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Fonctions d'assistance de cuisson
fr
Mets recommandés
Le tableau suivant présente une sélection de plats et il
est trié par aliments. La température et le temps de
cuisson dépendent de la quantité, de l'état et de la
qualité des aliments.
Fonctions d'assistance de cuisson :
Ú
Technique sensorielle pour poêles
¨
Capteur de cuisson
Viande Fonctions d'assis-
tance de cuisson
Niveau de
température
Temps de cuisson total à par-
tir du signal sonore (min.)
Rôtir avec un fond d'huile
Escalope, nature
1
Ú
4 6 - 10
Escalope, panée
1
Ú
4 6 - 10
Filet
2
Ú
4 6 - 10
Côtelettes
1
Ú
3 10 - 15
Cordon bleu
1
Ú
4 10 - 15
Escalope viennoise
1
Ú
4 10 - 15
Steak, saignant (3 cm d'épaisseur)
2
Ú
5 6 - 8
Steak, à point (3 cm d'épaisseur)
2
Ú
5 8 - 12
Steak, bien cuit (3 cm d'épaisseur)
1
Ú
4 8 - 12
Blanc de volaille (2 cm d'épaisseur)
1
Ú
3 10 - 20
Viandes coupées en lanières
3
Ú
4 7 - 12
Gyros
3
Ú
4 7 - 12
Lard
1
Ú
2 5 - 8
Viande hachée
3
Ú
4 6 - 10
Hamburger (1,5 cm d'épaisseur)
1
Ú
3 6 - 15
Boulettes de viande hachée (2 cm d'épaisseur)
1
Ú
3 10 - 20
Boulettes farcies
1
Ú
3 10 - 20
Saucisse à bouillir
1
Ú
3 8 - 20
Saucisses, crues
1
Ú
3 8 - 20
Pocher
Saucisses
4
¨
90 ºC 10 - 20
Cuire
Quenelles de viande
4
¨
100 ºC 20 - 30
Poule au pot
4
¨
100 ºC 60 - 90
Pot-au-feu
4
¨
100 ºC 60 - 90
Cuire en cocotte-minute
Poule au pot
5
¨
115 ºC 15 - 25
Pot-au-feu
5
¨
115 ºC 15 - 25
1
Retourner plusieurs fois.
2
Ajouter l'huile et les aliments après le signal sonore.
3
Remuer régulièrement.
4
Chauffer et cuire avec un couvercle. Ajouter les aliments après le signal sonore.
5
Ajouter le mets dès le début.
6
Faire chauffer l'huile avec le couvercle fermé. Frire portion par portion et sans couvercle.
29


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