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CONSEJOS DE COCCIÓN
ADVERTENCIA
Riesgo de incendio. Al freír, tenga especial cuidado, pues el aceite y la
grasa pueden calentarse rápidamente. A temperaturas muy elevadas,
el aceite y la grasa pueden entrar en combustión espontáneamente,
por lo que existe un enorme riesgo de incendio.
Consejos de cocción
Reduzca el calor cuando el alimento comience a prepararse.
El uso de una tapa reduce el tiempo de preparación y ahorra energía manteniendo
el calor.
Minimice la cantidad de agua o de grasa para reducir el tiempo de preparación.
Inicie el proceso de cocción con un ajuste elevado de calor y reduzca este cuando
la comida se haya calentado por completo.
Hervir a fuego lento y cocer arroz
Al hervir a fuego lento, el contenido de la olla se cocinará por debajo del punto
de ebullición, a unos 85 °C. Las burbujas aparecerán en la supe cie del líquido
de cocción. La cocción a fuego lento es la clave para preparar sopas sabrosas y
guisos tiernos, ya que el sabor puede desarrollarse sin que la comida se cocine
demasiado. Las salsas con huevo y harina también debe prepararlas por debajo
del punto de ebullición.
Preparar arroz con el método de absorción puede requerir un elevado ajuste de
potencia para garantizar que el arroz se cocine en el tiempo recomendado.
rante unos minutos en un plato caliente para que repose y se ponga tierno.
97


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