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Tableaux et conseils fr
Desserts
Autre
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 30 min. avant de
les faire cuire à la vapeur.
~ "Fermentation (Faire lever la pâte)"
à la page 57
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 10
minutes. 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
Désinfecter (par ex. biberons,
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, durs perforé 100 100 13 - 15 préchauffer
Œufs, mollets perforé 100 100 7 préchauffer
Œufs, à la coque perforé 100 100 4 préchauffer
Œufs brouillés (500 g) Plat en Pyrex,
grille
90 100 25 - 30
Boulettes de semoule non perforé 90 - 95 100 12 - 15
Serviettes chaudes non perforé 100 100 10 - 15 Humidifier les serviettes.
Gratin de pommes de terre
(avec 1 kg de pommes de terre
crues)
Plat à gratin, grille 180 30 45 - 65
Lasagnes non perforé 170 - 190 30 /60 40 - 55
Soufflé (au fromage) Ramequins à souf-
flé, grille
160 0 30
Faire fondre du chocolat plat creux ther-
mostable, grille
60 100 15 - 20 Couvrir d'un film transparent ther-
mostable.
55


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