ãîðÿ÷èé âîçäóõ öèðêóëèðóåò âîêðóã ïèùè, ïîýòîìó ïèùà ãîòîâèòñÿ áûñòðî è ðàâíîìåðíî • Ìÿñî áûñòðî îáæàðèâàåòñÿ â ñîáñòâåííîì ñîêó, ïðè ýòîì íå òðåáóåòñÿ æèð èëè ìàñëî, ñîäåðæàùèå õîëåñòåðèí. • Ãîðÿ÷èé âîçäóõ öèðêóëèðóåò, ïîìîãàÿ ïîäíèìàòü òåñòî, ïå÷ü ïèðîæêè, ñëîåíûå ëåïåøêè è ïèðîæíûå • Àýðîãðèëü èñïîëüçóåò ìàëî ýëåêòðè÷åñòâà, íà 80% ìåíüøå ïîäîáíûõ ïðèáîðîâ • Àýðîãðèëü èìååò íåáîëüøîé ðàçìåð, åãî óäîáíî ÷èñòèòü è ìûòü ÌÅÐÛ ÏÐÅÄÎÑÒÎÐÎÆÍÎÑÒÈ • ïðî÷òèòå âñþ èíñòðóêöèþ ïåðåä ïåðâûì ïîäêëþ÷åíèåì ïðèáîðà è ñîõðàíèòå åå • íèêîãäà íå ïîãðóæàéòå ïðèáîð â âîäó • íèêîãäà íå ýêñïëóàòèðóéòå ïðèáîð ñ ìîêðûìè ðóêàìè • íèêîãäà íå ýêñïëóàòèðóéòå ïðèáîð íà âëàæíîé ïîâåðõíîñòè/ïîëó • íèêîãäà íå ýêñïëóàòèðóéòå ïðèáîð ñ óäëèíèòåëüíûì øíóðîì • âñåãäà îòêëþ÷àéòå ïðèáîð îò ðîçåòêè ïåðåä ñìåíîé íàñàäîê • âñåãäà îòêëþ÷àéòå ïðèáîð îò ðîçåòêè ïåðåä ÷èñòêîé ïðèáîðà • ïåðåä ïåðâûì ïîäêëþ÷åíèåì ê ðîçåòêå óáåäèòåñü, ÷òî âåëè÷èíà è òèï íàïðÿæåíèÿ â íåé, ñîîòâåòñòâóþò óêàçàííûì íà ïðèáîðå • íèêîãäà íå ýêñïëóàòèðóéòå ïîâðåæäåííûé ïðèáîð, èëè ïðèáîð ñ ïîâðåæäåííûì ñåòåâûì øíóðîì/âèëêîé • íèêîãäà íå ýêñïëóàòèðóéòå ïðèáîð ñ ïîâðåæäåííîé ðîçåòêîé •ïðîâåðêà, ðåìîíò è ðåãóëèðîâêà äîëæíû îñóùåñòâëÿòüñÿ â ñïåöèàëèçèðîâàííîì ñåðâèñíîì öåíòðå • íèêîãäà íå ýêñïëóàòèðóéòå ïðèáîð âáëèçè, èëè íà ãîðÿ÷èõ ïîâåðõíîñòÿõ • íèêîãäà íå ïîçâîëÿéòå ñåòåâîìó øíóðó ïåðåãèáàòüñÿ ïîä îñòðûì óãëîì è êàñàòüñÿ ãîðÿ÷èõ ïîâåðõíîñòåé • èñïîëüçóéòå òîëüêî ðåêîìåíäîâàííûå ïðîèçâîäèòåëåì àêñåññóàðû è çàïàñíûå ÷àñòè • âñåãäà îòêëþ÷àéòå ïðèáîð îò ðîçåòêè, åñëè îí íå ýêñïëóàòèðóåòñÿ • íèêîãäà íå ïîçâîëÿéòå äåòÿì èãðàòü ñ ïðèáîðîì • îñîáîå âíèìàíèå óäåëÿéòå, åñëè ïðèáîð ýêñïëóàòèðóåòñÿ äåòüìè, èëè âáëèçè íèõ • ýêñïëóàòèðóéòå ïðèáîð òîëüêî ïî åãî ïðÿìîìó íàçíà÷åíèþ • íèêîãäà íå ïîäâåðãàéòå ïðèáîð óäàðàì èëè äðóãîìó ìåõàíè÷åñêîìó âîçäåéñòâèþ • íèêîãäà íå èñïîëüçóéòå äëÿ ÷èñòêè ïðèáîðà åäêèå èëè àáðàçèâíûå ÷èñòÿùèå ñðåäñòâà • êîðïóñ àýðîãðèëÿ ñèëüíî íàãðåâàåòñÿ âî âðåìÿ ðàáîòû – íå ïðèêàñàéòåñü ê íåìó • èìååòñÿ ðèñê âîçãîðàíèÿ, åñëè àýðîãðèëü áûë íàêðûò ïîëîòåíöåì è ò.ï., èëè ñîïðèêàñàëñÿ ëåãêîâîñïëàìåíÿþùèõñÿ ìàòåðèàëîâ – çàíàâåñêè è ò..ï. • ïðè ïåðâîì âêëþ÷åíèè àýðîãðèëÿ âîçìîæíî ïîÿâëåíèå äûìà è çàïàõà – ýòî íîðìàëüíî è íå äîëæíî ñëóæèòü ïðè÷èíîé äëÿ áåñïîêîéñòâà, ÷åðåç íåáîëüøîå âðåìÿ çàâîäñêàÿ ñìàçêà âûãîðèò, à äûì è çàïàõ èñ÷åçíóò ÎÑÎÁÅÍÍÎÑÒÈ áåç äûìà è êîïîòè – àýðîãðèëü ãîòîâèò ïðè ïîìîùè ãîðÿ÷åãî âîçäóõà, ÷òî èñêëþ÷àåò ïîÿâëåíèå äûìà è êîïîòè ïðîñòîòà â ïðèãîòîâëåíèè – ïåðåâîðà÷èâàòü ïèùó íå òðåáóåòñÿ, âîçìîæíî ïðèãîòîâëåíèå ñàìîé äåëèêàòíîé ïèùè áåçîïàñíîñòü è ýíåðãîñáåðåæåíèå – àýðîãðèëü îñíàùåí òàéìåðîì è òåðìîñòàòîì – ýòî ïîçâîëÿåò ñîêðàòèòü ðàñõîäû íà ýëåêòðîýíåðãèþ ïðîçðà÷íûé êîíòåéíåð – êîðïóñ àýðîãðèëÿ èçãîòîâëåí èç òåðìîñòîéêîãî ñòåêëà è Âû ìîæåòå ïîëíîñòüþ êîíòðîëèðîâàòü 10 11 ENG LI SH ENGLISH Cooking time depends on type and size of roast. For meats weighing from 1 – 1,5 kg set the temperature at 200 °C and cook for the following times: type of meat time, min. beef, boneless whole roast rare: med.: well: rare: med.: well: med.: well: well: well: beef, rib roast, rump or chuck ham with bone and fully cooked pork, loin (boneless) loin with bone pork ribs REFERENCE TABLE OF TIME AND TEMPERATURE food temperature quantity whole chicken 200 °C 2 kg sliced pork 200 °C 0.5 kg drumsticks 200 °C 8 pcs fish 250 °C 10 pcs clam 200 °C 0.5 kg shrimps 250 °C 0.5 kg corn 250 °C 4 pcs peanut 250 °C 1 dish cake 150 °C 1 case potato 250 °C 0.5 kg red prawn 250 °C 4 pcs crab meat 250 °C 0.5 kg 15–20 20–25 25–30 15–20 20–25 25–30 12–15 20–25 25–30 20–25 Self cleaning opperations: • first remove fat or rubbish • fill with hot water to 50mm above racks placed upside down in bottom of bowl • add few drops of mild dishwashing detergent • replace lid and plug in • set the temperature to 150°C and timer to 10 min • after cleaning, rinse the glass bowl and accessories in warm water and wipe with dry soft fabric Note :Never immerse the convection oven head into water! • do not use abrasive cleaners or scouring pads • rack may be washed in the sink • stubborn residue may be removed with plastic scouring pad CONVECTION OVEN COOKING TIPS BAKING AND STEAMING The temperature for cooking of uncovered dishes is usually 15°- 20°C time,min. 35 7-8 15 7-8 5-7 5 10 5-7 20 25 15 10 CLEANING • always unplug the convection oven • to keep the convection oven clean, just wipe it with a damp dishcloth • if any spatter still remains, use a damp sudsy dishcloth 8 9 ÐÓÑÑÊÈÉ ÐÓ Ñ Ñ Ê È É 10) 9) ïîâîðà÷èâàÿ ðó÷êó â îáðàòíîì íàïðàâëåíèè, óñòàíîâèòå æåëàåìîå âðåìÿ ïðèãîòîâëåíèÿ ÐÅØÅÒÊÀ ÄËß ÎÁÆÀÐÈÂÀÍÈß ÏÀÐÎÂÀÐÊÀ ÈÑÏÎËÜÇÓÅÒÑß ÄËß ÏÐÈÃÎÒÎÂËÅÍÈß ÏÈÙÈ ÍÀ ÏÀÐÓ ÎÁÆÀÐÈÂÀÍÈÅ ÖÛÏËÅÍÊÀ  ÂÅÐÒÈÊÀËÜÍÎÌ ÏÎËÎÆÅÍÈÈ ÝÊÑÏËÓÀÒÀÖÈß • ïîäãîòîâüòå êîíòåéíåð – âî âðåìÿ ïðèãîòîâëåíèÿ ïîâåðõíîñòü êîíòåéíåðà ñèëüíî íàãðåâàåòñÿ, êëàäèòå åãî òîëüêî íà æàðîïðî÷íóþ ïîâåðõíîñòü • ïîìåñòèòå ïîäñòàâêó â êîíòåéíåð è ïîìåñòèòå ïèùó â öåíòð ïîäñòàâêè äëÿ ëó÷øåé öèðêóëÿöèè ãîðÿ÷åãî âîçäóõà (ìåæäó ïèùåé è ñòåíêàìè äîëæíî áûòü ðàññòîÿíèå ïðèìåðíî â 2 ñì) • èñïîëüçóÿ ðó÷êó, çàêðîéòå êðûøêîé êîíòåéíåð, óáåäèòåñü, ÷òî êðûøêà ëåãëà ïëîòíî • âñòàâüòå âèëêó øíóðà ïèòàíèÿ â ðîçåòêó • ðóêîâîäñòâóÿñü òàáëèöåé óñòàíîâèòå òåðìîñòàò íà æåëàåìóþ òåìïåðàòóðó • ðóêîâîäñòâóÿñü òàáëèöåé óñòàíîâèòå òàéìåð • äëÿ âêëþ÷åíèÿ àýðîãðèëÿ îïóñòèòå ðó÷êó âíèç äî óïîðà • èíäèêàòîð ðàáîòû çàãîðèòñÿ • ïî äîñòèæåíèè óñòàíîâëåííîé òåìïåðàòóðû èíäèêàòîð òåìïåðàòóðû ïîãàñíåò • ïî èñòå÷åíèè óñòàíîâëåííîãî òàéìåðîì âðåìåíè àýðîãðèëü àâòîìàòè÷åñêè îòêëþ÷èòñÿ • ïðè ïîäíÿòèè ðó÷êè â âåðòèêàëüíîå ïîëîæåíèå, àýðîãðèëü îòêëþ÷èòñÿ îò ñåòè • åñëè âðåìÿ ïðèãîòîâëåíèÿ ìåíüøå 10 ìèíóò, òî ïîâåðíèòå ðó÷êó òàéìåðà â ïîëîæåíèå 20 ìèíóò, à çàòåì, ìåäëåííî ÒÀÁËÈÖÀ ÂÐÅÌÅÍÈ È ÒÅÌÏÅÐÀÒÓÐÛ ïèùà òåìïåðàòóðà êîë –âî öåëûé öûïëåíîê 200 °C ñâèíèíà êóñî÷êàìè 200 °C íîæêà êóðèöû 200 °C ðûáà 250 °C ìîëëþñêè 200 °C êðåâåòêè 250 °C êóêóðóçà 250 °C àðàõèñ 250 °C êåêñ,òîðò 150 °C êàðòîôåëü 250 °C êðàñíûå êðåâåòêè 250 °C ìÿñî êðàáîâ 250 °C ×ÈÑÒÊÀ: • ïåðåä ÷èñòêîé àýðîãðèëÿ âûíüòå âèëêó øíóðà ïèòàíèÿ èç ðîçåòêè • äëÿ ÷èñòêè àýðîãðèëÿ ïðîñòî ïðîòðèòå åãî âëàæíîé òðÿïî÷êîé • áîëåå ïëîòíûå îñòàòêè î÷èùàéòå òðÿïî÷êîé, ñìî÷åííîé â ìûëüíîì ðàñòâîðå Ïðèìå÷àíèå :Íèêîãäà íå ïîãðóæàéòå êðûøêó àýðîãðèëÿ â âîäó! • íå èñïîëüçóéòå àáðàçèâíûå ÷èñòÿùèå ñðåäñòâà • ïîäñòàâêè ìîæíî ìûòü â ðàêîâèíå • ïðèñòàâøèå îñòàòêè ìîæíî óäàëÿòü ïëàñòèêîâîé ãóáêîé ÑÀÌÎÎ×ÈÑÒÊÀ: • ïåðåä íà÷àëîì ÷èñòêè óäàëèòå æèð è êóñî÷êè ïèùè • íàëåéòå â ÷àøó ãîðÿ÷åé âîäû äî óðîâíÿ íà 50 ìì âûøå ïåðåâåðíóòûõ è óëîæåííûõ íà äíî ðåøåòîê • äîáàâüòå íåìíîãî ìîþùåãî ñðåäñòâà äëÿ ïîñóäû • çàêðîéòå êðûøêó è ïîäñîåäèíèòå ðîçåòêó • óñòàíîâèòå òåìïåðàòóðó íà 150°C è òàéìåð íà 10 ìèí. • ïîñëå î÷èñòêè, ñïîëîñíèòå â ò¸ïëîé âîäå è ïðîòðèòå âñå 14 15 ÐÓÑÑÊÈÉ ÐÓ Ñ Ñ Ê È É ïðîöåññ ïðèãîòîâëåíèÿ îðèãèíàëüíûé âêóñ – àýðîãðèëü ãîòîâèò èñïîëüçóÿ öèðêóëÿöèþ ãîðÿ÷åãî âîçäóõà – ïèùà íå îáåçâîæèâàåòñÿ, ïîñêîëüêó ãîòîâèòüñÿ â ñîáñòâåííîì ñîêó âîçìîæíîñòü ñàìîî÷èñòêè – ñëåäóéòå èíñòðóêöèè. ìóëüòèôóíêöèîíàëüíîñòü – àýðîãðèëü ìîæíî èñïîëüçîâàòü äëÿ ïðèãîòîâëåíèÿ æàðêîãî, äëÿ ãîòîâêè íà ïàðó, äëÿ æàðêè ìÿñà, äëÿ ïðèãîòîâëåíèÿ ãðèëü-áëþä, äëÿ âûïå÷êè è äëÿ òóøåíèÿ • Êîïòèëüíÿ • Ôðèòþðíèöà ÇÀÌÅÍßÅÒ 10 ÏÐÈÁÎÐΠ• Êîíâåêöèîííàÿ ïå÷ü • Ñòàíäàðòíàÿ äóõîâêà • Ìàíãàë • Ãðèëü • Ýëåêòðè÷åñêàÿ ïàðîâàðêà • Ìèêðîâîëíîâàÿ ïå÷êà • Òîñòåð • Ýëåêòðè÷åñêàÿ ñêîâîðîäêà âðåìÿ, ìèí. 2 êã 35 0.5 êã 7-8 8 øò 15 10 øò 7-8 0.5 êã 5-7 0.5 êã 5 4 øò 10 1 ïîðö 5-7 1 ïîðö 20 0.5 êã 25 4 øò 15 0.5 êã 10 4) 3) ÙÈÏÖÛ ØÀÌÏÓÐÛ ÄËß ÇÀÊËÀÄÊÈ È ÈÇÚßÒÈß ÏÈÙÈ ÈÇ ÀÝÐÎÃÐÈËß ÄËß ÏÐÈÃÎÒÎÂËÅÍÈß ÊÅÁÀÁÀ, ØÀØËÛÊÀ È ÄÐ. 6) 5) ÈÌÅÅÒ 8 ÑÏÎÑÎÁΠÏÐÈÃÎÒÎÂËÅÍÈß • Æàðêà • Âûïå÷êà • Ãðèëü • Ãîòîâèò áåç âîäû • Òóøåíèå • Áàðáåêüþ • Çàïåêàåò áåç ìàñëà • Ïàðêà ÐÅØÅÒÊÀ ÄËß ÇÀÂÒÐÀÊÀ ÊÎËÜÖÎ ÈÑÏÎËÜÇÓÅÒÑß ÄËß ÓÂÅËÈ×ÅÍÈß ÎÁÚÅÌÀ ×ÀØÈ ÍÀÄÎ ÈÌÅÒÜ ÂÂÈÄÓ, ×ÒÎ ÓÂÅËÈ×ÈÂÀÅÒÑß ÂÐÅÌß ÏÐÈÃÎÒÎÂËÅÍÈß ÏÈÙÈ ÎÁÆÀÐÈÂÀÍÈÅ ÊÅÁÀÁÀ È ÏÐÈÃÎÒÎÂËÅÍÈÅ ßÈÖ ÈÑÏÎËÜÇÎÂÀÍÈÅ ÀÊÑÅÑÑÓÀÐΠ2) 1) 8) 7) ÍÈÇÊÀß ÐÅØÅÒÊÀ ÂÛÑÎÊÀß ÐÅØÅÒÊÀ ÈÑÏÎËÜÇÓÅÒÑß ÄËß ÏÐÈÃÎÒÎÂËÅÍÈß ÊÐÅÂÅÒÎÊ, ÎÂÎÙÅÉ È ÄÐ. ÄËß ÎÁÆÀÐÈÂÀÍÈß(ÃÎÐÈÇÎÍÒÀ ËÜÍÎ) ÖÛÏËÅÍÎÊ, ÊÀÐÒÎÔÅËÜ È ÄÐ. 12 ÏÎÄÑÒÀÂÊÀ ÄËß ÊÐÛØÊÈ ÄÂÎÉÍÀß ÐÅØÅÒÊÀ ÍÈÇÊÀß È ÂÛÑÎÊÀß ÐÅØÅÒÊÈ Â ÎÄÍÎÌ 13 ÐÓÑÑÊÈÉ ÐÓ Ñ Ñ Ê È É èíñòðóêöèÿìè ê îáû÷íîé ïëèòå, âû÷èòàÿ èç óêàçàííûõ òàì çíà÷åíèé ïðèìåðíî 25°C. Âðåìÿ ïðèãîòîâëåíèÿ çàâèñèò îò âåëè÷èíû êóñêà è òèïà ìÿñà. Äëÿ ìÿñà âåñîì 1–1,5 êã óñòàíîâèòå òåìïåðàòóðó 200°C è ðóêîâîäñòâóéòåñü ñëåäóþùåé òàáëèöåé: òèï ìÿñà âðåìÿ, ìèí. ãîâÿäèíà/æàðêîå áåç êîñòåé ñ êðîâüþ: ñðåäíå: ïîäæàðåííûé: ñ êðîâüþ: ñðåäíå: ïîäæàðåííûé: ñðåäíå: ïîäæàðåííûé: ïîäæàðåííûé: ïîäæàðåííûé: ãîâÿäèíà/ðîñòáèô/îãóçîê áåäðî ñ êîñòüþ (âàðåííîå) ñâèíèíà/ôèëå (áåç êîñòåé) ôèëå ñ êîñòÿìè ñâèíûå ðåáðûøêè 15–20 20–25 25-30 15–20 20–25 25–30 12–15 20–25 25–30 20–25 ÑÒÅÐÈËÈÇÀÖÈß •  ÷èñòûå áàíêè ðàçëîæèòü ïîäãîòîâëåííûå ïðîäóêòû. • Ïîñòàâèòü èõ â àýðîãðèëü. • Çàëèòü ðàññîëîì èëè ñèðîïîì òàê, ÷òîáû ïðîäóêòû áûëè ïîêðûòû ïîëíîñòüþ. • Íàêðûòü áàíêè êðûøêàìè. • Âêëþ÷èòü àýðîãðèëü, óñòàíîâèâ íåîáõîäèìûå ïàðàìåòðû ñòåðèëèçàöèè. • Äîñòàòü áàíêè, çàêàòàòü èõ êðûøêàìè. Ïðèìå÷àíèå: Íå èñïîëüçóéòå êðûøêè ñ ðåçèíêàìè ïðè òåìïåðàòóðå âûøå 150°C  ÀÝÐÎÃÐÈËÅ ÇÍÀ×ÈÒÅËÜÍÎ ÂÛØÅ ÊÀ×ÅÑÒÂÎ ÑÒÅÐÈËÈÇÀÖÈÈ, ÒÀÊ ÊÀÊ ÒÎ×ÊÀ ÊÈÏÅÍÈß ÂÎÄÛ ÇÀ Ñ×ÅÒ ÁÎËÅÅ ÂÛÑÎÊÎÃÎ ÄÀÂËÅÍÈß ÇÍÀ×ÈÒÅËÜÍÎ ÂÛØÅ (140°C), ×ÅÌ Â ÒÐÀÄÈÖÈÎÍÍÎÉ ÊÎÍÑÅÐÂÀÖÈÈ. ÏÎÝÒÎÌÓ ÂÐÅÌß ÏÐÈÃÎÒÎÂËÅÍÈß ÎÒËÈ×ÀÅÒÑß ÏÐÈÌÅÐÍÎ ÍÀ 30%, ×ÅÌ Â ÎÁÛ×ÍÛÕ ÓÑËÎÂÈßÕ. ÅÑËÈ Â ÎÁÛ×ÍÛÕ ÓÑËÎÂÈßÕ ÂÛ ÃÎÒÎÂÈÒÅ, Ê ÏÐÈÌÅÐÓ ÂÀÐÅÍÜÅ 40 ÌÈÍÓÒ, ÒÎ Â ÀÝÐÎÃÐÈËÅ ÄÎÑÒÀÒÎ×ÍÎ 1/3 ÝÒÎÃÎ ÂÐÅÌÅÍÈ 15-20 ÌÈÍÓÒ. 18 19 ÐÓÑÑÊÈÉ ÐÓ Ñ Ñ Ê È É íàñóõî ÑÎÂÅÒÛ ÏÎ ÏÐÈÃÎÒÎÂËÅÍÈÞ Â ÀÝÐÎÃÐÈËÅ ÂÛÏÅ×ÊÀ È ÃÎÒÎÂÊÀ ÍÀ ÏÀÐÓ Â àýðîãðèëå òåìïåðàòóðà ïðèãîòîâëåíèÿ íåîáåðíóòûõ áëþä îáû÷íî íèæå íà 15°C – 20°C. Äëÿ âûïå÷êè â àýðîãðèëå ïðåäâàðèòåëüíîãî íàãðåâà íå òðåáóåòñÿ. Îáû÷íî òåñòî â ñåðåäèíå êîðæà åùå âëàæíîå, â òî âðåìÿ êàê òåñòî ó ñòåíîê óæå ïðèãîòîâèëîñü. Ïîýòîìó öåëåñîîáðàçíî èñïîëüçîâàòü ñïåöèàëüíóþ ôîðìó äëÿ âûïå÷êè êåêñà. Íåáîëüøèå ôîðìî÷êè äëÿ êåêñà èäåàëüíû äëÿ íåáîëüøîé âûïå÷êè. Çàìåòêà: ìîæíî âîñïîëüçîâàòüñÿ ôîðìàìè äëÿ êåêñîâ, èìåþùèìèñÿ ó Âàñ äîìà.. Âðåìÿ è òåìïåðàòóðà âûïå÷êè â àýðîãðèëå: ïèùà òåìïåðàòóðà âðåìÿ,ìèí. ïèðîæíîå ñ îðåõàìè 150 °C 18 – 20 áóëî÷êà ñ èçþìîì 200 °C 10 – 12 êîðæ äëÿ òîðòà 150 °C 18 – 20 áàòîí 150 °C 30 – 35 õëåá èç êóêóðóçû 175 °C 18 – 20 ïå÷åíüå:êðóãëîå 165 °C 8 – 10 çàêðó÷åííîå 165 °C 0 – 12 ñäîáà 175 °C 12 – 15 ïèðîã/âûïå÷êà:ñ êîðî÷êîé 200 °C 8 – 10 c íà÷èíêîé (áåç êîðî÷êè) 165 °C 25 – 30 ñ íà÷èíêîé (êîðî÷êà ñ äâóõ ñòîðîí) 175 °C 35 – 40 ðóëåò 175 °C 12 – 15 õëåá 165 °C 25 – 30 Ïðèìå÷àíèå: Âðåìÿ ìîæåò ñëåãêà âàðüèðîâàòüñÿ, â çàâèñèìîñòè îò êîëè÷åñòâà òåñòà. ÃÐÈËÜ È ÆÀÐÊÀ Òåìïåðàòóðà äëÿ æàðêè è ãðèëÿ äîëæíà áûòü óñòàíîâëåíà ìåæäó 220°C è 250°C. Ïèùó íåîáõîäèìî ïîìåñòèòü íà ïîäñòàâêó íå îáîðà÷èâàÿ. Äëÿ òîãî, ÷òîáû ïðèãîòàâëèâàåìàÿ ïèùà íàõîäèëàñü 16 áëèæå ê èñòî÷íèêó íàãðåâà, èñïîëüçóéòå âûñîêóþ ïîäñòàâêó. Ñïåöèè äîáàâëÿéòå íà ïîâåðõíîñòü ìÿñà. Åñëè ðûáà èëè ìÿñî ñëèøêîì ïîñòíûå, îáðûçãàéòå ïîäñòàâêó è/èëè ðåøåòêó äëÿ ãðèëÿ ðàñòèòåëüíûì ìàñëîì – ýòî ñíèçèò âîçìîæíîñòü ïðèãîðàíèÿ ðûáû/ìÿñà ê ïîäñòàâêå/ðåøåòêå äëÿ ãðèëÿ. Äëÿ ïîëó÷åíèÿ ðóìÿíîé êîðî÷êè îáæàðèâàéòå ñ äâóõ ñòîðîí. Òàêæå îáæàðèâàéòå ñ äâóõ ñòîðîí, åñëè êóñêè ñëèøêîì òîëñòûå. Òîíêèå êóñêè ïåðåâîðà÷èâàòü íåò íàäîáíîñòè. ÏÐÈÃÎÒÎÂËÅÍÈÅ ÆÀÐÊÎÃÎ - Ïîëîæèòå àëþìèíèåâóþ ôîëüãó íà äíî êîíòåéíåðà è ïîäîãíèòå êðàÿ, âî èçáåæàíèå ïðîëèâàíèÿ âûòåêàþùåãî èç ïèùè æèðà. - Ïîìåñòèòå ïèùó íà íèçêóþ ïîäñòàâêó òàê, ÷òîáû îáåñïå÷èòü íîðìàëüíóþ öèðêóëÿöèþ ãîðÿ÷åãî âîçäóõà. Öèðêóëèðóåìûé ãîðÿ÷èé âîçäóõ ïîçâîëÿåò ãîòîâèòü ìÿñî “â ñîáñòâåííîì ñîêó”. -  ïåðåâîðà÷èâàíèè ïèùè íåò íàäîáíîñòè. Ðåêîìåíäóåòñÿ: èñïîëüçîâàíèå ãðàäóñíèêà äëÿ ïðèãîòîâëåíèÿ ïèùè, îäíàêî, åñëè åãî íåò, ðóêîâîäñòâóéòåñü òàáëèöåé âðåìåíè/ òåìïåðàòóðû. Èëè ðóêîâîäñòâóéòåñü èíñòðóêöèÿìè ê îáû÷íîé ïëèòå, âû÷èòàÿ èç óêàçàííûõ òàì çíà÷åíèé ïðèìåðíî 25°C. ÆÀÐÊÀ ÖÅËÎÃÎ ÖÛÏËÅÍÊÀ - Òùàòåëüíî âûìîéòå öûïëåíêà è äîáàâüòå æåëàåìûå ñïåöèè. Ìîæíî èñïîëüçîâàòü ñëåäóþùèå ñïåöèè: ÷åñíîê, ÷åðíûé ïåðåö è ñîëü. Ïåðåä æàðêîé çàìîðèíóéòå öûïëåíêà íà íåñêîëüêî ÷àñîâ. Äíî êîíòåéíåðà íåîáõîäèìî çàêðûòü àëþìèíèåâîé ôîëüãîé, âî èçáåæàíèå ïðîëèâàíèÿ âûòåêàþùåãî æèðà. Ãîòîâüòå èç ðàñ÷åòà ïðèìåðíî 10 ìèíóò íà êàæäûå 0,5 êã âåñà ïðè òåìïåðàòóðå 200°C. Äëÿ ïîëó÷åíèÿ ïîäæàðèñòîé êîðî÷êè, óâåëè÷üòå òåìïåðàòóðó äî 240°C è ãîòîâüòå åùå 5–10 ìèíóò. ÆÀÐÊÀ ÁÎËÜØÈÕ ÊÓÑÊΠÏîëîæèòå êóñîê æèðîì ââåðõ íà íèçêóþ ïîäñòàâêó. Ïî æåëàíèþ äîáàâüòå ñïåöèè. Ðåêîìåíäóåòñÿ èñïîëüçîâàíèå ãðàäóñíèêà äëÿ ïðèãîòîâëåíèÿ ïèùè, îäíàêî, åñëè åãî íåò, ðóêîâîäñòâóéòåñü òàáëèöåé âðåìåíè/òåìïåðàòóðû. Èëè ðóêîâîäñòâóéòåñü 17
