Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change

Fax +32 2 359 95 50 the page numbering. Keep the language integrity. Print only what is inside the frame.

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Tiempo para Receta Tradicional:

Receta para Olla de Cocción Lenta:

15-30 minutos

4-6 horas en función calor BAJO

60 minutos

6-8 horas en función calor BAJO

1-3 horas

8-12 horas en función calor BAJO

NOTA! Estos tiempos son aproximados. Los tiempos pueden variar según los ingredientes y las cantidades que figuran en las recetas.

Todas las comidas deben ser cocinadas con la tapa de vidrio debidamente colocada. Cada vez que se levanta la tapa, tanto el calor como la humedad disminuyen. Los tiempos de cocción deben ser determinados teniendo en cuenta este factor.

Cantidad de líquidos

Durante la cocción de la comida en su olla de cocción lenta, sólo una pequeña cantidad de humedad se va evaporando. Para compensar esto se recomienda reducir a la mitad la cantidad de contenido líquido de las recetas tradicionales. Sin embargo, en el caso de que el contenido líquido sea excesivo, levantar la tapa y hacer funcionar la olla de cocción lenta en calor ALTO entre 30 y 45 minutos, o hasta que el líquido se reduzca hasta llegar a la cantidad deseada.

Revolver la comida

No es necesario revolver la comida cuando se utilizan las funciones BAJO o MANTENER TIBIO, y en algunos casos se requiere revolverla sólo levemente. Cuando se utiliza la función calor ALTO se recomienda revolver la comida, ya que esto permitirá lograr una distribución uniforme del sabor.

REFERENCIA DE TEMPERATURAS

Por favor utilice la siguiente tabla como referencia para la temperatura alcanzada.

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Assembly page 18/32

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usk sc 24752, usk sc 32553 specifications

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