{"id":1462,"date":"2014-12-18T22:20:50","date_gmt":"2014-12-18T22:20:50","guid":{"rendered":"http:\/\/chicu.cl\/cocina\/?page_id=1462"},"modified":"2026-05-04T14:52:13","modified_gmt":"2026-05-04T18:52:13","slug":"tabla-de-tiempos-de-coccion-en-olla-a-presion","status":"publish","type":"page","link":"https:\/\/chicu.cl\/cocina\/tabla-de-tiempos-de-coccion-en-olla-a-presion\/","title":{"rendered":"Tabla de tiempos de cocci\u00f3n en olla a presi\u00f3n"},"content":{"rendered":"

<\/a> <\/p>\n

\n\n\n\n\n\n\n\n
\"utens1\"<\/a><\/td>\n\"utens1\"<\/a><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
Descubrimientos\u00a0y an\u00e9cdotas culinarias: Tabla de tiempos de cocci\u00f3n en olla a presi\u00f3n*<\/a><\/span>
\nde las Recetas de las Rengifo <\/span><\/td>\n<\/tr>\n
\n

\"olla-presion\"La olla a presi\u00f3n es un recipiente herm\u00e9tico para cocinar que no permite la salida de aire o l\u00edquido por debajo de una presi\u00f3n establecida. Debido a que el punto de ebullici\u00f3n del agua aumenta cuando se incrementa la presi\u00f3n, la presi\u00f3n dentro de la olla permite subir la temperatura de ebullici\u00f3n por encima de 100 \u00b0C (212 \u00b0F), en concreto hasta unos 130 \u00baC. La temperatura m\u00e1s alta hace que los alimentos se cocinen m\u00e1s r\u00e1pidamente llegando a dividirse los tiempos de cocci\u00f3n tradicionales entre tres o cuatro.<\/span><\/p>\n

En contra de lo que se cree, en el interior de una olla a presi\u00f3n el agua no llega nunca a hervir. Lo que acelera la cocci\u00f3n es el simple incremento de la temperatura del agua.<\/span><\/p>\n<\/td>\n<\/tr>\n

TIEMPOS DE COCCI\u00d3N EN OLLA A PRESI\u00d3N<\/b><\/p>\n\n\n\n\n
\n
    \n
  • Arvejitas frescas:\u00a0<\/b>3 minutos<\/li>\n
  • Choclos enteros:\u00a0<\/b>4 minutos<\/li>\n
  • Esp\u00e1rragos:\u00a0<\/b>3 minutos<\/li>\n
  • Papas enteras:\u00a0<\/b>20 minutos<\/li>\n
  • Papas chicas:\u00a0<\/b>10 minutos<\/li>\n
  • Berenjenas:\u00a0<\/b>7 minutos<\/li>\n
  • Alcachofas:\u00a0<\/b>12 minutos<\/li>\n
  • Betarragas:\u00a0<\/b>20 minutos<\/li>\n
  • Repollos:\u00a0<\/b>4 minutos<\/li>\n
  • Coliflor:\u00a0<\/b>7 minutos<\/li>\n
  • Cebollas medianas:\u00a0<\/b>6 minutos<\/li>\n
  • Camotes mitades:\u00a0<\/b>15 minutos<\/li>\n
  • Zanahoria entera:\u00a0<\/b>20 minutos<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Acelgas:\u00a0<\/b>4 minutos<\/li>\n
  • Manzanas cortadas:\u00a0<\/b>3 minutos<\/li>\n
  • Peras cortadas:\u00a0<\/b>5 minutos<\/li>\n
  • Huesillos remojados:\u00a0<\/b>10 minutos<\/li>\n
  • Pollo entero:\u00a0<\/b>20 minutos<\/li>\n
  • Gallina:\u00a0<\/b>50 minutos<\/li>\n
  • Pato viejo:\u00a0<\/b>60 minutos<\/li>\n
  • Lengua:\u00a0<\/b>70 minutos<\/li>\n
  • Lomo de cerdo\u00a0<\/b>\u00bd k.:\u00a0<\/b>35 minutos<\/li>\n
  • Guatitas:\u00a0<\/b>40 minutos<\/li>\n
  • Lomo 1 kilo:\u00a0<\/b>20 minutos<\/li>\n
  • Arroz graneado 700 grs.:\u00a0<\/b>23 minutos<\/li>\n
  • Tallarines frescos \u00bd k:\u00a0<\/b>9 minutos<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
*Algunas ollas tra\u00edan una rejilla para cocinar al vapor que le imped\u00eda a los alimentos entrar en contacto con el agua. A eso hace referencia el \u00abcon o sin rejilla\u00bb.\u00a0<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n
aves<\/a><\/span><\/strong><\/td>\ncarnes<\/a><\/span><\/strong><\/td>\npescados<\/a><\/span><\/strong><\/td>\nfideos y arroces<\/a><\/span><\/strong><\/td>\nvegetales<\/a><\/span><\/strong><\/td>\nlegumbres secas<\/a><\/span><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Aves<\/span><\/span><\/td>\nTIEMPO en
\nMINUTOS<\/span><\/td>\n		L\u00cdQUIDO<\/span><\/td>\n*CON 0 SIN
\nREJILLA<\/span><\/td>\n		BAJAR PRESI\u00d3N<\/span><\/td>\n<\/tr>\n
\n
Para que las aves no queden como cocidas conviene calentar bien la olla con el aceite y dorar en \u00e9l las presas o ave entera.<\/div>\n<\/td>\n<\/tr>\n
Pollo entero<\/td>\n15 a 20<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Pollo chico<\/td>\n10 a 12<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Pollo en presas<\/td>\n12 a 15<\/span><\/td>\nsalsa<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Gallina<\/td>\n10 a 50<\/span><\/td>\ncubierta de agua<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Gallina vieja<\/td>\n60<\/span><\/td>\ncubierta de agua<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Pato entero tierno<\/td>\n20<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Pato viejo<\/td>\n50 a 60<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Perdices, t\u00f3rtolas, etc.<\/td>\n15<\/span><\/td>\nsalsa o aceite<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Pichones<\/td>\n6 a 10<\/span><\/td>\nsalsa o aceite<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Cazuela de ave,
\nagregando despu\u00e9s choclo, zapallo, papas (darles 10 min. +)<\/td>\n		50
\n10<\/span><\/td>\n
\n2 litros<\/span><\/td>\n
\nsin<\/span><\/td>\n
\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Galantina de Gallina<\/td>\n45<\/span><\/td>\napenas cubierta<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Ganso, por cada kilo<\/td>\n20 a 30<\/span><\/td>\nsalsa<\/span><\/td>\nsin<\/span><\/td>\n<\/td>\n<\/tr>\n
Estofado de gallina, presas<\/td>\n30<\/span><\/td>\n200 gramos<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
<\/a><\/p>\n

\"\"<\/a>
Volver arriba<\/figcaption><\/figure><\/td>\n<\/tr>\n
Carnes<\/span><\/td>\nTIEMPO en
\nMINUTOS<\/span><\/td>\n		L\u00cdQUIDO<\/span><\/td>\nCON 0 SIN
\nREJILLA<\/span><\/td>\n		BAJAR PRESI\u00d3N<\/span><\/td>\n<\/tr>\n
La carne, especialmente el asado, debe dorarse hasta que este bien oscura en la olla previamente calentada, despu\u00e9s se colocar\u00e1 sobre la rejilla para que no quede como carne cocida.<\/td>\n<\/tr>\n
Lengua<\/td>\n70<\/span><\/td>\n1 litro<\/span><\/td>\ncon<\/span><\/td>\ngradualmente<\/span><\/td>\n<\/tr>\n
Alb\u00f3ndigas 1 kilo<\/td>\n30<\/span><\/td>\n1\u00bd litro<\/span><\/td>\nsin<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Alb\u00f3ndigas con salsa \u00bd kg<\/td>\n10<\/span><\/td>\nsalsa<\/span><\/td>\nsin<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Costillas de ternera o vaca 1\u00bd kilo<\/td>\n125<\/span><\/td>\n1\u00bd taza<\/span><\/td>\ncon<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Roast-Beef 1 k. bien jugoso<\/td>\n18 min.<\/span><\/td>\n150 gramos<\/span><\/td>\ncon<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Roast beef 1 k. m\u00e1s cocido<\/td>\n24 \u00ab<\/span><\/td>\n\u00ab<\/span><\/td>\ncon<\/span><\/td>\n<\/td>\n<\/tr>\n
Posta o lomo 1 kilo<\/td>\n20 \u00ab<\/span><\/td>\n\u201e<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Guatitas 1 kilo o 1 \u00bd kilo<\/td>\n40 \u00ab<\/span><\/td>\napenas cubierto<\/span><\/td>\nsin<\/span><\/td>\ngradualmente<\/span><\/td>\n<\/tr>\n
Puchero 1 kilo<\/td>\n35 \u00ab<\/span><\/td>\n1\u00bd litro<\/span><\/td>\ncon<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Malaya arrollada<\/td>\n1 hora<\/span><\/td>\nbien cubierto<\/span><\/td>\ncon<\/span><\/td>\ngradualmente<\/span><\/td>\n<\/tr>\n
Estofado 1 kilo<\/td>\n25 min.<\/span><\/td>\n100 gramos entre aceite, vino, caldo<\/span><\/td>\nsin<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Pana de ternera 1 k.<\/td>\n8 \u00ab<\/span><\/td>\n125 gramos<\/span><\/td>\nsin<\/span><\/td>\n\u00ab<\/span><\/td>\n<\/tr>\n
Sesos<\/td>\n5 \u00ab<\/span><\/td>\n\u00ab<\/span><\/td>\nsin<\/span><\/td>\n\u00ab<\/span><\/td>\n<\/tr>\n
1 trozo de 1 kilo de cordero<\/td>\n24 \u00ab<\/span><\/td>\n150 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n<\/td>\n<\/tr>\n
Ragout de cordero de 1 kilo<\/td>\n50 \u00ab<\/span><\/td>\n200 \u00ab<\/span><\/td>\nsin<\/span><\/td>\ngradualmente<\/span><\/td>\n<\/tr>\n
Patitas de cordero, choncha<\/td>\n15 \u00ab<\/span><\/td>\n200 \u00ab<\/span><\/td>\nsin<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Pierna de cordero de 2 kilos<\/td>\n40 a 60 min.<\/span><\/td>\n1\u00bd litros<\/span><\/td>\nsin<\/span><\/td>\n<\/td>\n<\/tr>\n
Arrolladitos o roulards 1 kilo<\/td>\n15 min.<\/span><\/td>\n1 taza<\/span><\/td>\nsin<\/span><\/td>\n<\/td>\n<\/tr>\n
Lomo de chancho 1\u00bd kilo<\/td>\n25 \u00ab<\/span><\/td>\n1\u00bd taza<\/span><\/td>\nsin<\/span><\/td>\n<\/td>\n<\/tr>\n
Mollejas 1 kilo<\/td>\n15 \u00ab<\/span><\/td>\n1 taza<\/span><\/td>\nsin<\/span><\/td>\n\u00ab<\/span><\/td>\n<\/tr>\n
Bud\u00edn, en Budinera tapada \u00bd k. carne cocida o cruda<\/td>\n15 \u00ab<\/span><\/td>\n250<\/span><\/td>\ncon<\/span><\/td>\n\u201e<\/span><\/td>\n<\/tr>\n
Liebre o conejo en escabeche cortados en trozos<\/td>\n18 \u00ab<\/span><\/td>\n1 taza de vino y 1 taza aceite<\/span><\/td>\nsin<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
<\/a><\/p>\n

\"\"<\/a>
Volver arriba<\/figcaption><\/figure><\/td>\n<\/tr>\n
Pescados<\/span><\/td>\nTIEMPO en
\nMINUTOS<\/span><\/td>\n		L\u00cdQUIDO<\/span><\/td>\nCON 0 SIN
\nREJILLA<\/span><\/td>\n		BAJAR PRESI\u00d3N<\/span><\/td>\n<\/tr>\n
Cualquier en trozos 1\u00bd kilo<\/td>\n7 mins.<\/span><\/td>\n250 grs.<\/span><\/td>\ncon<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Pescado entero de 1 kilo<\/td>\n12 \u00ab<\/span><\/td>\n250 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Caldillo o chup\u00edn<\/td>\n8 \u00ab<\/span><\/td>\n500 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n\u201e<\/span><\/td>\n<\/tr>\n
Bud\u00edn en budinera tapada<\/td>\n17 \u00ab<\/span><\/td>\n250 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Pejerreyes<\/td>\n8 \u00ab<\/span><\/td>\n200 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n\u00ab<\/span><\/td>\n<\/tr>\n
At\u00fan fresco<\/td>\n10 \u00ab<\/span><\/td>\n150 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n\u201e<\/span><\/td>\n<\/tr>\n
Camarones<\/td>\n2 \u00ab<\/span><\/td>\n200 \u00ab<\/span><\/td>\ncon<\/span><\/td>\n,.<\/span><\/td>\n<\/tr>\n
Langosta<\/td>\n8 \u00ab<\/span><\/td>\ncubierta<\/span><\/td>\ncon<\/span><\/td>\n\u201e<\/span><\/td>\n<\/tr>\n
Locos<\/td>\n25 \u00ab<\/span><\/td>\napenas cubierta<\/span><\/td>\ncon<\/span><\/td>\n\u201e<\/span><\/td>\n<\/tr>\n
<\/a><\/p>\n

\"\"<\/a>
Volver arriba<\/figcaption><\/figure><\/td>\n<\/tr>\n
Fideos y Arroces<\/span><\/td>\nTIEMPO en
\nMINUTOS<\/span><\/td>\n		L\u00cdQUIDO<\/span><\/td>\nCON 0 SIN
\nREJILLA<\/span><\/td>\n		BAJAR PRESI\u00d3N<\/span><\/td>\n<\/tr>\n
Se debe recordar que para cocer tallarines, la olla debe quedar llena nada m\u00e1s que hasta la mitad. Los minutos de cocci\u00f3n se contar\u00e1n desde que la v\u00e1lvula de control empiezar a sonar.<\/td>\n<\/tr>\n
Arroz graneado 350 grs.<\/td>\n10 mins.<\/span><\/td>\n300 grs.<\/span><\/td>\nsin<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Arroz graneado otros 350 gramos<\/td>\n12 \u00ab<\/span><\/td>\n700 grs.<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
\u00be k. de arroz con mariscos<\/td>\n20 \u00ab<\/span><\/td>\n1\u00bd litro agua, 1 taza aceite<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
\u00be arroz con pescado<\/td>\n20 \u00ab<\/span><\/td>\n1\u00bd litro agua
\n1 taza aceite<\/span><\/td>\n		sin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
350 gramos arroz con 3 chorizos<\/td>\n10 \u00ab<\/span><\/td>\n600 grs.<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Risotto\u00bd kilo arroz<\/td>\n10 \u00ab<\/span><\/td>\n850 grs.<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Tallarines\u00bd kilo<\/td>\n9 \u00ab<\/span><\/td>\n2\u00bd litros agua hirviendo<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Tallarines frescos\u00bd kilo<\/td>\n4 \u00ab<\/span><\/td>\n2\u00bd litros agua hirviendo<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Macarrones<\/td>\n9 \u00ab<\/span><\/td>\n2\u00bd litros agua hirviendo<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Ravioles\u00bd kilo<\/td>\n4 \u00ab<\/span><\/td>\n\u00be litro salsa<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
\u00d1oquis de s\u00e9mola 280 gramos<\/td>\n7 \u00ab<\/span><\/td>\n1\u00bd litro leche<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
<\/a><\/p>\n

\"\"<\/a>
Volver arriba<\/figcaption><\/figure><\/td>\n<\/tr>\n
Vegetales<\/span><\/td>\nTIEMPO en
\nMINUTOS<\/span><\/td>\n		L\u00cdQUIDO<\/span><\/td>\nCON 0 SIN
\nREJILLA<\/span><\/td>\n		BAJAR PRESI\u00d3N<\/span><\/td>\n<\/tr>\n
Acelgas<\/td>\n4 mins.<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\nal instante<\/span><\/td>\n<\/tr>\n
Alcachofas<\/td>\n10 \u00ab<\/span><\/td>\n1\u00bd taza<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Apio<\/td>\n3 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Arvejitas<\/td>\n3 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Berenjenas<\/td>\n5 \u00ab<\/span><\/td>\n200 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Berenjenas<\/td>\n7 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Betarragas<\/td>\n20 \u00ab<\/span><\/td>\n500 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Callampas<\/td>\n4 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Camote en mitades<\/td>\n15 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Cebollas medianas<\/td>\n6 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Choclos enteros<\/td>\n4 \u00ab<\/span><\/td>\n250 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Coliflor<\/td>\n7 \u00ab<\/span><\/td>\n350 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Espinacas<\/td>\n1 \u00ab<\/span><\/td>\nmedia taza<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Esp\u00e1rragos<\/td>\n3 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Papas chicas<\/td>\n10 \u00ab<\/span><\/td>\n250 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Papas en mitades<\/td>\n10 \u00ab<\/span><\/td>\n250 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Papas enteras<\/td>\n20 \u00ab<\/span><\/td>\n250 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Porotitos verdes<\/td>\n5 \u00ab<\/span><\/td>\n200 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Repollo<\/td>\n4 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Salsif\u00edes<\/td>\n3 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Tomate<\/td>\n1 \u00ab<\/span><\/td>\n125 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Zanahoria entera<\/td>\n6 \u00ab<\/span><\/td>\n125 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Zapallitos italianos<\/td>\n6 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
<\/a><\/p>\n

\"\"<\/a>
Volver arriba<\/figcaption><\/figure><\/td>\n<\/tr>\n
Legumbres Secas<\/span><\/td>\nTIEMPO en
\nMINUTOS<\/span><\/td>\n		L\u00cdQUIDO<\/span><\/td>\nCON 0 SIN
\nREJILLA<\/span><\/td>\n		BAJAR PRESI\u00d3N<\/span><\/td>\n<\/tr>\n
Porotos remojados<\/td>\n25 mins.<\/span><\/td>\nbien cubiertos<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Porotos j\u00edn remojar<\/td>\n35 \u00ab<\/span><\/td>\n\u00ab<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Lentejas remojadas<\/td>\n15 \u00ab<\/span><\/td>\ncubiertos<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Lentejas sin remojar<\/td>\n25 \u00ab<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Garbanzos remojados<\/td>\n30 \u00ab<\/span><\/td>\nbien cubiertos<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Garbanzos sin remojar<\/td>\n40 \u00ab<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Arvejas partidas remojadas<\/td>\n17 \u00ab<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Arvejas sin remojar<\/td>\n30 \u00ab<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\nsin<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
Budines de verdura<\/td>\n16 \u00ab<\/span><\/td>\n150 grs.<\/span><\/td>\ncon<\/span><\/td>\n\u00bb \u00ab<\/span><\/td>\n<\/tr>\n
\n

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Volver arriba<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

  Descubrimientos\u00a0y an\u00e9cdotas culinarias: Tabla de tiempos de cocci\u00f3n en olla a presi\u00f3n* de las Recetas de las Rengifo La olla a presi\u00f3n es un recipiente herm\u00e9tico para cocinar que … <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"","slim_seo":{"title":"Tabla de tiempos de cocci\u00f3n en olla a presi\u00f3n - Notas y Contranotas de Bar y Cocina","description":"  Descubrimientos\u00a0y an\u00e9cdotas culinarias: Tabla de tiempos de cocci\u00f3n en olla a presi\u00f3n * de las Recetas de las Rengifo La olla a presi\u00f3n es un recipiente"},"footnotes":""},"class_list":["post-1462","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/pages\/1462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/comments?post=1462"}],"version-history":[{"count":5,"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/pages\/1462\/revisions"}],"predecessor-version":[{"id":1952,"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/pages\/1462\/revisions\/1952"}],"wp:attachment":[{"href":"https:\/\/chicu.cl\/cocina\/wp-json\/wp\/v2\/media?parent=1462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}