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PT
Preparação Tipo Quantidades
Tempo de cozedura
e programa
Recomendações
Carnes - Aves
Peitos
de frango
Frescos, inteiros 6 peças / 1 kg 28 min. / P2
Pedaços pequenos 1 kg 28 min. / P2
Coxas
de frango
Frescas, inteiras 4 peças 40 min. / P2
Escalopes
de peru
Finos 600 g 30 min. / P2
Lombinhos
de porco
Frescos
2 peças /
1.2 kg
55 min. / P2
Inteiros. Comece por
colocar 1 l de água no copo
Costeletas
de borrego
Frescas
3 peças /
600 g
25 min. / P2
Salsichas
Frankfurt 10 peças 15 min. / P2
Fumadas 6 peças 25 min. / P2
Alemã 6 peças 35 min. / P2
Peixe - Marisco
Filetes
de peixe
Frescos 1.2 kg 22 min. / P2
Congelados 600 g 22 min. / P2
Peixe inteiro Fresco 800 g 30 min. / P2 (ex.: 2 douradas)
Mexilhão Fresco 1.5 kg 23 min. / P2 1.5 kg (máximo)
Gambas Congeladas 800 g 18 min. / P2 Inteiras e descongeladas
Vieiras Frescas 500 g 15 min. / P2
As carnes e os crustáceos devem ser previamente descongelados.
Não junte demasiado os alimentos na panela de vapor de modo a permitir a circulação do vapor.
Para conferir sabor às aves, carnes e peixes, pode fazer marinadas como por exemplo misturas à
base de ervas aromáticas, de vinho ou molho barbecue ou misturas de especiarias.
Cozedura de carne e peixe
59


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