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Home >> ZANUSSI >> ZD19/4R Owner's Manual
 
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ZANUSSI ZD19/4R
Owner's Manual


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Price: $4.99

Description of ZANUSSI ZD19/4R Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English, French, Spanish, Portuguese

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Text excerpt from page 15 (click to view)
GIBIERS ET VOLAILLES
¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ Nettoyez bien le gibier et prŽparez-le comme les viandes. Coupez lÕaorte et pendez la volaille par les pattes. Trempez-la dans de lÕeau ˆ 50¡C pendant quelques minutes. Plumez-la (de la queue aux ailes). Ne dŽchirez surtout pas la peau. Bržlez sur une flamme les plumes restantes. Faites une incision pr•s des pattes dans la partie souple du ventre pour la vider. Emballez enti•rement avec du papier polyŽthyl•ne. Congelez.

POISSONS, CRUSTACES, COQUILLES ST-JACQUES
POISSONS
Ecaillez, videz et sŽchez-les. Coupez-les en tranches (gros poissons). Emballez le poisson entier ou en tranches sŽparŽment et congelez immŽdiatement.

CRUSTACES Langoustes - homards - crabes:
Pour avoir un meilleur dŽcollement de la chair au moment de la prŽparation, Žbouillantez-les 5 minutes. Refroidissez-les et emballez-les. Congelezles le plus rapidement possible

Remarque: il est nŽcessaire de nettoyer la volaille avant de la congeler.

Crevettes grises ou roses:
Congelez-les fra ches, crues, sans prŽparation spŽciale.

DŽcongŽlation
¥ ¥ ¥ Les volailles seront cuites directement sans dŽcongŽlation. PrŽvoyez un temps de 15 ˆ 20 minutes supplŽmentaire selon la grosseur. Si vous dŽsirez effectuer une dŽcongŽlation avant cuisson: Placez la volaille ˆ dŽcongeler au rŽfrigŽrateur (de quelques heures ˆ 24 heures) ou dans le four ˆ micro-ondes (se reporter aux temps indiquŽs dans la notice dÕutilisation du four ou dans le livre de recettes).

Moules:
Lavez-les et faites-les ouvrir sur le feu. DŽcoquillezles et laissez-les refroidir. Emballez-les et congelez-les. Filtrez lÕeau et congelez-la ˆ part.

COQUILLES ST-JACQUES:
Ouvrez-les. Ne gardez que la noix et le corail. Lavez-les et sŽchez-les. Congelez-les posŽes sur un plateau (*) et emballez-les apr•s congŽlation.

DurŽe de conservation en mois:
Abats BÃˇUF: Tournedos, Grillades, Râ„¢ti, Mode (cru) Cru en sauce, Câ„¢tes Cuit en sauce, Mode (cuit) CHARCUTERIE GROS GIBIER MOUTON: Câ„¢tes, Gigot Colliers en sauce, Hauts de câ„¢tes PORC VEAU Râ„¢ti, Câ„¢tes, tendrons Paupiettes GIBIER-VOLAILLES Poulets Poules Canards Dindes, enti•res, escalopes, cuisses Oies Gibier ˆ plumes LAPIN 16 4 10 ˆ 12 8 ˆ 12 2ˆ3 2ˆ3 4ˆ5 9 2 6ˆ8 6 2 10 ˆ 12 8 ˆ 10 5ˆ6 6 4 3ˆ4 6

DŽcongŽlation Poissons:
¥ ¥ ¥ sans dŽcongŽlation: directement ˆ la cuisson, court-bouillon, au four ou ˆ la po•le. au rŽfrigŽrateur: dŽcongŽlation de quelques heures ˆ 24 heures selon grosseur. au four ˆ micro-ondes: (se reporter aux temps indiquŽs dans la notice dÕutilisation du four ou dans le livre de recettes).

CrustacŽs:
¥ ¥ ¥ sans dŽcongŽlation: directement au courtbouillon. au rŽfrigŽrateur: quelques heures pour les crevettes, moules ou coquilles St-Jacques. au four ˆ micro-ondes: (se reporter aux temps indiquŽs dans la notice dÕutilisation du four ou dans le livre de recettes). Utilisation directe en plats cuisinŽs pour les crevettes, moules, coquilles St-Jacques.

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