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Tabela para cozinhar
A tabela que se segue contém alguns exemplos.
Os tempos e as potências de cozedura dependem do tipo, do
peso e da qualidade dos alimentos, pelo que são possíveis
divergências.
Para o início forte de cozedura utilize a potência de cozedura
9.
Mexa os alimentos líquidos espessos de vez em quando.
Potência de conti-
nuação de coze-
dura
Duração da continu-
ação de cozedura
em minutos
Derreter
Chocolate, cobertura
Manteiga, mel, gelatina
1-1.
1-2
-
-
Aquecer e manter quente
Guisado (p. ex., guisado de lentilhas)
Leite**
Aquecer salsichas em água**
1-2
1.-2.
3-4
-
-
-
Descongelar e aquecer
Espinafres ultracongelados
Carne de vaca estufada ultracongelada
2.-3.
2.-3.
10-20 min.
20-30 min.
Cozer em lume brando, abaixo do ponto de ebulição
Bolinhas, bolinhos de batata
Peixe
Molhos brancos, p. ex., molho bechamel
Molhos batidos, p. ex., molho bernaise, molho holandês
4.-5.*
4-5*
1-2
3-4
20-30 min.
10-15 min.
3-6 min.
8-12 min.
Cozer, cozinhar a vapor, estufar
Arroz (com o dobro da quantidade de água)
Arroz doce
Batatas cozidas, com pele
Batatas cozidas
Massas alimentícias, massa
Guisado, sopas
Legumes
Legumes, ultracongelados
Cozinhar na panela de pressão
2-3
1.-2.
4-5
4-5
6-7*
3.-4.
2.-3.
3.-4.
4-5
15-30 min.
35-45 min.
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
10-20 min.
-
Estufar
Rolinhos de carne
Carne para estufar
Carne de vaca estufada
4-5
4-5
2.-3.
50-60 min.
60-100 min.
50-60 min.
* Cozedura contínua sem tampa
** Sem tampa
*** Virar várias vezes
16


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