Skymsen DISCOVERY 10 Bedienungsanleitung

INSTRUCTIONS MANUAL

MANUAL DE INSTRUCCIONES

TURBO ELECTRICAL OVEN / HORNO TURBO ELÉCTRICO

MODEL/MODELO

DISCOVERY 10

Metalúrgica Skymsen Ltda

Rodovia Ivo Silveira 9525

Volta Grande

88355-202 Brusque/SC/Brasil

CNPJ: 82.983.032/0001-19

www.skymsen.com – Fone: +55 47 3211 6000

61074.7 - ENGLISH/ESPAÑOL

Data de Revisão: 16/12/2021

DUE TO THE CONSTANT IMPROVEMENTS INTRODUCED TO OUR EQUIPMENTS, THE INFORMATIONS CONTAINED IN THIS INSTRUCTIONS MANUAL MAY

BE CHANGED WITHOUT PREVIOUS NOTICE.

SUMMARY

1. INTRODUCTION ....................................... 02

1.1 Safety ..................................................................... 02

2. COMPONENTS AND TECHNICAL FEATURES...

.................................................................... 02

3. INSTALLATION AND PRE-OPERATION........ 03

3.1 Placing.................................................................... 03

3.2 Electrical Installaon............................................... 03

3.3 Water Points Connecon ........................................ 03

4. OPERATION PROCEDURES........................ 02

4.1 Oven Control Panel................................................. 02

4.2 Oven operaon procedures for products with steam...

..................................................................................... 02

4.3 Oven operaon procedures for products without

steam ........................................................................... 02

5. CLEANING................................................ 02

6. MAINTENANCE ........................................ 02

7. PROBLEM RESOLUTION............................ 02

8. ELECTRICAL DIAGRAMS............................ 02

1. INTRODUCTION

This product was developed to be used in commercial

kitchens. It is used, for example, in restaurants, cafeterias,

hospitals, bakeries, etc.

This appliance usage is not recommended when:

- The producon process should be done in a connuous

way in industrial scale;

- The workplace is in an atmosphere of corrosive, explosive,

with dust or gas.

1.1 Safety

The instrucons below must be followed to avoid accidents,

non-compliance can cause serious injuries:

1.1.1 Never use this Equipment with wet clothes or wet

feet or on a wet or humid surface, do not immerse it under

water, do not place under any kind of water ow, hose, tap or

similar, do not use water jets of any kind on the equipment.

1.1.2 If the Equipment physically falls down, in any way,

suers any kind of damage or has stopped working for any

reason, it is necessary to call specialized technical assistance.

1.1.3 The use of unauthorized accessories that are not

recommended by the manufacturer can lead to injuries.

1.1.4 Keep hands or any kind of devices, tools, accessories

away from the moving parts of the Equipment while it

is turning on and processing recipes to avoid potenal

damages to the Equipment and injuries to the end user.

1.1.5 Never operate the Equipment while wearing clothes

with long sleeves, especially on the wrists.

1.1.6 Make sure that the voltage of Equipment and of

the local electrical supply match. Also make sure that the

equipment is properly grounded.

This Equipment cannot be operated by persons

(children included) with reduced mental, sensorial or

physical capacies. Unexperienced persons or persons

without proper training of knowledge cannot operate this

equipment. Only apt and trained persons or persons under

the supervision of an apt and trained supervisor must

operate the equipment.

We recommend children to be watched to not allow

them to play with the machine.

Always disconnect the Equipment from the power

supply when: It is not being used, before realizing any

cleaning or maintenance, before you place or take out any

accessories, before you realize any kind of procedure or

service with the unit.

Do not use the Equipment if there is any damage to

the cord or plug. Make sure that the cord does not stay on

the edge of a working table, staon or furniture and make

sure it is not in contact with hot surfaces. If the Cord is

not in good condions of use, to avoid accidents it must

be replaced by the supplier, an authorized technician or

someone qualied for the service.

If any emergency arises disconnect the Equipment from

the power supply, unplug it from the electrical socket.

Never spray water directly on to the equipment.

2. COMPONENTS AND TECHNICAL FEATURES

Picture 01

01 – Glass

02 – Door

03 – Rollers

04 – Motor Housing

05 – Control Panel

FEATURES UNIT DISCOVERY 10

Voltage V 220 or 380

Frequency Hz 60

Power W 20000

Height mm 1900

Width mm 1070

Depth mm 1490

Net Weight kg 250

Gross Weight kg 280

3. INSTALLATION AND PRE-OPERATION

All the installaon is the client´s responsibility.

Make sure that the electrical installaons are done by

competent persons.

The installaon of the Discovery 10 oven requires:

• Eletric power;

• Exclusive Breakers and eletric grid cables;

• Grounding (oblied);

• Water point;

• Exhausng system.

3.1 Placing

The Equipment must be placed and levelled on top of a rm

and dry Surface, in an 1400 mm x 1600 mm area.

3.2 Electrical Installaon

Make sure that the electrical characteriscs are in

accordance to the technical specicaons on the equipment

idencaon tag, on the back.

Correctly measure the breaker and power grid cables.

Use an exclusive breaker for the oven.

It is recommended to use a speed plug connector from Steck

or WEG.

Remember that only trained technicians must open the

electrical control panel.

3.2.1 Breakers and Electrical Cables Dimensions

1 - The breakers must be exclusive to the equipment.

2- The dimensioning of the cables in the table below is for

maximum length of 25 meters.

3 - Grounding is mandatory.

4 - For 380V feeding a neutral cable must be available apart

from the grounding.

3.3 Water Points Connecon

1 - The ovens and food displays must be connected to a cold

water pipeline.

2- Before turning on the hydraulic part, unload the water

conductors of the building to remove possible dirt from the

pipe.

3- It is necessary to provide a ¾ screw for the meter to

connect the hose to the water entrance.

4- Before turning on the hydraulic hose it is necessary to

check the water exit according to the recommendaon of

the table below.

Picture 02

Breakers and cables Dimension Table

Model Breakers Cable

220V

triphase

380V

triphase

220V

triphase.

380V

triphase.

Discovery

63A 40A 16 mm² 6 mm²

Indicated Hydraulic Pressure

QUANTITIES

DISCOVERY 10

minumum maximum

mm water column 5000 15000

kg per sq cm 0,5 1,5

Bar (absolute atmosphere) 0,5 1,5

Psi (pound force per square

inch)

7,11 21,33

IMPORTANT NOTE:

1 - In most cases, the installaon in the hydraulic net

can be made without a lter. In crical condions it is

recommended that the water be ltered or treated, avoiding

calcicaon and internal corrosion of the appliance.

2 - It is extremely important that the hydraulic net has

pressure according to the one established in the table

so that the appliance works perfectly. If there´s lack of

pressure, it is recommended water pump to reach the

values menoned. When the pressure is very strong,

an installaon of a pressure regulator is recommended.

Breaker

Steck or Weg

plug

(wall)

Steck or

Weg pin

(Oven)

Water point

(3/4” meter)

700 mm

Water entrance valve

Mynimum pressure 0,5kg/

sq cm

Picture 03

4. OPERATION PROCEDURES

4.1 Oven Control Panel

(01) Display the indicates the temperature present in the

temperature sensor or the programmable parameters.

(02) Display the indicated me or the value of the

programmable parameters.

(03) Led indicang the exit of the switched heang exit.

(04) Not used.

(05) Led indicang the exit of the acvated lamp.

(06) Led indicang the exit of the acvated lamp

(07) Led indicang the exit of the acvated lamp

(08) Not used.

Important observaons

1 - A distance of 100mm far from the laterals and to the oven to venlaon must be respected.

2 - A minimum of 700mm of physical space for the maintenance must be provided, if possible.

3 - The Oven must not be posioned next to heat spots (close to stoves, frying pens, grills, etc) or other appliances that expel

fat poor heat. The control panel venlaon is necessary and the motor must be far from heat sources, to avoid damages to

the appliance electric system.

4 - The appliances have swiveling casters with breaks, and those can be locked so that the oven doesn´t move from the

installaon spot. We recommend that the four wheels be locked.

Programming buon.

Down Buon: diminishes the programed value

and acvates the lamp.

Up Buon: increases the programmed valeu

and acvates the steam.

Turbine acvaon buon.

Timer acvaon Buon.

4.2 Oven operaon procedures for products with steam

1 - Turn on the oven;

2 - Adjust the cooking temperature;

2.1 - Adjust the cooking me;

3 - Wait for the oven to reach the chosen temperature;

4 - Open the oven door following the safety procedure;

5 - Put the products to be baked;

6 - Close the oven door;

7 - Turn on (Time Buon).

8 - Turn on the steam.

4.3 Oven operaon procedures for products without steam

1 - Turn on the oven;

2 - Adjust the cooking temperature;

2.1 - Adjust the cooking me;

3 - Turn o the automated steam;

4 - Adjust the clock;

5 - Wait for the oven to reach the chosen temperature;

6 - Open the oven door following the safety procedure;

7 - Put the products to be baked;

8 - Close the oven door;

9 - Turn on (Time Buon).

To open and close the oven door:

When opening the oven door, stay behind it and open it in

two steps;

1 - Only unlock the knob and wait for the heat and steam

to escape;

2 - Open completely the door to the procedures.

5. CLEANING

The appliance must be totally clean and hygiene:

- Before being used for the rst me;

- Aer being used every day;

- When it´s not used for a long me;

- Before working with it again aer a long me that had not

been used.

- Wash all the parts with water and neutral soap.

- Aer a long inacve usage me

Daily Care:

1 - With the oven cold and turned o, use a wet cloth or

sponge and clean inside and outside the oven.

The daily and careful cleaning of the ovens is extremely

important to the hygiene of the products as well as the

energy saving and maintenance of the appliance.

Keeping the cooking camera clean helps in the converon of

the heat molecules, keeping the oven ecient.

Week procedure:

1 - The oven must be turned o and cold;

2- Apply descaling with a spray or a brush all over the

internal surface of the oven;

3 - Close the oven door and let it act for 5 to 10 minutes;

Such procedure must be done with the oven turned o;

4 - With a wet cloth, clean the product;

5 - With the help of a dry cloth rinse the clean parts;

6 - For the nal drying, close the oven door and program it

in 140/150 Celsius Degree and leave it open for 5 minutes.

Important informaon about the cleaning process:

1 - Never use steel sponge, sandpaper, spatula, etc;

2 - Keep the cooking camera as new;

3 - To clean the cooking camera only use sponge and

detergent;

4- Never throw water directly on the oven surfasse. It can

compromise the control panel or electric components;

5 - Do not throw cold water on the hot glass;

6 - To the external cleaning of the oven and glasses it is

recommended use of the wet cloth with alcohol or with

detergent and also dry cloths. To look like new a wet cloth

with liquid vaseline can be used (for external nishing).

7 - Do not use the oven to store things;

8- Do not put any kings of objects around or under the rack;

9 - For the procedures below, it is necessary to use protecon

goggles and impermeable gloves up to the forearm.

10 - The daily cleaning of the appliance is mandatory. Such

procedure will bring safety to the opertor and also no

contaminaon of the products.

11 - The absence of cleaning may cause re in the appliance

camera.

Scan the QR Code and get informaon

about the stainless steel care.

Product Working mode Heang

temperature Cº

Baking temperature

ºC

Time (minutes)

Bagguete Hot air with steam 190/200 155/160 16

Manioc powder

biscuit

Hot air with steam 190/200 155 18

Manioc powder

Hot air 190/200 150 12

Cakes Hot air 190/200 150 20

Lile éclairs Hot air 190/200 150 12

Cookies Hot air 190/200 135 10

Croissant Hot air with steam 190/200 165 20

Lile pies Hot air 190/200 170 12

Enroladinho (rolls) Hot air 190/200 140 12

Esha Hot air 190/200 145 25/30

Open Esha Hot air 190/200 170 10

Sweet rolls Hot air 190/200 130/140 25

Italian loaf Hot air with steam 190/200 150 25

Hot dog bun Hot air 190/200 140 20

Hamburger buns Hot air 190/200 145 20

Rolls Hot air with steam 190/200 150/155 15/17

Brazilian cheese

bread

Hot air with steam 190/200 140/150 15/20

Empanadas Hot air 190/200 170 12

Pizzas Hot air 190/200 200 10

Bread pudding Hot air 190/200 135 25/30

doughnuts Hot air 190/200 135/145 25/35

Gum cookie

(sequilhos)

Hot air 190/200 175 10

Meringue Hot air 190/200 130 20

Observaon:

It is necessary to preheat the oven and such procedure may

take 10 minutes to heat. The oven temperature will be one

programmed in the controller by the operator being able to

vary from 1 to 5 degrees (+ or -).

The mes and temperatures here presented are guides that

must be adjusted according the recipes and sizes of each

product and preferences of the client.

Tips about bread and sweet dough

Loading:

1 - When working with sweet dough it is important to

respect the capacity of the oven.

2- When loading the oven with sweet bread dough (milk

bread loaf, homemade bread loaf, etc) it is necessary to

leave vacancy for each baking tray that is put.

Growings:

1 - It is important to observe that the dough growth reaches

70% of growth when working with a convenonal oven. The

dough must be really fresh.

Temperature:

1 - The convecon ovens work in lower temperature than the

ones observed in convenonal deck ovens. We recommend

that sweet dough must be baked in temperatures from 130

to 155 Celsius Degree.

6. MAINTENANCE

The maintenance must be considered a group of procedures

that aims to maintain the appliance in its best working

condion, providing the working life and safety.

* Cleaning –Check Item 5 Cleaning of this manual.

* Wiring – Check all the cables about the damage and all the

electrical contacts related to the ghten or corrosion.

* Contacts – The on/o buon, emergency buon, reset

buon, electronic circuit, etc. Verify the appliance so that

all the components are working correctly and that the

operaon of the appliance is normal.

* Installaon – Check the installaon of the appliance

according to the item 2 Installaon and Pre Operaon of this

manual.

1 - Items to be checked and executed montly:

- Check the electrical instalaon;

- Measure the outlet tension;

- Measure the working chain and compare with the nominal;

- Check the ghtening of all the electrical terminals of the

appliance to avoid any possible bad contact;

- Check possible screw spindle of eletric motor;

- Verify the wiring and electric cable to possible overheang,

poor isolaon and mechanic damage.

2 - Items to be checked or executed every 3 months:

- Verify electric components as turn on/o buon,

emergency buon, reset buon and electronic circuits as

signs of overheang, poor isolaon or mechanic damage.

- Check possible bearing clearance.

- Verify theretainers, o´rings and v´rings and sealing systems.

Scan the QR Code to obtain basic

informaon on safety and maintenance.

PROBLEMS CAUSES SOLUTIONS

- The oven doesn´t turn on.

- Lack of phase;

- Turned o breaker

- Unregulated or open door;

- Check if there is electric power;

- Check the breaker.

- Readjust the door and stopper unl the end.

- Motor doesn´t spin

- Lack of phase;

- Fan locked in protecve grille or

steam pipe;

- Unregulated or open door;

- Check the phase;

- Make the componentes reposioning;

- Readjust the door and stopper unl the end.

- Oven causing shocks. - Irregular grounding. - Check grounding.

- Protecon breaker unframed. - Breaker not well dimensioned. - Check the nominal power of the oven and

remeasure the breaker.

- Oven heang excessivily - Poor venlaon of the room. - Check venlaon system;

- Steam doesn´t work.

- Lack of water in the hydraulic net

-Low pressure of the hydraulic net;

- There os water but it doen´t ow

to the camera.

- Check hydraulic net;

- Obstructed steam tube, execute cleaning or the

reposioning of the item;

- The oven takes too long to

bake.

- Very low temperature;

- Dirty cooking camera

- Excessive loading.

- The temperature is not appropriate, readjust it;

- Execute cleaning;

- Verify the loading capacity of the appliance;

- Uneven Baking.

- Very low temperature;

- Dirty cooking camera;

- Uneven oven;

- Excessive loading.

- Not appropriate me and temperature, readjust;

- Even the appliance;

- Execute cleaning;

- Verify the loading capacity of the appliance.

- Products with odor. - Dirty cooking camera; - Execute cleaning.

7. 5 PROBLEMS SOLUTION

INDICE

1. INTRODUCCIÓN ......................................02

1.1 Seguridad ..............................................................02

2. COMPONENTES Y CARACTERÍSTICAS

TÉCNICAS ...................................................02

3. INSTALACIÓN Y PRE-OPERACIÓN............. 02

3.1 Posicionamiento ....................................................02

3.2 Instalación Eléctrica...............................................02

3.3 Conexión con Puntos de Agua................................02

4. OPERACIÓN ............................................02

4.1 Panel de Control del Horno ....................................02

4.2 Procedimiento de operación del horno para productos

con vapor ....................................................................02

4.3 Procedimiento de operación del horno para productos

sin vapor .....................................................................02

5. LIMPIEZA ................................................02

6. MANUTENCIÓN ......................................02

7. SOLUCIÓN DE PROBLEMAS .....................02

8. DIAGRAMAS ELÉCTRICOS........................02

1. INTRODUCCIÓN

Este producto fue desarrollado para el uso en cocinas

comerciales. Es ulizado, por ejemplo, en restaurantes,

cannas, hospitales, panaderías y similares.

La ulización de este equipamiento no es recomendada

cuando:

- El proceso de producción sea de forma connua en escala

industrial;

- El local de trabajo sea un ambiente con atmósfera corrosiva,

explosiva, contaminada con vapor, polvo o gas.

1.1 Seguridad

Las instrucciones a seguir deben ser acatadas para evitar

accidentes. Su incumplimiento puede causar lesiones

graves:

1.1.1 Nunca ulice el equipamiento con: ropas o pies

mojados e/o en supercies húmeda o mojadas. No sumerja

en agua o en cualquier otro líquido y no ulice chorro de

agua directamente en el equipamiento.

1.1.2 Cuando el equipamiento sufra una caída, esté dañado

de alguna forma o no funcione, es necesario llevarlo hasta

una Asistencia Técnica Autorizada.

1.1.3 La ulización de accesorios no recomendados por el

fabricante, puede ocasionar lesiones corporales.

1.1.4 Mantenga las manos y cualquier utensilio alejado

de las partes en movimiento del aparato mientras está en

funcionamiento para evitar lesiones corporales o daños al

equipamiento.

1.1.5 Nunca use ropas con mangas anchas, principalmente

en los puños durante la operación.

1.1.6 Verique que la tensión del equipamiento y de la

red eléctrica sean las mismas y que el equipamiento esté

debidamente conectado a la red de toma a erra.

Este equipamiento no es apto para ser ulizado

por niños ni personas con discapacidad sica, sensorial

o psíquica, o que carezcan de la experiencia y los

conocimientos necesarios. Excepto cuando lo hagan bajo

la supervisión de una persona responsable de su seguridad

o que les haya instruido en el manejo.

Se recomienda mantener a los niños bajo vigilancia

para garanzar que no jueguen con el aparato.

Desconecte el equipamiento de la red eléctrica cuando:

no esté en uso, antes de limpiarlo, inserción o extracción de

accesorios, manutención y cualquier otro po de servicio.

No ulice el equipamiento si está con el cable o enchufe

dañado. Asegúrese que el cable de energía no permanezca

en el borde de la mesa/mesada o que toque supercies

calientes. Si estuviera dañado, cámbielo por uno nuevo

que esxté en conformidad con las especicaciones técnicas

y normas de seguridad. La sustución deberá ser realizada

por personal calicado y deberá respetar las normas de

seguridad.

En caso de emergencia, desconecte el enchufe del

tomacorriente .

Nunca ulice chorro de agua directamente en el

equipamiento.

2. COMPONENTES Y CARACTERÍSTICAS TÉCNICAS

Figura 01

01 – Vidrio

02 – Puerta

03 – Ruedas

04 – Gabinete

05 – Panel de Control

CARACTERÍSTICAS UNIDAD DISCOVERY 10

Tensión V220 ó 380

Frecuencia Hz 60

Potencia W 20000

Altura mm 1900

Ancho mm 1070

Profundidad mm 1490

Peso Neto kg 250

Peso Bruto kg 280

3. INSTALACIÓN Y PRE-OPERACIÓN

Es de responsabilidad del cliente toda la instalación del

edicio. Cerquese que las instalaciones eléctricas sean

realizadas por personas capacitadas.

La instalación del horno Discovery 10 requiere:

• Energia eléctrica;

• Disyuntores y cables de red eléctrica exclusivos;

• Puesta a erra (obligatoria);

• Punto de agua;

• Sistema de Extractor.

3.1 Posicionamiento

Su equipamiento debe ser posicionado y nivelado sobre una

supercie seca y rme en un área con 1400 mm de longitud

y 1600 mm de ancho.

3.2 Instalación Eléctrica

Cerquese que las caracteríscas eléctricas de la red del

edicio están de acuerdo con las especicaciones técnicas

contenidas en la equeta de idencación que se encuentra

en la parte trasera del equipamiento.

Dimensione correctamente el disyuntor y los cables de la red

eléctrica.

Use un disyuntor exclusivo para el horno.

Se recomienda la instalación de un enchufe acople rápido

modelo STECK o WEG.

Recuerde que solamente técnicos habilitados deben abrir el

panel del sistema eléctrico.

3.2.1 1.3 Conexión con Puntos de Agua

1 - Los disyuntores debem ser exclusivos para el horno.

2 - El dimensionamiento de los cables mencionados en la

siguiente tabla es para una longitud máxima de 25 metros.

3 - La conexión a erra es obligatoria.

4 - Para la fuente de alimentación de 380V, debe estar

disponible un cable neutro independiente de la erra.

3.3 Conexión con Puntos de Agua

1 - Los hornos y cámaras de fermentación deben ser

conectados a una cañería de agua fría.

2- Para un buen funcionamiento, antes de conectar la parte

hidráulica, vacíe las cañerías de agua para rerar eventuales

suciedades en la misma (purga).

3- Se debe disponer de una llave de paso roscable 3/4” para

la conexión de la manguera de entrada de agua.

4 - Antes de la conexión de la manguera hidráulica, se

deberá medir la presión de la salida del agua según las

recomendaciones de la tabla abajo.

Figura 02

Tabela dimensões disjuntores e cabos

Modelo Disjuntor Bitola Cabo

220V trif. 380V trif. 220V trif. 380V trif.

Discovery

63A 40A 16 mm² 6 mm²

Presión de la red hidráulica indicada

MAGNITUDES

DISCOVERY 10

mínimo máximo

mm columna de agua 5000 15000

kg por cm² 0,5 1,5

Bar (atmósfera absoluta) 0,5 1,5

Psi (atmósfera lbs/pol²) 7,11 21,33

NOTA IMPORTANTE:

1 - En la mayoría de los casos, la instalación a la red

hidráulica se puede hacer sin ltro. En condiciones crícas,

se recomienda que el agua sea tratada y/o ltrada, evitando

la calcicación y la corrosión interna del equipamiento.

2 - Es extremamente importante que la red hidráulica siga

la presión establecida en la tabla para que el equipamiento

funcione perfectamente. Ante la falta de presión, se

recomienda el uso de una bomba de agua para alcanzar

los valores citados. Si la presión es muy alta (fuerte), se

recomienda la instalación de un regulador de presión.

Disyuntor

Tomada Steck

ou WEG

(parede)

Pino Steck

o WEG

(Horno)

Punto de agua

(registro 3/4”)

700 mm

Válvula entrada de agua

Presión mínima 0,5kg/cm²

Presión máxima 1,5kg/cm²

Figura 02

4. PROCEDIMENTOS DE OPERACIÓN

4.1Panel de Control del Horno

(01) Pantalla que indica la temperatura presente en el sensor

de temperatura o los parámetros programables.

(02) Pantalla que indica el empo transcurrido o el valor de

los parámetros programables.

(03) Led indicador de salida del calentamiento accionada.

(04) No ulizado.

(05) Led indicador de salida de lámpara accionada.

(06) Led indicador de salida de vapor accionada.

(07) Led indicador de salida de la turbina accionada.

(08) No ulizado.

Observaciones importantes

1 - Se debe respetar una distancia de 100mm en relación a las laterales y al motor del horno para venlación.

2 - Se recomienda un espacio sico mínimo de 700mm para futuras manutenciones.

3 - El horno no debe posicionarse próximo a puntos de calor (ejemplo: cerca de cocinas, freidoras, planchas)

u otros equipamientos que exhalen grasas y vapores. Es necesario que la venlación del panel de control

y el motor estén alejados de fuentes de calor, evitando daños al sistema eléctrico del equipamiento.

4 - Los equipamientos poseen ruedas giratorias con frenos, pudiendo ser trabadas para que

el horno no se mueva de su lugar de instalación. Recomendamos trabar las cuatro ruedas.

Tecla de acceso a la programación.

Tecla Down: disminuye el valor programado y

acciona la lámpara.

Tecla Up: aumenta el valor programado y

acciona el vapor.

Tecla de accionamiento de la turbina.

Tecla de accionamiento del temporizador.

Andere Handbücher für DISCOVERY 10

Inhaltsverzeichnis

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