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Ajus-
te
del
nivel
de
calor
Utilícelo para: Tiem-
po
Sugerencias
1 Mantener calientes los alimentos
cocinados
según
sea
nece-
sario
Tapar los recipientes
1-2 Salsa holandesa, derretir: man-
tequilla, chocolate, gelatina
5 - 25
min.
Remover periódicamente
1-2 Cuajar: tortilla, huevos revueltos 10 - 40
min.
Cocinar con tapa
2-3 Arroces y platos a base de le-
che, calentar comidas prepara-
das
25 - 50
min.
Añadir al menos el doble de
líquido que de arroz; los pla-
tos lácteos deben removerse
entremedias
3-4 Cocinar al vapor verduras, pes-
cados o carnes
20 - 45
min.
Añadir varias cucharadas de
líquido
4-5 Cocinar patatas al vapor 20 - 60
min.
Utilice como máximo ¼ l de
agua para 750 g de patatas
4-5 Grandes cantidades de alimen-
tos, estofados y sopas
60 -
150
min.
Hasta 3 l de líquido además
de los ingredientes
6-7 Freír ligeramente: escalopes, ter-
nera “cordon bleu”, chuletas,
hamburguesas, salchichas, híga-
do, filetes rusos, huevos, tortitas,
rosquillas
como
estime
nece-
sario
Dar la vuelta a media cocción
7-8 Freír a temperatura elevada, bo-
las de patata, filetes de lomo, fi-
letes
5 - 15
min.
Dar la vuelta a media cocción
9 Hervir grandes cantidades de agua, cocer pasta, dorar carne (gulash,
asado), freír patatas
Información sobre
acrilamidas
Importante Según los nuevos
descubrimientos científicos, el tostado
intensivo de los alimentos, especialmente
de los productos que contienen almidón,
puede ser un riesgo para la salud. Por
esta razón, se recomienda cocinar a bajas
temperaturas y no tostar excesivamente
los alimentos.
6. MANTENIMIENTO Y LIMPIEZA
Limpie el aparato después de cada uso.
Utilice siempre recipientes cuya base esté
limpia.
ESPAÑOL 45
45


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