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Receta
Accesorio
recomen-
dado
Cantidad
Elaboración
Tiem-
po
Montar nata
250 ml
Verter la nata líquida bien fría (0 a 5ºC) en
un recipiente y actúe con el batidor hacien-
do un movimiento en sentido horario. Se
recomienda la velocidad mínima y cuando
empiece a tener consistencia pasar a la
2ª. Tenga precaución pues si se pasa de
tiempo la nata se convertirá en mantequilla
1-2
min
Levantar
claras
5 claras
Verter las claras en un recipiente y actúe
con el batidor haciendo un movimiento en
sentido vertical hasta montarlas
1-2
min
Puré de pa-
tatas
20ª 300 g Se pueden trocear actuando directamente
sobre el alimento situado en la misma
cacerola
30 s
Papilla
300 g
Trocear y poner en el recipiente 100 gr.
de manzana, 100 gr. de plátano, 50 gr. de
galletas y el zumo de una naranja
25 s
Pan rallado
50 g
Trocear el pan seco antes de ponerlo en el
vaso y picar hasta la textura deseada
30 -
50 s
Queso rallado
20ª 200 g Trocear a tacos de 1 cm. y picar hasta la
textura deseada
30 –
40 s
Zanahoria
picada
20ª 200 g Pelar la cáscara, trocear a tacos de 1 cm. y
picar hasta la textura deseada
30 s
Picar frutos
secos
200 g
Quitar la cáscara y picar hasta la textura
deseada
30 s
Picar huevo
duro
20ª 5 huevos Cortar a cuartos y picar hasta la textura
deseada
10 s
Carne picada
(cruda o
cocida)
20ª 300 g Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
30 s
Picar carne
40 g
Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
3 s
Picar jamón
serrano
20ª 60 g Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
3 s
Picar albarico-
ques secos
60 g
Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
3 s
Puré de pa-
tatas
20ª 1 kg Triturar las patatas cocidas hasta conse-
guir la textura deseada. Añadir leche para
conseguir una textura más cremosa.
1 min
11


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