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Utilisation de l’appareil fr
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Faire bouillir, cuire à la vapeur, étuver
Riz (avec double quantité d'eau) 2.5 - 3.5 15 - 30
Riz au lait*** 2 - 3 30 - 40
Pommes de terre en robe des champs 4.5 - 5.5 25 - 35
Pommes de terre à l'anglaise 4.5 - 5.5 15 - 30
Pâtes, nouilles* 6 - 7 6 - 10
Ragoût/potée 3.5 - 4.5 120 - 180
Soupes 3.5 - 4.5 15 - 60
Légumes 2.5 - 3.5 10 - 20
Légumes surgelés 3.5 - 4.5 7 - 20
Cuisson en cocotte minute 4.5 - 5.5 -
Braiser
Paupiettes 4 - 5 50 - 65
Rôti à braiser 4 - 5 60 - 100
Goulasch*** 3 - 4 50 - 60
Braiser, rôtir avec un fond d'huile**
Escalope, nature ou panée 6 - 7 6 - 10
Escalope surgelée 6 - 7 6 - 12
Côtelettes, nature ou panées** 6 - 7 8 - 12
Steak (3 cm d'épaisseur) 7 - 8 8 - 12
Blanc de volaille (2 cm d'épaisseur)** 5 - 6 10 - 20
Blanc de volaille surgelé** 5 - 6 10 - 30
Palets de viande hachée (3 cm d'épaisseur)** 4.5 - 5.5 20 - 30
Hamburger (2 cm d'épaisseur)** 6 - 7 10 - 20
Poisson et filet de poisson, nature 5 - 6 8 - 20
Poisson et filet de poisson, pané 6 - 7 8 - 20
Poisson pané surgelé, par ex. bâtonnets de poisson 6 - 7 8 - 15
Scampi, crevettes 7 - 8 4 - 10
Faire sauter des légumes et champignons, frais 7 - 8 10 - 20
Poêlées, légumes, viande en lanières, à la mode asiatique 7 - 8 15 - 20
Poêlées surgelées 6 - 7 6 - 10
Crêpes (frire une par une) 6.5 - 7.5 -
Omelette (frire une par une) 3.5 - 4.5 3 - 10
Œufs au plat 5 - 6 3 - 6
Frire* (150-200 g par portion dans 1-2 l d'huile, frire les portions une par une)
Produits surgelés, par ex. frites, nuggets de poulet 8 - 9 -
Croquettes, surgelées 7 - 8 -
Viande, par ex. morceaux de poulet 6 - 7 -
Poisson pané ou en beignets 6 - 7 -
Légumes, champignons panés ou en beignet, tempura 6 - 7 -
Petites pâtisseries, par ex. beignets, fruits en beignets 4 - 5 -
Position de
chauffe
Temps de
cuisson (min.)
* Sans couvercle
** Retourner plusieurs fois
***Préchauffer à la position de chauffe 8 - 8.5
13


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