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Tabella dei tempi di cottura
I tempi sono dati a titoli indicativo, possono variare in funzione della dimensione
degli alimenti, dello spazio lasciato tra gli alimenti, delle quantità, del gusto di
ognuno e della tensione della rete elettrica.
Carni - Pollame
Preparazione Tipo Quantità
Tempo di
cottura
Raccomandazioni
Filetti di pesce
Freschi
Surgelati
450 g
450 g
10
Min
18
Min
Bistecche di pesce Fresche 400 g
15
Min
Secondo lo spessore
Pesce intero Fresco 600 g
25
Min
Secondo lo spessore
Cozze Fresche 1 kg
15 - 20
Min
Gamberetti Freschi 200 g
5
Min
Capesante Fresche 100 g
5
Min
Preparazione Tipo Quantità
Tempo di
cottura
Raccomandazioni
Petto di pollo
Piccoli pez-
zetti
Intero
500 g
450 g
15
Min
17
Minu
Cosce di pollo Intere 4
36
Min
Scaloppine di tac-
chino
Sottili 600 g
24
Min
Filetti di maiale 700 g
38
Min
Tagliate a fette di 1cm di spessore
Fette di agnello 500 g
14
Min
Salsicce
Knack
Francoforte
10
10
10
Min
10
Min
Pesci - Crostacei
Utilizzare dei guanti di
protezione per
maneggiare i contenitori
in corso di cottura.
32


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