Cooking Table; Heating And Keeping Liquids Warm - Klarstein 10025787 Handbuch

Fruit
Apple soft/hard
Apple sauce
Cherries
Pear soft/hard
Strawberries
Blackberries
Rhubarb
Raspberries, Gooseberries
Redcurrants, Cranberries
Apricot
Mirabelle, Greengage
Peach
Plum, Damson
Quince
Blueberries
Attention: When it is hot, take hold of the appli- ance
ONLY by means of the heat insulated handles (2). Risk
of burns!
1. Pour the liquid (for example, mulled wine or cocoa) into the fruit preserver.
2. Place the lid (1) onto the fruit preserver.
3. Adjust the temperature controller (6) to the desired heating level. The indicator light (7) glows.
4. Regularly stir the liquid so that the heat is evenly distributed.
5. When the desired temperature has been reached, the temperature indicator light (7) goes out.
The indicator light (7) glows during operation when the temperature falls below the set level and the fruit preser-
ver needs to heat itself back up.
6. You can pour liquids that have no solid constituents through the pouring tap (4). For this, hold a suitable re-
ceptacle under the pouring tap (4) and press the pouring lever (3) down. When there is sufficient liquid in the
receptacle, release the pouring lever (3).
Note: Should you wish to pour off a large volume of liquid, pull the pouring lever (3) upwards until it stays in
position. Then you do not have to hold the pouring lever (3). Do not pour off liquids with solid constituents, for
example, soups. The solids will block the pouring tap (4)! You can also keep stews warm in the fruit preserver.
They need to be stirred regularly to prevent them sticking to the bottom of the appliance.
11

Cooking Table

°C
90
90
80
90
80
80
100 Max
80
90
90
90
90
90
95
85

Heating and keeping Liquids warm

min Vegetables
30 Cauliflower
30 Asparagus
30 Peas
30 Pickled gherkin
25 Baby-carrots, Carrots
30 Pumpkin
30 Kohlrabi
30 Celeriac
25 Brussels sprouts, Red cabbage
30 Mushrooms
30 Beans
30 Tomato, Tomato puree
30
25 Meat
25 Roast meat, in pieces, cooked
Broth
Game, Poultry cooked
Goulash cooked
Minced meat, Sausage meat (raw)
°C min
100 Max 90
100 Max 120
100 Max 120
100 Max 90
90 30
90 30
100 Max 90
100 Max 120
100 Max 120
100 Max 110
100 Max 120
90 30
°C min
100 Max 120
100 Max 60
100 Max 75
100 Max 75
100 Max 110