702819
41
Zoom out
Zoom in
Previous page
1/60
Next page
41
Poisson
La cuisson à la vapeur est un type de préparation
non gras avec laquelle le poisson ne se dessèche
pas.
Pour des raisons d'hygiène, après la cuisson, le
poisson devrait avoir une température à cœur d'au
moins 62 à 65°C. C'est également le point de
cuisson idéal.
Ne salez le poisson qu'après la cuisson. Il conserve
ainsi ses arômes naturels et élimine moins d'eau.
En cas d'utilisation du bac de cuisson perforé :
vous pouvez graisser le bac si le devait trop
adhérer.
Glissez le récipient de cuisson non perforé par en
bas dans le premier niveau pour éviter d'encrasser
le compartiment de cuisson avec du fumet de
poisson.
Pour les filets avec la peau : posez le poisson, côté
peau vers le haut afin de mieux en conserver la
structure et les arômes.
Aliment Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de
cuisson en
min.
Remarques
Dorade, entière
(de 500 g)
non perforé 90 - 100 100 18 - 20 Peut être cuite en position de nage si on
la pose sur une demi-pomme de terre.
Boulettes de viande
(de 20 - 40 g)
non perforé 90 - 100 100 4 - 8 Tapiez le bac de cuisson non perforé de
papier sulfurisé.
Homard, cuit, en morceaux,
régénérer
perforé 70 - 80 100 10 - 12
Carpe, bleue, entière
(1,5 kg)
non perforé 90 - 100 100 35 - 45 au court-bouillon
Filet de saumon (de 150 g) perforé 90 - 100 100 10 - 12
Saumon, entier (2,5 kg) perforé 100 100 65 - 75
Moules (1,5 kg) perforé 100 100 6 - 8 Les moules sont cuites dès que la
coquille s'entrouvre.
Colin, entier (800 g) perforé 90 - 100 100 18 - 20
Filet de baudroie (de 300 g) Plat en Pyrex/
grille
180 - 200 100 8 - 10 dans du fond de poisson
Bar, entier (de 400 g) perforé 90 - 100 100 12 - 18
41


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BS485111 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BS485111 in the language / languages: French as an attachment in your email.

The manual is 1,93 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BS485111

Gaggenau BS485111 User Manual - English - 56 pages

Gaggenau BS485111 User Manual - German - 56 pages

Gaggenau BS485111 User Manual - Dutch - 56 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info