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FR 28
UTILISATION
Tableau Vapeur
Vapeur et Vapeur basse température
Pour la cuisson à la vapeur, consultez les réglages et les durées
figurant dans ce tableau. Remplissez toujours le réservoir d'eau avec
de l'eau fraîche jusqu'au niveau maximum.
Plat
Température
Durée
(min.)
Accessoire (niveau de grille)
Fleurettes de brocoli 100 °C 15 - 25 Plat vapeur perforé (2)
Carottes entières 100 °C 25 - 35 Plat vapeur perforé (2)
Rondelles de légumes (poivron,
courgettes, carottes, oignons)
100 °C 15 - 25 Plat vapeur perforé (2)
Haricots verts 100 °C 20 - 25 Plat vapeur perforé (2)
Asperges 100 °C 15 - 25 Plat vapeur perforé (2)
Légumes entiers (artichauts,
chou-fleur entier, épi de maïs)
100 °C 25 - 35 Plat vapeur perforé (2)
Pommes de terre épluchées
(coupées en quartiers)
100 °C 25 - 35 Plat vapeur perforé (2)
Filet de poisson (de 2 cm
d'épaisseur)
80 °C 15 - 20
Plat vapeur perforé dans un
plat vapeur non perforé (2)
Crevettes (crues/non cuites) 100 °C 10 - 14
Plat vapeur perforé dans un
plat vapeur non perforé (2)
Blanc de poulet 100 °C 20 - 30
Plat vapeur perforé dans un
plat vapeur non perforé (2)
Œufs à la coque (oeufs durs) 100 °C 15 - 20 Plat vapeur non perforé (2)
Chaussons à la pâte levée
surgelés
100 °C 15 - 25 Plat vapeur perforé (2)
Riz blanc (basmati ou pandan)
(ajoutez la double quantité d’eau)
100 °C 25 - 35 Plat vapeur non perforé (2)
Compote de fruits
(utilisez un plat en pyrex rond plat,
ajoutez 1 cuillerée à café de sucre
et 2 cuillerées à soupe d'eau)
100 °C 25 - 35 Lèchefrite ou grille de four (2)
Flan/Crème (6 plats pour desserts de
100 ml chacun, que vous recouvrez
de papier aluminium/de cuisine)
90 °C 20 - 30 Lèchefrite ou grille de four (2)
Crème aux œufs (utilisez un grand
plat en pyrex que vous recouvrez
de papier aluminium)
90 °C 40 - 50 Lèchefrite ou grille de four (2)
28


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