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FRANÇAIS
50
Durées de Cuisson Recommandées
Ces durées de cuisson sont approximatives; il n’est pas impératif de les suivre à
la lettre. La grosseur et la variété des aliments sont des facteurs qui influencent la
durée de cuisson nécessaire.
LÉGUMES HAUTE PRESSION
Pommes en morceaux (basse pression)
2 minutes
Artichauts entiers
8-10 minutes
Asperges 1-2 minutes
Haricots 2-3 minutes
Betteraves
en tranches de ¼ po. 3-4 minutes
entières, pelées 12-15 minutes
Brocoli, fleurettes ou bouquets 2-3 minutes
Choux de Bruxelles entiers 3-4 minutes
Chou, en quartiers 3-4 minutes
Carottes, en rondelles de ¼ po 1-2 minutes
Chou-fleur, fleurettes 2-4 minutes
Épi de maïs 3-5 minutes
Aubergine, en tranches de ¼ po. 2-3 minutes
Pois écossés 1-1,5 minutes
Pommes de terre
en cubes ou en tranche 5-8 minutes
entières, petites 5-8 minutes
entières, moyennes 10-12 minutes
Épinards, frais 2-3 minutes
Citrouille
d’automne, en morceaux d’1 po 4-6 minutes
d’été, en tranches 1-2 minutes
RIZ HAUTE PRESSION
brun 15-20 minutes
blanc 6 minutes
VIANDES ET VOLAILLES HAUTE PRESSION
Boeuf, porc, agneau en cubes, 1-2 po 15-20 minutes
Boeuf / veau
Rôti, poitrine 50-60 minutes
Jarret 1½ po. d’épaisseur 25-35 minutes
Boulettes de viande, sautées 8-10 minutes
Rôti d’agneau désossé 45-55 minutes
Porc
Filet rôti 40-50 minutes
Jambon fumé 20-25 minutos
Jambon fumé 30-40 minutes
Poulet
Poitrine, cuisse désossée 8-10 minutes
Morceaux 10-12 minutes
Poulet entier 15-20 minutes
Poitrine de dinde, entière 30-40 minutes
POISSON
HAUTE PRESSION
Steaks, filets
¾ po. d’épaisseur 4 minutes
1 po. 5 minutes
1 ¼ po. 6 minutes
½ po. 7 minutes
52


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