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Alimentos Tipo Cantidad
Tiempo de cocción
y programa
Recomendaciones
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
Espinacas
Frescas 500 g 20 min / P2
Mezclar al cabo
de 10 min de cocción
Congeladas 750 g 25 min / P2
Hinojo Fresco
2 unidades /
600 g
35 min / P2
Laminar y espolvorear
cáscara de naranja
Judías verdes
Frescas 800 g 35 min / P2 Quitar el rabo
Congeladas 1 kg 35 min / P2
Nabos Frescos 1 kg 35 min / P2 En cuartos
Guisantes
Frescos 800 g 20 min / P2
Congelados 800 g 25 min / P2
Puerros Frescos 800 g 30 min / P2 En rodajas
Pimientos Frescos 600 g 25 min / P2
En tiras anchas
Calabaza Fresca 1 kg 30 min / P2 Ideal para mezclar en puré
Las verduras se cocerán de modo uniforme siempre que las corte en trozos de igual tamaño. Los
tiempos indicados son aproximados, dependen de la calidad, de la densidad, del tamaño de los
ingredientes, de la temperatura del agua y de sus gustos personales.
No apriete demasiado los alimentos en la vaporera de modo que el vapor pueda circular.
Las verduras congeladas pueden cocinarse al vapor sin descongelarla.
Para realzar el sabor, puede utilizar hierbas frescas, limón, ajo, naranja o cebolla. Estos
complementos pueden colocarse directamente sobre los alimentos.
Cocción de las verduras
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