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29
VERDURA
1. Limpie la verdura minuciosamente, corte los tallos; corte; pele o pique según corresponda.
Los trozos más pequeños se cocerán más rápidamente que los grandes.
2. La can
dad, calidad, frescura y el tamaño/uniformidad, temperatura de los alimentos
congelados pueden afectar al
de cocción al vapor. Ajuste la can dad de agua y el
de cocción, según corresponda.
3. La verdura congelada no se debe descongelar antes de cocer al vapor.
4. Algún de verdura congelada se debe introducir en el recipiente para el arroz y se debe
cubrir con un trozo de papel de aluminio durante el proceso
de cocción al vapor.
Los alimentos congelados se deben separar o revolver después de 10-12 minutos. U
lice un
tenedor/cuchara de mango largo para separar o revolver los alimentos.
Tipo de Verdura
Peso/O Número
de Trozos
Uso del
Cuenco
para Arroz
Uso de la
Bandeja
Recogegota
s
Señal de
nivel del
Agua en
la Base
Tiempo
Aprox.
(Minutos
)
Alcachofas, Enteras 4 medianas No Máx 37-40
Espárragos, Tallos
1/2 -1 libra
(aprox. con un
diámetro de
1/2”)
No Mín 13-15
Judías,
-Verdes/Frijoles
-Cortados o
Enteros
1 Iibra No Máx 25-28
Brócoli, Tallos 1 Iibra No Mín 12-14
Col
1 Iibra (aprox.
1/2 col)
No Mín 17-19
Zanahorias 1 Iibra No Mín 15-17
Colior –Entera
Tamaño
mediano (aprox.
2 1/2
libras sin cortar)
No Mín 14-16
Mazorca de Maíz
Hasta 8 unidades
(2 3/4”-3” de
longitud)
No Mín 17-19
Champiñones,
Enteros
10 onzas No Mín 10-11
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