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it Modelli e dati tecnici
Programma Impostazione Durata Alimento Quantità consigliata
(massimo)
sous vide
(Sottovuoto)
1)
Corta, 60 °C 60 min. Filetto di manzo
(al sangue)
Dopo l’aggiunta
dei cibi il livello
dell’acqua nel
recipiente non deve
superare 3,0 l.
Media, 65 °C 50 min. Filetto di manzo
(cottura media)
Media, 70 °C 45 min. Filetto di manzo
(ben cotto)
Corta, 60 °C 30 min. Pesce (salmone)
Media, 65 °C 60 min. Pollame (petto di pollo)
Lunga, 85 °C 60 min. Asparagi
Lunga, 85 °C 80 min. Patate
Lunga, 85 °C 100 min. Tuberi
1) Per la cottura sottovuoto si devono adottare particolari misure igieniche. Osservare tassativamente le
avvertenze di sicurezza e i consigli per la preparazione! X „Cottura sottovuoto“ vedere a pagina 84
Modelli e dati tecnici
MUC22... MUC24... MUC28... MUC48...
G G G G
G G G
Posizioni di memoria per programmi
personalizzati
2 2 2
Capacità massima (litri) 4 4 4 4
Scarico vapore con vetrospia
G G G
Rivestimento del recipiente Teflon Ceramica Ceramica Teflon
Materiale esterno Plastica Plastica Metallo Metallo
Campo di temperatura 40-160 °C 40-160 °C 40-160 °C 40-160 °C
Collegamento elettrico
(tensione – frequenza)
220-240 V
– 50/60 Hz
220-240 V
– 50/60 Hz
220-240 V
– 50/60 Hz
220-240 V
– 50/60 Hz
Potenza del riscaldamento 900 W 900 W 900 W 1200 W
Induzione
G
Lunghezza del cavo di alimentazione 1,5 m 1,5 m 1,5 m 1,5 m
Peso, vuoto 3,7 kg 4,1 kg 4,1 kg 5,4 kg
92


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