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Verdura, frutta e uovo
Cottura a vapore a due livelli (ricette)
broccoli con filetto di merluzzo
Alimenti Temp. °C Quantità/preparazione Tempo di
cottura
Note
cavolfiore/
broccoli
100
in roselline (freschi) 300 g
in roselline (congelato) 300 g
14-16
18-20
Il tempo di pre-
parazione
dipende
sostanzial-
mente dalla
qualità del pro-
dotto cotto.
Cuocere i
piselli nel
piatto.
Tagliare a
pezzettini la
verdura prima
della cottura.
Girare gli spi-
naci dopo che
è trascorsa la
metà del
tempo di cot-
tura.
piselli 100
fresche 300 g
congelate 300 g
15
16-18
zucca, tagliata
a dadini
100
fresca 500 g
congelata 500 g
15-20
25-30
patate 100
300 g fresche, sbucciate lun-
ghezza 3 cm da 300 g
15-20
25-30
spinaci 100
fresca 500 g
congelata 500 g
15
25
funghi 100
tagliati 300 g
piccoli + congelati 300 g
13-18
20
mele, pere,
pesche
90 pelate, 1-3 pezzi 10-15
uova fresche a
temperatura
ambiente
100
utilizzare una scodella o un
piatto
10 (mor-
bide)
12 (medie)
14 (dure)
Cuocere
3 uova in 0,1 l
d'acqua.
Livello Temp. °C Peso
Tempo di
cottura
Primo livello:
cavoletti di Bruxelles
90 300 g ca. 24
Secondo livello:
filetto di merluzzo in 4 fettine
90 Fetta da 110 g ca. 21
76


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