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¡Consigli per la cottura a risparmio energetico.
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Fondere
Pietanza Cottura a
fuoco
lento
Durata
della cot-
tura a
fuoco
lento in
minuti
Cioccolato, glassa 1-1. -
Burro, miele, gelatina 1-2 -
Riscaldare o mantenere in caldo
Zuppa, ad es. zuppa di lentic-
chie 1-2 -
Latte11.-2. -
Salsicce bollite13-4 -
1Preparare la pietanza senza coperchio.
Scongelare e riscaldare
Spinaci, surgelati 2.-3. 10-20
Gulasch, surgelato 2.-3. 20-30
Stufare o cuocere a fuoco lento
Canederli, gnocchi1, 2 4.-5. 20-30
Pesce1, 2 4-5 10-15
Salse bianche, ad es. bescia-
mella 1-2 3-6
Salse montate, ad es. salsa
bernese o salsa olandese 3-4 8-12
1Portare a ebollizione l'acqua tenendo il coperchio
chiuso.
2Proseguire la cottura della pietanza senza coper-
chio.
Bollire, cuocere a vapore o stufare
Riso con doppia quantità di ac-
qua 2-3 15-30
Riso al latte 1.-2. 35-45
Patate lesse 4-5 25-30
Patate lesse in acqua salata 4-5 15-25
Pasta1, 2 6-7 6-10
Minestra, zuppa 3.-4. 15-60
Verdura fresca 2.-3. 10-20
Verdura, surgelata 3.-4. 10-20
Alimenti nella pentola a pres-
sione 4-5 -
1Portare a ebollizione l'acqua tenendo il coperchio
chiuso.
2Proseguire la cottura della pietanza senza coper-
chio.
Stufare
Involtini 4-5 50-60
Stufato 4-5 60-100
Gulasch 2.-3. 50-60
Cottura arrosto con poco olio
Rosolare le pietanze senza coperchio.
Fettine, impanate o non 6-7 6-10
Fettina, surgelata 6-7 8-12
Braciole impanate o non16-7 8-12
Bistecca, spessore 3 cm 7-8 8-12
Polpette, spessore 3cm14.-5. 30-40
Hamburger, spessore 2 cm16-7 10-20
Petto di pollo/tacchino, spesso-
re 2 cm15-6 10-20
Petto di pollo surgelato15-6 10-30
Pesce o filetto di pesce, al na-
turale 5-6 8-20
Pesce o filetto di pesce, impa-
nato 6-7 8-20
Pesce o filetto di pesce, impa-
nato e surgelato, ad es. baston-
cini di pesce
6-7 8-12
Scampi, gamberi 7-8 4-10
Verdura o funghi freschi, saltati 7-8 10-20
Verdura o carne a listarelle alla
maniera asiatica 7.-8. 15-20
Piatti misti surgelati 6-7 6-10
Crêpe 6-7 progres-
sivamen-
te
Omelette 3.-4. progres-
sivamen-
te
Uova al tegamino 5-6 3-6
1Girare ripetutamente la pietanza.
Frittura
Friggere a porzioni di 150-200 g in 1-2 l di olio. Prepa-
rare le pietanze senza coperchio.
Prodotti surgelati, ad es. patati-
ne fritte, nugget di pollo 8-9 -
Crocchette, surgelate 7-8 -
Carne, ad es. pollo 6-7 -
Pesce, impanato o in pastella
di birra 5-6 -
Verdure o funghi impanati o in
pastella di birra
Tempura
5-6 -
Pasticcini, ad es. krapfen/bom-
boloni, frutta in pastella di birra 4-5 -
33


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