Manual Kitchenware GT-SO-02 (page 69 of 88) (German, French, Italian)

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Cottura a vapore su un livello

Cottura a vapore su due livelli

Nota bene:

 Cuocendo a vapore nel livello superiore, occorre appoggiare la pietanza da

cuocere in un recipiente resistente al calore sulla grata. In questo modo si evita,

ad esempio, lo sgocciolamento di grasso nella ciotola di cottura.

 Si consiglia di preparare separatamente pesce e altri generi alimentari

„odoranti“. Altrimenti non sarebbe da escludere che l'altro prodotto assorba

questo aroma, pregiudicando il sapore della pietanza.

Generalità

 La cottura a vapore e un metodo di preparazione già applicato da alcuni secoli,

le cui radici derivano dalla cucina asiatica.

 Sono da distinguere cottura a vapore senza pressione e cottura a vapore sotto

pressione. Questo apparecchio è concepito per la cottura a vapore senza pres-

sione.

Note sulla cottura a vapore

 la grata d'appoggio,

 la ciotola di raccolta e

 ciotola di cottura

servono per la cottura a vapore.

Per cuocere degli alimenti molto piccoli, ad

esempio riso, al posto della ciotola di cottura si

consiglia di utilizzare una ciotola o scodella

resistente al calore.

 la grata d'appoggio,

 ciotola di raccolta,

 ciotola di cottura e

 grata

servono per cuocere a vapore su due livelli.

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Kitchenware GT-SO-02 Manual

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