Geepas GFD63013UK User manual

DIGITAL FOOD DEHYDRATOR
MODEL NO.: GFD63013UK
140mm
200mm

2

3

4

INSTRUCTIONS
The following important safeguards are recommended by most portable appliance
manufactures.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, when using electrical
appliances basic safety precautions should always be followed, including the
following:
1.Read all instructions.
2.Do not touch hot surface. Use handles or knobs.
3.To protect against electrical shock, do not immerse cord, plug or the dehydrator base
in water or other liquid.
4.Close supervision is necessary when any appliance is used by or near children.
5.Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning the appliance.
6.Do not operate any appliance with a damaged cord or plug or in the event the
appliance malfunctions or has been damaged in any manner.
7.The use of accessory attachments not recommended by the appliance manufacturer
may cause injuries.
8.Do not let cord hand over edge of table or counter or touch hot surfaces.
9.Do not use outdoors.
10.Do not place on or near a hot gas or electric burner or in a heated oven.
11.Never use this appliance to dehydrate foods that contain alcohol or have been
marinated in alcohol.
12.Do not use appliance for other than intended use
SAVE THIS INSTRUCTION
This product is for household use only
How to use
1.First press the Āpower” button, display will show timer, then you can press
“+”,”-“to adjust timer. 1 press 1 hour up, from 1-48 hours.
2.After the display keep time, press the SET button, display will show TEMP , then
you can press “+”,”-“ to adjust TEMP 1 press 5 ćup, from 40-70ć.
Once you have the desired time and temperature set, the dehydrator will working on.
At any time, you can adjust the temperature by using the SET, button.
5

ADITIONAL INSTRUCTION
Wash products before putting in the appliance. Do not put wet products into appliance,
rub it dry.
ATTENTIONʽDo not put sections with products if there is water in it.
Cut off the spoiled parts of products. Slice the products in such a way to situate it
freely between the sections.
The duration of drying products depends on the thickness of pieces into which it is
sliced etc.
You can change the position of the sections if not all products on it dried well. You
can put upper sections down, closer to power base, and lower sections you can put it
place of upper sections. Some of the fruits can be covered by its natural protective
layer and that is why the duration of drying may increase. To avoid this matter it is
better to boil products for about 1-2 minutes and then put it to cold water and rug after
that.
NEED TO KNOW ˖THE DURATION OF DRYING STATED IN THIS
INSTRUCTION IN APPROXIMATE.
The duration of drying depends on the temperature and humidity of the roomˈthe
level of humidity of products, thickness of the pieces etc.
DRYING FRUITS
zWash the fruits.
zTake out the pit and cut off the spoiled parts.
zSlice into pieces which you can place freely between the sections.
zYou can put the fruits down to natural lemon or pine apple juice not to let them
fade
zIf you want your fruits to smell pleasantly, you can add cinnamon
DRYING VEGETABLES
zWash the vegetables.
zTake out the pit and cut off the spoiled parts.
zSlice into pieces which you can place freely between the sections.
zIt is better to boil vegetables for about 1-5minutes and then put it to cold water
and then rug dry.
6

DRYING MEDICINAL PLANTS
zIt is recommended to dry leafs or propagules.
zAfter drying it is better to put medicinal plants in paper bags or glass cans and
place it in dark cool place.
STORAGE OF DRYING FRUITS
zContainers for storage the dried products should be clean and dry.
zFor better storage of dried fruits use glass containers with metal lids and put it
into a dark dry place where the temperature should be 5-20 degrees.
zDuring first week after drying it is better to check if it is any moisture in container.
If yes, it means that products are not dried well and you should dry it again.
ATTENTION! Do not place hot and even warm products into containers for its further
storage.
PRELIMINARY PREPARING OF THE FRUITS
Preliminary preparing of the fruits saves its natural color, taste and flavor.
Below you can see some useful recommendations how is better to prepare fruits for
drying:
Take 1ˋ4 glass of juice (natural preferably). Remember that the juice, which you
take, should correspond to the fruit which you prepare. For example for preparing
apples you should take apple juice.
Mix the juice with 2 glasses of water. Than immerse preliminary processed fruits (see
“table of preparing the fruits for drying” into prepared liquid for 2 hours.
7

TABLE OF PREPARING THE FRUITS FOR FRYING
Name Preparing
Condition after
drying
Duration of
drying(hours)
Apricot Slice it and take out the pit Soft 13-28
Orange peel Cut it to long stripes Fragile 6-16
Pine apple(fresh) Peel it and slice into pieces
or square parts Hard 6-36
Pine apple(tinned) Pour out the juice and dry it Soft 6-36
Banana Peel it and slice to round
pieces(3-4mm thickness) Crispy 8-38
Grapes No need to cut it Soft 8-26
Cherry
It is not necessary to take
out the pit(you can take it
out when cherry is
half-dried
)
leathery 8-34
Pear Peel it and slice Soft 8-30
Fig Slice it Hard 6-26
Cranberry No need to cut Soft 6-26
peach
Cut into 2 pieces and take
out the pit when the fruits is
half-drie
d
Soft 6-26
Date-fruit Tale out the pit and slice Har
d
6-26
Apple
Peel it, take out the heart,
slice it into round pieces or
segments
Soft 4-8
NOTICE: Time and ways of preliminary processing of the fruits which are described
in the table only fact-finding. Personal preferences of customers can differ of the
described in the table.
PRELIMINARY PREPARING OF THE VEGETABLES
1. It is recommended to boil green beans, cauliflower, broccoli, asparagus
and potato, because those vegetables often are preparing for first and
second dishes, it saves its natural color.
How to boil: put the preliminary prepared vegetables into a saucepan
with boiling water for about 3-5 minutes. Then pour out the water and put
vegetable into the appliance.
2. If you want to add a smack of lemon to green beans, asparagus etc., just
put it into a lemon juice for about 2 minutes.
NOTICE: THE RECOMMENDATIONS ABOVE ARE ONLY
FACT-FINDING AND IT IS NOT NECESSARY TO FOLLOW THEM.
8

TABLE OF PREPARING THE FRUITS FOR DRYING
Name Preparing
Condition
after dr
y
in
g
Artichoke Cut it to stripes(3-4mm thickness) fragile 5-13
Egg-plant Peel it and slice it into pieces(6-12mm
thickness) Fragile 6-18
Broccoli Peel it and cut it. steam it for about3-5min. Fragile 6-20
Mushrooms Slice it for dry it whole(small mushrooms) Hard 6-14
Green beans Cut it and boil till become transparent Fragile 8-26
Vegetable
marrows Slice it into pieces(6mm thickness) Fragile 6-18
Cabbage Peel it and cut into stripes(3mm
thickness)Take out the heart Hard 6-14
Brussels
s
p
routs Cut the stems into 2 pieces Crispy 8-30
Cauliflower Boil till becomes soft Hard 6-16
Potato Slice it, boil for about 8-10min Crispy 8-30
Onion Slice it into thin round pieces Crispy 8-14
Carrot Boil till
b
ecomes soft. shred it or slice into
round pieces Crispy 8-14
Cucumber Peel it and slice into round pieces(12mm
thickness
)
Hard 6-18
Sweet pepper Cut it to stripes or to round pieces(6mm
thickness).Take out the heart crispy 4-14
Piquant pepper No need to cut it Hard 8-14
parsley Put the leafs into sections Crispy 2-10
Tomato Peel it. Cut it into pieces or into round
pieces Hard 8-24
Rhubarb Peel it and slice it into pieces(3mm
thickness)
Loss of
humidity in
a ve
g
etable
8-38
Beetroot Boil it, let it cool down, cut off the roots
and the tops. Slice it to round pieces Crispy 8-26
Celery Slice it into pieces(6mm thickness) Crispy 6-14
Spring onion Shred it Crispy 6-10
Asparagus Slice it into pieces(2.5mm thickness) Crispy 6-14
Garlic Peel it and slice into round pieces Crispy 6-16
Spinach Boil till it becomes fade Crispy 6-16
Champignons Choose the mushrooms with hats which
bend inside. cut into pieces or dry whole
Hard and
crispy 3-10
NOTICE: Time and ways of preliminary processing of the vegetables which are
described in the table only fact-finding. Personal preferences of customers can differ
of the described in the table.
9

PRELIMINARY PREPARING OF THE MEAT, FISH, POULTRY AND GAME ANIMALS.
Preliminary preparing of the meat is indispensable and necessary for saving health of customer.
Use meat without adepts for effective drying. It is recommended to pickle, it helps to remove the
water out of the meat and save it better.
Standard pickle:
1/2 glass of soybean sauce
1 denticle of garlic, cut to a small pieces
2 big spoons of ketchup
1 and 1/4 dessert spoon of salt
1/2 dessert spoon of dried pepper
All ingredients should be mixed carefully.
POULTRY
Before the beginning of drying, poultry should be preliminary prepared.
It is better to boil it or fry it.
Dry it for about 2-8 hours or till moisture is gone.
FISH
It is recommended to boil or bake it on a stove before the beginning of drying (bake it for about 20
minutes with a temperature 200 degrees or till the fish become friable).
Dry it for about 2-8 hours and till all moisture is gone.
MEAT AND GAME ANIMALS
Prepare it, cut it into small pieces and put into the appliance for about 2-8 hours or till all moisture
is gone.
CLEANING AND MAINTENANCE
gBefore cleaning check if the appliance is unplugged and cool down.
gClean the body of the appliance with the help of a wet sponge and then rug it dry.
gDo not use metal brushes, abrasive and rigid purifier for cleaning the appliance, because it can
damage the surface.
TECHNICAL CHARACTERISTICS
Power 520Watt
Electricity 220-240 Volts,50/60Hertz
10

ΕΎϤϴϠόΘϟ΍
ϰλϮϳΕΎϤϴϠόΘϟΎΑ ΔϟϮϤΤϤϟ΍ ΓΰϬΟϷ΍ ϲό˷Ϩμϣ Ϣψόϣ ϞΒϗ Ϧϣ ΔϴϟΎΘϟ΍ ΔϤϬϤϟ΍.
ΔϤϬϣ Δϣϼγ ΕΎϤϴϠόΗ
ϊϨϤϠϟ ΓΰϬΟϷ΍ ϡ΍ΪΨΘγ΍ ΪϨϋ ˬ ΕΎϜϠΘϤϤϟ΍ ϒϠΗ ϭ΃ ΔϴμΨθϟ΍ ΔΑΎλϹ΍ ήσΎΨϣ Ϧϣ ωΎΒΗ΍ Ύ˱Ϥ΋΍Ω ϲϐΒϨϳ Δϴ΋ΎΑήϬϜϟ΍
ϲϠϳ Ύϣ ϚϟΫ ϲϓ ΎϤΑ ˬ ΔϴγΎγϷ΍ Δϣϼδϟ΍ ΕΎσΎϴΘΣ΍:
1. ΃ήϗ΍ ΕΎϤϴϠόΘϟ΍ ϊϴϤΟ.
2. ϦΧΎδϟ΍ ΢τδϟ΍ βϤϠΗ ϻ . ϡΪΨΘγ΍ϟ΍ξΑΎϘϤ.
3. ϻ ˬ Δϴ΋ΎΑήϬϜϟ΍ ΕΎϣΪμϟ΍ Ϊο ΔϳΎϤΤϟϳ ήϤϐϚϠδϟ΍ ˬβΑΎϘϟ΍ ΓΪϋΎϗ ϭ΃ ϡΎότϟ΍ ϒϔΠϣ ΎϫήϴϏ ϭ΃ ˯ΎϤϟ΍ ϲϓ
Ϟ΋Ύδϟ΍ Ϧϣ.
4. ϴϗΪϟ΍ ϑ΍ήηϹ΍ ϥ·ϢϬϨϣ ΏήϘϟΎΑ ϭ΃ ϝΎϔσϷ΍ ϞΒϗ Ϧϣ ίΎϬΟ ϱ΃ ϡ΍ΪΨΘγ΍ ΪϨϋ ϱέϭήο ϖ.
5. ΍ϒϴψϨΘϟ΍ ϞΒϗϭ ϝΎϤόΘγϻ΍ Ϊϴϗ ϥϮϜΗ ϻ ΎϣΪϨϋ άϔϨϣ Ϧϣ Ϟμϓ . ϰϠϋ Ϫόοϭ ϞΒϗ ΩήΒϴϟ ϪϛήΗ΍ϻ΍ ϭ΃ ˯΍ΰΟ
ϒϴψϨΗ ϞΒϗϭ ˬ ΎϬ΋ϼΧ΍ίΎϬΠϟ΍.
6. Ϸ΍ Ϧϣ ϞϜη ϱ΄Α ϪϔϠΗ ϭ΃ ίΎϬΠϟ΍ ϞτόΗ ΔϟΎΣ ϲϓ ϭ΃ ϒϟΎΗ ϚϠδΑ ίΎϬΟ ϱ΃ ϞϴϐθΘΑ ϢϘΗ ϻϝΎϜη.
7. ϗΩ ϳϱΩ΅ ΍ΧΗγϡ΍Ω ΍ΎϘΣϟϣϟΕ ΍ϲΗϟ ϻ ϳϭλ ΎϬΑ ΞΗϧϣ ΍ΎϬΟϟί ·ϟ ·ΎΑΎλΕ.
8. ωΪΗ ϻϚϠδϟ΍ ϭ΃ ΔϟϭΎσ ΔϓΎΣ ϰϠϋΓάϓΎϧ ΔϨΧΎδϟ΍ ΢τγϷ΍ βϤϟ ϭ΃.
9. ϖϠτϟ΍ ˯΍ϮϬϟ΍ ϲϓ ϡΪΨΘδΗ ϻ.
10. ϦΧΎγ ϥήϓ ϲϓ ϭ΃ ϲ΋ΎΑήϬϜϟ΍ ΪϗϮϤϟ΍ ϭ΃ ϦΧΎδϟ΍ ίΎϐϟ΍ Ϧϣ ΏήϘϟΎΑ ϭ΃ ϰϠϋ ϊπΗ ϻ.
11. ϔΠΘϟ ίΎϬΠϟ΍ ΍άϫ ϡΪΨΘδΗ ϻϝϮΤϜϟ΍ ϲϓ ΎϬόϘϨΗ ϢΗ ϭ΃ ϝϮΤϜϟ΍ ϰϠϋ ϱϮΘΤΗ ϲΘϟ΍ ΔϤόσϷ΍ ϒϴ.
12. ΩϮμϘϤϟ΍ ϡ΍ΪΨΘγϻ΍ ήϴϐϟ ΓΰϬΟϷ΍ ϡΪΨΘδΗ ϻ
ΕΎϤϴϠόΘϟ΍ ϩάϫ φϔΣ΍
ςϘϓ ϲϟΰϨϤϟ΍ ϡ΍ΪΨΘγϼϟ ΞΘϨϤϟ΍ ΍άϫ
ϡ΍ΪΨΘγϻ΍ Δϴϔϴϛ
1. έί ϰϠϋ ςϐο΍ ϻϭ΃"ΔϗΎτϟ΍ " ϰϠϋ ςϐπϟ΍ ϚϨϜϤϳ ϢΛ ˬ ΖϗϮϤϟ΍ νήϋ ΔηΎη ήϬψΗ ϑϮγϭ ˬ "+" ˬ
" - "πϟΖϗϮϤϟ΍ ςΒ .1 Ϧϣ ˬ ϰϠϋϷ ΓΪΣ΍ϭ ΔϋΎγ ϰϠϋ ςϐο΍1 -48 ΔϋΎγ.
2. ϔΣ΍ νήόϟ΍ ΪόΑ ϢΛ ˬ Γέ΍ήΤϟ΍ ΔΟέΩ νήϋ ήϬψΗ ϑϮγϭ ˬ ςΒο έί ϰϠϋ ςϐο΍ ˬ ΖϗϮϟ΍ ϰϠϋ φ
ϰϠϋ ςϐπϟ΍ ϚϨϜϤϳ "+" ˬ" - " Γέ΍ήΤϟ΍ ΔΟέΩ ςΒπϟ1 ςϐο΍ 5 Ϧϣ ˬ ˬ40-70 ć.
ϰϠϋ ϝϮμΤϟ΍ ΪόΑ ˬ ΓΩΪΤϤϟ΍ Γέ΍ήΤϟ΍ ΔΟέΩϭ ΏϮϠτϤϟ΍ ΖϗϮϟ΍ ϞϤόϳ ϑϮγϟ΍ϒϔΠϤ .Ϥϳ ˬ Ζϗϭ ϱ΃ ϲϓ ςΒο ϚϨϜ
ϡ΍ΪΨΘγΎΑ Γέ΍ήΤϟ΍ ΔΟέΩ έίϊοϮϟ΍
ΔϴϓΎο· ΕΎϤϴϠόΗ
΍ίΎϬΠϟ΍ ϲϓ ΎϬόοϭ ϞΒϗ ΕΎΠΘϨϤϟ΍ ϞδϏ .ΔϓΎΟ ΎϬϛήϓ ˬ ΓΰϬΟϷ΍ ϲϓ ΔΒσέ ΕΎΠΘϨϣ ϊπΗ ϻ .
ϩΎΒΘϧϻ΍㧍 ΎϬϴϓ ϩΎϴϣ ϙΎϨϫ ϥΎϛ ΍Ϋ· ΕΎΠΘϨϤϟ΍ ϊϣ ϡΎδϗ΃ ϊπΗ ϻ
.
11

ΠΘϨϤϟ΍ Ϧϣ ΔϠϟΪϤϟ΍ ˯΍ΰΟϷ΍ ϊτϗΕΎ .ϡΎδϗϷ΍ ϦϴΑ ΔϳήΤΑ ΎϬόοϮΑ ΢ϤδΗ ΔϘϳήτΑ ΕΎΠΘϨϤϟ΍ ϊϴτϘΘΑ Ϣϗ .
΢΋΍ήη ϰϟ· ΎϬόϴτϘΗ ϢΘϳ ϲΘϟ΍ ϊτϘϟ΍ ϚϤγ ϰϠϋ ΕΎΠΘϨϤϟ΍ ϒϴϔΠΗ ΓΪϣ ΪϤΘόΗ
.
ΪϴΟ ϞϜθΑ ΎϬϴϠϋ ΕΎΠΘϨϤϟ΍ ϊϴϤΟ ϒϴϔΠΗ ϢΘϳ Ϣϟ ΍Ϋ· ϊσΎϘϤϟ΍ ϊοϮϣ ήϴϴϐΗ ϚϨϜϤϳ . ΔϳϮϠόϟ΍ ϊσΎϘϤϟ΍ ϊοϭ ϚϨϜϤϳ
ϗΎτϟ΍ ΓΪϋΎϗ ϰϟ· Ώήϗ΃ϭ ˬ ϞϔγϷϡΎδϗϷ΍ Ϧϣ ϱϮϠόϟ΍ ϢδϘϟ΍ ϲϓ ΎϬόοϭ ϚϨϜϤϳ ϲΘϟ΍ ΔϴϠϔδϟ΍ ϡΎδϗϷ΍ϭ ˬ Δ . ϦϜϤϳ
ϒϴϔΠΘϟ΍ ΓΪϣ Ω΍ΩΰΗ Ϊϗ Ϛϟάϟ ΔϴόϴΒτϟ΍ ΔϳΎϤΤϟ΍ ΔϘΒτΑ έΎϤΜϟ΍ ξόΑ ΔϴτϐΗ . ϲϠϏ ϞπϓϷ΍ ϦϤϓ Δϟ΄δϤϟ΍ ϩάϫ ΐϨΠΘϟ
ΓΪϤϟ ΕΎΠΘϨϤϟ΍1-2 ϭ ΩέΎΒϟ΍ ˯ΎϤϟ΍ ϲϓ ΎϬόοϭ ϢΛ ΔϘϴϗΩΎϬΤδϣ΍ ϚϟΫ ΪόΑ
.
ΔΟΎΤΑ Δϓήόϣ ϰϟ·㧦 ΔϴΒϳήϘΗ ΕΎϤϴϠόΘϟ΍ ϩάϫ ϲϓ ΓέϮϛάϤϟ΍ ϒϴϔΠΘϟ΍ ΓΪϣ
.
Φϟ· ˬ ϊτϘϟ΍ ϚϤγ ˬ ΕΎΠΘϨϤϟ΍ ΔΑϮσέ ϯϮΘδϣ ˬ Δϓήϐϟ΍ ϲϓ ΔΑϮσήϟ΍ϭ Γέ΍ήΤϟ΍ ΔΟέΩ ϰϠϋ ϒϴϔΠΘϟ΍ ΓΪϣ ΪϤΘόΗ
.
Ϫϛ΍Ϯϔϟ΍ ϒϴϔΠΗ
x έΎϤΜϟ΍ ϞδϏ΍.
x ΔϠϟΪϤϟ΍ ˯΍ΰΟϷ΍ ϊτϗ΍ϭ ΓήϔΤϟ΍ ΝήΧ΃.
x ϊτϗ΍ ϡΎδϗϷ΍ ϦϴΑ ΔϳήΤΑ ΎϬόοϭ ϚϨϜϤϳ ˯΍ΰΟ΃ ϰϟ·.
x ϤϳϰηϼΘΗ ΎϬϋΪΗ ϻ ϰΘΣ ήΑϮϨμϟ΍ ϭ΃ ϥϮϤϴϠϟ΍ ϭ΃ ϲόϴΒτϟ΍ ΡΎϔΘϟ΍ ήϴμϋ ϰϠϋ ΔϬϛΎϔϟ΍ ϊοϭ ϚϨϜ
x ΔϓήϘϟ΍ ΔϓΎο· ϚϨϜϤϳ ˬ ϚΑ ΔλΎΨϟ΍ Ϫϛ΍Ϯϔϟ΍ ΔΤ΋΍έ ϢθΗ ϥ΃ ΪϳήΗ ΖϨϛ ΍Ϋ·
ήπΨϟ΍ ϒϴϔΠΗ
x
έΎπΨϟ΍ ϞδϏ΍.
x ΔϠϟΪϤϟ΍ ˯΍ΰΟϷ΍ ϊτϗ΍ϭ ΓήϔΤϟ΍ ΝήΧ΃.
x ϊτϗ΍ ϡΎδϗϷ΍ ϦϴΑ ΔϳήΤΑ ΎϬόοϭ ϚϨϜϤϳ ˯΍ΰΟ΃ ϰϟ·.
x Ϧϣ ϲϟ΍ϮΤϟ Ε΍ϭήπΨϟ΍ ϲϠϏ ϞπϓϷ΍1 ϰϟ·5 ΎϬϔϴϔΠΗ ϢΛ ΩέΎΑ ˯Ύϣ ϲϓ ΎϬόοϭ ϢΛ ϖ΋ΎϗΩ.
ΔϴΒτϟ΍ ΕΎΗΎΒϨϟ΍ ϒϴϔΠΗ
x ΕϻϮΑϭήΒϟ΍ ϭ΃ ϕ΍έϭϷ΍ ϒΠϳ ϥ΃ ϦδΤΘδϤϟ΍ Ϧϣ.
x ΩέΎΑ ϥΎϜϣ ϲϓ ΎϬόοϭϭ ΔϴΟΎΟί ΐϠϋ ϭ΃ Δϴϗέϭ αΎϴϛ΃ ϲϓ ΔϴΒτϟ΍ ΕΎΗΎΒϨϟ΍ ϊοϭ ϞπϓϷ΍ Ϧϣ ˬ ϒϴϔΠΘϟ΍ ΪόΑ
ϢϠψϣϭ
.
12

Ϫϛ΍Ϯϔϟ΍ ϦϳΰΨΗΔϔϔΠϤϟ΍
ΔϓΎΟϭ Δϔϴψϧ ΔϓΎΠϟ΍ ΕΎΠΘϨϤϟ΍ ϦϳΰΨΗ ΕΎϳϭΎΣ ϥϮϜΗ ϥ΃ ΐΠϳ.
ϦϳΰΨΘϟ ΃Ϟπϓ ϮϔϠϟϪϛ ΍ΔϔϔΠϤϟ ΍ΪΨΘγϡ ΎΣϭΎϳΕ ίΔϴΟΎΟ ΔϴτϏ΄Α ΔϴϧΪόϣ ϭΎϬόο ϲϓ ΎϜϣϥ ΎΟϑ ΚϴΣ ϲϐΒϨϳ ϥ΃ϮϜΗϥ έΩΔΟ
΍ήΤϟΓέ΍ 5-20 έΩΔΟ
.
˯ΎϨΛ΃ϻ΍ ωϮΒγϝϭϻ΍ Ϧϣ ˬ ϒϴϔΠΘϟ΍ ΪόΑϻ΍ ϲϓ ΔΑϮσέ ϱ΃ ΩϮΟϭ Ϧϣ Ϊϛ΄Θϟ΍ ϞπϓΔϳϭΎΤϟ΍ . ϲϨόϳ ΍άϬϓ ˬ ϢόϨΑ ΔΑΎΟϹ΍ ΖϧΎϛ ΍Ϋ·
ϯήΧ΃ Γήϣ ΎϬϔϴϔΠΗ ϚϴϠϋ ΐΠϳϭ ΍˱ΪϴΟ ϒϔΠΗ ϻ ΕΎΠΘϨϤϟ΍ ϥ΃
.
ϩΎΒΘϧ΍ !ϦϳΰΨΘϟ΍ Ϧϣ ΪϳΰϤϟ ΕΎϳϭΎΣ ϲϓ ΔΌϓ΍Ϊϟ΍ ϰΘΣϭ ΔϨΧΎδϟ΍ ΕΎΠΘϨϤϟ΍ ϊπΗ ϻ.
Ϫϛ΍ϮϔϠϟ ϲϟϭϷ΍ ήϴπΤΘϟ΍
ΎϬΘϬϜϧϭ ΎϬϤόσϭ ϲόϴΒτϟ΍ ΎϬϧϮϟ φϔΤϳ έΎϤΜϠϟ ϲϟϭϷ΍ ήϴπΤΘϟ΍.
ΎϤϴϓ ϒϴϔΠΘϠϟ ΔϬϛΎϓ Ω΍Ϊϋ· Δϴϔϴϛ ϝϮΣ ΓΪϴϔϤϟ΍ ΕΎϴλϮΘϟ΍ ξόΑ ϯήΗ ϥ΃ ϚϨϜϤϳ ϲϠϳ
:
άΧ1-4 ήϴμϋ Ϧϣ ΏϮϛ)Ϟπϔϳ ϲόϴΒτϟ΍ .(ΎϫΪόΗ ϲΘϟ΍ ΔϬϛΎϔϟ΍ ϊϣ ϖϓ΍ϮΘϳ ϥ΃ ΐΠϳ ˬ ϪϟϭΎϨΘΗ ϱάϟ΍ ˬ ήϴμόϟ΍ ϥ΃ ήϛάΗ . ϰϠϋ
ΡΎϔΘϟ΍ ήϴμϋ ϝϭΎϨΘΗ ϥ΃ ΐΠϳ ΡΎϔΘϟ΍ Ω΍ΪϋϹ ϝΎΜϤϟ΍ ϞϴΒγ
.
Ϧϣ Ϧϴγ΄ϛ ϊϣ ήϴμόϟ΍ ςϠΧ΍˯ΎϤϟ΍ .ήϤϐΗ ϢΛ ΔϴϟϭϷ΍ ΔΠϟΎόϤϟ΍ ΔϬϛΎϔϟ΍) ήψϧ΍"ϒϴϔΠΘϠϟ έΎϤΜϟ΍ ήϴπΤΗ ϝϭΪΟ " Ϟ΋Ύγ ϰϟ·
ϦϴΘϋΎγ ΓΪϤϟ ΰϫΎΟ
.
ϲϠϘϠϟ ΔϬϛΎϔϟ΍ ήϴπΤΗ ϝϭΪΟ
Ϣγ΍ ήϴπΤΗ ΔϟΎΤϟ΍ϒϴϔΠΘϟ΍ ΪόΑ ϒϴϔΠΘϟ΍ ΓΪϣ)ΔϋΎγ(
ζϤθ
ϣ
ϊτϗ΍
Γ
ήϔΤϟ΍ Ν΍ήΧ·ϭ ϚϟΫ ϢϋΎϧ
13-28
ϝΎϘΗήΒϟ΍ ήθϗ ΔϠϳϮσ ρϮτΨϟ ΎϬότϗ ζϫ
6-16
αΎϧΎϧ
Ϸ
΍)ΝίΎτϟ΍ ) ΔόΑήϣ ϊτϗ ϭ
΃
ϊτϗ ϰϟ· ΎϬότϗϭ Ύϫήθϗ ΐόμϟ΍
6-36
αΎϧΎϧ
Ϸ
΍)ΔΒϠόϤϟ΍ ) ϪϔϔΟϭ ήϴμόϟ΍ ΐϜγ΍ ϢϋΎϧ
6-36
ίϮ
ϣ
ϭ Ύϫήθϗ
ό
τϗΎ
Ϭ
ΓήϳΪΘδϣ) ϚϤ
γ
3-4 ϢϠ
ϣ
( ζϣήϘ
ϣ
8-38
ΐϨϋ
ϟ
ΔΟΎΣ ϻΎϬτ
Ϙ
ϢϋΎϧ 8-26
ίή
ϛ
ΓήϔΤϟ΍ Ν΍ήΧ· ϱέϭήπϟ΍ Ϧϣ βϴϟ) ϚϨϜϤϳ ήϜϟ΍ ϥϮϜϳ ΎϣΪϨϋ ΎϬΟ΍ήΧ·ϒϔΠϣ ϒμϧ
ί
)
ΪϠΠϟ΍ Ϧϣ ωϮϨμ
ϣ
8-34
ϯήΜϤ
ϛ
ϭ ΎϫήθϗΎϬτϗ 8-30
ϦϴΗ ΎϬότϗ΍ ϢϋΎϧ
6-26
ίή
ϛ
ΔΟΎΣ ϻϊτϘϟ ΐόμϟ΍ 6-26
ΥϮΧ ϰϟ· ϊτϗ2ϊτϗ έΎϤΛ ϥϮϜΗ ΎϣΪϨϋ ΓήϔΤϟ΍ Ν΍ήΧ·
ϭ
ΔϔϔΠϣ ϒμϧ ϢϋΎϧ
6-26
ήϤΗ ΝήΧ΍ϭ ΓήϔΤϟ΍ Ϧ
ϣ
ϊτϗ΍ ϢϋΎϧ 6-26
ΔΣΎϔΗ
΃
΢΋΍ήη ϲϓ ΎϬόο ˬ ΐϠϘϟ΍ ΝήΧ
΃
ˬ Ύϫήθϗ ΢΋΍ήη
ϭ
Γ
ήϳΪΘδ
ϣ
ΐόμϟ΍
4-8
έΎόη· :ϖ΋ΎϘΤϟ΍ ϲμϘΘϟ ςϘϓ ϝϭΪΠϟ΍ ϲϓ ΔΤοϮϤϟ΍ έΎϤΜϠϟ ΔϴϟϭϷ΍ ΔΠϟΎόϤϟ΍ ϕήσϭ ΖϗϮϟ΍ . ΕϼϴπϔΘϟ΍ ϒϠΘΨΗ ϥ΃ ϦϜϤϳ
ϝϭΪΠϟ΍ ϲϓ ΔϓϮλϮϤϟ΍ Ϧϋ ˯ϼϤόϠϟ ΔϴμΨθϟ΍
.
13

Ε΍ϭ΍ήπΨϠϟ ϲϟϭϷ΍ ήϴπΤΘϟ΍
1. ϥϮϴϠϬϟ΍ϭ ϲϠϛϭήΒϟ΍ϭ ςϴΒϧήϘϟ΍ϭ ˯΍ήπΨϟ΍ ΎϴϟϮλΎϔϟ΍ ϲϠϐΑ ϰλϮϳ ΐϟΎϐϟ΍ ϲϓ ΪόΘδΗ έΎπΨϟ΍ ϩάϫ ϥϷ ˬ βσΎτΒϟ΍ϭ
ϲόϴΒτϟ΍ ΎϬϧϮϟ φϔΤΗ ϲϬϓ ˬ ΔϴϧΎΜϟ΍ϭ ϰϟϭϷ΍ ϕΎΒσϸϟ
.
ϥΎϴϠϐϟ΍ ΔϘϳήσ : ΓΪϤϟ ϲϠϐϣ ˯Ύϣ ϊϣ έΪϗ ϲϓ ΓήπΤϤϟ΍ έΎπΨϟ΍ ϲόο3-5 ϖ΋ΎϗΩ . ϊοϭ ˯ΎϤϟ΍ ΐϜγ΍ ϢΛ
ίΎϬΠϟ΍ ϲϓ Ε΍ϭήπΨϟ΍
.
2.
Ψϟ΍ ΎϴϟϮλΎϔϟ΍ ϰϟ· ϥϮϤϴϠϟ΍ Ϧϣ Δόϔλ ΔϓΎο· ϲϓ ΐϏήΗ ΖϨϛ ΍Ϋ· ϥϮϤϴϠϟ΍ ήϴμϋ ϲϓ ΎϬόο ˬ Φϟ· ϥϮϴϠϬϟ΍ϭ ˬ ˯΍ήπ
ϦϴΘϘϴϗΩ ΓΪϤϟ
.
ΔψΣϼϣ : ϲϫ ϩϼϋ΃ ΓέϮϛάϤϟ΍ ΕΎϴλϮΘϟ΍ϟΎϬΘόΑΎΘϣ ϱέϭήπϟ΍ Ϧϣ βϴϟϭ ςϘϓ ϖ΋ΎϘΤϟ΍ ϲμϘΘ
.
ϒϴϔΠΘϠϟ ήπΨϟ΍ ήϴπΤΗ 
Ϣγ΍ ήϴπΤΘϟ΍ ΔϟΎΤϟ΍ ϒϴϔΠΘϟ΍ ΪόΑ ϒϴϔΠΘϟ΍ ΓΪϣ)ΔϋΎγ ) 
ϑϮηήΧ ρϮτΧ ϲϓ Ϫότϗ㧕3 -4 ϚϤγ ϢϠϣ( ζϫ 5Ͳ13
ΫΎΒϟ΍ϥΎΠϧ Ύϫήθϗ ϊτϗ ϰϟ· ΎϬό˷τϗϭ㧕6-12 Ϣϣ . 6Ͳ18
ϲϠϛϭήΑ Ύϫήθϗ ΎϬότϗϭ .ήϴΨΒΗ ΓΪϤϟ3-5 ϖ΋ΎϗΩ ˅ ζϫ 6Ͳ20
ήτϓ ΎϬότϗ ΎϬϠϛ ΎϬϔϴϔΠΗ ϭ΃)ήϴϐμϟ΍ ήτϔϟ΍ ) 6Ͳ14
˯΍ήπΧ ΎϴϟϮλΎϓ ϭ ΎϬότϗΎϬϴϠϏ ΔϓΎϔη ΢ΒμΗ ϰΘΣ ζϫ 8Ͳ26
ΐϧήϜϟ΍ Ε΍ϭήπΨϟ΍ ϊτϗ ϰϟ΍ΔΤϳήη㧕6 Ϣϣ ˅ 6Ͳ18
ΐϧήϜϟ΍ Ύϫήθϗ Ϭότϗϭ ΢΋΍ήη ϰϟ· Ύ㧕3 άΧ ϢΛ ˬ ϢϣΓέάϘϟ΍ ΐόμϟ΍ 6Ͳ14
ϞϴδϛϭήΑ ΐϧήϛ ϰϟ· ϥΎϘϴδϟ΍ ϊτϗ2 Δότϗ 8Ͳ30
ςϴΒϧήϗ ΔϨϴϟ ΢ΒμΗ ϰΘΣ ϲϠϐΗ ζϫ 6Ͳ16
βσΎτΒϟ΍ ϊτϘϳ ΓΪϤϟ ϲϠϐϳ ϢΛ8-10 ΔϘϴϗΩ 8Ͳ30
ΔϠμΑ ΔϘϴϗέ ΓήϳΪΘδϣ ΔΤϳήη ϰϟ· ϊτϗ ζϫ 8Ͳ14
ΓέΰΟ ΔϤϋΎϧ ΢ΒμΗ ϰΘΣ ΎϬϠϏ΍ .ϴτϘΗ ϭ΃ ΎϬμϘΑ Ϣϗ ϢΛ ϰϟ· ΎϬό
Δϳή΋΍Ω ΢΋΍ήη
.
8Ͳ14
έΎϴΧ Δϳή΋΍Ω ΢΋΍ήη ϰϟ· ΎϬόϴτϘΘΑ Ϣϗϭ Ύϫήθϗ) ϚϤγ12 Ϣϣ ) ΐόμϟ΍ 6Ͳ18
ϮϠΣ ϞϔϠϓ ΓήϳΪΘδϣ ΢΋΍ήη ϭ΃ ΢΋΍ήη ϰϟ· ΎϬότϗ΍) ϚϤγ6 Ϣϣ .( ϢΛ
άΧΓέάϘϟ΍
4Ͳ14
ϞϔϠϔϟ΍ ΎϬμϘϟ ΔΟΎΣ ϻ ζϣήϘϣ 8Ͳ14
βϧϭΪϘΑ ϊσΎϘϣ ϲϓ ϕ΍έϭϷ΍ ϊο 2Ͳ10
ϢσΎϤσ Ύϫήθϗ .ϭ ΎϬότϗΓήϳΪΘδϣ ΢΋΍ήη ϲϓ ϭ΃ ϊτϗ ϰϟ· . ΐόμϟ΍ 8Ͳ24
Ϊϧϭ΍έ ΎϬό˷˶τϗ ϢΛ Ύϫήθϗ) ϚϤγ3 Ϣϣ ) ζϣήϘϣ 8Ͳ38
έΪϨϤθϟ΍ έϭάΟ ϲϠϐΗ .ΩήΒϳ ϪϛήΗ΍ ϢΛ .ϢϤϘϟ΍ϭ έϭάΠϟ΍ ϊτϗ .ϊϴτϘΗ ϊτϗ ϲϓ
ΓήϳΪΘδϣ
.
ζϣήϘϣ
8Ͳ26
βϓήϛ ϊτϗ ˯΍ΰΟ΃ ϰϟ·) ϚϤγ6 Ϣϣ ) ζϣήϘϣ 6Ͳ14
ϊϴΑήϟ΍ ϞμΑ ΎϬότϗ ΐόμϟ΍ 6Ͳ10
ϮϴϠϬϟ΍ ΕΎΒϧϥ ϊτϗ ˯΍ΰΟ΃ ϰϟ·) ϚϤγ2.5 Ϣϣ ) ζϣήϘϣ 6Ͳ14
ϡϮΛ ϭ ΎϫήθϗΎϬότϗ ΓήϳΪΘδϣ ϊτϗ ϰϟ· ΐόμϟ΍ 6Ͳ16
ΦϧΎΒγ ϰηϼΘΗ ΢ΒμΗ ϰΘΣ ϲϠϐΗ ζϣήϘϣ 6Ͳ16
έΎόη· :ϖ΋ΎϘΤϟ΍ ϲμϘΘϟ ςϘϓ ϝϭΪΠϟ΍ ϲϓ ΔϓϮλϮϤϟ΍ Ε΍ϭ΍ήπΨϠϟ ΔϴϟϭϷ΍ ΔΠϟΎόϤϟ΍ ϕήσϭ ΖϗϮϟ΍ . ϒϠΘΨΗ ϥ΃ ϦϜϤϳ
ϮϤϟ΍ Ϧϋ ˯ϼϤόϠϟ ΔϴμΨθϟ΍ ΕϼϴπϔΘϟ΍ϝϭΪΠϟ΍ ϲϓ ΔϓϮλ
.
ΔϴΤϟ΍ ΕΎϧ΍ϮϴΤϟ΍ϭ ϦΟ΍ϭΪϟ΍ϭ ϡϮΤϠϟ΍ϭ ϡϮΤϠϟ ϲϟϭ΃ ήϴπΤΗ 
ϚΘΤμϟ ϱέϭήοϭ ϱέϭήο ϡϮΤϠϟ ϲϟϭϷ΍ Ω΍ΪόΘγϻ΍ . ˬ ϒϴϔΠΘϟ΍ ϞΒϗ ϢΤϠϟ΍ ϊϴτϘΘΑ ΢μϨϧ ˬ ϡϮΤϠϟ ϝΎόϔϟ΍ ϒϴϔΠΘϟ΍ ϞΟ΃ Ϧϣ
ΔϣϮόϧ ήΜϛ΃ ϢΤϠϟ΍ ϞόΠϟϭ ϲόϴΒτϟ΍ ϪϤόσ ϰϠϋ υΎϔΤϠϟ .ϧϷ ϞϴϠΨΘϠϟ ΢ϠϤϟ΍ ΔϓΎο· ϱέϭήπϟ΍ Ϧϣ Ϧϣ ˯ΎϤϟ΍ Δϟ΍ί· ϰϠϋ ΪϋΎδϳ Ϫ
Ϟπϓ΃ ϞϜθΑ ϪϴϠϋ υΎϔΤϟ΍ϭ ϢΤϠϟ΍
.
14

ϞϴϠΨΘϟ΍ ΔϴϠϤϋ:
1/2 ΎϳϮμϟ΍ ϝϮϓ ΔμϠλ ΏϮϛ
1ήϴϐλ ϡϭήϔϣ ϡϮΛ ΏϮϛ
2ήϜδϟ΍ Ϧϣ ΓήϴΒϛ ΔϘόϠϣ
2ΔμϠμϟ΍ Ϧϣ ΓήϴΒϛ ΔϘόϠϣ
1 ϭ1/4 ΢Ϡϣ ϯϮϠΣ ΔϘόϠϣ
1/2 ϞμΒϟ΍ ϕϮΤδϣ Ϧϣ Γήϴϐλ ΔϘόϠϣ
1/2 ϒϔΠϣ ϞϔϠϓ ϯϮϠΣ ΔϘόϠϣ
ϣ ϥϮϜΗ ϥ΃ ΐΠϳΔϳΎϨόΑ ΕΎϧϮϜϤϟ΍ ϊϴϤΟ ΔτϠΘΨ
.
ϦΟ΍ϭΩ
ϲϠϘϟ΍ ϭ΃ ϥΎϴϠϐϟΎΑ ϦΟ΍ϭΪϟ΍ ήϴπΤΗ ΐΠϳ ˬ ϒϴϔΠΘϟ΍ ΔϴϠϤόΑ ˯ΪΒϟ΍ ϞΒϗ
.
ΓΪϤϟ ϪϔϔΟ2-8 ΔΑϮσήϟ΍ ϊϴϤΟ ϲϔΘΨΗ ϰΘΣ ϭ΃ ΕΎϋΎγ
.
ϚϤγ
ϒϴϔΠΘϟ΍ ΔϴϠϤϋ ˯ΪΑ ϞΒϗ ΪϗϮϣ ϰϠϋ ΎϬόοϭ ϭ΃ ΎϬϴϠϐΑ ϰλϮϳ) ΓΪϤϟ ΎϫΰΒΧ΍20 Γέ΍ήΣ ΔΟέΩ ΪϨϋ ΔϘϴϗΩ200 ΟέΩ ϰΘΣ ϭ΃ Δ
ϲϠϘϠϟ ΓΰϫΎΟ ϙΎϤγϷ΍ ϭΪΒΗ
).
ΓΪϤϟ ΎϬϔϴϔΠΗ2-8 ΔΑϮσήϟ΍ ϊϴϤΟ ϲϔΘΨΗ ϰΘΣ ˬ ΕΎϋΎγ
.

ΔΒόϠϟ΍ϭ ϡϮΤϠϟ΍ ΕΎϧ΍ϮϴΣ
ΓΪϤϟ ίΎϬΠϟ΍ ϲϓ ΎϬόοϭ Γήϴϐλ ϊτϗ ϰϟ· Ϫότϗ ˬ ϩΪϋ΃2-8 ΔΑϮσήϟ΍ ϊϴϤΟ ϲϔΘΨΗ ϰΘΣ ΕΎϋΎγ
.
ΔϧΎϴμϟ΍ϭ ϒϴψϨΘϟ΍
• ϞΒϗ ΍ϒϴψϨΘϟ ˬΪϛ΄Η Ϧϣ Ϊϋϡ ϞϴλϮΗ ΍ΎϬΠϟί ϭΗϩΪϳήΒ.
• ΓΩΎΠγ ϢΛ Ϧϣϭ ΔΒσέ ΔΠϨϔγ· ΓΪϋΎδϤΑ ίΎϬΠϟ΍ ϢδΟ ϒψϧ.
噝 ϻ ΪΨΘδΗϡ ΍ΎηήϔϟΓ ΍ΔϴϧΪόϤϟ ΍ϭ ˬΪόϤϟΕ΍ ΍ΔτηΎϜϟ ΍ϭΪϣΎΠϟΓ ϒϴψϨΘϟ ΍ΎϬΠϟί ˬΎϬϧϷ Ϊϗ ΆΗϱΩ ·ϰϟ ϒϠΗ ΍΢τδϟ.
ΔϴϨϘΘϟ΍ κ΋ΎμΨϟ΍
ΔϗΎτϟ΍
520 ρ΍ϭ
˯ΎΑήϬϛ
220-240 ΖϟϮϓ ,50/60 ΰΗήϫ
15