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Batata
Ervilhas
frescas
Feijão
verde
Tabela de cozedura
Alcachofras
(pequenas)
TEMPO
Espargos
Brócolos
Cenouras
Aipo-rábano
Abóbora
Cogumelos
Courgetes
Crosnes
Espinafres
Endívias
Funcho
Nabo
40 a 45 min.
35 a 40 min.
18 min.
20 a 22 min.
25 a 30 min.
15 a 20 min.
15 min.
10 a 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 a 35 min.
15 a 20 min.
20 a 25 min.
25 min.
40 a 45 min.
dispostas ao contrário no recipiente
para as pontas, reduzir o tempo
em raminhos
em rodelas finas
em fatias finas
em cubos
às rodelas
talo retirado e cortadas ao meio
ao comprido
cortados ao meio
em cubos
Alho francês
25 min.
cortados ao meio
cortadas às rodelas
inteiras
Os tempos
indicados variam
em função da
natureza, da
espessura e da
frescura dos
legumes. Seguir
as indicações
dadas na coluna
"Preparações"
.
O tempo de
cozedura é o
mesmo, seja
qual for a quanti-
dade a cozinhar.
Exemplo:
1 ou 4 alcacho-
fras têm o
mesmo tempo
de cozedura.
Para verificar a
cozedura, espete
um palito na
parte mais car-
nuda do legume;
se estiver cozido,
não haverá resis-
tência.
(frescos) mexer durante a cozedura
(ultracongelados) " "
/
Couve
30 a 35 min.
22 min.
30 a 35 min.
Bruxelas
Flor, em ramos finos
Verde, cortada finamente
em lascas finas
PREPARAÇÕES
OBSERVAÇÕES
Vieiras
Mexilhão/
Burrié
Caranguejo/
Sapateira
Lavagante
Lagostim
10 a 12 min.
20 a 25 min.
25 min.
30 a 35 min.
12 a 15 min.
com especiarias ou
ervas aromáticas
com especiarias ou
ervas aromáticas
/
consoante o peso
/
Coloque os
moluscos na grel-
ha do tabuleiro de
vidro e tempere
com ervas aromá-
ticas.
Disponha o
marisco sobre
uma camada de
algas.
MOLUSCOS
E MARISCO
Maçãs/
pêssegos/pêras
Compota
Pudins
10 a 15 min.
25 min.
10 min.
inteiros, descascados
fruta em fatias finas
em tacinhas
Tempo confor-
me a maturidade
da fruta.
FRUTA
PUDINS
ALIMENTOS
Independentemente da quantidade
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
°C
90 °
95 °
95 °
95 °
90 °
90 °
95 °
90 °
LEGUMES
99634262_ML_A.qxd 09/12/04 11:00 Page 138
18


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