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oneConcept Manuals
Slow Cooker
Sanssouci
Manual
oneConcept Sanssouci Manual page 20
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Available languages
EN
FR
ES
DE
IT
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Available languages
ENGLISH, page 9
FRANÇAIS, page 16
ESPAÑOL, página 30
DEUTSCH, seite 2
ITALIANO, pagina 23
Mouton
Côtelette d'agneau
Gigot d'agneau
Porc
Côtelette de porc
Porc grillé
Travers tendre de
porc
Travers de porc
Volaille
Blanc de poulet
Cuisse de poulet
Cuisse de dinde
Blanc de canard
Cuisse de canard
Cuisse de canard à
la française
Poisson et fruits
de mer
Poisson (allégé en
ma-tières grasses)
Poisson (gras)
Homard
Coquilles Saint-
Jacques
20
Saignant : 55 °C
2,5 cm
A point : 60 °C
7,5 cm
57°C
2,5 cm
Saignant : 56 °C
A point : 60 °C
7,5 cm
80 °C
74 °C
7,5 cm
74 °C
4 cm
64 °C
80 °C
80 °C
2,5 cm
57 °C
80 °C
80 °C
2,5 cm
Selon les tempéra-
tures requises
2,5 cm
Selon les tempéra-
tures requises
5 cm
60° C
2,5 cm
60°C
6-8 h
24 h
2 h
4 h
10 h
48 h
2 h
4 h
2 h
6 h
4 h
18 h
8 h
6 h
24 h
4 h
12 h
8 h
30 h
2 h
6 h
2 h
6 h
8 h
10 h
3 h
8 h
8 h
10 h
8 h
18 h
30-45 Min.
Texture
tendre après
longue
cuisson
40-60 Min.
Texture
tendre après
longue
cuisson
45-60 Min.
Texture
tendre après
longue
cuisson
40-60 Min.
Texture
tendre après
longue
cuisson
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Chapters
Deutsch
2
English
9
Français
16
Italiano
23
Español
30
Table of Contents
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This manual is also suitable for:
10028903
10028904
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