21
recommended values depending on the properties
of the particular product, as well as on your taste
preferences.
РЕКОМЕНДАЦИИ ПО ИСПОЛЬЗОВАНИЮ ТЕМ-
ПЕРАТУРНЫХ РЕЖИМОВ
Operation
temperature, °С
Recommendations on using
35 Dough proong and making of vinegar
40 Yogurt making
45 Ferment
50 Fermentation
55 Fudge making
60 Green tea brewing or baby food making
65 Meat sous vide cooking
70 Punch making
75 Pasteurization or white tea brewing
80 Mulled wine making
85 Making cottage cheese or dishes that require a long
cooking time
90 Red tea making
95 Milk porridge cooking
100 Making meringue or jam
105 Jelly cooking
110 Sterilization
115 Making sugar syrup
120 Ham hock cooking
125 Cooking of meat stew
130 Casserole cooking
135 Frying cooked food to give it a crispy crust
140 Curing
145 Roasting of vegetables and sh (in foil)
150 Roasting of meat (in foil)
155 Baking products from yeast dough
160 Frying of poultry
165 Steak frying
170 Cooking in batter
175 Making chicken nuggets
180 Making French fries
MULTICOOKER MAINTENANCE AND CLEANING
ATTENTION! Before cleaning the multicooker make
sure that it is unplugged and cooled down completely!
General rules and recommendations
• To remove the smell of food after cooking, it is
recommended to put half a lemon into the bowl (8),
add a small amount of water and switch the “Steam
cooking” program on for 15 minutes.
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