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GARNITURES / ACCOMPAGNE-
MENTS
Réglez la température sur 99 °C.
(min)
25 - 30 Spaetzle
25 - 35 Boulgour, rapport eau/
boulgour 1:1
25 - 35 Beignets
30 - 35 Riz parfumé rapport eau/riz
1:1
30 - 40 P.d.t. vapeur en quartiers
35 - 45 Boulettes de pain
35 - 45 Gnocchis
35 - 45 Riz, rapport eau / riz 1:1, le
rapport eau / riz peut chan-
ger en fonction des types
de riz
40 - 50 Polenta, rapport liquide 3:1
40 - 55 Riz au lait rapport lait/riz
2,5:1
45 - 55 Pommes de terre en robe
des champs, taille moyenne
55 - 60 Lentilles, brunes et vertes,
rapport eau / lentilles 2:1
FRUITS
Réglez la température sur 99 °C.
(min)
10 - 15 Pommes, lamelles
FRUITS
Réglez la température sur 99 °C.
(min)
10 - 15 Fruits rouges
10 - 20 Chocolat fondu
20 - 25 Compote de fruits
POISSON
(min) (°C)
15 - 20 Filets de poisson fins 75 - 80
20 - 25 Crevettes, fraîches 75 - 85
20 - 30 Moules 100
20 - 30 Filet de saumon 85
20 - 30 Truite, 0,25 kg 85
30 - 40 Crevettes surgelées 75 - 85
40 - 45 Truite saumonée, 1
kg
85
VIANDE
(min) (°C)
15 -
20
Chipolatas 80
20 -
30
Saucisse blanche /
Saucisse blanche
80
20 -
30
Saucisse viennoise 80
FRANÇAIS 27
27


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