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32
Pesce
Nasello impanato
B. a fiamma alta 5-10 š* 8 5-10
B. standard 8-13 š* 9 8-13
B. per wok 5-10 š* 7 5-10
Salmone al forno
B. a fiamma alta 5-10 š* 7 2-4 1 3-6
B. standard 5-10 š* 8 2-4 1 3-6
B. per wok 7-12 š* 7 2-4 1 5-8
Frutti di mare
B. a fiamma alta 5-7 9 5-7
B. per wok 4-6 9 4-6
B. standard 10-12 9 10-12
Carne
Petto d'anatra (1 porzione)
B. standard 6-8 š* 7 6-8
B. a fiamma alta 9-11 š* 7 9-11
B. per wok 6-8 š* 6 6-8
Filetto di manzo alla Stroganoff
B. a fiamma alta 8-13 š* 9 8-13
B. per wok 5-10 š* 8 5-10
B. standard 12-17 š* 9 12-17
Cotoletta di pollo (8 filetti di petto di pollo)
B. a fiamma alta 7-12 š* 9 2-4 š* 6 5-8
B. per wok 7-12 š* 9 2-4 š* 6 5-8
B. standard 7-12 š* 9 7-12
Carne tritata
B. a fiamma alta 15-20 š* 8 15-20
B. standard 20-25 š* 9 20-25
B. per wok 15-20 š* 7 15-20
Cibi pronti
Crocchette surgelate (16 pezzi)
Bastoncini di pesce surgelati (12 pezzi)
B. a fiamma alta 6-10 š 8 6-10
B. standard 8-12 š 8 8-12
B. per wok 6-10 š 9 3-5 š 4 3-5
Piccoli würstel (12 pezzi)
B. a fiamma alta 5-10 š 9 1-3 š 7 4-7
B. standard 7-12 š 9 7-12
B. per wok 5-10 š 9 1-3 š 6 4-7
Würstel lessi (12 pezzi)
B. standard 8-13 9 8-13
B. per wok 9-14 5 9-14
B. a fiamma alta 7-12 7 7-12
Pietanza Tempo
totale in
min.
Fase 1 Fase 2
Bruciatore ˜ § v ˜ § v
Hamburger di carne di manzo (4 pezzi, spessore 1 cm, 110 g)
B. a fiamma alta 4-9 š* 9 1-3 š* 7 3-6
B. per wok 4-9 š* 8 1-3 š* 7 3-6
B. standard 5-10 š* 9 1-3 š* 8 4-7
Riscaldare i fagioli nella passata di pomodori e tenerli in caldo (utiliz-
zare la simmer plate)
B. standard 20-22 6 5-7 œ 1 15
Pizza (20 cm di diametro)
B. per wok 4-8 4 4-8
B. a fiamma alta 16-20 1 16-20
B. standard 20-25 1 20-25
Dessert
Riso al latte secondo 3360-12* (utilizzare la simmer plate)
B. standard 62-67 ** 8 27-32 œ 2 35
Riso al latte**
B. standard 30-35 * 8 9-11 œ* 4 21-24
Bruciatore pic-
colo
40-45 * 9 12-14 œ* 2 28-31
B. per wok 23-28 * 7 8-10 œ* 5 15-18
Sciogliere il cioccolato secondo EN 60350-2 (utilizzare la simmer
plate)
Bruciatore pic-
colo
34-38 Ÿ* 1 34-38
B. standard 20-24 Ÿ* 1 20-24
Crêpe (8 porzioni)
B. standard 17-22 š* 8 3-5 š* 5 50 s/
lato
B. a fiamma alta 20-25 š* 6 4-6 š* 4 60 s/
lato
B. per wok 15-20 š* 4 3-5 š* 4 40 s/
lato
Budino di pane (a bagnomaria)
B. a fiamma alta 25-30 £ 9 10-12 ¦ 6 15-18
B. per wok 23-28 £ 9 8-10 ¦ 8 15-18
B. standard 27-32 £ 9 10-12 ¦ 7 17-20
Budino spagnolo**
B. a fiamma alta 3-8 œ* 5 3-8
B. standard 8-13 œ* 5 8-13
B. per wok 3-8 œ* 4 3-8
Pan di Spagna (a bagnomaria)
B. a fiamma alta 35-40 œ 9 35-40
B. per wok 40-45 œ 9 40-45
B. standard 45-50 œ 9 45-50
Pietanza Tempo
totale in
min.
Fase 1 Fase 2
Bruciatore ˜ § v ˜ § v
32


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