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oneConcept Manuals
Slow Cooker
Sanssouci
Manual
oneConcept Sanssouci Manual page 6
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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
Wild
Wildrind
Reh
Schaf
Lammkotelett
Lammkeule
Schwein
Scheinekotelett
vom Grill
Zarte Rippchen
Rippe
Geflügel
Hähnchenbrust
Hähnchenkeule
Putenkeule
Entenbrust
Entenkeule
Franz. Entenkeule
Fisch und
Meeresfrüchte
Fisch (fettarm)
Fisch (fett)
6
2,5 cm
Dritte Stufe 55°C
Mittlere Stufe -60°C
2,5 cm
Dritte Stufe -55°C
Medium-level -60°C
2,5 cm
Dritte Stufe -56°C
Mittlere Stufe -60°C
7,5 cm
57°C
2,5 cm
Dritte Stufe -56°C
Medium-level -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
Je nach
erforderlicher
Temperatur
2,5 cm
Je nach
erforderlicher
Temperatur
6-8 Std.
24 Std.
6-8 Std.
24 Std.
2 Std
4 Std.
10 Std.
48 Std.
2 Std.
6 Std.
4 Std.
8 Std.
18 Std.
24 Std.
6 Std.
12 Std.
12 Std.
30 Std.
2 Std.
6 Std.
2 Std.
6 Std.
8 Std.
10 Std.
3 Std.
8 Std.
8 Std.
10 Std.
8 Std.
18 Std.
30-45 Min.
Nach langem
Kochen
Entstehung
einer zarten
Maserung
40-60 Min.
Nach langem
Kochen
Entstehung
einer zarten
Maserung
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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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