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Contorni e legumi
Aggiungere acqua o del liquido nelle proporzioni indicate.
Esempio: 1:1,5 = per 100 g di riso, aggiungere 150 ml di
liquido.
Selezionare a piacere il livello di inserimento del recipiente non
forato.
Cavolo rosso/viola a listarelle forato + teglia cottura a
vapore
100 30 - 35
Cavolo bianco a listarelle forato + teglia cottura a
vapore
100 25 - 35
Zucchine A fette forato + teglia cottura a
vapore
100 2 - 3
Piselli - forato + teglia cottura a
vapore
100 8 - 12
Alimenti Dimensioni
delle porzioni
Accessori Modalità di fun-
zionamento
Temperatura
in °C
Tempo di cot-
tura in min.
* preriscaldare l'apparecchio
Alimenti Rapporto Accessori Livello Tipo di riscal-
damento
Temperatura in °C Tempo di cot-
tura inmin.
Patate lesse con la
buccia
(dimensioni medie)
- Forato +
teglia
3
1
cottura a
vapore
100 35 - 45
Patate lesse
(tagliate in quattro)
- Forato +
teglia
3
1
cottura a
vapore
100 20 ä 25
Gratin di patate - teglia 2 Aria calda 170 - 180 35 - 45
Riso integrale 1:1,5 Non forato - cottura a
vapore
100 30 - 40
Riso a chicco lungo 1:1,5 Non forato - cottura a
vapore
100 20 - 30
Riso basmati 1:1,5 Non forato - cottura a
vapore
100 20 - 30
Riso parboiled 1:1,5 Non forato - cottura a
vapore
100 15 - 20
Risotto 1:2 Non forato - cottura a
vapore
100 30 - 35
Lenticchie 1:2 Non forato - cottura a
vapore
100 30 ä 45
Fagioli bianchi, in
ammollo
1:2 Non forato - cottura a
vapore
100 65 - 75
Cous cous 1:1 Non forato - cottura a
vapore
100 6 - 10
Spelta, macinata 1:2,5 Non forato - cottura a
vapore
100 15 - 20
Miglio, intero 1:2,5 Non forato - cottura a
vapore
100 25 - 35
Frumento, intero 1:1 Non forato - cottura a
vapore
100 60 - 70
Gnocchi - Forato +
teglia
3
1
cottura a
vapore
95 20 ä 25
30


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