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6. TÉCNICAS DE FUNCIONAMIENTO Y CANTIDADES RECOMENDADAS
Ingredienti Commenti
Ajo / Cebolla / Chalota
Anchoas
Mantequilla
No demasiado dura y cortada en trozos pequeños
Café (en grano)
Máx. 50 gr de una vez
Verduras fresca
Cortada en trocitos
Chocolate
Máx. 30 g de una vez y en trocitos
Quesos de pasta dura
Máx. 60 g de una vez y en trocitos de 1,5 cm
Quesos de pasta semidura
Quesos de pasta semiblanda
Debe estar muy frío
Quesos de pasta blanda
Debe estar muy frío
Semillas (comino, amapola, etc.)
Hierbas frescas
Deben estar muy secas
Verduras hervidas
Deben estar cocidas hasta que se ablanden
Nueces, avellanas, almendras
Aceitunas
Sin hueso
Pimienta (en grano)
Carne, aves, pescado
Los alimentos deben estar muy fríos, pero no conge-
lados, y cortados en trozos regulares. Max. 150 g
Nata montada
En toques de unos 45 seg.
Preparación líquida
Mayonesa
Añadiendo aceite por la abertura de la tapadera
Cubitos de hielo
En pequeñas cantidades
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