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Generated by Unregistered Batch DOC TO PDF Converter
2011.3.804.1511, please register!
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International
BELGIUM. The page must reproduced and folded in order to
obtain a mini booklet B5 (+/- 150 mm width x 210 mm height).
The page must be folded in order to keep the good numbering
when you turn the page of the I/B . Don’t change the page
numbering. Keep the languages integrity.
36
Assembly page 36/39
Fax +32 2 359 95 50
CUCINARE CON IL CUCINARISO
Si tratta di un contenitore adatto per cucinare il riso, lessare, e cuocere in stufato, ecc.
Assicurarsi che l’apparecchio sia scollegato. Riempire l’unità a vapore con acqua fredda
secondo il tempo di cottura desiderato. Bisogna però rispettare le indicazioni "LO" (livello
minimo) e "HI" (livello massimo) indicate sulla parte interiore dell'apparecchio. Non aggiungere
erbe, spezie o liquidi (tipo vino o brodo) all’acqua dell’unità a vapore.
Mettere il riso od altro cibo con salsa o qualsiasi altro liquido nel cucinariso.
Mettere il contenitore del riso con il contenuto nell’unità a vapore.
Mettere il coperchio trasparente sull’unità a vapore. NON FARE FUNZIONARE
L’APPARECCHIO SENZA COPERCHIO. DURANTE L’USO EMANA VAPORE!
Collegare la spina a tre spinotti in una presa di corrente.
Procedere come sopra indicato.
Verdura fresca
Peso
Tempo medio
(minuti)
Carciofi (interi)
4 medi
37-40
Asparagi (punte)
250-500 gr
13-15
Fagioli / fagiolini (tagliati o
interi)
500 gr
25-28
Broccoli (punte)
500 gr
12-14
Cavoli
500 gr
17-19
Carote
500 gr
15-17
Cavolfiori (interi)
1,250 gr
14-16
Pannocchie di granoturco
Mas. 8
17-19
Funghi (interi)
250 gr (medi)
10-11
Cipolle (intere), cottura parziale
per cuocere alla griglia
500 gr (medie)
+/- 6-7 cm
7-9
Piselli
1,500 gr
( con baccelli)
14-16
Peperoni (interi), cottura parziale
per cuocere alla griglia
Mas. 4 medi
9-11
Patate (intere)
500 gr / +/- 8 piccoli
17-19
Spinaci
250 gr
10-12
Zucche e zucchini
500 gr (medie)
11-13
Ravizzoni
500 gr / +/- 85piccoli
12-14
Frutti di mare
Quantità
Tempo medio
(minuti)
Vongole
250-500 gr (con conchiglie)
10-12
Granchi
500 gr (+/- 6 pezzi)
15-18
Code di gamberi
1 o 2 (200 gr ciascuno)
18-20
36


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