BB&3(B%ERRN 6HLWH 'RQQHUVWDJ 1RYHPEHU
Contents
1. Overview ...................................................................................... 51
2. Intended purpose .......................................................................... 52
4. Items supplied ............................................................................... 55
6.1
6.2
6.3
6.4
Thermal cut-out ................................................................................... 58
7. Recipes .......................................................................................... 58
7.1
Liver sausage ..................................................................................... 58
7.2
7.3
Courgette ketchup ............................................................................... 59
7.4
Sour cherries ...................................................................................... 59
7.5
Tea punch.......................................................................................... 60
9.1
9.2
Cleaning tap ...................................................................................... 61
9.3
9.4
Descaling appliance............................................................................ 62
10. Disposal ........................................................................................ 62
11. Problem-solving ............................................................................ 62
50 GB