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IT
6TH SENSE CHEF MENU (MENU CHEF)
RICETTE QUANTITÀ
DURATA DI
COTTURA
ACCESSORI PREPARAZIONE
P3
Filetti di pollo
[Vapore]
150g-500g sensore
Condire e disporre sulla griglia della vaporie-
ra. Aggiungere 100 ml di acqua sul fondo e
coprire.
3 - CARNE
P1
Carne di man-
zo
[Arrosto]
800g-1500g 24-40min
Condire l'arrosto e disporre nel forno freddo,
girare l'arrosto quando viene richiesto.
P2
Agnello
[Arrosto]
1000g-1500g 31-39min
Condire la carne e introdurla nel forno freddo.
Girare larrosto quando viene richiesto.
P3
Entrecote
[Alla griglia]
150g-600g 15-24min
Condire lentrecote, girarla quando viene ri-
chiesto dal forno.
P4
Pancetta
[Fritto]
50g-150g 3,5-7min
Disporre la carne sul piatto a prova di micro-
onde e forno preriscaldato e girare quando
viene richiesto.
4 - PESCE / FRUTTI DI MARE
P1
Filetti di pesce
[Vapore]
150g-500g
sensore
Condire e disporre sulla griglia della vaporie-
ra. Aggiungere 100 ml di acqua sul fondo e
coprire.
P2
Filetti ricoperti
surgelati
[Fritti]
200g-600g 12-22min
Ungere leggermente piatto a prova di micro-
onde e forno. Disporre il cibo con il piatto a
prova di microonde e forno preriscaldato. Gi-
rare quando viene richiesto.
P3
Scampi
[Vapore]
150g-500g sensore
Disporre sulla griglia della vaporiera. Aggiun-
gere 100 ml di acqua sul fondo e coprire.
Piatto adatto per
il microonde
Griglia bassa Griglia alta
Piatto a prova di
microonde
e forno
Maniglia per piatto
Crisp
e piatto Crisp
Vaporiera
(Vaporiera a singolo
strato)
Vaporiera
(fondo e coperchio)
31


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