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Preparazione Tipo Quantità
Tempo di cottura
e programma
Raccomandazioni
Carne - Pollame
Petti
di pollo
Fresco, intero 6 pezzi / 1 kg 28 min / P2
Piccoli pezzi 1 kg 28 min / P2
Cosce
di pollo
Fresche, intere 4 pezzi 40 min / P2
Scaloppine
di tacchino
Sottili 600 g 30 min / P2
Filetti “mignon”
di maiale
Freschi
2 pezzi /
1,2 kg
55 min / P2
Interi. Versare fin
dall’inizio 1 l d’acqua nel
recipiente
Fette
di agnello
Fresche 3 pcs / 600 g 25 min / P2
Salsicce
Knack 10 pezzi 15 min / P2
Affumicate 6 pezzi 25 min / P2
Tolosa 6 pezzi 35 min / P2
Pesce - Crostacei
Filetti
di pesce
Freschi 1.2 kg 22 min / P2
Surgelati 600 g 22 min / P2
Pesce intero Fresco 800 g 30 min / P2 (ad es.: 2 orate)
Cozze Fresche 1.5 kg 23 min / P2 1,5 kg (massimo)
Gamberoni Surgelati 800 g 18 min / P2 Interi e scongelati
Capesante Fresche 500 g 15 min / P2
Carne e crostacei devono prima essere scongelati.
Non ammassare eccessivamente gli alimenti nella vaporiera, onde consentire al vapore di
circolare.
Per insaporire il pollame, le carni ed i pesci, farli prima marinare, ad esempio in marinate a base
di erbe aromatiche, vino o salsa barbecue, oppure spezie.
Cottura carne e pesce
IT
39


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