Bosch KGN Series Instructions For Use Manual page 67

ar
‫ﺗﻐﻠﻴﻒ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍ ﻄﻠﻮﺏ ﲡﻤﻴﺪﻫﺎ‬
‫ﻳﺠﺐ ﺗﻌﺒﺌﺔ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺑﺤﻴﺚ ﻻ ﻳﺘﺴﺮﺏ ﺇﻟﻴﻬﺎ ﺍﻟﻬﻮﺍ‬
.‫ﻭﺫﻟﻚ ﺣﺘﻰ ﻻ ﺗﻔﻘﺪ ﻃﻌﻤﻬﺎ ﺃﻭ ﺗﺘﻌﺮﺽ ﻟﻠﺠﻔﺎﻑ‬
.‫ﻗﻢ ﺑﺈﻓﺮﺍﻍ ﺍﻟﻬﻮﺍ ﻣﻦ ﺍﻟﺘﻐﻠﻴﻒ ﲤﺎﻣﺎ‬
‫ﻗﻢ ﺑﺘﺴﺠﻴﻞ ﻣﺤﺘﻮﻯ ﺍﻟﻌﺒﻮﺓ ﻭﺗﺎﺭﻳﺦ ﺣﻔﻈﻬﺎ ﻋﻠﻰ‬
‫ﺃﻛﻴﺎﺱ ﻭﺭﻗﺎﺋﻖ ﺍﻟﺒ ﺳﺘﻴﻚ, ﺍﻟﺮﻗﺎﺋﻖ ﺍ ﺮﻃﻮﻣﻴﺔ ﺍ ﺼﻨﻮﻋﺔ ﻣﻦ‬
.‫ﺍﻟﺒﻮﻟﻲ ﺍﻳﺜﻴﻠﲔ, ﺭﻗﺎﺋﻖ ﺍﻷﻟﻮﻣﻨﻴﻮﻡ ﻭﻋﻠﺐ ﺍﻟﺘﺠﻤﻴﺪ‬
.‫ﻫﺬﻩ ﺍ ﻨﺘﺠﺎﺕ ﻣﺘﻮﻓﺮﺓ ﻟﺪﻯ ﺍ ﺘﺎﺟﺮ ﺍ ﺘﺨﺼﺼﺔ‬
‫ﻭﺭﻕ ﺍﻟﻔﺮﻥ, ﺍﻟﻮﺭﻕ ﺍﻟﺼﺎﻣﺪ ﻟﻠﺸﺤﻢ, ﻭﺭﻕ ﺍﻟﺴﻴﻠﻮﻓﺎﻥ, ﺃﻛﻴﺎﺱ‬
.‫ﺍﻟﻘﻤﺎﻣﺔ ﻭﺃﻛﻴﺎﺱ ﺍ ﺸﺘﺮﻳﺎﺕ ﺍ ﺴﺘﻌﻤﻠﺔ‬
,‫ﺍ ﻠﻘﺎﺕ ﺍ ﻄﺎﻃﻴﺔ, ﺍ ﺸﺎﺑﻚ ﺍﻟﺒ ﺳﺘﻜﻴﺔ, ﺧﻴﻮﻁ ﺍﻟﺮﺑﻂ‬
‫ﺷﺮﺍﺋﻂ ﺍﻟﻠﺼﻖ ﺍﻟﺘﻲ ﺗﺘﺤﻤﻞ ﺍﻟﺒﺮﻭﺩﺓ ﺃﻭ ﻣﺎ ﺷﺎﺑﻪ ﺫﻟﻚ. ﳝﻜﻦ‬
‫ﺎﻡ ﻓﺘﺤﺎﺕ ﺍﻷﻛﻴﺎﺱ ﻭﺍﻟﺮﻗﺎﺋﻖ ﺍ ﺮﻃﻮﻣﻴﺔ ﺑﻮﺍﺳﻄﺔ ﺟﻬﺎﺯ‬
.‫ﺗﺘﺤﺪﺩ ﻓﺘﺮﺓ ﺍﻟﺘﺨﺰﻳﻦ ﺍ ﺴﻤﻮﺡ ﺑﻬﺎ ﻃﺒﻘ ﺎ ﹰ ﻟﻨﻮﻉ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‬
‫ﻓﻲ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﻣﺘﻮﺳﻄﺔ ﳝﻜﻨﻚ ﺗﺨﺰﻳﻦ‬
18
:‫°ﻡ‬
–
‫ﺒﻮﺯﺓ‬‫ﺍﻷﺳﻤﺎﻙ ﻭﺍﻟﻨﻘﺎﻧﻖ ﻭﺍﻷﻃﻌﻤﺔ ﺍ ﺎﻫﺰﺓ ﻭﺍﻷﻃﻌﻤﺔ ﺍ‬
11
.‫ﻗﻢ ﺑﺘﻐﻠﻴﻒ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‬
.‫ﺛﻢ ﺍﻏﻠﻖ ﺍﻟﻌﺒﻮﺓ ﺑﺈﺣﻜﺎﻡ‬
:‫ﺍ ﻮﺍﺩ ﺍ ﻨﺎﺳﺒﺔ ﻟﻠﺘﻐﻠﻴﻒ ﻫﻲ‬
:‫ﺍ ﻮﺍﺩ ﻏﻴﺮ ﺍ ﻨﺎﺳﺒﺔ ﻟﻠﺘﻐﻠﻴﻒ ﻫﻲ‬
:‫ﺍ ﻮﺍﺩ ﺍ ﻨﺎﺳﺒﺔ ﻹﺣﻜﺎﻡ ﺍﻟﻐﻠﻖ ﻫﻲ‬
.‫ﺎﻡ ﺍﻷﻛﻴﺎﺱ ﺍﻟﺒ ﺳﺘﻴﻜﻴﺔ‬
‫ﻣﺪﺓ ﺍﻟﺼ ﺣﻴﺔ ﻟﻠﺘﺨﺰﻳﻦ‬
‫ﺃﺷﻬﺮ‬ ‫ﻟﻔﺘﺮﺓ ﺗﺼﻞ ﺇﻟﻰ‬
6
‫ﻭﺍ ﱭ ﻭ ﻮﻡ ﺍﻟﻄﻴﻮﺭ ﻭﺍﻟﻠﺤﻮﻡ‬
‫ﺃﺷﻬﺮ‬ ‫ﻟﻔﺘﺮﺓ ﺗﺼﻞ ﺇﻟﻰ‬
8
‫ﻭﺍ ﻀﺮﻭﺍﺕ ﻭﺍﻟﻔﺎﻛﻬﺔ‬
‫ﺃﺷﻬﺮ‬ ‫ﻟﻔﺘﺮﺓ ﺗﺼﻞ ﺇﻟﻰ‬
12
‫ﻓﻲ ﺣﺎﻟﺔ ﺍﻟﻘﻴﺎﻡ ﺑﺘﺠﻤﻴﺪ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺑﻨﻔﺴﻚ, ﻓﻴﺠﺐ‬
‫ﻋﺪﻡ ﺍﺳـﺘﺨﺪﺍﻡ ﺳﻮﻯ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﻄﺎﺯﺟﺔ ﺍ ﺎﻟﻴﺔ ﻣﻦ‬
.1
.2
‫ﻣﻦ ﺃﺟﻞ ﺍﶈﺎﻓﻈﺔ ﺑﺄﻛﺒﺮ ﻗﺪﺭ ﳑﻜﻦ ﻋﻠﻰ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺬﺍﺋﻴﺔ‬
.3
‫ﻭﺍﻟﻨﻜﻬﺔ ﻭﺍﻟﻠﻮﻥ ﻳﺠﺐ ﺗﺒﻴﻴﺾ ﺍ ﻀﺮﻭﺍﺕ ﲟﺎ ﻣﻐﻠﻲ ﻗﺒﻞ‬
(‫ﲡﻤﻴﺪﻫﺎ. ﻓﻴﻤﺎ ﻳﺘﻌﻠﻖ ﺑﺎﻟﺒﺎﺫﳒﺎﻥ ﻭﺍﻟﻔﻠﻔﻞ ﺍ ﻠﻮ )ﺍﻟﺮﻭﻣﻲ‬
.4
‫ﻭﺍﻟﻜﻮﺳﺔ )ﺍﻟﻘﺮﻉ( ﻭﺟﺬﻭﺭ ﺍﻟﻬﻠﻴﻮﻥ ﻓﺈﻥ ﺍﻟﺘﺒﻴﻴﺾ ﻻ ﻳﻜﻮﻥ‬
.‫ﺍﻟﻐ ﻑ‬
‫ﻓﻲ ﺍ ﻜﺘﺒﺎﺕ ﺗﻮﺟﺪ ﻛﺘﺐ ﺗﺪﻭﺭ ﺣﻮﻝ ﺍﻟﺘﺠﻤﻴﺪ, ﻭﻫﺬﻩ ﺍﻟﻜﺘﺐ‬
‫ﲢﺘﻮﻱ ﺃﻳﻀﺎ ﻋﻠﻰ ﻭﺻﻒ ﺗﻔﺼﻴﻠﻲ ﻟﻌﻤﻠﻴﺔ ﺍﻟﺘﺒﻴﻴﺾ ﺑﺎ ﺎ‬
‫ﻭﻳﺠﺐ ﻓﻲ ﺫﻟﻚ ﻣﺮﺍﻋﺎﺓ ﻋﺪﻡ ﺗ ﺻﻖ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﻄﺎﺯﺟﺔ‬
.‫ﻤﺪﺓ ﺑﺎﻟﻔﻌﻞ‬‫ﺍ ﻄﻠﻮﺏ ﲡﻤﻴﺪﻫﺎ ﻣﻊ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍ‬
,‫ﺒﻮﺯﺓ, ﺍﻷﺳﻤﺎﻙ ﻭﻓﻮﺍﻛﻪ ﺍﻟﺒﺤﺮ, ﺍﻟﻠﺤﻮﻡ‬‫ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍ‬
,‫ﻭ ﻮﻡ ﺍ ﻴﻮﺍﻧﺎﺕ ﺍﻟﺒﺮﻳﺔ, ﻮﻡ ﺍﻟﻄﻴﻮﺭ, ﺍ ﻀﺮﻭﺍﺕ, ﺍﻟﻔﻮﺍﻛﻪ‬
‫ﺍﻷﻋﺸﺎﺏ, ﺍﻟﺒﻴﺾ ﺑﺪﻭﻥ ﻗﺸﺮﺓ, ﻣﻨﺘﺠﺎﺕ ﺍﻷﻟﺒﺎﻥ ﻣﺜﻞ‬
‫ﺍ ﱭ ﻭﺍﻟﺰﺑﺪ ﻭﺍﻟﻘﺸﺪﺓ, ﺍﻷﻃﻌﻤﺔ ﺍ ﺎﻫﺰﺓ ﻭﺑﻘﺎﻳﺎ ﺍﻷﻃﻌﻤﺔ‬
‫ﻣﺜﻞ ﺃﻧﻮﺍﻉ ﺍ ﺴﺎ , ﺃﻧﻮﺍﻉ ﺍﻟﻴﺨﻨﺔ, ﺍﻟﻠﺤﻮﻡ ﻭﺍﻷﺳﻤﺎﻙ ﺍﻟﺘﻲ‬
‫ﰎ ﺇﻧﻀﺎﺟﻬﺎ, ﺃﻃﻌﻤﺔ ﺍﻟﺒﻄﺎﻃﺎ )ﺍﻟﺒﻄﺎﻃﺲ(, ﻭﺃﻃﻌﻤﺔ‬
‫ﺃﻧﻮﺍﻉ ﺍ ﻀﺮﻭﺍﺕ ﺍﻟﺘﻲ ﻳﺘﻢ ﻓﻲ ﺍ ﻌﺘﺎﺩ ﺗﻨﺎﻭﻟﻬﺎ ﻧﻴﺌﺔ ﺑﺪﻭﻥ‬
̈
,‫ﺇﻧﻀﺎﺝ ﻣﺜﻞ ﺧﻀﺮﻭﺍﺕ ﺍﻟﺴﻠﻄﺎﺕ ﺍﻟﻮﺭﻗﻴﺔ ﺃﻭ ﺍﻟﻔﺠﻞ‬
‫ﺍﻟﺒﻴﺾ ﻓﻲ ﻗﺸﺮﻩ, ﺍﻟﻌﻨﺐ, ﺛﻤﺎﺭ ﺍﻟﺘﻔﺎﺡ ﻭﺍﻟﻜﻤﺜﺮﻯ‬
̈ ,‫)ﺍ ﺟﺎﺹ( ﻭﺍﻟﺪﺭﺍﻕ )ﺍ ﻮﺥ( ﺍﻟﻜﺎﻣﻠﺔ, ﺍﻟﺒﻴﺾ ﺍ ﺴﻠﻮﻕ‬
‫ﺍﻟﺰﺑﺎﺩﻱ )ﺍﻟﺮﻭﺏ(, ﺍﻟﻠﱭ ﺍﻟﺮﺍﺋﺐ, ﺍﻟﻘﺸﺪﺓ ﺍﻟﺮﺍﺋﺒﺔ, ﻭﺍﻟﻜﺮﳝﺔ‬
̈
‫ﲡﻤﻴﺪ ﻭﲢﻔﻆ ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‬
:‫ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍ ﻨﺎﺳﺒﺔ ﻟﻠﺘﺠﻤﻴﺪ ﻫﻲ‬
.‫ﺍﻟﺼﻮﺍﻧﻲ ﺍ ﻨﻀﺠﺔ ﻓﻲ ﺍﻟﻔﺮﻥ ﻭﺍﻷﻃﻌﻤﺔ ﺍ ﻠﻮﺓ‬
:‫ﺍ ﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﻐﻴﺮ ﻣﻨﺎﺳﺒﺔ ﻟﻠﺘﺠﻤﻴﺪ ﻫﻲ‬
.‫ﺍﻟﺮﺍﺋﺒﺔ ﻭﺻﻠﺼﺔ ﺍ ﺎﻳﻮﻧﻴﺰ‬
.‫ﺍﻟﻌﻴﻮﺏ ﻓﻘﻂ‬
.‫ﻻﺯﻣﺎ‬
.‫ﺍ ﻐﻠﻲ‬
‫ﺗﻨﺒﻴﻪ ﻫﺎﻡ‬
̈
̈