ELECTROLUX EBCGL60SW Instruction Manual

$4.99

ELECTROLUX EBCGL60SW - It's a complete owner's manual ( also known as operating manual or user guide), and it's in PDF format. After placing order we'll send You download instructions on Your email address. See below for delivery information

The manual is available only in language(s): English German French Italian

Link to manual will be sent on Your email address after You place order.

This product was added to our catalog on Monday 07 May, 2007.

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pascal grandjean - 11/02/2009

Excellent service. Service manuel conforme. C'est parfait. Merci!

Francisco Dorfman - 06/13/2007

I was thinking I will never find this manual. User-Manuals had saved my Teac V-7010 which is full of specific functions. Superfast service, excellent document. Thank you very much!

Grace Towers - 05/22/2008

Very nice clear manual with specifications, exploded views and schematics, been searching for one of these for years. Thanks.

Aaron Lawrence - 01/02/2008

Contains mechanism diagrams, parts lists and schematics for all worldwide versions of DC-X88Z. Also includes remote schematic etc. A few non-essential pages are missing such as specifications. Includes the mechanical and electronic calibration instructions for the tape decks.

Ernst-Guenter Hoffmann - 11/16/2007

Many thanks for the fast and easy delivery. When looking for a manual next time you will be my number one. Ernst, from good old Germany

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Click to see text excerpt from the manual

Cuisson basse temprature LO
Rgler, voir le mode demploi page 2
- Les temps de cuisson indiqus et les tempratures sont des valeurs approximatives
Niveau
Poids en Temp.Temps en
Avant la cuisson, prcuire dans la poleRcipientdepuis
grammesen Ã�Cminutes
le bas
Grille, plat rsistant
Roastbeef medium, temprature coeur 55 C10002120 / 80110 - 130
la chaleur
Grille, plat rsistant
Carr de porc, temprature coeur 65 C10002120 / 80140 - 160
la chaleur
Grille, plat rsistant
Rti de veau, temprature coeur 65 C10002120 / 80150 - 180
la chaleur
Schage
Rgler, voir le mode demploi page 2
Utilisez des plaques de ptisserie professionnelles de schage (accessoire spcial).
Aprs le schage, teindre le four, louvrir et bien larer, de prfrence toute une nuit.
Niveau
Temp.Temps en
RcipientdepuisRemarques
en Ã�Cheures
le bas
Lgumes
HaricotsPlaque schage752 + 46 - 9
Fines herbesPlaque schage40 - 502 + 42 - 4
PoivronsPlaque schage752 + 45 - 8Ouvrir le four de temps autre
ChampignonsPlaque schage502 + 46 - 9
Lgumes pour potagesPlaque schage752 + 45 - 6
Fruits
Morceaux de pommesPlaque schage752 + 46 - 9
AbricotsPlaque schage752 + 48 - 12
Ouvrir le four de temps autre
PoiresPlaque schage752 + 49 - 13
PruneauxPlaque schage752 + 48 - 12
Strlisation
Rgler, voir le mode demploi page 2
Niveau
Temp.Temps en
RcipientdepuisRemarques
en Ã�Cminutes
le bas
Bocaux de 16 cm de haut au
max., striliser pendant 40 min
Plaque profonde
Petits fruits175245 - 55 150 C jusqu ce que le
remplie deau
liquide perle, puis laisser
reposer 45 min au four
Bocaux de 16 cm de haut
au max., striliser pendant
60 min 150 Ã�C jusqu ce
que le liquide perle, puis
Plaque profonde
Lgumes, carottes, mixed pickles, asperges175245 - 55laisser reposer 45 min au
remplie deau
four, rpter 24 h plus tard
175 Ã�C jusqu ce que le
liquide perle, puis laisser
reposer 45 min au four
Bocaux de 16 cm de haut au
max., striliser pendant 60 min
Plaque profonde
Fruits, poires, coings, fruits noyau175245 - 55 150 C jusqu ce que cela
remplie deau
commence perler, puis
laisser reposer 45 min au four