Manual Klarstein 10028298 (page 41 of 44) (English, German, French, Italian, Spanish)

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Temperature di cottura consigliati

per diversi tipi di cottura:

Manzo, agnello e maiale al sangue: 40 °C

poco cotto: 56 °C

cottura media: 60 °C

al punto giusto: 65 °C

ben cotto: 70 °C

Pollame con ossa: 82 °C

senza ossa: 64 °C

Pesce e frutti di mare poco cotti: 47 °C

cottura media: 56 °C

al punto giusto: 60 °C

Verdure 83-87 °C

CONSIGLI PRATICI

• Prestare attenzione a non riempire troppo il contenitore interno . Il livello dell’acqua

deve essere sempre tra il segno MIN e MAX. Gli alimenti devono essere

completamente coperti d‘acqua.

• Tagliare la carne a pezzetti in modo che questa diventi più tenera e il tempo di

cottura sia più breve. Si consiglia di tagliare gli alimenti con lo stesso spessore per

una cottura omogenea.

• Durante la cottura si forma la condensa e può succedere che il vetro si appanni.

Alzare il coperchio con cautela, in modo che la condensa nisca nel contenitore

interno. Inne, durante la cottura cercare di sollevare il coperchio il meno possibile

per evitare dispersioni di calore.

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Klarstein 10028298 Manual

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