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IT
8. Tempi di cottura
I tempi riportati in tabella sono indicativi. Il
tempo di cottura effettivo dipende da:
dimensioni e freschezza degli alimenti;
quantità di riempimento del recipiente
di cottura3;
preferenze personali (al dente o tenero).
NOTA:
Gli ingredienti devono essere tagliati in
pezzi di uguale dimensione. I pezzi più
piccoli devono essere sistemati nello
strato più alto.
Preparare le verdure tagliando i gambi
e tagliando le verdure grandi a pezzetti
della stessa grandezza.
Forare le salsicce in modo che non
scoppino.
Il pollame deve essere cotto particolar-
mente bene, per evitare il pericolo di
un’infezione da salmonella.
Alimenti da cuocere
Tempo di
cottura
Note
Fagioli bianchi ca. 3 - 4 h - I fagioli devono essere general-
mente cotti su “HIGH
- I fagioli essiccati vanno lasciati in
ammollo per una notte
neri ca. 3 - 4 h
fagioli Kidney ca. 2,5 - 3,5 h
fagioli rampi-
canti verdi
ca. 3 - 3,5 h
Piselli verdi, decorticati ca. 4,5 h - Livello di cottura “AUTO
- Al livello “LOW” i tempi di cottu-
ra si prolungano di circa 1 - 2 h
- Al livello “HIGH” i tempi di cottu-
ra si riducono di circa 1 - 1,5 h
verdi, decorticati ca. 5 h
Carote a rondelle ca. 5 - 6 h
Patate a dadini ca. 5 - 6 h
Pollame ca. 5 h
Carne di vitello ca. 6 h
Carne di maiale ca. 5 h
BB53B6ORZ&RRNHUB%ERRN6HLWH0RQWDJ-XQL
40


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