Barazza 1FVCFY Manual De Instrucciones página 22

EN
Cooking with Steam
Steam cooking - Vegetables
Vegetables
Eggplant/Aubergine
Beans
Broccoli
Broccoli
Cauliflower
Cauliflower
Peas
Fennel
Fennel
Potatoes with skin
Potatoes with skin
Potatoes without skin
Turnip
Snow peas
Carrots
Corn cobs
Bell peppers
Hot pepper
Mushrooms
Leeks
Brussels sprouts
Celery
Asparagus
Spinach
Celery stalks
Courgette
Steam cooking - Dumplings
Dumplings
Sweet dumpling
Sweet yeast dumpling
Yeast dumpling
Bread dumpling
Napkin dumpling
22
Temperature
in slices
florets with stalk
florets without
stalk
florets
whole head
in stripes
cut in half
whole, very small
whole, very big
in pieces
in sticks
in slices
in stripes
in quarters
in slices
in stripes
in slices
Temperature
ºC
100
100
100
100
100
Time
ºC min.
100 15-20
100 35-45
100 25-30
100 15-20
100 25-30
100 40-45
100 30-35
100 15-20
100 20-30
100 20-25
100 45-50
100 20-25
100 20-25
100 15-20
100 25-30
100 50-60
100 12-15
100 12-15
100 12-15
100 10-12
100 25-35
100 15-20
100 20-35
100 12-15
100 25-30
100 12-18
Time
min.
20-30
15-20
15-25
20-25
25-30
Container
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Container
Not perforated
Not perforated
Not perforated
Not perforated
Not perforated
Level
2
2
2
2
2
1
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Level
2
2
2
2
2