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Binatone FS-212 [11/66] English
![Binatone FS-212 [11/66] English](/views2/1079379/page11/bgb.png)
11
ENGLISH
Eggs and egg dishes
Warming up: bread and ready-to-eat food
When warming up bread, do not cover the steamer with the
lid.
Warming time of ready-to-eat food depends on the tempera-
ture, at which they were stored in the fridge.
While warming up ready-to-eat dish’s, distribute them evenly in
the rice bowl and cover them with aluminum foil.
Warming time of ready-to-eat dishes is established by experiment-
ing.
MAINTENANCE
AND CLEANING
Before cleaning, always switch off the
steamer, unplug at the mains and let it cool
down completely.
De-scaling
When the steamer is used regularly, scale
can build up on the walls of the water tank (8)
and the heating element (9). If you do not descale the device, its
operating life will dramatically diminish.
To descale the steamer, do the following:
Fill the tank (8) with water up to “MAX” mark;
Type
Number
of eggs
Ap-
proxi-
mate
time
(min)
Cooking
instructions
Shell egg
boiled egg
hard boiled
egg
Fried eggs
scrambled
eggs
sunny-side
up eggs
Poached eggs
Omelet
1-12
1-12
1-4
1-4
1-4
15-18
19-22
10-12
12-14
7-8
20-22
Prick eggs at the blunt end
with a needle so they do not to
crack during steaming, and
place them into the indents in
detachable bottom of the bas-
ket.
Break fresh eggs into the rice
bowl, add salt, pepper and but-
ter or margarine to your liking.
Pour two cups of water into
the rice bowl. Steam the water.
Carefully break an egg into a
small cup, carefully pour the egg
into the hot water and steam till
cooked.
Beat together 6 eggs and 2
tablespoons of milk in the rice
bowl. Add salt and pepper to
taste. Stir eggs after ten minutes.
1-4
Содержание
- Instruction manual 1
- Food steamer fs 212 4
- Safety measures 4
- Appliance 5
- English 5
- Parts of the 5
- Special safety measures 5
- Before using the appliance 6
- Note only fill the tank 8 with cold mains water do not use any other liquids or flavourings 6
- Operating instructions 6
- Steamer assembly and operation 6
- Attention please remember that during operation of the appliance hot steam will escape be careful and always use an oven glove when taking baskets off the steamer make sure the upper basket is always covered with the lid 7
- Cooking 7
- English 7
- Vegetables 8
- English 9
- Fish and seafood 9
- Meat and meat products 10
- De scaling 11
- Eggs and egg dishes 11
- English 11
- Maintenance and cleaning 11
- Warming up bread and ready to eat food 11
- Banana flan 12
- Cleaning 12
- Helpful hints 12
- Note during this procedure it is essential to properly air the kitchen for vinegar vapour has an unpleasant smell 12
- Note prevent liquid from entering the outside part of the steamer base 10 or the electric cord pour water out of the tank very carefully 12
- Note you may replace bananas with 300 g of fruits or berries which have been cooked rhubarb apricots cherries etc 12
- Three colour vegetable pate 12
- Chicken fillet with oregano 13
- English 13
- Manty with garlic and yogurt sauce 13
- Note instead of the meat filler you may also prepare a filling of 300 g of frozen spinach and 150 g of cheese 13
- Veal cutlets 13
- Carp in champignon sauce 14
- Chicken breasts a la mediterranean 14
- Chicken liver soufflé 14
- Note you may prepare the dish with any other firm fleshed whitefish 14
- Prawns with garlic red pepper and onion 14
- Apples with raisins 15
- English 15
- Pumpkin puree 15
- Sweet pepper stuffed with cottage cheese and mushrooms 15
- After sales service 16
- Disposal 16
- Vanilla desert 16
- English 17
- Bain de vapeur fs 212 18
- Mesures de securite 18
- Descriptif des pieces de 19
- Français 19
- L appareil 19
- Mesures speciales de 19
- Securite 19
- Assemblage et exploitation de la casserole à vapeur 20
- Avant l utilisation 20
- Notice d utilisation 20
- Remarque remplissez le réservoir 8 seulement d eau froide de conduite d eau n utilisez pas d autres liquides ainsi que l assaisonnement 20
- Attention n oubliez pas que pendant le fonctionnement de l appareil la vapeur peut sortir à l extérieur soyez prudents et utilisez toujours les serviettes en retirant les conteneurs de la casserole à vapeur faites attention à ce que le conteneur supérieur soit refermé par le couvercle 21
- Français 21
- La préparation des repas 21
- Le riz 22
- Français 23
- Les légumes 23
- Le poisson et les fruits de mer 24
- Français 25
- Oeufs et plats des oeufs 25
- Viande et plats de viande 25
- Ecumage 26
- Entretien et nettoyage 26
- Le nettoyage 26
- Remarque n admettez pas les atteintes du liquide à la partie extérieure du corps de l appareil 10 ou sur le cordon électrique versez le soigneusement du réservoir 26
- Remarque pendant ce processus il est nécessaire de bien aérer la cuisine puisque la vapeur de vinaigre a une odeur désagréable 26
- Réchauffage pain et plats prêts 26
- Conseils utiles 27
- Croquettes de veau 27
- Flan à bananes 27
- Français 27
- Le pâté tricolore de légumes 27
- Remarque vous pouvez remplacer les bananes par 300 g de fruits pris de la compote rhubarbe abricots cerises etc 27
- Filet de volaille à l origan 28
- Magret de poulet à la méditerranée 28
- Manty à la sauce de yaourt à l ail 28
- Note au lieu de la farce de viande vous pouvez préparer la farce de 300 g d épinards congelés et de 150 g de fromage 28
- Carpe à la sauce aux champignons de paris 29
- Crevettes à l ail paprika et oignon 29
- Français 29
- Note vous pouvez faire le même plat avec un autre poisson blanc 29
- Soufflet de foie de volaille 29
- Crevettes à la bière 30
- Poivrons farcis au fromage blanc et aux champignons 30
- Purée de courge 30
- Dessert à la vanille 31
- Français 31
- Pommes au raisin sec 31
- Recyclage 31
- Services apres vente 31
- Français 33
- Ìåðû áåçîïàñíîñòè 34
- Пароварка fs 212 34
- Áåçîïàñíîñòè 35
- Ñïåöèàëüíûå ìåðû 35
- Русский 35
- Èíñòðóêöèß ïî ýêñïëóàòàöèè 36
- Îïèñàíèå äåòàëåé 36
- Ïåðåä èñïîëüçîâàíèåì 36
- Ïðèáîðà 36
- Ïðèìå àíèå íàïîëíÿéòå ðåçåðâóàð 8 òîëüêî õîëîäíîé âîäîïðîâîäíîé âîäîé íå èñïîëüçóéòå èíûå æèäêîñòè à òàêæå 36
- Ñáîðêà è ýêñïëóàòàöèÿ ïàðîâàðêè 36
- Âíèìàíèå íå çàáûâàéòå òî âî âðåìÿ ðàáîòû ïðèáîðà ïàð ìîæåò âûõîäèòü íàðóæó áóäüòå îñòîðîæíû è âñåãäà èñïîëüçóéòå ïðèõâàòêè ñíèìàÿ êîíòåéíåðû ñ ïàðîâàðêè ñëåäèòå òîáû âåðõíèé êîíòåéíåð áûë çàêðûò êðûøêîé 37
- Ïðèãîòîâëåíèå ïèùè 37
- Ïðèïðàâû 37
- Русский 37
- Ðèñ 38
- Îâîùè 39
- Русский 39
- Ðûáà è ìîðåïðîäóêòû 40
- Ìÿñî è ìÿñîïðîäóêòû 41
- Русский 41
- Séöà è áëþäà èç ÿèö 42
- Ïîäîãðåâ õëåá è ãîòîâûå áëþäà 42
- Óäàëåíèå íàêèïè 42
- Óõîä è èñòêà 42
- Èñòêà 43
- Ïîëåçíûå ñîâåòû 43
- Ïðèìå àíèå âî âðåìÿ äàííîé ïðîöåäóðû íåîáõîäèìî õîðîøî ïðîâåòðèâàòü êóõíþ òàê êàê ïàðû óêñóñà èìåþò íåïðèÿòíûé çàïàõ 43
- Ïðèìå àíèå íå äîïóñêàéòå ïîïàäàíèÿ æèäêîñòè íà âíåøíþþ àñòü êîðïóñà ïðèáîðà 10 èëè ýëåêòðîøíóð àêêóðàòíî âûëèâàéòå åå èç ðåçåðâóàðà 43
- Ôëàí ñ áàíàíîì 43
- Русский 43
- Êîòëåòû èç òåëÿòèíû 44
- Ìàíòû ñ åñíî íî éîãóðòîâûì ñîóñîì 44
- Ïðèìå àíèå âû ìîæåòå çàìåíèòü áàíàíû íà 300 ã ïëîäîâ âçÿòûõ èç êîìïîòà ðåâåíÿ àáðèêîñîâ âèøíè è ò ï 44
- Òðåõöâåòíûé îâîùíîé ïàøòåò 44
- Êóðèíûå ãðóäêè ïî ñðåäèçåìíîìîðñêè 45
- Ïðèìå àíèå âìåñòî ìÿñíîé íà èíêè âû òàêæå ìîæåòå ïðèãîòîâèòü íà èíêó èç 300 ã ñâåæåìîðîæåíîãî øïèíàòà è 150 ã ñûðà 45
- Ñóôëå èç ïå åíè ïòèöû 45
- Ôèëå ïòèöû ñ îðåãàíî 45
- Русский 45
- Êàðï â ñîóñå ñ øàìïèíüîíàìè 46
- Êðåâåòêè â ïèâå 46
- Êðåâåòêè ñ åñíîêîì êðàñíûì ïåðöåì è ëóêîì 46
- Ïðèìå àíèå âû ìîæåòå ãîòîâèòü ýòî áëþäî èç ëþáîé äðóãîé áåëîé ðûáû 46
- Sáëîêè ñ èçþìîì 47
- Ïåðåö áîëãàðñêèé ôàðøèðîâàííûé òâîðîãîì è ãðèáàìè 47
- Ïþðå èç òûêâû 47
- Русский 47
- Âàíèëüíûé äåñåðò 48
- Îáñëóæèâàíèå 48
- Ïîñëåïðîäàæíîå 48
- Óòèëèçàöèß 48
- Русский 49
- Ïðàâèëà áåçïåêè 50
- Пароварка fs 212 50
- Áåçïåêè 51
- Ñïåö²àëüí² ïðàâèëà 51
- Українська 51
- ²íñòðóêö²ß ç åêñïëóàòàö² 52
- Îïèñ äåòàëåé ïðèëàäó 52
- Ïåðåä âèêîðèñòàííßì 52
- Ïðèì³òêà íàïîâíþéòå ðåçåðâóàð 8 ò³ëüêè õîëîäíîþ âîäîïðîâ³äíîþ âîäîþ íå âèêîðèñòîâóéòå ³íø³ ð³äèíè à òàêîæ ïðèïðàâè 52
- Ñêëàäàííÿ é åêñïëóàòàö³ÿ ïàðîâàðêè 52
- Ïðèãîòóâàííÿ æ³ 53
- Óâàãà íå çàáóâàéòå ùî ï³ä àñ ðîáîòè ïðèëàäó ïàðà ìîæå âèõîäèòè íàçîâí³ áóäüòå îáåðåæí³ ³ çàâæäè âèêîðèñòîâóéòå ïðèõâàòêè çí³ìàþ è êîíòåéíåðè ç ïàðîâàðêè ñòåæèòå ùîá âåðõí³é êîíòåéíåð áóâ çàêðèòèé êðèøêîþ 53
- Українська 53
- Ðèñ 54
- Îâî ³ 55
- Українська 55
- Ðèáà ³ ìîðåïðîäóêòè 56
- Séöÿ òà áëþäà ç ÿºöü 57
- Ì ÿñî òà ì ÿñîïðîäóêòè 57
- Українська 57
- Âèäàëåííÿ íàêèïó 58
- Äîãëßä ² èùåííß 58
- Èùåííÿ 58
- ϳä³ãð³âàííÿ õë³á òà ãîòîâ³ áëþäà 58
- Ïðèì³òêà íå äîïóñêàéòå ïîïàäàííÿ ð³äèíè íà çîâí³øíþ àñòèíó êîðïóñà ïðèëàäó 10 àáî åëåêòðîøíóð àêóðàòíî âèëèâàéòå ç ðåçåðâóàðà 58
- Ïðèì³òêà ï³ä àñ äàíî ïðîöåäóðè íåîáõ³äíî äîáðå ïðîâ³òðþâàòè êóõíþ òîìó ùî ïàðè îöòó ìàþòü íåïðèºìíèé çàïàõ 58
- Êîðèñí² ïîðàäè 59
- Êîòëåòè ç òåëÿòèíè 59
- Ïðèì³òêà âè ìîæåòå çàì³íèòè áàíàíè íà 300 ã ïëîä³â óçÿòèõ ç êîìïîòó ðåâåíþ àáðèêîñ³â âèøí³ òîùî 59
- Òðèêîë³ðíèé îâî åâèé ïàøòåò 59
- Ôëàí ç áàíàíîì 59
- Українська 59
- Êóðÿ ³ ãðóäêè ïî ñåðåäçåìíîìîðñüêîìó 60
- Ìàíòè ç àñíèêîâî éîãóðòîâèì ñîóñîì 60
- Ïðèì³òêà çàì³ñòü ì ÿñíî íà èíêè âè òàêîæ ìîæåòå ïðèãîòóâàòè íà èíêó ç 300 ã ñâ³æîìîðîæåíîãî øïèíàòó òà 150 ã ñèðó 60
- Ô³ëå ïòàõà ç îðåãàíî 60
- Êîðîï ó ñîóñ³ ç ïå åðèöÿìè 61
- Êðåâåòêè ç àñíèêîì åðâîíèì ïåðöåì ³ öèáóëåþ 61
- Ïðèì³òêà âè ìîæåòå ïðèãîòóâàòè öå áëþäî ç áóäü ÿêî ³íøî á³ëî ðèáè 61
- Ñóôëå ç ïå ³íêè ïòàõà 61
- Українська 61
- Sáëóêà ç ³çþìîì 62
- Êðåâåòêè â ïèâ³ 62
- Ïåðåöü áîëãàðñüêèé ôàðøèðîâàíèé ñèðîì òà ãðèáàìè 62
- Ïþðå ç ãàðáóçà 62
- Âàí³ëüíèé äåñåðò 63
- ϲñëßïðîäàæåâå îáñëóãîâóâàííß 63
- Óòèë²çàö²ß 63
- Українська 63
- Українська 65
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