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guía para procesar los alimentos
a
limento capacidad preparación velocidad/tiempo
máxima (aproximado)
Carne 300 g Retirar los huesos, la grasa y Procesar por
e
l cartílago. impulsos a
Cortar la carne en dados velocidad 2
de 1-2 cm.
H
ierbas aromáticas 30 g Retirar los tallos. Las hierbas Velocidad 2 durante
aromáticas se pican mejor si 10 seg
están limpias y secas.
F
rutos secos, por 250 g Comprobar que se haya quitado Velocidad 2 durante
ejemplo, almendras, , la cáscara. 10 seg
nueces Procesar hasta que estén bien
picados. (Nota: no se obtendrá
la consistencia de las almendras
molidas finas).
Queso, por ejemplo, 150 g Cortar el queso en dados Procesar por
Cheddar de 1-2 cm impulsos a
velocidad 2
Pan 75 g Quitar las cortezas y cortar el Velocidad 2 durante
pan el dados de 1-2 cm. 5 seg
Galleta 150 g Romper en trozos. Velocidad 2 durante
5-10 seg
Huevos duros 5 Cortar los huevos por la mitad Procesar por
o en cuatro trozos según impulsos a
el tamaño. velocidad 2
Cebollas pequeñas 300 g Partir las cebollas pequeñas por Procesar por
o chalotes la mitad o cortarlas en trozos impulsos a
de 2 cm. velocidad 2
Ajo 200 g Romper en dientes y quitar la piel. Velocidad 2 durante
5 seg
Frutos en baya, por 300 g Retirar los tallos. Velocidad 2 durante
ejemplo, frambuesas 5 seg
Fruta seca, por 200 g Cortar en trozos de 2 cm. Procesar por
ejemplo, ciruelas, impulsos a
albaricoques velocidad 2
Raíz de jengibre 150 g Pelar y cortar en dados de Procesar por
1-2 cm. impulsos a
velocidad 2
Sopa 0,4 l Nunca batir más de 0,4 l de Velocidad 1 durante
sopa. Para obtener mejores 10 seg
resultados, escurrir los
ingredientes y poner los
alimentos sólidos en el bol con
una pequeña cantidad de
líquido de la receta. Procesar
hasta obtener la consistencia
deseada; después, volver a Nota: utilizar la
añadir el resto del líquido. cuchilla simple.
43


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