Brandt FRI2202E Manuel D'instruction page 57

‫ﺗﻌﻠﻴﻘﺎﺕ‬
‫ﺗﺤﺮﻳﻚ ﺍﻟﺴﻠﺔ ﻣﻦ ﺟﻬﺔ‬
‫ﻷﺧﺮﻯ ﻣﺮﺓ ﺃﻭ ﻣﺮﺗﻴﻦ‬
‫ﺧﻼﻝ ﺍﻟﻄﻬﻲ ﻟﻀﻤﺎﻥ‬
‫ﺗﺴﻮﻳﺔ ﺍﻟﻄﻌﺎﻡ ﺑﺸﻜﻞ ﺟﻴﺪ‬
‫ﻗﺪ ﻳﺴﺘﻐﺮﻕ ﻁﻬﻲ ﺍﻟﻘﻄﻊ‬
‫ﺍﻟﺴﻤﻴﻜﺔ ﻣﺪﺓ ﺃﻁﻮﻝ ﻓﻲ‬
،‫ﺍﻟﻮﺳﻂ. ﻣﻦ ﺁﻥ ﻷﺧﺮ‬
‫ﻳﺘﻢ ﺗﻘﻠﻴﺐ ﺍﻟﺴﻤﻚ ﻓﻲ‬
‫ﺍﻟﺰﻳﺖ ﺑﺎﺳﺘﺨﺪﺍﻡ ﻣ ِ ﻠﻘﻂ‬
‫ﺳﻮﻑ ﻳﻜﺘﺴﺐ ﺳﻤﻚ‬
‫ﺍﻟﻜﺮﻛﻨﺪ ﻟﻮﻥ ﺫﻫﺒﻲ ﺩﺍﻛﻦ‬
‫ﻋﻨﺪ ﺍﻛﺘﻤﺎﻝ ﻁﻬﻴﻬﺎ‬
‫ﺇﺗﺒﺎﻉ ﺗﻌﻠﻴﻤﺎﺕ ﺍﻟ ﻤ ُ ﺼﻨﻊ‬
‫ﻳﺘﻢ ﺗﻘﻠﻴﺐ ﻗﻄﻊ ﺍﻟﻔﻴﻠﻴﻪ‬
‫ﻓﻲ ﺍﻟﺰﻳﺖ ﻣﻦ ﺣﻴﻦ ﻵﺧﺮ‬
‫ﻟﻀﻤﺎﻥ ﺗﺴﻮﻳﺔ ﺟﻴﺪﺓ‬
‫ﻳﻜﺘﻤﻞ ﻧﻀﺞ ﺍﻟﺪﺟﺎﺝ‬
‫ﻋﻨﺪﻣﺎ ﻻ ﻳﻜﻮﻥ ﻟﻮﻧﻪ‬
‫ﻳﺠﺐ‬ . ‫ﻭﺭﺩﻱ ﺑﺎﻟﺪﺍﺧﻞ‬
‫ﺍﻟﺘﺄﻛﺪ ﻣﻦ ﺃﻥ ﺍﻟﻄﻌﺎﻡ‬
‫ﺑﺄﻛﻤﻠﻪ ﺳﺨﻦ ﻣ ُ ﻠﺘﻬﺐ‬
.‫ﻳ ُ ﻌﺎﺩ ﺍﻟﻐﻄﺎء ﺇﻟﻰ ﻣﻮﺿﻌﻪ ﻭ ﻳ ُ ﺘﺮﻙ ﺯﻳﺖ ﺍﻟﻘﻼﻳﺔ ﺣﺘﻰ ﻳﺒﺮ ُ ﺩ ﺗﻤﺎﻣ ﺎ ً ﻗﺒﻞ ﻧﻘﻞ ﺍﻟﻘﻼﻳﺔ ﺃﻭ ﺗﻨﻈﻴﻔﻬﺎ‬
.‫ﻣﻤﻨﻮﻉ ﻣﺤﺎﻭﻟﺔ ﻧﻘﻞ ﺍﻟﻘﻼﻳﺔ ﻋﻦ ﻁﺮﻳﻖ ﺍﻹﻣﺴﺎﻙ ﺑﻐﻄﺎء ﺍﻟﻘﻼﻳﺔ ﺃﻭ ﺍﻟﺤﻮﺽ‬
‫ﺪﺓ ﺍﻟﻄﻬﻲ ﺍﻟﺘﻘﺮﻳﺒﻴﺔ‬ ‫ﻣ‬
(‫)ﺑﺎﻟﺪﻗﺎﺋﻖ‬
10 - 8
9 – 8
4 3 -
2 - 1
5 - 4
10 9 -
.‫ﺍﻵﻟﺔ‬
.‫ﻳﺘﻢ ﻋﺎﺩﺓ ﻗﻠﻴﻬﺎ‬
.‫ﻍ( ﺑﺎﻟﻨﺴﺒﺔ ﻟﻠﺴﻼﺕ ﺍﻟﺼﻐﻴﺮﺓ‬
‫ﺩﺭﺟﺔ ﺍﻟﺤﺮﺍﺭﺓ‬
° ‫ﻡ‬ 190
‫ﻗﻄﻊ. ﻛﻞ ﻗﻄﻌﺔ ﻋﺮﺿﻬﺎ‬
° ‫ﻡ‬ 160
ً ‫ﻍ ﺗﻘﺮﻳﺒ ﺎ‬
° ‫ﻡ‬ 180
° ‫ﻡ‬ 180
° ‫ﻡ‬ 160
ً ‫ﺗﻘﺮﻳﺒ ﺎ‬
° ‫ﻡ‬ 170 - ° ‫ﻡ‬ 160
63
‫ﺪﺍﻡ ﺍﻟﻤﻘﺎﺑﺾ ﻣﻦ ﺃﺟﻞ ﻧﻘﻞ‬
‫ﺏ( ﺩﻟﻴﻞ ﺍﻟﻄﻬﻲ‬
‫ﺃﻏﺬﻳﺔ‬ ‫ﻳ ُ ﻘﺪﻡ ﺍﻟﺠﺪﻭﻝ ﺃﺩﻧﺎﻩ ﻣﺒﺎﺩﺉ ﺗﻮﺟﻴﻬﻴﺔ ﻟﻄﻬﻲ‬
800 × 2 ) ‫ﻍ‬ 1600 ‫ﺍﻟﺴﻌﺔ ﺍﻟﻘﺼﻮﻯ ﻟﻠﺴﻠﺔ ﻫﻲ‬
‫ﺍﻟﻮﺯﻥ/ﺍﻟﻜﻤﻴﺔ‬
‫ﻍ‬ 800
4 2 -
100 ‫ﺳﻢ ﻭﺗﺰﻥ‬ 1,5
‫ﻍ‬ 340 ‫ﻋﻠﺒﺔ‬
‫ﻍ‬ 140 ‫ﻋﻠﺒﺔ‬
(‫ﻍ‬ 300 ‫ﺃﺻﺎﺑﻊ )ﻋﻠﺒﺔ‬ 10
‫ﺗﺰﻥ‬ ‫ﻗﻄﻌﺘﻴﻦ ﻛﻞ ﻗﻄﻌﺔ‬
‫ﻍ‬ 100
‫ﻳﺠﺐ ﺩﺍﺋﻤ ﺎ ً ﺍﺳﺘﺨ‬
‫ﺍﻷﻏﺬﻳﺔ‬
‫ﺃﺻﺎﺑﻊ ﺍﻟﺒﻄﺎﻁﺲ ﺍﻟﻤﺠﻤﺪﺓ‬
‫ﺳﻣﻙ ﺍﻟﻘﺩ ﺍﻟﻣﺟﻣﺩ‬ ‫ﺔ‬ ‫ﻋﺟﻳﻧ‬
‫ﻭ ﺳﻣﻙ ﺍﻟﻐﺎﺩﺱ ﺍﻷﺳﻣﺭ‬
‫ﺳﻤﻚ ﻛﺮﻛﻨﺪ ﻣ ُ ﺠﻤﺪ ﻭ ﻣ ُ ﻐﻄﻲ‬
‫ﺍﻟﺨﺒﺰ‬ ‫ﻤﺴﺤﻮﻕ‬ ‫ﺑ‬
‫ﻭ ﻣ ُ ﻐﻄﻰ‬ ‫ﺟﻤﺒﺮﻱ ﻁﺎﺯﺝ‬
‫ﺍﻟﺨﺒﺰ‬ ‫ﻤﺴﺤﻮﻕ‬ ‫ﺑ‬
‫ﺃﺻﺎﺑﻊ ﻓﻴﻠﻴﻪ ﺳﻤﻚ ﺍﻟﻘﺪ‬
‫ﻓﻴﻠﻴﻪ ﻣ ُ ﻐﻄﻰ‬ – ‫ﺠﻤﺪ‬ ُ ‫ﺩﺟﺎﺝ ﻣ‬
‫ﺑﺎﻟﺨﺒﺰ‬