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fr Fonctions d'assistance de cuisson
Légumes et légumes secs 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
Ail 1Ú2 2 - 10
Oignons, étuvés 1Ú2 2 - 10
Oignons en rondelles 1Ú3 5 - 10
Courgettes 2Ú3 4 - 12
Aubergines 2Ú3 4 - 12
Poivron 1Ú3 4 - 15
Rôtir des asperges vertes 2Ú3 4 - 15
Champignons 1Ú4 10 - 15
Étuver des légumes dans de l'huile 1Ú1 10 - 20
Légumes glacés 1Ú3 6 - 10
Cuire
Brocolis 3¨100 ºC 10 - 20
Chou-fleur 3¨100 ºC 10 - 20
Choux de Bruxelles 3¨100 ºC 30 - 40
Haricots verts 3¨100 ºC 15 - 30
Pois chiches 4¨100 ºC 60 - 90
Petits pois 3¨100 ºC 15 - 20
Lentilles 4¨100 ºC 45 - 60
Cuire en cocotte-minute
Légumes en cocotte minute 4¨115 ºC 3 - 6
Pois chiches n cocotte minute4¨115 ºC 25 - 35
Haricots blancs en cocotte minute 4¨115 ºC 25 - 35
Lentilles en cocotte minute 4¨115 ºC 10 - 20
Frire avec beaucoup d'huile
Frire des légumes panés 5¨170 ºC 4 - 8
Frire des légumes en beignets 5¨170 ºC 4 - 8
Frire des champignons panés 5¨170 ºC 4 - 8
Frire des champignons en beignets5¨170 ºC 4 - 8
1 Remuer régulièrement.
2 Retourner plusieurs fois.
3 Chauffer et cuire avec un couvercle. Ajouter les aliments dans la poêle après le signal sonore.
4Ajouter le mets dès le début.
5 Faire chauffer l'huile avec le couvercle fermé. Frire portion par portion et sans couvercle.
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