3.3.
Belastung der Kakaobutter .................................................................................................... 49
3.4.
Zusammenschluss .................................................................................................................. 49
3.5.
Parameter .............................................................................................................................. 50
4.
Zusammensetzung......................................................................................................................... 51
5.
Eigenschaften ................................................................................................................................ 51
Español
1.
2.
2.1.
Directrices generales ............................................................................................................. 56
2.2.
Alimentación ......................................................................................................................... 56
2.3.
Manipulación, instalación ..................................................................................................... 56
2.4.
Limpieza ................................................................................................................................. 57
2.5.
2.6.
Calibración ............................................................................................................................. 59
2.7.
Colores de los botones .......................................................................................................... 59
3.
Uso del dispositivo......................................................................................................................... 60
3.1.
Encendido .............................................................................................................................. 60
3.2.
3.3.
Carga de manteca de cacao ................................................................................................... 61
3.4.
Fusión .................................................................................................................................... 61
3.5.
Parámetros ............................................................................................................................ 62
4.
Composición .................................................................................................................................. 63
5.
Características ............................................................................................................................... 63
4
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