Guida alla cottura

Guida per la cottura della verdura fresca

Usare un recipiente di pirex con coperchio. Aggiungere 30-45 ml di acqua fredda (2-3 cucchiai) per ogni 250 g se non ci sono indicazioni specifiche - vedere tabella. Coprire e cuocere per pochissimi minuti - vedere tabella. Prolungare la cottura per ottenenere il risultato desiderato. Girare due volte durante la cottura ed una volta a cottura termi- nata. Aggiungere sale, aromi o burro dopo la cottura.

Coprire e fare riposare per 3 minuti.

Consiglio: Tagliare la verdura in pezzi uniformi. La cottura sarà più rapida quanto più piccoli saranno i pezzi

Cuocere qualsiasi tipo di verdura al massimo livello di potenza (800 W).

Alimento

Porzione Tempo

Tempo di

Istruzioni

 

 

(min.)

riposo (min)

 

 

 

 

 

 

Broccoli

250 g

5-5 1/2

3

Sudddividere i broccoli in piccole cime.

 

500 g

8 1/2-9

 

Disporre i gambi verso il centro.

 

 

 

 

 

Cavoletti

250 g

6-7

3

Aggiungere 60-75 ml (5-6 cucchiai) d’acqua.

di Bruxelles

 

 

 

 

 

 

 

 

 

Carote

250 g

5-5 1/2

3

Tagliare le carote a fettine.

Cavolfiore

250 g

5 1/2-6

3

Suddividere il cavolfiore in cime piccole.

 

500 g

9-9 1/2

 

Tagliare a metà le cime grandi. Disporre i

 

 

 

 

gambi verso il centro.

Zucchine

250 g

4-4 1/2

3

Tagliare le zucchine a fettine. Aggiungere 30 ml

 

 

 

 

(2 cucchiai) d’acqua o un dado di burro.

 

 

 

 

Cuocere finché diventano morbide.

 

 

 

 

 

Melanzane

250 g

4-4 1/2

3

Tagliare le melanzane a fettine e spruzzarle

 

 

 

 

con 1 cucchiaio di succo di limone.

 

 

 

 

 

Porri

250 g

5-5 1/2

3

Tagliare i porri a fettine.

 

 

 

 

 

Funghi

125 g

2

3

Lasciare interi i funghi piccoli e tagliare i grandi

 

250 g

3 1/2-4

 

a fettine. Non aggiungere acqua. Spruzzare con

 

 

 

 

succo di limone. Condire con sale e pepe.

 

 

 

 

Scolare l’acqua prima di portare a tavola.

Cipolle

250 g

6-6 1/2

3

Tagliare le cipolle a fettine o a metà.

 

 

 

 

Aggiungere solo 15 ml (1 cucchiaio) d’acqua.

 

 

 

 

 

Peperoni

250 g

5-5 1/2

3

Tagliare i peperoni a fettine.

 

 

 

 

 

Patate

250 g

5-6

3

Pesare le patate senza buccia e tagliarle

 

500 g

8-9

 

a metà o in quarti di dimensioni uniformi.

 

 

 

 

 

Rape

250 g

5 1/2-6

3

Tagliare le rape in piccoli pezzi

 

 

 

 

 

Page 27
Image 27
Samsung M1713/XET Guida per la cottura della verdura fresca, Alimento Porzione Tempo Tempo di Istruzioni Min Riposo min

M1713/XET specifications

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