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Cottura di carni e pesce
Usare una leccarda per alimenti ad alto
contenuto di grassi, onde evitare che nel
forno si formino macchie che non possono
più essere rimosse.
Lasciare riposare la carne per circa 15
minuti prima di tagliarla, in modo da non
perdere il sughetto.
Per evitare la formazione eccessiva di fu-
mo all'interno del forno durante la cottu-
ra arrosto, aggiungere dell'acqua nella
leccarda. Per evitare la condensa di fu-
mo, aggiungere acqua ogni volta che fi-
nisce.
Tempi di cottura
I tempi di cottura dipendono dal tipo, dalla
consistenza e dal volume del cibo.
Inizialmente, monitorare i risultati della cot-
tura. Trovare le impostazioni migliori (livello
di potenza, tempo di cottura, ecc.) per le
proprie pentole, ricette e quantità quando
si usa l'apparecchiatura.
Peso (kg) Cibo Funzione del for-
no
Livello Tempe-
ratura
del forno
(°C)
Durata
cottura
(min.)
1 Maiale/Agnello
2 180 100 - 110
1Vitello/Manzo
2 190 70 - 100
1,2 Pollo/Coniglio
2 200 70 - 80
1,5 Anatra
1 160 120 - 150
3Oca
1 160 150 - 200
4Tacchino
1 180 210 - 240
1Pesce
2 190 30 - 40
1 Peperoni o pomodori
ripieni/Patate arrosto
2 190 50 - 70
Torte istantanee
2 160 45 - 55
1 Torte dolci o salate
2 160 80 - 100
Biscotti
3 140 25 - 35
2 Lasagne
2 180 45 - 60
1Pane bianco
2 190 50 - 60
1Pizza
1 190 —
200
20 - 30
Pulizia e cura
Avvertenza! Fare riferimento ai
capitoli sulla sicurezza.
Pulire la parte anteriore dell'apparec-
chiatura con un panno morbido inumidito
con acqua tiepida saponata.
ITALIANO 44
44


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