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Mets Épaisseur de
l'aliment
Quantité
pour 4 per-
sonnes (g)
Tempéra-
ture (°C)
Durée
(min)
Ni-
veau
Eau dans le
comparti-
ment d'eau
(ml)
Céleri
rave
tranches de 1 cm 700 - 800 95 45 - 50 3 700
Fenouil tranches de 1 cm 700 - 800 95 35 - 45 3 700
Pommes
de terre
tranches de 1 cm 800 - 1000 95 35 - 45 3 700
Cœurs
d'arti-
chauts
coupés en quart-
iers
400 - 600 95 45 - 55 3 800
11.7 Cuisson sous-vide : Fruits
et sucreries
Épluchez les fruits, retirez-en les
graines et les trognons si nécessaire
Pour conserver la couleur des
pommes et des poires, plongez-les
dans de l'eau contenant du jus de
citron après les avoir nettoyées et
coupées.
Pour de meilleurs résultats, cuisez les
aliments directement après les avoir
préparés.
Mets Épaisseur de l'ali-
ment
Quantité
pour 4 per-
sonnes (g)
Tempéra-
ture (°C)
Durée
(min)
Ni-
vea
u
Eau dans le
comparti-
ment d'eau
(ml)
Pêche coupée en deux 4 fruits 90 20 - 25 3 400
Prune coupée en deux 600 g 90 10 - 15 3 300
Mangue coupée en dés
d'environ 2 x 2 cm
2 fruits 90 10 - 15 3 300
Nectar-
ine
coupée en deux 4 fruits 90 20 - 25 3 400
Ananas tranches de 1 cm 600 g 90 20 - 25 3 400
Pomme coupée en quarti-
ers
4 fruits 95 25 - 30 3 500
Poire coupée en deux 4 fruits 95 15 - 30 3 500
Crème à
la vanille
350 g dans chaque
sachet
700 g 85 20 - 22 3 500
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