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Pollame e carne
Pollame
Carne di manzo
Carne di maiale
Salsiccia
Lenticchie 1:2 non forato - Cottura a
vapore
100 30 45
Fagioli bianchi, in
ammollo
1:2 non forato - Cottura a
vapore
100 65 - 75
Cous cous 1:1 non forato - Cottura a
vapore
100 6 - 10
Spelta, macinata 1:2,5 non forato - Cottura a
vapore
100 15 - 20
Miglio, intero 1:2,5 non forato - Cottura a
vapore
100 25 - 35
Frumento, intero 1:1 non forato - Cottura a
vapore
100 60 - 70
Gnocchi - Forato +
non forato
3
1
Cottura a
vapore
95 20 25
Alimenti Quantità Accessori Livello Modalità di fun-
zionamento
Temperatura in °C Tempo di cot-
tura in min.
Petto di pollo da 0,15 kg cia-
scuno
non forato 2 Cottura a
vapore
100 15 - 25
Petto d'anatra* da 0,35 kg cia-
scuno
non forato 2 Cottura a
vapore
100 12 - 18
* prima rosolare e avvolgere in una pellicola
Alimenti Quantità Accessori Livello Modalità di fun-
zionamento
Temperatura in °C Tempo di cot-
tura in min.
Roastbeef basso,
medio*
1 kg non forato 2 Cottura a
vapore
100 25 - 35
Roastbeef alto, medio* 1 kg Forato +
non forato
3
1
Cottura a
vapore
100 30 - 40
* prima rosolare e avvolgere in una pellicola
Alimenti Quantità Accessori Livello Modalità di fun-
zionamento
Temperatura in °C Tempo di cot-
tura in min.
Filetto di maiale* 0,5 kg non forato 2 Cottura a
vapore
100 10 - 12
Medaglioni di maiale* Spessore ca.
3cm
non forato 2 Cottura a
vapore
100 10 - 12
Costolette di maiale A fette non forato 2 Cottura a
vapore
100 15 - 20
* prima rosolare e avvolgere in una pellicola
Alimenti Accessori Livello Modalità di fun-
zionamento
Temperatura in °C Tempo di cot-
tura in min.
Würstel Forato +
non forato
3
1
Cottura a
vapore
80 - 90 12 - 18
Salsicce bianche Forato +
non forato
3
1
Cottura a
vapore
80 - 90 15 - 20
Alimenti Rapporto Accessori Livello Modalità di fun-
zionamento
Temperatura in °C Tempo di cot-
tura in min.
20


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