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CONSEJOS ÚTILES
Utensilios de cocina
La base del recipiente debe ser lo más gruesa y plana posible.
Los recipientes fabricados con acero esmaltado y bases de aluminio o cobre pueden pro-
vocar cambios de color de la superficie vitrocerámica.
Ahorro energético
En la medida de lo posible, cocine siempre con los recipientes tapados.
Coloque el recipiente sobre una zona de cocción antes de encenderla.
Apague las zonas de cocción antes de que se agote el tiempo para utilizar el calor resi-
dual.
La base de los recipientes y las zonas de cocción deben tener el mismo diámetro.
Ejemplos de aplicaciones de cocción
Los datos de la tabla se indican sólo a título orientativo.
Ajuste
de la
tempe-
ratura
Utilícelo para: Hora Sugerencias
1
Mantener calientes los alimentos coci-
nados
según
sea ne-
cesario
Tapar los recipientes
1-2 Salsa holandesa, derretir: mantequilla,
chocolate, gelatina
5 - 25
min.
Remover periódicamente
1-2 Cuajar: tortilla francesa, huevos al hor-
no
10 - 40
min.
Cocinar con tapa
2-3 Arroces y platos cocinados con leche,
calentar comidas preparadas
25 - 50
min.
Añadir al menos el doble de líquido
que de arroz; véase, sin embargo, el
procedimiento para mezclar los
componentes de los platos que lle-
ven leche.
3-4 Cocinar al vapor verduras, pescados o
carnes
20 - 45
min.
Añadir varias cucharadas de líquido
4-5 Cocinar patatas al vapor 20 - 60
min.
Utilice como máximo ¼ l de agua
para 750 g de patatas
4-5 Cocinar grandes cantidades de alimen-
tos, estofados y sopas
60 - 150
min.
Hasta 3 l de líquido además de los
ingredientes
6-7 Freír ligeramente: escalopes, ternera
“cordon bleu”, chuletas, hamburguesas,
salchichas, hígado, filetes rusos, huevos,
tortitas, rosquillas
como
estime
necesa-
rio
Dar la vuelta a media cocción
Consejos útiles 65
65


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