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it Tempi di cottura
Programma Numero di fasi di
preparazione
Funzione
scaldavivande
disponibile
Coperchio
sous vide (sottovuoto)
Per cuocere delicatamente nel sacchetto per
sottovuoto
1 Chiuso
risotto (risotto)
Per preparare il risotto
corto: 3
medio: 3
lungo: 3
G
Aperto / chiuso*
pasta (pasta)
Per cuocere la pasta
1
Chiuso /
aperto*
yogurt (yogurt)
Per preparare lo yogurt
1 Chiuso
* A seconda della ricetta / fase di preparazione – Per informazioni sull’utilizzo corretto dei programmi e sugli
ingredienti, le dosi e i tempi di cottura consultare il ricettario allegato.
Tempi di cottura
Nella tabella che segue sono riportati i tempi di cottura di diversi alimenti. I tempi di cottura
dipendono dallo spessore e dalla consistenza degli alimenti e sono da intendersi come
tempi minimi consigliati. Adattarli di volta in volta. Per gli alimenti surgelati prolungare il
tempo di cottura di almeno il 20%.
Programma Impostazione Durata Alimento Quantità consigliata
(massimo)
steam
(cottura a vapore)
media 30 min. Fagiolini (freschi) 500 g (800 g)
corta 10 min. Cavolfiore (rosette di
dimensioni uniformi)
500 g (800 g)
lunga 50 min. Patate
(intere, grandezza media)
500 g (1200 g)
corta 10 min. Filetto di pesce 500 g (1000 g)
media 30 min. Polpette 500 g (700 g)
corta 10 min. Uova 8 uova (12)
media 30 min. Canederli / gnocchi 500 g (600 g)
corta 5 min. Broccoli 500 g (800 g)
corta 5 min. Piselli 500 g (800 g)
media 30 min. Carote 500 g (800 g)
media 30 min. Petto di pollo 500 g (800 g)
media 30 min. Barbabietole
(intere, grandezza media)
500 g (800 g)
90


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