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Desserts
Autre
Aliment Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de
cuisson en
min.
Remarques
Crème brûlée (de 130 g) non perforé 90 100 40 - 45 Dans des moules à soufflé, couvrir d'un
fil transparent thermostable.
Petits pains blancs à la
vapeur/grosses brioches
fourrées (de 100 g)
non perforé 100 100 20 - 30 Laisser lever les petits pains 30 min.
avant de les faire cuire à la vapeur (voir
chapitre « Faire lever une pâte »).
Flan/Crème caramel
(de 130 g)
perforé 90 - 95 100 30 - 35 Dans des moules à soufflé, couvrir d'un
fil transparent thermostable.
Compote non perforé 100 100 15 - 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
(250 g de riz + 625 ml de
lait)
non perforé 100 100 35 - 45 Astuce de cuisson : ajouter des fruits,
du sucre ou de la cannelle.
Soufflé sucré non perforé 180 - 200 0 / 60 20 - 40 par ex. de la semoule, du fromage blanc
ou du riz au lait précuit
Aliment Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de
cuisson en
min.
Remarques
Désinfection (par ex. bibe-
rons, pots à confiture)
Grille 100 100 20 - 25
Déshydratation/Séchage de
fruits ou de légumes
perforé 80 - 100 0 180 - 300 par ex. de la tomate, des champi-
gnons, des courgettes, des pommes,
des poires, etc. en fines tranches
Œufs, calibre M
(5 exemplaires)
perforé 100 100 8 - 15
Oeufs brouillés (500 g) Plat en Pyrex, grille 90 80 - 100 25 - 30 Couvrir d'un film transparent thermos-
table.
Boulettes de semoule non perforé 90 - 95 100 8 - 10
Lasagne non perforé 170 - 190 0 /60 35 - 60
Soufflé Petits moules à
soufflés, grille
180 - 200 60 12 - 20
Faire fondre du chocolat Plat creux thermos-
table, grille
100 100 5 - 8 Couvrir d'un film transparent thermos-
table.
51


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