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Tabelas de cozedura
Categoria de
alimentos
Pratos ou tipos
de cozedura
Nível de potência e evoluçâo da cozedura
Primeira fase Potência Segunda fase Potência
Massa, arroz
Massa fresca Aquecimento da água Booster-9
Cozedura da massa
e mantimento da
ebulição
7-8
Massa fresca Aquecimento da água Booster-9
Cozedura da massa
e mantimento da
ebulição
7-8
Arroz cozido Aquecimento da água Booster-9
Cozedura da massa
e mantimento da
ebulição
5-6
Risoto Refogado e tostadura 7-8 Cozedura 4-5
Verduras,
legumes
Cozidos Aquecimento da água Booster-9 Cozido 6-7
Fritos Aquecimento do óleo 9 Fritura 8-9
Salteados Aquecimento do acessório 7-8 Cozedura 6-7
Guisados Aquecimento do acessório 7-8 Cozedura 3-4
Refogados Aquecimento do acessório 7-8
Douradura do
refogado
7-8
Carnes
Assadas
Douradura de carne com óleo
(se feita com manteiga, potêcia 6)
7-8 Cozedura 3-4
Grelhadas Preaquecimento da panela 7-8
Grelhagem de
ambos os lados
7-8
Douradas
Douradura de carne com óleo
(se feita com manteiga, potêcia 6)
7-8 Cozedura 4-5
Úmido/guidadas
Tostadura com óleo
(se feita com manteiga, potêcia 6)
7-8 Cozedura 3-4
Peixes
Grelhados Preaquecimento da panela 7-8 Cozedura 7-8
Úmido/guidados
Tostadura com óleo
(se feita com manteiga, potêcia 6)
7-8 Cozedura 3-4
Fritos
Aquecimento do óleo ou matéria
gordurosa
8-9 Fritura 7-8
Ovos
Fritos
Aquecimento da panela com
manteiga ou matéria gordurosa
6 Cozedura 6-7
Omelete
Aquecimento da panela com
manteiga ou matéria gordurosa
6 Cozedura 5-6
Coque/cozidos Aquecimento da água Booster-9 Cozedura 5-6
Pancake
Aquecimento da panela com
manteiga
6 Cozedura 6-7
Molhos
Tomate
Tostadura com óleo
(se feita com manteiga, potêcia 6)
6-7 Cozedura 3-4
Ragú
Tostadura com óleo
(se feita com manteiga, potêcia 6)
6-7 Cozedura 3-4
Bechamel
Preparação da base (derrete
manteiga e farinha)
5-6
Aquecimento até
uma leve ebulição
3-4
Doces,
cremes
Creme pasteleiro Aquecimento do leite até a ebulição 4-5
Mantem uma leve
ebulição
4-5
Pudins Aquecimento do leite até a ebulição 4-5
Mantem uma leve
ebulição
2-3
Arroz doce Amornamento do leite 5-6
Mantem uma leve
ebulição
2-3
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