
2
BHG 601
INHALT
Hinweis zum Umweltschutz ............... 4
Technische Daten ......................... 4
Wichtige Hinweise ........................ 9
Allgemeines zum Dörren.................. 9
Das Dörrgerät BHG 601:
Vorbereitung, Dörrzeit,
Temperaturstufen und Lagerung ....... 10
Reinigung ................................. 11
Zubereitung............................... 12
Verwendung von Gedörrtem.............. 14
Garantie................................... 15
CONTENU
Remarque relative a la Protection
de L’environnement ....................... 4
Données techniques ...................... 4
Remarques Importantes................... 23
Generalites concernant la Deshydratation
D’aliments................................. 23
Le Deshydrateur
Preparation, Duree de Deshydratation,
Degres de Temperature, Stockage ...... 24
Entretien .................................. 25
Preparation des Aliments.................. 26
L’utilisation de Deshydrates. . . . . . . . . . . . . . . . 28
Garantie................................... 29
INDEX
Notice for environment ................... 4
Technical Details .......................... 4
Important ................................. 16
The basics of drying ....................... 16
The desiccating appliance BHG 601:
Preparation, Desiccating time,
Temperatur setting and Storage ........ 17
Cleaning .................................. 18
How you unse dried food. . . . . . . . . . . . . . . . . . 19
Preparation ............................... 20
Guarantee................................. 22
D
F I
GB
INDICE
Indicazioni per la tutela
dell'ambiente ............................. 5
Dati tecnici ................................ 5
Importanti indicazioni..................... 30
Informazioni generali
sull'essiccatura ............................ 30
L'essiccatore BHG 601:
Preparazione, tempo di essiccatura,
livelli di temperatura e conservazione
... 31
Pulizia ..................................... 32
Utilizzo di alimenti essiccati ............... 33
Preparazione .............................. 34
Garanzia .................................. 36