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PT
Vegetal
TABELA DE COZEDURA
VEGETAIS
(FRESCOS)
VAPOR
Ingrediente no cesto
para cozer a vapor e
750 ml de água no
fundo da panela de
pressão.
IMERSÃO
Ingrediente na água
e sem o cesto.
LEGUMINOSAS
IMERSÃO
Sem o cesto.
750 ml
MAX
1/3
MAX 1
Abóbora, cortada em pedaços (3 a 5 cm) 600 g
(vapor)
13 a 18 minutos
Acelga, cortada (2cm) 700 g (vapor)
15 a 17 minutos
Aipo, cortado (imersão) 600 g
7 a 9 minutos
Alcachofras, 2 inteiras, 600g cada (imersão)
30 a 35 minutos
Alho-francês, inteiro e branco 650 g (vapor)
9 a 11 minutos
Batatas cortadas ao meio (950 g) (vapor)
20 a 25 minutos
(de
acordo com o tamanho)
Beringelas, descascadas e fatiadas (3mm), 850g
(vapor)
10 a 12 minutos
Beterraba, vermelha, cortada em quartos (imersão)
20 a 25 minutos
(de
acordo com o tamanho)
Brócolos 600 g (vapor)
9 a 11 minutos
Cebolas de conserva (vapor)
7 a 8 minutos
Cenouras cortadas às rodelas (3 mm) 600 g
17 a 19 minutos
Cogumelos, fatiados 800 g (imersão)
4 a 5 minutos
Couve, cortada e verde, 500 g (imersão)
5 a 6 minutos
Couve-de-bruxelas (vapor)
10 a 12 minutos
Couve-flor 600 g (vapor)
10 a 12 minutos
Curgete às fatias (3 mm) 600 g (vapor)
12 a 15 minutos
Endívias cortadas ao meio (900 g) (vapor)
14 a 16 minutos
Ervilhas (vapor)
6 a 8 minutos
Ervilhas secas 250 g (imersão)
18 a 20 minutos
Espargos, brancos (vapor)
5 a 6 minutos
Espinafres (vapor)
3 a 4 minutos
Feijão branco pequeno, seco 250 g (imersão)
35 a 40 minutos
Feijão verde fino (600 g) (vapor)
10 a 12 minutos
Funcho cortado às tiras (600 g) (vapor)
6 a 9 minutos
Lentilhas, verdes 250 g (imersão)
14 a 16 minutos
Nabos, aos quadrados (500 g) (vapor)
14 a 16 minutos
Pimentos cortados ao meio (550 g) (vapor)
14 a 16 minutos
173


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