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FR 25
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 150 - 160
Grille de four (2)
Filet de boeuf bien cuit (de 4 cm d'épaisseur) 70 °C 120 - 140
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) 70 °C 90 - 100
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) 65 °C 90 - 100
Grille de four (2)
Dinde sans os (de 2 cm d'épaisseur) 75 °C 75 - 85
Grille de four (2)
Bar (4 lets/1 cm d'épaisseur) 60 °C 25 - 35
Grille de four (2)
Cabillaud (2 lets/de 2 cm d'épaisseur) 60 °C 30 - 40
Grille de four (2)
Escalopes (grandes) 60 °C 40 - 50
Grille de four (2)
Moules en coquilles 60 °C 50 - 60
Grille de four (2)
Crevettes épluchées (grandes) 60 °C 30 - 40
Grille de four (2)
Poulpe 85 °C 220 - 240
Grille de four (2)
Filet de truite (2 lets/1,5 cm d'épaisseur) 60 °C 60 - 70
Grille de four (2)
Filet de saumon (de 3 cm d'épaisseur) 60 °C 50 - 60
Grille de four (2)
Asperges vertes (entières) 85 °C 60 - 70
Grille de four (2)
Asperges blanches (entières) 85 °C 70 - 80
Grille de four (2)
Courgette (rondelles d'1 cm) 85 °C 30 - 40
Grille de four (2)
Aubergine (rondelles d'1 cm) 85 °C 60 - 70
Grille de four (2)
Carottes (rondelles de 0,5 cm) 85 °C 80 - 90
Grille de four (2)
25


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