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La tabella seguente fornisce alcuni esempi.
Il tempo di cottura dipende dal tipo di alimento, dal
peso, nonché dalla qualità del cibo. Pertanto sono
possibili variazioni.
Esempi Grado di
cottura
Fondere Cioccolato, glassa
Gelatina
Burro
1
1
1Ć2
Riscaldare Verdure (in barattolo)
Brodo
3Ć4
7Ć8
Scaldare e mantenere caldo Minestrone, per esempio minestrone alle
lenticchie
2
Rosolare Pesce 5Ć6
Cuocere Riso
Patate lesse (con la buccia)*
Patate lessate in acqua salata*
Verdure, fresche*
Verdure, surgelate
Brodo di carne
3
3Ć4
4Ć5
4Ć5
4
4Ć5
Stufare Stufato
Involtini
3Ć4
3Ć4
Friggere Frittata (schiacciata)
Bastoncini di pesce
Cotolette
5Ć6
6Ć7
7Ć8
* Le vitamine e i minerali si perdono facilmente, quindi: poca acqua Ć per conservare vitamine e
minerali. Tempi di cottura brevi Ć per avere verdure croccanti
Tabella
41


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