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A lim ents
N iv ea u de Tem psdecuisson
Instruction spécia le
puissa nce pa r45 0g
VIA N DE
R ô ti de boeuf sa ig na nt P -8 0 8 -10 m in.
-àpoint P -8 0 9-11m in.
-bien cuit P -8 0 11-13m in.
Rô tideporc P -H I 12-14m in.
Ba con P -H I 8 -10m in.
VO LA ILLE
P ouletentier P -H I 6 -8 m in.
P ortionsdev ola ille P -8 0 5 -7 m in.
Bla ncs(a v ecos) P -8 0 6 -8 m in.
PO ISSO N
F iletsdepoissons P -H I 4-6 m in.
M a querea u entier P -H I 4-6 m in.
nettoyé etprépa ré
Truiteentière, nettoyée P -H I 5 -7 m in.
etprépa rée
D a rnesdesa um on P -H I 4-6 m in.
RE M A R QUE :Lesduréesm entionesci-dessusdev rontêtreconsidéréescom m eun g uide.C om pteztoujoursune
différencepourlespréférencesetlesg tsindiv iduels.Lesduréespeuventv a rieren fonction dela
form e, dela coupeetdela com position desa lim ents.La via nde, la v ola illeetlepoisson cong elés
doiv entêtresoig neusem entdécong elésa v a ntla cuisson.
G RA P H IQUE DE CUISSO N E TDE RÉCH A UF F A G E
G ra ph iquedecuisson
- La v ia ndeetla v ola illeréfrig éréedevrontêtre
retiréesdu réfrig éra teura u m oins30m inutes
a v a ntla cuisson.
- La isseztoujoursla v ia ndeetla v ola illereposer,
couv ertea prèsla cuisson.
- P a ssez un peu dh uile ou de beurre fondu sur le
poisson, ou a joutez15 ~30m l(1-2cuillèresà
soupe) dejusdecitron, dev in, decourt-bouillon,
de la it ou dea u.
- La isseztoujourslepoisson reposé, couv ert,
a prèsla cuisson
25


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