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NOTA MUY IMPORTANTE
Si con el uso natural observa desgaste en las diferentes piezas que componen la olla,
puede recurrir a nuestros Servicios de Asistencia Técnica. Si existe alguna duda respecto
a la eficacia de los dispositivos de seguridad, no debe utilizarse la olla a presión, diríjase a
alguno de los servicios técnicos autorizados.
En caso de sustitución de alguna pieza de la olla, asegúrese de que el recambio es origi-
nal.
TIEMPOS DE COCCIÓN
Estos tiempos de cocción deben considerarse orientativos. Los tiempos exactos depen-
den del tamaño y estado de los alimentos.
LA COCCIÓN AL VAPOR
Este método consiste en cocinar los alimentos sobre el vapor que desprende el agua que
hierve. Los alimentos se colocan sobre el cestillo y este se apoya sobre el trípode cuidando
que el agua no entre en contacto con la comida. Cerramos la tapa y aplicamos el tiempo
requerido para cada tipo de alimento.
ALIMENTOS MINUTOS
COCCIÓN
PRESIÓN ALIMENTOS MINUTOS
COCCIÓN
PRESIÓN
SOPAS CARNES
Sopa de pescado 5 Alta Cordero 11-13 Alta
Sopa de verduras 4-6 Alta Ternera en trozos 9-13 Alta
Sopa de carne 27-30 Alta Pollo (según peso) 8-10 Alta
Sopa de cebolla 4-5 Alta Lengua 9-10 Alta
Sopa de arroz 5-7 Alta Conejo 10-12 Alta
Sopa de pasta 3-5 Baja Codornices 12 Alta
LEGUMBRES HORTALIZAS
Guisantes (puestos en remojo) 9-13 Baja Berza 6-8 Baja
Lentejas (puestas en remojo) 6-8 Alta Coles 6-8 Alta
Alubias (puestas en remojo) 8-10 Alta Judías verdes 5-7 Alta
Garbanzos (puestos en remojo) 9-12 Alta Puerros 3-5 Alta
Arroz 6-8 Alta Espinacas 4 Alta
PESCADOS POSTRES
Merluza hervida 2-4 Baja Flan 4-5 Baja
Merluza al vapor 2-4 Alta Compota 7-8 Baja
Trucha 3-5 Alta Arroz con leche 6 Baja
ESPAÑOL
9


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