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guías de cocción
Estos tiempos de cocción tienen un fin orientativo solamente y están basados
en el uso de la cesta inferior.
Lea 'seguridad alimenticia' en la página 39, y 'consejos' en la página 41.
verduras
Lave las verduras antes de cocinarlas. Quite los tallos y pélelas si lo desea.
* Cuando hierva huevos, póngalos en las hueveras permanentes de las bandejas.
verduras cantidad preparación minutos
Espárragos 454 g Recortar 15
Judías verdes 454 g Recortar 15-20
redondas
Judías verdes 454 g Recortar y hacer 15-20
trozos finos
Brócoli 454 g Cortar en racimos 20
Coles de Bruselas 454 g Recortar y cortar las 25
bases
Berza 1 pequeña Trocear 25
Zanahorias 454 g Hacer rodajas finas 25
Coliflor 1 mediana Cortar en racimos 20
Calabacines 454 g Hacer rodajas finas 25
Apio 1 cogollo Hacer rodajas finas 15
Puerros 3-4 Hacer rodajas finas 15
Judías verdes 227 g Recortar 15
pequeñas
Champiñones 454 g Limpiar 10
Chirivías 454 g Cortar en taquitos o 15
rodajas finas
Guisantes 454 g Pelar 15
Patatas nuevas 454 g Limpiar 30
huevos preparación minutos
Hervido * o Utilice una taza o un 10-12 para blando
escalfado tarro para descalfar 15-20 para duro
46


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