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Tableaux et conseils fr
Garnitures
Respecter également les indications sur l'emballage.
Desserts
Aliments Bac de cuis-
son
Tempéra-
ture en °C
Humi-
dité en %
Temps de cuis-
son en min.
Remarques
Riz Basmati
(250 g + 500 ml d'eau)
non perforé 100 100 20- 25
Boulgour (250 g + 250 ml d'eau) non perforé 100 100 10- 15
Couscous (250 g + 250 ml d'eau) non perforé 100 100 10- 15
Quenelles (de 90 g) perforé/non
perforé
95- 100 100 25- 30
Riz long grain
(250 g + 500 ml d'eau)
non perforé 100 100 25- 30
Riz complet (250 g + 375 ml d'eau) non perforé 100 100 30- 35
Lentilles (250 g + 500 ml d'eau) non perforé 100 100 30- 35
Pâtes, fraîches, réfrigérées
(250 g + 1 l d'eau)
non perforé 100 100 8- 12
Pâtes, farcies, fraîches, réfrigérées,
rempli (250g + 1l d'eau)
non perforé 100 100 10- 15
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
cuisson
en min.
Remarques
Gateau aux pommes caraméli-
sées
moule, grille 100 100 50
Pommes au four non perforé 100 100 20 peler les pommes
Clafoutis moule, grille 100 100 40
Crème brûlée (de 130 g) perforé 90- 95 100 45- 50 dans des ramequins à soufflé
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 40
Flan/crème caramel (de 130 g) perforé 90- 95 100 35- 40 dans des ramequins à soufflé
Semoule au lait
(20 g + 200 ml de lait)
non perforé 100 100 20
Cake au yaourt moule, grille 100 100 60
Compote non perforé 100 100 20- 25 par ex. pommes, poires, rhubarbe
Rajouter du sucre, du sucre vanillé, de la
cannelle ou du jus de citron selon vos
goûts.
Riz au lait
(200 g de riz + 800 ml de lait)
non perforé 100 100 55- 60 Rajouter des fruits, du sucre ou de la
cannelle selon vos goûts.
Muffins non perforé 100 100 30
Porridge
(40 g + 200 ml de lait)
non perforé 100 100 15- 20
Gâteau au chocolat moule, grille 100 100 40
39


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