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Programa para comidas principales
)7
Ideas para recetas a modo de guía. Adáptelas a su gusto y preferencias personales.
Subp
rograma
Fase 1 Fase 2 Fase 3 Fase 4
Utensilio
utilizado
Ideas para
recetas
INGREDENTES 1 INGREDENTES 2 INGREDENTES 3 INGREDENTES 4
GUISOS RÁPIDOS
Añadir el
aceite
140 °C
3
Calentar
Añadir
las
hortal/
verdu. y
la carne
180 °C
4
2 minutos
luego
3
3 minutos
Añadir el
líquido
98 °C
1
20 minutos
No procede
Guiso de
pollo
PLATOS FÁCILES
Añadir
aceite,
hortal/
verdu.,
carne y
líquido
98 °C
3
30 minutos
No procede No procede No procede
Estofado de
ternera
RISOTTO
Añadir el
aceite
140 °C
3
Calentar
Añadir el
arroz
140 °C
4
4 minutos
Añadir
las
hortal/
verdu. y
la carne
140 °C
4
2 minutos
luego
3
3 minutos
Añadir el
líquido
98 °C
4
9 minutos
Risotto de
pollo
GUISOS
Añadir el
aceite
140 °C
3
Calentar
Añadir la
carne
180 °C
4
2 minutos
luego
140 °C
3
3 minutos
Añadir
las
hortal/
verdu.
140 °C
1
10 minutos
Añadir el
líquido
98 °C
1
2 horas
Guiso de
ternera
144


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