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ES
30
-Medianos
Cebollas, Enteras
(cocción parcial
antes de asarlas)
1 Iibra tamaño
mediano
(aprox 4-2
1/2”diámetro)
No Mín 7-9
Guisantes – Verdes
1 1/2 Iibras en
vaina
No Mín 14-16
Pimientos, enteros
-Verdes o Rojos
(cocción parcial,
para rellenarlos)
Hasta 4
medianos
No Mín 9-11
Patatas, enteras
- Rojas
1 Iibra
aprox. 8
pequeñas (1
1/2”-2” de
anchura)
No Mín 17-19
Espinacas 10 onzas No Mín 10-12
Calabaza
- Calabacín
Amarillo y
Calabacín
1 Iibra
tamaño mediano
No Mín 11-13
Nabos
1 Iibra
(aprox. 5
pequeñas)
No Mín 12-14
PESCADO Y MARISCO
1. Los de cocción al vapor indicados en la tabla son para marisco y pescado fresco,
congelado o descongelado. Antes de cocer al vapor, limpie y prepare el marisco y pescado
fresco.
2. La mayoría de pescados y marisco se cocinan muy rápidamente. Se recomienda cocer en
porciones o
es pequeñas, según las indicaciones.
3. Las almejas, ostras y mejillones se pueden abrir en di
ntos momentos. Compruebe las
conchas para no excederse en la cocción.
4. Puede cocer al vapor los letes de pescado en el CUENCO PARA EL ARROZ. Sirva el marisco y
pescado sin aderezar
o añadiendo mantequilla o margarina, limón o sus salsas favoritas.
5. Ajuste el
de cocción según corresponda.
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