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Pişirmesüreleri
Program Ayar Süre (buhar
basıncı fonksi-
yonu olmadan)
Yiyecek önerilen miktar
(azami)
steam
(buharda pişirme)
+
deep fry
(kızartma)
kısa +
kısa
10 dak. +
10 dak.
çiğ sebze (örn. Karnabahar) 200 g
baking
(fırında pişirme)
uzun 60 dak. Domuz boynu 1500 g
orta 40 dak. Dalyan köfte 800 g
uzun 60 dak. Ekmek 800 g hamur
orta 40 dak. Kurabiye, kek 500 g
kısa – manüel
ayar: 160°C
manüel ayar:
25 dak.
Pizza 200 g hamur
fry (kızartmaya
başlama)
orta 15 dak. Sebze 300 g
orta 15 dak. Balık 200 g
orta 15 dak. Et 500 g
kısa manüel ayar:
5 dak.
Soğan 200 g
sous vide
(vakumlu torbada
pişirme)
1)
orta, 65°C
2)
80 dak. Sığır letosu, 2 cm
orta, 65°C
2)
90 dak. Sığır letosu, 3 cm
orta, 65°C
2)
100 dak. Sığır letosu, 4 cm
orta, 65°C 70 dak. Balık (somon), 2 cm
orta, 65°C 80 dak. Balık (somon), 3 cm
orta, 65°C 90 dak. Balık (somon), 4 cm
orta, 65°C 70 dak. Kümes hayvanları
(tavuk göğsü), 2 cm
orta, 65°C 80 dak. Kümes hayvanları
(tavuk göğsü), 3 cm
orta, 65°C 90 dak. Kümes hayvanları
(tavuk göğsü), 4 cm
uzun, 85°C 60 dak. Kuşkonmaz 1000 g
uzun, 85°C 80 dak. Patates 800 g
uzun, 85°C 100 dak. Kök sebzeler 800 g
1) Vakumlu torbada pişirirken özel hijyen önlemleri alınmalıdır. Güvenlik uyarılarını ve hazırlama önerilerini
mutlaka dikkate alın! X “Vakumlu torbada pişirme” bkz. Sayfa 261
2) Sığır letosu için pişirme seviyeleri: 60°C = kanlı / rare; 65°C = medium / orta; 70°C = tam pişmiş /
well done
MUC6_MUC8_EU2_8001036705.indb 274 15.03.2016 15:02:44
274


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