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Temps de cuisson
Programme Réglage Durée (sans
fonction vapeur)
Aliment quantité (maximale)
conseillée
Frire long 40 min. Cuisses de poulet 200 g
court 10 min. Champignons 200 g
moyen 20 min. Frites 300 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
court +
court
10 min. +
10 min.
Légumes crus
(par ex chou-eur)
200 g
Cuisson long 60 min. Echine de porc 1 500 g
moyen 40 min. Rôti de viande hachée 800 g
long 60 min. Pain 800 g de pâte
moyen 40 min. Cakes, gâteaux 500 g
court – réglage
manuel : 160 °C
réglage manuel :
25°minutes
Pizza 200 g de pâte
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)
moyen, 65 °C
2)
80 min. Filet de bœuf, 2 cm
moyen, 65 °C
2)
90 min. Filet de bœuf, 3 cm
moyen, 65 °C
2)
100 min. Filet de bœuf, 4 cm
moyen, 65 °C 70 min. Poisson (saumon), 2 cm
moyen, 65 °C 80 min. Poisson (saumon), 3 cm
moyen, 65 °C 90 min. Poisson (saumon), 4 cm
moyen, 65 °C 70 min. Volaille (blanc de poulet),
2 cm
moyen, 65 °C 80 min. Volaille (blanc de poulet),
3 cm
moyen, 65 °C 90 min. Volaille (blanc de poulet),
4 cm
long, 85 °C 60 min. Asperges 1 000 g
long, 85 °C 80 min. Pommes de terre 800 g
long, 85 °C 100 min. Légumes racines 800 g
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 43
2) Étapes de cuisson pour le let de bœuf : 60 °C = saignant / rare, 65 °C = à point, 70 °C = bien cuit / well
done
MUC6_MUC8_EU1_8001027216.indb 57 15.03.2016 15:29:21
57


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