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La carne y los crustáceos deberán descongelarse previamente.
No apriete demasiado los alimentos en la vaporera de modo que el vapor pueda circular.
Para dar sabor a las aves, a la carne y al pescado, puede preparar adobos como mezclas a base de
hierbas, vino o salsa barbacoa o mezclas de especias.
Cocción de las verduras
Alimentos Tipo Cantidad
Tiempo de cocción
y programa
Recommandations
Verduras
Patatas bintje Frescas 1.2 kg 35 min / P2 En trozos
Patatas ratte Frescas 1 kg 30 min / P2 Enteras
Espárragos Frescos 800 g 30 min / P2
Pelar y retirar 3 cm de
talón
Brócoli
Fresco
1 unidad /
600 g
30 min / P2
Congelados 1 kg 30 min / P2
Zanahorias Frescas 1.2 kg 40 min / P2 En rodajas
Apio en rama Fresco 800 g 35 min / P2 En trozos de 3-4 cm
Apio nabo Fresco 800 g 30 min / P2 En cubos de 2 cm x 2 cm
Coliflor Fresca
1 unidad
/ 1 kg
35 min / P2
Col
(roja o blanca)
Fresca
1/2 unidad /
600 g
35 min / P2 Laminar
Calabacines Frescos 1.2 kg 30 min / P2
Filetes
de pavo
Finos 600 g 30 min / P2
Solomillo
de cerdo
Fresco
2 unidades /
1.2 kg
55 min / P2
Entero Ponga 1 l de agua
en el recipiente al principio
Lonchas
de cordero
Frescas
3 unidades /
600 g
25 min / P2
Salchichas
Knack 10 unidades 15 min / P2
Humo 6 unidades 15 min / P2
Toulouse 6 unidades 15 min / P2
Pescado - Crustáceos
Filetes
de pescado
Frescos 1.2 kg 22 min / P2
Congelados 600 g 22 min / P2
Pescado entero Fresco 800 g 30 min / P2 (ej.: 2 doradas)
Mejillones Frescos 1.5 kg 23 min / P2 1.5 kg (máximo)
Gambas Congeladas 800 g 18 min / P2 Enteras y descongeladas
Vieiras Frescas 500 g 15 min / P2
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