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FR 30
UTILISATION
Tableau sous vide
La cuisson sous vide consiste à cuire des aliments emballés sous vide
à une température constante pendant une longue période.
Plat
Température
Durée
(min.)
Accessoire
(niveau de grille)
Filet de boeuf cuit à point
(de 4 cm d'épaisseur)
60°C 110 - 120
Grille de four (2)
Filet de boeuf bien cuit (de 4 cm d'épaisseur) 65°C 90 - 100
Grille de four (2)
Agneau saignant (de 3 cm d'épaisseur) 60°C 180 - 190
Grille de four (2)
Agneau cuit à point (de 3 cm d'épaisseur) 65°C 105 - 115
Grille de four (2)
Blanc de poulet sans os (de 3 cm d'épaisseur) 70°C 70 - 80
Grille de four (2)
Canard sans os (de 2 cm d'épaisseur) 70°C 75 - 85
Grille de four (2)
Dinde sans os (de 2 cm d'épaisseur) 70°C 75 - 85
Grille de four (2)
Bar (4 lets/1 cm d'épaisseur) 70°C 25
Grille de four (2)
Cabillaud (2 lets/de 2 cm d'épaisseur) 65°C 70 - 75
Grille de four (2)
Escalopes (grandes) 60°C 100 - 110
Grille de four (2)
Moules en coquilles 95°C 20 - 25
Grille de four (2)
Crevettes épluchées (grandes) 75°C 26 - 30
Grille de four (2)
Poulpe 85°C 100 - 110
Grille de four (2)
Filet de truite (2 lets/1,5 cm d'épaisseur) 65°C 55 - 65
Grille de four (2)
Filet de saumon (de 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 (rondelles d'1 cm) 90°C 35 - 40
Grille de four (2)
Aubergine (rondelles d'1 cm) 90°C 30 - 35
Grille de four (2)
Carottes (rondelles de 0,5 cm) 95°C 35 - 45
Grille de four (2)
30


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ATAG CS6592D Installation Guide - English - 2 pages

ATAG CS6592D User Manual - English - 100 pages

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ATAG CS6592D Quick start guide - Dutch - 2 pages

ATAG CS6592D Installation Guide - Dutch - 2 pages

ATAG CS6592D User Manual - Dutch - 100 pages

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