VES 777 User manual

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
INSTRUCTION MANUAL
ÈÍÑÒÐÓÊÖÈß ÏÎ ÝÊÑÏËÓÀÒÀÖÈÈ
• CONVECTION OVEN • ÀÝÐÎÃÐÈËÜ •
MODEL VES 777
ÌÎÄÅËÜ VES 777
VES ELECTRIC SPAIN
ENGLISH ENGLISH
32
CONVECTION OVEN MODEL: VES 777
BENEFITS OF CONVECTION OVEN
• 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
• Broiler Oven
• Microwave Oven
• Toaster Oven • Rotisserie
• Electric Frying Pan • Electric Steamer
• Grill
• Deep-Far Fryer
• Convection Oven

ENGLISH 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: 15–20
med.: 20–25
well: 25–30
beef, rib roast, rump or chuck rare: 15–20
med.: 20–25
well: 25–30
ham with bone and fully cooked med.: 12–15
pork, loin (boneless) well: 20–25
loin with bone well: 25–30
pork ribs well: 20–25
REFERENCE TABLE OF TIME AND TEMPERATURE
food temperature quantity time,min.
whole chicken 200 °C 2 kg 35
sliced pork 200 °C 0.5 kg 7-8
drumsticks 200 °C 8 pcs 15
fish 250 °C 10 pcs 7-8
clam 200 °C 0.5 kg 5-7
shrimps 250 °C 0.5 kg 5
corn 250 °C 4 pcs 10
peanut 250 °C 1 dish 5-7
cake 150 °C 1 case 20
potato 250 °C 0.5 kg 25
red prawn 250 °C 4 pcs 15
crab meat 250 °C 0.5 kg 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
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
8 9
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
10 11
ÀÝÐÎÃÐÈËÜ VES 777
ÏÐÅÈÌÓÙÅÑÒÂÀ ÀÝÐÎÃÐÈËß
•  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
ïðîöåññ ïðèãîòîâëåíèÿ
îðèãèíàëüíûé âêóñ – àýðîãðèëü ãîòîâèò èñïîëüçóÿ öèðêóëÿöèþ

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
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
ÇÀÌÅÍßÅÒ 10 ÏÐÈÁÎÐÎÂ
• Ñòàíäàðòíàÿ äóõîâêà
• Ãðèëü
• Ìèêðîâîëíîâàÿ ïå÷êà
• Òîñòåð
• Ýëåêòðè÷åñêàÿ ñêîâîðîäêà
ÈÌÅÅÒ 8 ÑÏÎÑÎÁÎÂ ÏÐÈÃÎÒÎÂËÅÍÈß
• Æàðêà
• Ãðèëü
• Áàðáåêüþ
ÈÑÏÎËÜÇÎÂÀÍÈÅ ÀÊÑÅÑÑÓÀÐÎÂ
12 13
• Òóøåíèå
• Çàïåêàåò áåç ìàñëà
• Âûïå÷êà
• Ãîòîâèò áåç âîäû
• Ïàðêà
• Êîïòèëüíÿ
• Ôðèòþðíèöà
• Êîíâåêöèîííàÿ ïå÷ü
• Ìàíãàë
• Ýëåêòðè÷åñêàÿ ïàðîâàðêà
1) 2)
ÈÑÏÎËÜÇÓÅÒÑß ÄËß ÏÐÈÃÎÒÎÂËÅÍÈß
ÊÐÅÂÅÒÎÊ, ÎÂÎÙÅÉ È ÄÐ.
ÍÈÇÊÀß ÐÅØÅÒÊÀ ÂÛÑÎÊÀß ÐÅØÅÒÊÀ
ÄËß ÎÁÆÀÐÈÂÀÍÈß(ÃÎÐÈÇÎÍÒÀ
ËÜÍÎ) ÖÛÏËÅÍÎÊ, ÊÀÐÒÎÔÅËÜ
È ÄÐ.
3) 4)
ÄËß ÇÀÊËÀÄÊÈ È ÈÇÚßÒÈß
ÏÈÙÈ ÈÇ ÀÝÐÎÃÐÈËß
ÄËß ÏÐÈÃÎÒÎÂËÅÍÈß ÊÅÁÀÁÀ,
ØÀØËÛÊÀ È ÄÐ.
ÙÈÏÖÛ ØÀÌÏÓÐÛ
5) 6)
ÎÁÆÀÐÈÂÀÍÈÅ ÊÅÁÀÁÀ È
ÏÐÈÃÎÒÎÂËÅÍÈÅ ßÈÖ
ÈÑÏÎËÜÇÓÅÒÑß ÄËß
ÓÂÅËÈ×ÅÍÈß ÎÁÚÅÌÀ ×ÀØÈ
ÍÀÄÎ ÈÌÅÒÜ ÂÂÈÄÓ, ×ÒÎ
ÓÂÅËÈ×ÈÂÀÅÒÑß ÂÐÅÌß
ÏÐÈÃÎÒÎÂËÅÍÈß ÏÈÙÈ
ÐÅØÅÒÊÀ ÄËß ÇÀÂÒÐÀÊÀ ÊÎËÜÖÎ
7) 8)
ÏÎÄÑÒÀÂÊÀ ÄËß ÊÐÛØÊÈ ÄÂÎÉÍÀß ÐÅØÅÒÊÀ
ÍÈÇÊÀß È ÂÛÑÎÊÀß ÐÅØÅÒÊÈ
 ÎÄÍÎÌ
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
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
ïîâîðà÷èâàÿ ðó÷êó â îáðàòíîì íàïðàâëåíèè, óñòàíîâèòå
æåëàåìîå âðåìÿ ïðèãîòîâëåíèÿ
ÒÀÁËÈÖÀ ÂÐÅÌÅÍÈ È ÒÅÌÏÅÐÀÒÓÐÛ
ïèùà òåìïåðàòóðà êîë –âî âðåìÿ, ìèí.
öåëûé öûïëåíîê 200 °C 2 êã 35
ñâèíèíà êóñî÷êàìè 200 °C 0.5 êã 7-8
íîæêà êóðèöû 200 °C 8 øò 15
ðûáà 250 °C 10 øò 7-8
ìîëëþñêè 200 °C 0.5 êã 5-7
êðåâåòêè 250 °C 0.5 êã 5
êóêóðóçà 250 °C 4 øò 10
àðàõèñ 250 °C 1 ïîðö 5-7
êåêñ,òîðò 150 °C 1 ïîðö 20
êàðòîôåëü 250 °C 0.5 êã 25
êðàñíûå êðåâåòêè 250 °C 4 øò 15
ìÿñî êðàáîâ 250 °C 0.5 êã 10
×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
íàñóõî
ÑÎÂÅÒÛ ÏÎ ÏÐÈÃÎÒÎÂËÅÍÈÞ Â ÀÝÐÎÃÐÈËÅ
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ÐÅØÅÒÊÀ ÄËß ÎÁÆÀÐÈÂÀÍÈß ÏÀÐÎÂÀÐÊÀ
ÎÁÆÀÐÈÂÀÍÈÅ ÖÛÏËÅÍÊÀ Â
ÂÅÐÒÈÊÀËÜÍÎÌ ÏÎËÎÆÅÍÈÈ
ÈÑÏÎËÜÇÓÅÒÑß ÄËß
ÏÐÈÃÎÒÎÂËÅÍÈß ÏÈÙÈ ÍÀ
ÏÀÐÓ

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
16 17
ÂÛÏÅ×ÊÀ È ÃÎÒÎÂÊÀ ÍÀ ÏÀÐÓ
 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
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 ÊÓÑÊÎÂ
Ïîëîæèòå 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
èíñòðóêöèÿìè ê îáû÷íîé ïëèòå, âû÷èòàÿ èç óêàçàííûõ òàì
çíà÷åíèé ïðèìåðíî 25°C. Âðåìÿ ïðèãîòîâëåíèÿ çàâèñèò îò
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
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: 15–20
ñðåäíå: 20–25
ïîäæàðåííûé: 25-30
ãîâÿäèíà/ðîñòáèô/îãóçîê ñ êðîâüþ: 15–20
ñðåäíå: 20–25
ïîäæàðåííûé: 25–30
áåäðî ñ êîñòüþ (âàðåííîå) ñðåäíå: 12–15
ñâèíèíà/ôèëå (áåç êîñòåé) ïîäæàðåííûé: 20–25
ôèëå ñ êîñòÿìè ïîäæàðåííûé: 25–30
ñâèíûå ðåáðûøêè ïîäæàðåííûé: 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.
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