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Candy CMC 9628 DB Manual

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Guida alla Cottura (continua)
Guida alla Cottura per riso e pasta
Riso : Usate una pirofila di vetro, capiente, a forma di scodella, con
coperchio. Il riso raddoppia il suo volume durante la cottura. Va
cucinato coperto.
Una volta terminato il tempo di cottura, mescolate prima del tempo
di riposo, salate o aggiungete erbe aromatiche e burro.
Nota: il riso potrebbe non aver assorbito tutta l’acqua una volta
terminato il tempo di cottura.
Pasta : Usate una pirofila di vetro capiente a forma di scodella. Aggiungete
acqua bollente, un pizzico di sale e mescolate bene. Va cucinata
scoperta. Mescolate di tanto in tanto durante e dopo la cottura.
Coprite durante il tempo di riposo, poi scolatela bene.
Peperone 250g 3½-4 3 Tagliate il peperone a fettine.
500g
3-4
6-7
tagliatele a metà o quartini
uniformi.
Cavolo rapa 250g 4½-5 3 Il cavolo rapa va tagliato a cubetti.
Alimenti Porzioni Potenza
Tempo
(min.)
Tempo di
Riposo
(min.)
Istruzioni
Riso
(parboiled)
250g
375g
17½-
18½
acqua fredda.
Risone
(parboiled)
250g
375g
P100
20-21
22-23
5
Aggiungete 500 ml di
acqua fredda.
Riso Misto
(riso
coltivato e
non)
acqua fredda.
Cereali Misti
(riso +
frumento)
250g P100 17-18 5
Aggiungete 400 ml di
acqua fredda.
acqua calda
Alimenti Porzioni
Tempo
(min.)
Tempo di
Riposo
(min.)
Istruzioni
P100
15-16
250g P100
Pasta 250g P100
3
Pesate le patate sbucciate e
Patate
250g
5
Aggiungete 500 ml di
16-17 5
Aggiungete 500 ml di
10-11 5
Aggiungete 1000 ml di
IT
52
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