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FR
NL
DE
IT
DA
SV
NO
FI
Ortaggi
Prodotto
Tipo
Quantità
Tempo di
cottura
Consigli
Carciofi
Freschi
2
55 min
Interi nei cestelli di cottura n. 1 e 2 (senza
vassoi)
Patate
Fresche
600 g
20 min
A fette o cubetti. Le patate novelle
possono essere cucinate intere
Patate
Fresche
600 g
20 min
Asparagi
Freschi
600 g 17 min
Broccoli
Freschi
500 g
18 min
Cime di cavolfiore/broccolo
Surgelate
500 g
18 min
Sedani rapa
Freschi
350 g
22 min
A cubetti
Funghi
Freschi
500 g
22 min
Interi
Cavolfiori
Freschi
1 medio
19 min
A piccole cime
Cavoli (rossi-verdi)
Freschi
600 g
22 min
A fette
Zucchine
Fresche
600 g
12 min
A fette
Spinaci
Freschi
300 g
13 min
Mescolare a metà cottura
Surgelati
300 g
15 min
Fagiolini fini
Freschi
500 g
35 min
Surgelati
500 g
35 min
Carote
Fresche
500 g
15 min
A fette sottili
Pannocchie
Fresche
500 g
45 min
Fagiolini
Freschi
500 g
35 min
Porri
Freschi
500 g
30 min
A fette
Peperoni
Freschi
300 g
20 min
Tagliati a strisce larghe
Piselli
Freschi
400 g
20 min
Spelati
Sgusciati
400 g
20 min
Cipolle
Freschi
400 g
15 min
Rimuovere il gambo verde
Riso
Prodotto
Tipo
Quantità
Tempo di
cottura
Consigli
Per una tazza di
riso bianco a grano
lungo o basmati
30 g 70 ml
20 min
Lavare il riso prima della cottura e versarlo
insieme ad acqua fredda nel cestello Usare il
cestello n. 3 senza il coperchio
TEFAL400_NoticeVitaCuisine_8L_NC00015055_TEAL400 02/02/10 09:21 Page31
34


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