BB&3(B%ERRN 6HLWH )UHLWDJ 1RYHPEHU
Contents
1. Overview ........................................................................................ 3
2. Intended purpose ............................................................................ 4
4. Items supplied ................................................................................. 7
6.1
6.2
6.3
6.4
Thermal cut-out ................................................................................... 10
7. Recipes .......................................................................................... 10
7.1
Liver sausage ..................................................................................... 10
7.2
7.3
Courgette ketchup ............................................................................... 11
7.4
Sour cherries ...................................................................................... 11
7.5
Tea punch.......................................................................................... 12
9.1
9.2
Cleaning tap ...................................................................................... 13
9.3
9.4
Descaling appliance............................................................................ 14
10. Disposal ........................................................................................ 14
11. Problem-solving ............................................................................ 14
2
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