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Tabella di cottura
Nella tabella viene visualizzato il livello di cottura adatto
per ogni pietanza. Tuttavia il tempo di cottura può
variare a seconda del tipo, peso, spessore e qualità
degli alimenti.
Livello di cot-
tura
Tempo di cot-
tura (min.)
Fondere
Cioccolato, glassa 1 - 1. -
Burro, miele, gelatina 1 - 2 -
Riscaldare e mantenere caldo
Minestra, ad es. minestra di lenticchie 1. - 2 -
Latte* 1. - 2. -
Salsicce scaldate in acqua* 3 - 4 -
Scongelare e riscaldare
Spinaci surgelati 3 - 4 15 - 25
Gulasch surgelato 3 - 4 35 - 55
Stufare, cuocere a fuoco lento
Gnocchi di patate* 4. - 5. 20 - 30
Pesce* 4 - 5 10 - 15
Salse bianche, es. besciamella 1 - 2 3 - 6
Salse montate, ad es. salsa bernaise e salsa olandese 3 - 4 8 - 12
Bollire, cuocere a vapore, stufare
Riso (con doppia quantità di acqua) 2. - 3. 15 - 30
Riso al latte*** 2 - 3 30 - 40
Patate lesse 4. - 5. 25 - 35
Patate lesse in acqua salata 4. - 5. 15 - 30
Farinacei, pasta* 6 - 7 6 - 10
Pasticcio 3. - 4. 120 - 180
Minestre 3. - 4. 15 - 60
Verdura 2. - 3. 10 - 20
Verdure, surgelate 3. - 4. 7 - 20
Cuocere nella pentola a pressione 4. - 5. -
Stufare
Involtini 4 - 5 50 - 65
Stufato 4 - 5 60 - 100
Gulasch*** 3 - 4 50 - 60
* Senza coperchio
** Girare ripetutamente
***Preriscaldare al livello di cottura 8 - 8.
33


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