Barazza 1ABEVEN Bruksanvisning

Barazza Fryseboks 1ABEVEN

Les nedenfor 📖 manual på norsk for Barazza 1ABEVEN (32 sider) i kategorien Fryseboks. Denne guiden var nyttig for 2 personer og ble vurdert med 4.4 stjerner i gjennomsnitt av 1.5 brukere

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Instruction manual

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Summary 
 SAFETY INFORMATION ............................................................................................................................. 4 
1  Safety informations ........................................................................................................................... 4 
 INSTALLATION ......................................................................................................................................... 11 
1  Introduction ..................................................................................................................................... 11 
2  Transportation and handling ........................................................................................................... 12 
3  Unpacking ........................................................................................................................................ 12 
 INSTALLATION ......................................................................................................................................... 12 
1  Label data ........................................................................................................................................ 12 
2  Electrical connection ....................................................................................................................... 13 
3  Positioning ....................................................................................................................................... 13 
4  Ambient temperature and air exchange ......................................................................................... 14 
5  Final checks ...................................................................................................................................... 14 
6  Safety devices .................................................................................................................................. 14 
7     Notes for the user .................................................................................................................. 14 
8  Internal preparatory cleaning .......................................................................................................... 14 
9  The core probe ................................................................................................................................ 14 
10  The containers and lids to be used during the cycles...................................................................... 15 
11  Food arrangement ........................................................................................................................... 15 
12  Effective chilling and freezing cycles ............................................................................................... 15 
13  Storage of blast chilled or shock frozen foods ................................................................................ 15 
14  Programs .......................................................................................................................................... 15 
15  The display and user interaction ..................................................................................................... 16 
16  Icons key .......................................................................................................................................... 17 
17  Turning on and off ........................................................................................................................... 17 
18  Program selection ............................................................................................................................ 18 
18.1  End of the program .................................................................................................................. 18 
18.2  Pre-cooling ............................................................................................................................... 18 
18.3  Blast chilling ............................................................................................................................. 18 
18.4  Shock freezing .......................................................................................................................... 19 
18.5  Cooling ..................................................................................................................................... 20 
18.6  Beverages ................................................................................................................................ 20 
18.7  0°C Preservation ...................................................................................................................... 21 
18.8  Raw fish ................................................................................................................................... 21 
18.9  Thawing ................................................................................................................................... 22 
18.10  Ready to serve ..................................................................................................................... 22 
18.11  Slow cooking ........................................................................................................................ 23 
18.12  Raising .................................................................................................................................. 23 
 ROUTINE MAINTENANCE ........................................................................................................................ 25 
1  Basic Safety Rules ............................................................................................................................ 25 
2  External surface cleaning ................................................................................................................. 25 