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Linhas de orientação para cozer a vapor
Nota: as quantidades mencionadas baseiam-se nas capacidades combinadas da base e da plataforma do
tabuleiro de vapor.
Alimento Quantidade
Máxima
Preparação Tempo de cozedura
recomendado
(minutos)
Batatas novas 1,6kg Lavadas e as grandes
cortadas em pedaços
25 – 35
Feijão verde ou Feijoca 600g Limpo e fatiado 15 – 25
Brócolos 800g Separados em floretes 15 – 25
Couve-flor 1,5kg Separados em floretes 15 – 25
Cenouras 800g Fatiadas 20 – 30
Batata-doce 1,5kg Corte em cubos de 3cm 20 – 30
Frango,
Peitos sem ossos
12
(2kg)
20 – 30
Peixe,
Filetes ou lombos
8
(1,4kg)
20 – 25
Peixe inteiro (ex. truta) 600g Amanhe o peixe
(retire tripas e escamas)
20 – 30
Pudim doce cozido a
vapor (caseiro)
1,2 litros
(14cm de diâmetro)
Forma de pudim
1h 30 min. - 2 horas
Encher com água após
1 hora
Pudim de Sebo (caseiro)
Vaca ou cordeiro
1,2 litros
(14cm de diâmetro)
Forma de pudim
1h 30 min. - 2 horas
Encher com água após
1 hora
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