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ESPAÑOL
38
Tiempos de Cocción Recomendados
Los tiempos de cocción son tiempos aproximados. Utilice estos tiempos como
indicaciones generales. El tamaño y la variedad de los alimentos en la receta
alterarán el tiempo de cocción.
VEGETALES TIEMPO DE COCINADO
Manzanas, trozos 2 minutos
Alcachofas, enteras 8-10 minutos
Espárragos, enteros 1-2 minutos
Arvejas 1-3 minutos
Remolacha
Rodajas ¼ pulgadas 3-4 minutos
Entera, pelada 12-15 minutos
Brócoli, cogollos o puntas 2-3 minutos
Coles de Bruselas cogollos, enteras 2-3 minutos
Col en cuartos 2-3 minutos
Zanahorias, rodajas de ¼ pulgadas 1-2 minutos
Coliflor, cogollos 2-4 minutos
Mazorca de maíz 3-5 minutos
Berenjenas, 1 ¼ pulgadas 2-3 minutos
Guisantes en la vaina 1-1½ minutos
Patatas
Trozos, rodajas 5-8 minutos
Enteras, pequeñas 5-8 minutos
Enteras, medianas 10-12 minutos
Espinacas, frescas 2-3 minutos
Calabacín
Otoño, trozos de 1 pulgada 4-6 minutos
Verano, en rodajas 1-2 minutos
ARROZ TIEMPO DE COCINADO
Integral 15-20 minutos
Blanco 6 minutos
CARNE Y AVE TIEMPO DE COCINADO
Res, Cerdo, Cordero (Dados 1-2 pulgada)
15-20 minutos
Res / Ternera
Asado, falda 50-60 minutos
Pierna ½ pulgadas grosor 25-35 minutos
Albóndigas, doradas 8-10 minutos
Cordero, asado sin hueso
45-55 minutos
Cerdo
Solomillo asado 40-50 minutos
Trasero ahumado 20-25 minutos
Jamón, pierna 30-40 minutos
Pollo
Pechuga sin hueso, muslo 8-10 minutos
Trozos 10-12 minutos
Entero 15-20 minutos
Pechuga de pavo, entera 30-40 minutos
PESCADO TIEMPO DE COCINADO
Filetes
¾ pulgadas 4 minutos
1 pulgadas 5 minutos
1 ¼ pulgadas 6 minutos
½ pulgadas 7 minutos
40


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