TABELLA DELLE FUNZIONI
Configurazione prestabilita
Programmazione
Tempo di ritardo
Programmazione
Conservare caldo
Funzioni
Tempo
Intervallo
di tempo
regolabile
Temperatura Pressione
(kpa)
Tempo Temperatura
Poultry
Volatili
15 min. 10-25 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Steam
Vapore
10 min.
3-15 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Bean / Chilli
Legumi /
Peperoni
40 min. 30-60 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Soups / Broth
Minestre /
Brodi
25 min. 20-60 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Rice
Riso
12 min.
8-15 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Multrigrain
Cereali
40 min. 20-60 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Porridge
Pappette
12 min.
5-20 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Meat / Stew
Carne /
Stufati
35 min. 20-45 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Reheat
Riscaldare
5 min.
3-8 min
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Sterilize
Sterilizzare
30 min.
00:01-
04:00 ore
110-125 ºC
50~60
-
-
-
Dessert
Dolci
40 min. 25-50 min
133 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
DIY
30 min.
00:01-
04:00 ore
110-125 ºC
50~60
0.5-24 h
12 ore
60-80 ºC
Slow cook
Cottura lenta
4 ore
2-10 ore
89-95 ºC
-
0.5-24 h
12 ore
60-80 ºC
Sauté
Saltare /
Soffriggere
30 min.
-
180 ºC (±5)
-
-
-
-
Yogurt
12 ore
8-24 ore
38-43 ºC
-
-
-
-
Sous vide
Cottura
a bassa
temperatura
2 ore
2-6 ore
58 ºC (±5)
-
0.5-24 h
-
-
Keep warm
Conservare
caldo
2 ore
00:01-
12:00 ore
-
-
-
-
60-80 ºC
Summary of Contents for TASTY MULTIPOT
Page 2: ...A C D P H M N J J K Q O V R S T U L G F B E H I...
Page 4: ...Fig 1 Fig 3 Fig 2 Fig 4 LID CLOSE LID OPEN Fig 5 4 5L FULL 3 5L 1 5L MIN...
Page 5: ...Fig 6 LID CLOSE LID OPEN Fig 7 OPEN SEAL...
Page 53: ...KEEP WARM KEEP WARM CANCEL DELAY TIME 30 24 30 KEEP WARM Keep Warm Keep Warm Cancel OPEN 15 pH...
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Page 55: ...Lid 1 2 3 200 C 4 80...
Page 65: ...KEEP WARM CANCEL KEEP WARM DELAY TIME 30 24 30 KEEP WARM Keep Warm Keep Warm Cancel OPEN 15 pH...
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Page 67: ...Lid E1 E2...
Page 68: ...E3 200 C E4 80...
Page 71: ...Lid E1 E2 E3 002 E4 08...
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