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conseils de cuisson
positions pour la cuisson
position 12
- ébullition rapide
- faire revenir des légumes verts
- blanchir des légumes
- chauffer de l'huile, de la graisse et du beurre
- cuire des biftecks (saignant, rouge)
- mise sous pression la cocotte minute
- cuire des puddings et des crèmes
remarque
Ces positions ne sont données qu'à titre indicatif car il faut
également tenir compte de la quantité d'aliments, de la
composition du mets et du récipient choisi.
FR 9FR 8
conseils de cuisson
positions pour la cuisson
position 1 - 4
- faire un bouillon
- poires à l'étuvée (rouge)
- viande en daube
- cuire doucement
- mijoter des légumes
position 4 - 7
- cuire doucement de grandes quantités
- décongeler des légumes durs
par exemple des haricots verts
position 8
- cuire des crêpes épaisses
- cuire des morceaux de viande épais, panés
- cuire à point des morceaux de viande fins
- faire mijoter des gros morceaux de viande
- faire revenir des lardons ou du bacon
- cuire des pommes de terre crues
- cuire du pain perdu
- cuire du poisson pané
- cuire des morceaux de viande fins, panés
- cuire des omelettes
position 9 - 12
- faire revenir de la viande
- cuire des poissons plats, des darnes fines ou du filet
- cuire des pommes de terre crues
- préparer des potages et des sauces liées
- cuire des omelettes
- cuire des biftecks (rosé, rouge rosé)
- friture (en fonction de la température et de la quantité)
15


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