Imashini yamavuta ya cocout
Ibisobanuro
(1) Isuku: kura igikonjo nuruhu rwijimye no gukaraba ukoresheje imashini.
(2) Kuma: gushyira inyama za cocout zisukuye kumashanyarazi yumurongo,
(3) Kumenagura: gukora inyama za cocout zumye kubice bito bikwiye
(4) Kworoshya: Intego yo koroshya ni uguhindura ubushuhe nubushyuhe bwamavuta, no kuyoroshya.
(5) Mbere yo gukanda: Kanda keke kugirango usige amavuta 16% -18% muri keke. Cake izajya mubikorwa byo kuyikuramo.
(6) Kanda inshuro ebyiri: kanda cake kugeza ibisigazwa byamavuta bigera kuri 5%.
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Ibiranga
(1) Umusaruro mwinshi wa peteroli, inyungu zigaragara mubukungu.
(2) Igipimo cyamavuta asigaye mumafunguro yumye ni make.
(3) Kunoza ubwiza bwamavuta.
(4) Igiciro gito cyo gutunganya, umusaruro mwinshi wumurimo.
(5) Kuzigama cyane kandi kuzigama umurimo.
Amakuru ya tekiniki
| Umushinga | Kakao |
| Ubushyuhe (℃) | 280 |
| Amavuta asigaye (%) | Abagera kuri 5 |
| Kureka amavuta (%) | 16-18 |
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