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Porc
Saucisses
Poisson
Garniture de potage, divers
Aliment Quantité Accessoire Niveau Mode de fonc-
tionnement
Température
en °C
Temps de cuis-
son en min.
Filet mignon de porc* 0,5 kg non perforé 2 Cuisson à la
vapeur
100 10 - 12
Médaillons de porc* env. 3 cm
d'épaisseur
non perforé 2 Cuisson à la
vapeur
100 10 - 12
Travers de porc fumé en tranches non perforé 2 Cuisson à la
vapeur
100 15 - 20
* saisir au préalable et envelopper dans une feuille
Aliment Accessoire Niveau Mode de fonc-
tionnement
Température
en °C
Temps de cuis-
son en min.
Saucisses viennoises Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 12 - 18
Saucisses blanches Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 15 - 20
Aliment Quantité Accessoire Niveau Mode de fonc-
tionnement
Température
en °C
Temps de cuis-
son en min.
Dorade, entière de 0,3 kg Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 15 - 25
Filet de dorade de 0,15 kg Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 10 - 20
Terrine de poisson Moule de bain-
marie 1,5 l
non perfo 2 Cuisson à la
vapeur
70 - 80 40 - 80
Truite, entière de 0,2 kg Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 12 - 15
Filet de cabillaud de 0,15 kg Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 10 - 14
Filet de saumon de 0,15 kg Perforé +
non perforé
3
1
Cuisson à la
vapeur
100 8 - 10
Moules 1,5 kg non perforé 2 Cuisson à la
vapeur
100 10 - 15
Filet de sébaste de 0,15 kg Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 10 - 20
Paupiettes de sole, farcies Perforé +
non perforé
3
1
Cuisson à la
vapeur
80 - 90 10 - 20
Aliment Accessoire Niveau Mode de fonc-
tionnement
Température en °C Temps de cuis-
son en min.
Royale non perforé 2 Cuisson à la
vapeur
90 15 - 20
Boulettes de semoule Perforé +
non perforé
3
1
Cuisson à la
vapeur
90 - 95 7 - 10
Oeufs durs
(calibre M, max. 1,8 kg)
Perforé +
non perforé
3
1
Cuisson à la
vapeur
100 10 - 12
Oeufs à la coque
(calibre M, max. 1 kg)
Perforé +
non perforé
3
1
Cuisson à la
vapeur
100 6 - 8
23


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