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Tabel de preparare
În următoarele tabele găsiţi câteva exemple.
Timpii de preparare şi treptele de fierbere depind de tipul,
greutatea şi calitatea alimentelor. Din acest motiv, este posibil
să existe diferenţe.
Folosiţi treapta 9 pentru începerea fierberii.
Amestecaţi din când în când preparatele cu sosuri mai groase.
Treapta de fierbere
îndelungată
Durata de fierbere
îndelungată în
minute
Topire
Ciocolată, glazură
Unt, miere, gelatină
1-1.
1-2
-
-
Încălzirea şi menţinerea la cald
Tocană (de ex. tocană de linte)
Lapte**
Încălzirea în apă a cârnăciorilor**
1-2
1.-2.
3-4
-
-
-
Decongelare şi încălzire
Spanac congelat
Gulaş congelat
2.-3.
2.-3.
10-20 min.
20-30 min.
Preparare în lichid sub temperatura de fierbere, fierbere la foc mic
Perişoare, găluşte
Peşte
Sosuri albe, de ex. sos beşamel
Sosuri frecate, de ex. sos bernaise, sos olandez
4.-5.*
4-5*
1-2
3-4
20-30 min.
10-15 min.
3-6 min.
8-12 min.
Fierbere, preparare cu aburi, fierbere înăbu
şită
Orez (cu cantitate dublă de apă)
Orez cu lapte
Cartofi fierţi în coajă
Cartofi natur
Paste făinoase, fidea
Tocane, supe
Legume
Legume, congelate
Preparare în oala sub presiune
2-3
1.-2.
4-5
4-5
6-7*
3.-4.
2.-3.
3.-4.
4-5
15-30 min.
35-45 min.
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
10-20 min.
-
Preparare înăbuşită
Rulade
Friptură înăbuşită
Gulaş
4-5
4-5
2.-3.
50-60 min.
60-100 min.
50-60 min
* Fierbere îndelungată fără capac
** Fără capac
*** Întoarceţi din când în când
45


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