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ALIMENTS TEMP. DU FOUR °C
DURÉE /
SONDE °C
ACCESSOIRES CONSEILS
BETTERAVE ROUGE
PETITE
100 °C
50 - 60
MIN
PANIER VAPEUR sur le
gradin 3
Bac collecteur sur le
gradin 1
CHOUX ROUGE
EN
TRANCHES
30 - 35 MIN
CHOUX BLANC
25 - 30 MIN
HARICOTS BLANCS
TREMPÉS 75 - 90 MIN
BAC COLLECTEUR sur le
gradin 3
AJOUTEZ LE DOUBLE DE
SON VOLUME EN eau
TERRINE DE
POISSON
75 - 80°C
60 - 90 MIN
PANIER VAPEUR sur le
gradin 3
COUVREZ AVEC UN
COUVERCLE ou un film
plastique résistant à
la chaleur
72 °C
ŒUFS COCOTTE
90 °C 20 - 25 MIN
BAC COLLECTEUR sur le
gradin 3
GNOCCHI
90 - 100°C 10 - 15 MIN
PANIER VAPEUR sur le
gradin 3
Bac collecteur sur le
gradin 1
SORTEZ LES ALIMENTS DE LEUR EMBALLAGE AVANT DE LES
PLACER au four, à moins d'indication contraire.
TEMPS DE CUISSON pour un four à température ambiante.
MANUEL
VAPEUR
36


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