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21
IT
Cottura a vapore su un livello
Carne
Pesce e frutti di mare
Riso/cereali
Nota
Per ottenere un risultato di cottura uniforme, mescolare il riso a metà del suo
tempo di cottura.
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 macinata
fresca
90 400 g 10-15
carne di maiale
tagliuzzata
100
fresca 500 g
congelata 500
15-25
30-40
coscio di pollo
senza pelle
100
freschi 700 g
congelati 700 g
20-25
25-40
pollo intero senza
pelle
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.
In questo modo
si riesce a
togliere via bene
la pelle del pesce
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
merluzzo a fettine 75 Fresco 100 g al pezzo 25
Alimenti Temp. °C Quantità/preparazione
Tempo di
cottura
riso 100 g 100
150 ml acqua in una scodella
di vetro
20
riso 200 g 100
250 ml acqua in una scodella
di vetro
25
riso 300 g 100
500 ml acqua in una scodella
di vetro
31
Canederli di levito 95 4 pezzi da 160 g 30
75


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