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Programa Regulação Tempo (sem
função de pressão
de vapor)
Alimentos Quantidade
recomendada
(máxima)
soft fry
(fritar
suavemente)
Média 20 min. Pernas de frango 300 g
Breve 10 min. Cogumelos 200 g
Média 20 min. Cannelloni 300 g
Breve 10 min. Filete de peixe 200 g
Breve 10 min. Escalopes à vienense
(peru)
200 g
Breve 10 min. Escalopes à vienense
(porco)
200 g
steam (cozinhar
com combinação
com vapor) +
soft fry (fritar
suavemente)
Breve + breve 10 min. +
10 min.
Legumes crus
(p. ex., couve-or)
200 g
baking
(cozer)
Longo 60 min. Cachaço de porco 1500 g
Média 40 min. Rolo de carne picada 800 g
Longo 60 min. Bolachas, bolos 500 g
fry
(alourar)
Média 15 min. Legumes 300 g
Média 15 min. Peixe 200 g
Média 15 min. Carne 500 g
Breve Regulação manual:
5 min.
Cebolas 200 g
sous vide
(Cozinhar a
vácuo)
1)
Breve, 60°C 60 min. Lombo de vaca
(mal passado)
O nível de água na
panela não pode
exceder os 3 litros
depois da colocação
dos alimentos.
Médio, 65 °C 50 min. Lombo de vaca (no ponto)
Médio, 70 °C 45 min. Lombo de vaca
(bem passado)
Breve, 60 °C 30 min. Peixe (salmão)
Médio, 65 °C 60 min. Aves (peito de frango)
Longo, 85 °C 60 min. Espargos
Longo, 85 °C 80 min. Batatas
Longo, 85 °C 100 min. Legumes de raiz
1) A cozedura a vácuo exige medidas de higiene especiais. Cumprir impreterivelmente as instruções de
segurança e as sugestões de preparação! X Cozedura a vácuo, ver página 97
112


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