Cooking times EVOlution

CookTymix® is the evolution in the cooking methods, thanks to the great thermal exchange surface.

An evolution that allows to cook in a shorter time, up to 10/40% less.

Gastronomy METHOD
TRADITIONAL
BRAZED MEAT 90’ 35’ -61%
VEAL STEW WITH MUSHROOMS 60’ 30’ -50%
TRADITIONAL RAGU 70’ 25’ -64%
CHICKEN BITES WITH PINEAPPLE AND HONEY 60’ 30’ -50%
CANNELLONI’S FILLING 60’ 35’ -42%
BRAZED MEAT FOR FILLINGS 90’ 35’ -61%
TOMATO SAUCE 70’ 20’ -71%
POLENTA 60’ 20’ -67%
ARANCINI FILLING 60’ 25’ -58%
Pasta METHOD
TRADITIONAL
RISOTTO WITH ARTCHOKES AND SPECK 35’ 20’ -43%
MEZZE MANICHE WITH TOMATO AND GRANA CHEESE 25’ 10’ -60%
PENNE WITH MUSHROOMS, PANCETTA AND HEAVY CREAM 35’ 12’ -66%
Pastry METHOD
TRADITIONAL
MARMELADS 150’ 30’ -80%
JAMS 150’ 10’ -93%
CUSTARD CREAM 25’ 9’ -64%
Dairy METHOD
TRADITIONAL
TOFU 15’ 10’ -33%

Speed test and vegetable cooking quality

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