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TE M PSDE R E P O S
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 nveloppezlesrô tisetlesja cketpota toesda nsune
feuille da lum inium penda nt ce tem ps de repos.
Les rô tis ont besoin denv iron 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
reposdevra ittoujoursêtrerespecté.
Silesa lim entsnesontpa scuitsa prèsletem psde
repos, rem ettez-lesa u fouretcuisinezpenda ntplus
long tem ps.
CO N TE N U E N H UM IDITÉ
Lecontenu en h um idité denom breuxa lim entsfra is,
pa rex.lesfruitsetleslégum es, v a rieen fonction dela
sa ison, en pa rticulierpourlesja cketpota toes.
C est pourquoi les tem ps de cuisson doivent être
a da ptés.
Lesing rédientssecstelsqueleriz, lestes, peuvent
séch erpenda ntleurconserv a tion etletem psde
cuisson pourra va rier.
DE N SITÉ
Lesa lim entslég ersetporeuxch a uffentplus
ra pidem entquelesa lim entslourdsetdenses.
F ILM P LA STIQUE
Le film pla stique a ide à conserv er lh um idité des
a lim ents et la v a peur qui sy est a ccum ulée vous a ide
àa ccélérerletem psdecuisson.
P erceza va ntdecuireperm etdela isserla v a peur
excessive déch a pper.
F a itestoujoursa ttention lorsquevousretirezlefilm
pla stique dun pla t ca r la va peur qui sy est a ccum ulée
sera trèsch a ude.
F O RM E
Lesform esrég ulièrescuisentdefa ç on rég ulière.
Lesa lim entscuisentm ieuxa veclesm icro-ondes
lorsquils sont da ns un récipient rond plutô t que ca rré.
E SPA CE M E N T
Lesa lim entscuisentplusra pidem entetrég ulièrem ent
sils sont espa cés.
N em pilez JA M A IS da lim ents les uns a u-dessus des
a utres.
TE M PÉR A TUR E DE DÉM A R RA G E
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.
LIQUIDE S
Touslesliquidesdoiv entêtrerem sa 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.
M ÉLA N G E R & RE M UE R
C erta ins a lim ents ont besoin dêtre m éla ng és penda nt
la cuisson.
La v ia ndeetla vola illedevrontêtreretouresàla m i-
cuisson.
DISP O SITIO N
Lesa lim entsindividuels, pa rex.lesportionsdepoulet,
devrontêtrepla céssurun pla ta fin quelespa rtiesles
plus épa isses se trouvent vers lextérieur.
QUA N TITÉ
Lespetitesqua ntitéscuisentplusvitequeles
g ra ndes, lespetitsa lim entsserontég a lem entplusv ite
réch a uffésquelesg rossesportions.
P E R CE R
La pea u ou la m em bra nedecerta insa lim entsfera en
sorte que de la v a 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 va peur de séch a pper.
Lesoeufs, lespom m esdeterre, lespom m es, les
sa ucisses, etc.dev ronttousêtrepercésa v a ntla
cuisson.
N E TE N TE Z P A SD E F A IR E BO UILLIR D E SO E UF S
D A N SLE UR C O QUILLE .
CO UVE RCLE
C ouvrez les a lim ents à la ide dun film pla stique
scia l four à m icro-ondes ou dun couvercle.
C ouvrezlepoisson, leslég um es, lespla tsprépa rés,
lessoupes.
N ecouv rezpa slesg âtea ux, lessa uces, lesja cket
pota toesou lespâtisseries.
TE CH N IQUE SDE CUISSO N
22


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