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Refeições de teste
Estas tabelas foram elaboradas para institutos de ensaio, a fim
de facilitar os ensaios e testes dos diversos aparelhos.
Cozinhar a vapor
Refeições de teste de acordo com a norma EN 60350-1.
Filete de salmão Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
80 - 100 20 - 25
Brócolos Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 4 - 6
Couve-flor Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 5 - 8
Feijão Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 4 - 6
Ervilhas Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 4 - 6
Cenouras Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 3 - 5
Mistura de legumes Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 4 - 8
Couve-de-bruxelas Rec. perfurado +
rec. não perfurado
3
1
Potência de
cozedura a
vapor
100 5 - 10
Alimentos Acessórios Altura Modo de fun-
cionamento
Temperatura em
°C
Tempo de coze-
dura em min.
* adicionar um pouco de água
Alimentos Acessórios Nível Modo de fun-
cionamento
Temperatura em
°C
Tempo de coze-
dura em min.
Brócolos
(Distribuição do vapor)
perfurado +
não perfurado
3
1
Potência de
cozedura a
vapor
100 *
Brócolos
(Fornecimento de vapor)
perfurado +
não perfurado
3
1
Potência de
cozedura a
vapor
100 *
Ervilhas**
(Quantidade máxima)
perfurado +
não perfurado
3
1
Potência de
cozedura a
vapor
100 ***
* O tempo de cozedura para "al dente" tem de ser previamente determinado.
** espalhar 2,0 kg de ervilhas uniformemente no recipiente.
*** O tempo de cozedura chegou ao fim, quando as ervilhas tiverem atingido uma temperatura de 85°C na zona mais fria.
53


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