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Temps de cuisson
Programme Réglage Durée Aliment quantité (maximale)
conseillée
Riz/Céréales moyen 30 min. Riz blanc à grains moyens
(supplément)
500 g de riz,
700 ml d’eau
moyen 25 min. Riz blanc à grains moyens
(supplément)
250 g de riz,
500 ml d’eau
long 60 min. Riz noir 500 g de riz,
500 ml d’eau
long 45 min. Riz noir 250 g de riz,
350 ml d’eau
Porridge long 45 min. Bouillie 250 g de riz rond,
1 000 ml de lait,
100 g de sucre
moyen 30 min. Bouillie 125 g de riz rond,
500 ml de lait,
50 g de sucre
Frire doux moyen 20 min. Cuisses de poulet 300 g
court 10 min. Champignons 200 g
moyen 20 min. Cannellonis 300 g
court 10 min. Filet de poisson 200 g
court 10 min. Escalopes viennoises (de dinde) 200 g
court 10 min. Escalopes viennoises (de porc) 200 g
Vapeur +
Frire doux
court +
court
10 min. +
10 min.
Légumes crus
(par ex.chou-fleur)
200 g
Cuisson long 60 min. Echine de porc 1 500 g
moyen 40 min. Rôti de viande hachée 800 g
long 60 min. Gâteaux 500 g
Rissoler moyen 15 min. Légumes 300 g
moyen 15 min. Poisson 200 g
moyen 15 min. Viandes 500 g
court réglage manuel :
5 minutes
Oignons 200 g
Sous Vide
1)
court, 60°C 60 min. Filet de bœuf (saignant / rare) Le niveau d’eau
dans le récipient ne
doit pas dépasser
3,0 l une fois les
aliments mis en
place.
moyen, 65°C 50 min. Filet de bœuf (médium)
moyen, 70°C 45 min. Filet de bœuf
(bien cuit / well done)
court, 60°C 30 min. Poisson (saumon)
moyen, 65°C 60 min. Volaille (blanc de poulet)
long, 85°C 60 min. Asperges
long, 85°C 80 min. Pommes de terre
long, 85°C 100 min. Légumes racines
1) Lors de la cuisson sous vide, des mesures d’hygiène particulières sont à prendre. Tenir impérativement
compte des consignes de sécurité et des conseils de préparation! X „Cuisson sous vide“, voir la page 40
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