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23
IT
Carne
Pesce e frutti di mare
Riso
Alimenti Temp. °C Quantità/preparazione Tempo
di cot-
tura
Note
cotoletta 100
pezzi da 600 g
congelati / 600 g
18-25
30-40
i pezzi più grandi
possono essere
direttamente
piazzati nel piatto
di cottura.
carne trita 90 400 g 10-15
carne di maiale
tagliuzzata
100
fresca 500 g
congelata 500
15-25
30-40
cosciotti di pollo 100
freschi 700 g
congelati 700 g
30-35
35-45
anatra/pollo al
pezzo
100
freschi 1000 g
congelati 1000 g
25-30
40-50
carne bovina al
pezzo
100
fresca 500 g
congelata 500 g
15-25
25-40
Alimenti Temp. °C Quantità/preparazione Tempo
di cot-
tura
Note
gamberetti 90
fresca 500 g
congelata 500 g
12-16
20-25
Utilizzare solo
prodotti freschi.
Tagliare il pro-
dotto in pezzi lun-
ghi 2 fino 3 cm.
In questo modo
la pelle si lascia
staccare meglio
dopo la cottura.
carpa al pezzo 85
freschi 1000 g
congelati 1000 g
22-28
40-45
trota al pezzo 100
freschi 1000 g
fresche 300 g
18-25
13-15
Alimenti Temp. °C Quantità/prepara-
zione
Tempo di
cottura
Note
riso 100 g 100
150 ml acqua in una
scodella di vetro
25
riso 200 g 100
250 ml acqua in una
scodella di vetro
30
riso 300 g 100
400 ml acqua in una
scodella di vetro
35
IT Dampfgarer.book Seite 23 Freitag, 31. Oktober 2008 3:10 15
89


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