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TEMPS DE REPOS
Lesa lim entsdenses, pa rex.la v ia nde, lespom m ede
terreen robedesch a m ps etlesg âtea uxontbesoin
dun tem ps de repos (à lintérieur ou à lextérieur du
four) a prèsla cuisson, pourperm ettreàla ch a leurde
finirla conduction pourcuirecom plètem entlecentre.
E nv eloppezlesrô tisetlesja cketpota toesda nsune
feuille da lum inium penda nt ce tem ps de repos.
Les rô tis ont besoin denviron 10-15 m inutes, les
ja cketpota toesde5 m inutes.
D a utres a lim ents tels que les via ndes en pla t, les
lég um es, le poisson, etc. ont besoin dun tem ps de
reposde2-5 m inutes.
A prèsa v oirdécong elé desa lim ents, letem psde
reposdev ra ittoujoursêtrerespecté.
Silesa lim entsnesontpa scuitsa prèsletem psde
repos, rem ettez-lesa u fouretcuisinezpenda ntplus
long tem ps.
CONTENU EN HUMIDITÉ
Lecontenu en h um idité denom breuxa lim entsfra is,
pa rex.lesfruitsetleslég um es, va rieen fonction dela
sa ison, en pa rticulierpourlesja cketpota toes.
C est pourquoi les tem ps de cuisson doivent être
a da ptés.
Lesingrédientssecstelsqueleriz, lespâtes, peuvent
séch erpenda ntleurconserv a tion etletem psde
cuisson pourra v a rier.
DENSI
Lesa lim entslég ersetporeuxch a uffentplus
ra pidem entquelesa lim entslourdsetdenses.
FILM PLASTIQUE
Le film pla stique a ide à conserv er lh um idité des
a lim ents et la va peur qui sy est a ccum ulée v ous a ide
àa ccélérerletem psdecuisson.
P erceza v a ntdecuireperm etdela isserla v a peur
excessiv e déch a pper.
F a itestoujoursa ttention lorsquev ousretirezlefilm
pla stique dun pla t ca r la v a peur qui sy est a ccum ulée
sera trèsch a ude.
FORME
Lesform esrég ulièrescuisentdefa ç on régulière.
Lesa lim entscuisentm ieuxa veclesm icro-ondes
lorsquils sont da ns un récipient rond plutô t que ca rré.
ESPACEMENT
Lesa lim entscuisentplusra pidem entetrégulièrem ent
sils sont espa cés.
N em pilez JA M A IS da lim ents les uns a u-dessus des
a utres.
TEMRATURE DE DÉMARRAGE
P luslesa lim entssontfroids, plusilsm ettrontde
tem psàch a uffer.
Lesa lim entsprisa u réfrig éra teurm ettentplus
long tem psàseréch a ufferqueceuxàtem ra ture
a m bia nte.
LIQUIDES
Touslesliquidesdoiventêtrerem uésa v a ntet
penda ntla cuisson.
Lea u, en pa rticulier, doit être rem e a v a nt et
penda ntla cuisson pouréviteruneéruption.
N ech a uffezpa sdeliquidesa ya ntdéjàbouilli.
N E SUR C H A UF F E Z P A S.
MÉLANGER & REMUER
C erta ins a lim ents ont besoin dêtre m éla ng és penda nt
la cuisson.
La v ia ndeetla vola illedev rontêtreretournéesàla m i-
cuisson.
DISPOSITION
Lesa lim entsindiv iduels, pa rex.lesportionsdepoulet,
devrontêtrepla céssurun pla ta fin quelespa rtiesles
plus épa isses se trouvent vers lextérieur.
QUANTITÉ
Lespetitesqua ntitéscuisentplusv itequeles
g ra ndes, lespetitsa lim entsserontég a lem entplusv ite
réch a uffésquelesg rossesportions.
PERCER
La pea u ou la m em bra nedecerta insa lim entsfera en
sorte que de la va peur sa ccum ule penda nt la cuisson.
C esa lim entsdoiv entêtrepercésou uneba ndede
pea u doitêtrepeléea v a ntdelescuisinerpour
perm ettre à la v a peur de séch a pper.
Lesoeufs, lespom m esdeterre, lespom m es, les
sa ucisses, etc.dev ronttousêtrepercésa va ntla
cuisson.
N E TE N TE Z P A SD E F A IRE BO UILLIR D E SO E UF S
D A N SLE UR C O QUILLE .
COUVERCLE
C ouvrez les a lim ents à la ide dun film pla stique
scia l four à m icro-ondes ou dun couvercle.
C ouv rezlepoisson, leslég um es, lespla tsprépa rés,
lessoupes.
N ecouv rezpa slesg âtea ux, lessa uces, lesja cket
pota toesou lestisseries.
TECHNIQUES DE CUISSON
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