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PT
Alcachofras (peq.)
TEMPO
Independentemente da
quantidade
Espargos
Brócolos
Cenouras
Aipo
Abóbora
Cogumelos
Courgetes
Alcachofras japone-
Espinafres
Endívias
Funcho
Feijão verde
Nabos
Ervilhas frescas
Batatas
40 a 45 min .
35 a 40 min.
18 min.
20 a 22 min.
25 a 30 min.
15 a 20 min.
15 min.
10 a 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 a 35 min.
15 a 20 min.
20 a 25 min.
25 min.
40 a 45 min.
colocadas ao contrário no tabuleiro
para as pontas, reduzir o tempo
em raminhos
às rodelas finas
às fatias finas
aos cubos
às rodelas
retirar o talo e cortar ao meio no
sentido longitudinal
cortado ao meio
aos cubos
Alho francês
25 min.
cortado ao meio
cortadas às rodelas inteiras
• O tempo assi-
nalado é de
acordo com a
natureza, espes-
sura e frescura
dos legumes.
Siga as indica-
ções que cons-
tam na coluna
"Preparações".
• O tempo de
cozedura é o
mesmo, inde-
pendentemente
da quantidade.
Exemplo: 1 ou 4
alcachofras
demoram o
mesmo tempo a
cozer.
• Para controlar
o nível de coze-
dura, pique a
parte mais
espessa do legu-
me; se estiver
cozido não nota-
rá resistência.
(frescos) mexer durante a
cozedura (congelados)
/
Couve-
30 a 35 min.
22 min.
30 a 35 min.
de-bruxelas
-flor em raminhosverde cortada
finamente
às lâminas finas
LEGUMES
PREPARAÇÕES
OBSERVAÇÕES
Vieiras
TEMPO
Mexilhões/Burriés
Caranguejos/Sapateiras
Lavagantes
Lagostins
10 a 12 min.
20 a 25 min.
25 min.
30 a 35 min.
12 a 15 min.
com substâncias aromáticas
com substâncias aromáticas
/
conforme o peso
/
• Disponha os
mariscos sobre a
grelha do tabulei-
ro de vidro e
acrescente ervas
aromáticas.
• Disponha os
crustáceos sobre
uma cama de
algas.
MARISCOSCRUS
TÁCEOS
PREPARAÇÕES
OBSERVAÇÕES
Maçãs/peras/
pêssegos
TEMPO
Compota
Cremes
10 a 15 min.
25 min.
10 min.
inteiros, descascados
fruta laminada
em formas
• Tempo confor-
me maturação.
FRUTA-CREMES
PREPARAÇÕES
OBSERVAÇÕES
Tabela de cozedura
99640191_A_ML.qxp 28/08/2006 13:48 Page 125
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