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Conoscere l'apparecchio
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Tabella di cottura
Nella tabella viene visualizzato il livello di cottura adatto
per ogni pietanza. Tuttavia il tempo di cottura può
variare a seconda del tipo, peso, spessore e qualità
degli alimenti.
Livello di cottura Metodi di cottura Esempi
11 - 12 Cottura iniziale acqua
Rosolatura Carne
Riscaldare Grasso/olio, liquidi
Portare a cottura Minestre, salse
Sbollentare Verdura
7 - 10 Cottura arrosto Carne, patate:
6 - 8 Cottura arrosto Pesce
8 - 9 Cottura al forno Farinacei e/o piatti di uova, es. crêpe
Continuare la cottura in una stoviglia aperta Pasta, liquidi
7 - 8 Doratura Farina cipolle
Tostatura Mandorle, pangrattato
Sciogliere Speck/pancetta affumicata
Riduzione Fondi, salse
6 - 7 Stufare in stoviglia aperta Canederli, gnocchi, pastina, uova in camicia
5 - 6 Stufare in stoviglia aperta Salsicce bollite
6 - 7 Cottura a vapore Verdure, patate e pesce
Stufare Verdura, frutta, pesce
Stufare Involtini, arrosto, verdure
3 - 4 Stufare Gulasch
4 - 5 Cottura con coperchio Minestre, salse
3 - 4 Scongelamento Prodotti surgelati
Ammollare Riso, legumi, verdure
Far rapprendere Piatti a base di uova, es. omelett
1 - 2 Riscaldare/mantenere in caldo Minestre, verdure in salsa
1 Riscaldare/mantenere in caldo Pasticci
Fondere Burro, cioccolata
37


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