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Tiempos de cocción
Programa Cantidad de
etapas de
elaboración
Disponible
la función
mantener calor
Tapa
Sous-vide
Cocción suave de alimentos en bolsas de vacío
1 cerrado
Risottos
Elaboración de risottos
corto: 3
medio: 3
largo: 3
G
cerrado/abierto*
Pastas
Cocción de platos con pasta
1
cerrado/
abierto*
Yogures
Elaboración de yogures
1 cerrado
* Según la receta/etapa de elaboración – En el recetario adjunto se encuentran las notas para la aplicación
correcta de los programas, así como para los datos sobre los ingredientes, cantidades y tiempos de cocinado.
Tiempos de cocción
En la siguiente tabla se recoge una relación de los tiempos de cocción para diferentes
alimentos. Los tiempos de cocción dependen del grosor y consistencia de los alimentos y
deben entenderse como tiempos mínimos recomendados. Ajuste correspondientemente
los tiempos de cocción. En caso de alimentos congelados, el tiempo de cocción debe
prolongarse al menos un 20 %.
Programa Ajustes Duración Alimentos Cantidad
recomendada
(máxima)
Al vapor medio 30 min judías verdes (frescas) 500 g (800 g)
corto 10 min coliflor (cogollos del
mismo tamaño)
500 g (800 g)
largo 50 min patatas
(enteras, tamaño medio)
500 g (1200 g)
corto 10 min filete de pescado 500 g (1000 g)
medio 30 min albóndigas 500 g (700 g)
corto 10 min huevos 8 unidades (12)
medio 30 min albóndigas de patata* 500 g (600 g)
corto 5 min brócoli 500 g (800 g)
corto 3 min guisantes 500 g (800 g)
medio 30 min zanahorias 500 g (800 g)
medio 30 min pechuga de pollo 500 g (800 g)
medio 30 min remolacha (entera,
tamaño medio)
500 g (800 g)
69


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