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FR 26
UTILISATION
Sous vide
La cuisson sous vide permet de cuire des aliments emballés sous videà
basse température, pendant une période prolongée.
Plat Température(°C) Heure (min.) Accessoire (niveau)
Filet de bœuf à point (4cm d'épaisseur) 60 °C 110 - 120 Grille de four (2)
Filet de bœuf bien cuit (4 cm d'épaisseur) 65 °C 90 - 100 Grille de four (2)
Agneau saignant (3cm d'épaisseur) 60 °C 180 - 190 Grille de four (2)
Agneau à point (3cm d'épaisseur) 65 °C 105 - 115 Grille de four (2)
Blanc de poulet sans os (3cm d'épaisseur) 70 °C 70 - 80 Grille de four (2)
Magret de canard sans os (2cm d'épaisseur) 70 °C 75 - 85 Grille de four (2)
Poitrine de dinde sans os (2cm d'épaisseur) 70 °C 75 - 85 Grille de four (2)
Filet de bar (4 morceaux/1cm d'épaisseur) 70 °C 25 Grille de four (2)
Cabillaud (2 morceaux/2cm d'épaisseur) 65 °C 70 - 75 Grille de four (2)
Coquilles (grandes) 60 °C 100 - 110 Grille de four (2)
Moules (avec coquille) 95 °C 20 - 25 Grille de four (2)
Crevettes (décortiquées/grandes) 75 °C 26 - 30 Grille de four (2)
Poulpe 85 °C 100 - 110 Grille de four (2)
Filet de truite (2 morceaux/1,5cm d'épaisseur) 65 °C 55 - 65 Grille de four (2)
let de saumon (3cm d'épaisseur) 65 °C 100 - 110 Grille de four (2)
Asperges vertes (entières) 90 °C 40 - 50 Grille de four (2)
Asperges blanches (entières) 90 °C 50 - 60 Grille de four (2)
Courgette (tranches de 1cm) 90 °C 35 - 40 Grille de four (2)
Aubergine (tranches de 1cm) 90 °C 30 - 35 Grille de four (2)
Carottes (tranches de 0,5cm) 95 °C 35 - 45 Grille de four (2)
Pommes de terre (tranches de 1cm) 95 °C 35 - 45 Grille de four (2)
26


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