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Fonctions d'assistance de cuisson
fr
Légumes et légumes secs Fonctions d'assis-
tance de cuisson
Niveau de
température
Temps de cuisson total à
partir du signal sonore (min.)
Rôtir avec un fond d'huile
Ail
1
Ú
2 2 - 10
Oignons, étuvés
1
Ú
2 2 - 10
Oignons en rondelles
1
Ú
3 5 - 10
Courgettes
2
Ú
3 4 - 12
Aubergines
2
Ú
3 4 - 12
Poivron
1
Ú
3 4 - 15
Rôtir des asperges vertes
2
Ú
3 4 - 15
Champignons
1
Ú
4 10 - 15
Étuver des légumes dans de l'huile
1
Ú
1 10 - 20
Légumes glacés
1
Ú
3 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 minute
4
¨
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 beignets
5
¨
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.
4
Ajouter le mets dès le début.
5
Faire chauffer l'huile avec le couvercle fermé. Frire portion par portion et sans couvercle.
31


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