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SETARI SUGERATE PENTRU GATITUL MANCARURILOR
SPECIFICE
Cifrele din tabelul de mai jos sunt orientave. Setările de incălzire necesare
pentru diferite metode de găt depind de un nur de variabile, inclusiv
calitatea vasului ulizat și pul și cantatea de hrană care se găteste.
Setările pentru incălzire indicate în tabelul de mai sus sunt furnizate
numai ca linii directoare pentru referință.
Va trebui să reglați setările de căldură în funcție de vasele și alimentele
specice.
Comutare Metoda de găt Exemple de ulizare
9/P
Încălzire
Înnăbusire
Prăjire
Încălzirea unor cantăți mari de lichid,
erbere dea, ardere carne,
(Rumenirea gulaș, găt inăbusit carne)
7-8 Frigere intensivăFriptură, Mușchi, prăjire, Carna
5-6 Prăjire Snitel / cotlet. Ficat, peste, chiele,
clăte, ouă prăjite / prăjituri la tavă
3-4 aburire erbere
Aburire si erbere de mici
t
de legume, erbere orez
și feluri de ncare din lapte
1-2 Topire topire unt, dizolvare gelană, topire
ciocolată
can a
254


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