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Verdure
Disporre le verdure nel recipiente forato e inserirlo al livello 3.
Collocarvi sotto quello non forato, inserendolo al livello 1 in
modo da raccogliere i liquidi che gocciolano.
Alimenti Dimensioni
delle por-
zioni
Accessori Tipo di riscal-
damento
Temperatura in °C Tempo di cot-
tura inmin.
Carciofi interi forato + non forato cottura a
vapore
100 30 - 35
Cavolfiore intero forato + non forato cottura a
vapore
100 30 - 40
Cavolfiore rosette forato + non forato cottura a
vapore
100 10 - 15
Broccoli rosette forato + non forato cottura a
vapore
100 8 - 10
Piselli - forato + non forato cottura a
vapore
100 5 - 10
Finocchio a fette forato + non forato cottura a
vapore
100 10 - 14
Flan di verdure - stampo per bagnoma-
ria da 1,5 l + griglia a
livello 2
cottura a
vapore
100 50 - 70
Fagiolini - forato + non forato cottura a
vapore
100 20 25
Carote a fette forato + non forato cottura a
vapore
100 10 - 20
Cavolo rapa a fette forato + non forato cottura a
vapore
100 15 - 20
Porri a fette forato + non forato cottura a
vapore
100 4 - 6
Mais intero forato + non forato cottura a
vapore
100 25 - 35
Bietole* a listarelle forato + non forato cottura a
vapore
100 8 - 10
Asparagi, verdi* interi forato + non forato cottura a
vapore
100 7 - 12
Asparagi, bianchi* interi forato + non forato cottura a
vapore
100 10 - 15
Spinaci* - forato + non forato cottura a
vapore
100 2 - 3
Cavolo romanesco rosette forato + non forato cottura a
vapore
100 8 - 10
Cavolini di Bruxelles rosette forato + non forato cottura a
vapore
100 20 - 30
Barbabietola rossa intera forato + non forato cottura a
vapore
100 40 50
Cavolo rosso/viola a listarelle forato + non forato cottura a
vapore
100 30 - 35
Cavolo bianco a listarelle forato + non forato cottura a
vapore
100 25 - 35
Zucchine a fette forato + non forato cottura a
vapore
100 2 - 3
Piselli - forato + non forato cottura a
vapore
100 8 - 12
* preriscaldare l'apparecchio
25


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