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Tableaux et conseils fr
Desserts
Polenta
(250 g + 625 ml d'eau pour
de la polenta ferme)
(250 g + 1125 ml d'eau pour
de la polenta fondante)
non perforé 100 100 10- 15
Quinoa
(250g + 500ml d'eau)
non perforé 100 100 30- 40
Risotto (250g + 750ml de
bouillon)
non perforé 100 100 35- 40
Haricots rouges non perforé 100 100 85- 95 Faire tremper pendant une heure.
Recouvrir d'eau.
Lentilles corail (250 g +
375 ml d'eau)
non perforé 100 100 15- 20
Lentilles
(250 g + 375 ml d'eau)
non perforé 100 100 50- 60
Haricots blancs, trempés
(250 g + 1 l d'eau)
non perforé 100 100 55- 65
Aliments Bac de cuis-
son
Tempéra-
ture en °C
Humi-
dité en %
Temps
de cuis-
son en
min.
Remarques
Crème brûlée (de 130 g) perforé 90 80 55- 65
Petits pains blancs à la
vapeur/grosses brioches
fourrées (de 100 g)
non perforé 100 100 20- 30 Laisser lever les petits pains 30min. avant de
les faire cuire à la vapeur.
~ "Fermentation (Faire lever la pâte)"
à la page 60
Flan/crème caramel
(de 130 g)
perforé 90 100 35- 40
Compote non perforé 100 100 20- 25 par ex. pommes, poires, rhubarbe
Astuce de cuisson : ajouter du sucre, du
sucre vanillé, de la cannelle ou du jus de
citron.
Riz au lait
(200 g de riz + 800 ml de
lait)
non perforé 100 100 55- 60 Remuer et laisser refroidir pendant
10minutes. Astuce de cuisson : ajouter des
fruits, du sucre ou de la cannelle.
Flan à l'orange perforé 90 100 40- 45
Poire pochée perforé 100 100 45- 50
Soufflé sucré non perforé 180- 200 0/ 60 20- 40 Préchauffer
par ex. de la semoule, du fromage blanc ou
du riz au lait précuit
Soufflé sucré non perforé 160 0 30 Avec des fruits, du chocolat, de la vanille
Aliments Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de cuis-
son en min.
Remarques
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