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CONSELHOS DE COZEDURA
As temperaturas bem como o tempo de cozedura que a seguir se indicam são dados
apenas com o fim de facilitar o uso inicial do aparelho. A experiência pessoal ditará depois
a adaptação destes tempos ao gosto e aos hábitos de cada um.
Convém notar que quanto mais alta for a temperatura de um cozinhado, mais serão os
salpicos que irão sujar o forno e provocar fumos. É pois preferível baixar ligeiramente a
temperatura, mesmo que para tal seja necessário despender mais tempo.
48 PT
As paredes do forno tem vários níveis
de patamar numerados a contar de
baixo.
PEIXES
Robalo ou dourada
Cozed. comum
1kg inteiro 220° C1
30 minutos
Pargo ou salmão
Cozed. comum
1kg assado 220° C130 minutos
Circ. ar quente
Peixe grelahdo
Grelhador
6 filtes 275° C42x5 mins
Fillet of sole 160° C115-20 mins6 filtes
Pratos
Modo de
cozedura
Quantidade
°C
cozedura
Tempo de
cozedura
Nível de patamar
a contar de baixo
Pratos
Modo de
cozedura
Quantidade
°C
cozedura
Tempo de
cozedura
Conselhos
LEGUMES - DIVERSOS
Cozed. comum
Couves estufadas
Cozed. comum
6 pessoas
200-220° C
180-200° C
1 h
Empadões 200-220° C 1 hora/kg
Endivas com gruyère 6 pessoas
25-30 minutos
Circ. ar quente
Todos os cozinhados foram executados no nível de patamar «1» excepto os pratos marcados com o símbolo «*» que necessitam de cozedura
a nível médio.
Suflés salgados
doces
180-200° C 50-60 minutos
Circ. ar quente
Tomates recheados
Circ. ar quente
6-8 peças 200-220° C
220° C
40-45 minutos
Flamiche de pêras
Base ventilada
220° C 35-40 minutos
Quiche Lorraine 6 pessoas 45-50 minutos
Base ventilada
6 pessoas
6 pessoas
Ø 22
Turbogrelhador
Esparguete gratinado
a bolonhesa
200° C6 peças Oval earthenware45 minutos
49


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