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fr Présentation de l'appareil
Tableau des cuissons
Dans le tableau est indiquée la position de chauffe
appropriée pour chaque mets. Le temps de cuisson
peut varier selon la nature, le poids, l'épaisseur et la
qualité des aliments.
Niveau de puis-
sance
Méthodes de cuisson Exemples
8 - 9 Préchauffage Eau
Rissoler Viande
Réchauffer Graisse/huile, liquides
Porter brièvement à ébullition Soupes, sauces
Blanchir Légumes
6 - 8 Rôtir Viande, pommes de terre
5 - 7 Rôtir Poisson
6 - 7 Rôtir Plats à base d'œufs ou de farine, par ex. crêpes
Cuire sans couvercle Pâtes, liquides
5 - 6 Faire dorer Farine, oignons
Griller Amandes, chapelure
Rôtir Lard/lard maigre
Réduire Bouillon de bœuf, sauces
4 - 5 Mijoter sans couvercle Quenelles de pommes de terre, soupes de légumes,
ragoûts, œufs pochés
3 - 4 Mijoter sans couvercle Saucisses bouillies
4 - 5 Cuisson vapeur Légumes, pommes de terre, poisson
Étuver Légumes, fruits, poisson
Mijoter Paupiettes, rouleaux farcis à la viande, légumes
2 - 4 Mijoter Goulasch
2 - 4 Cuire avec un couvercle Soupes, sauces
2 - 3 Décongélation Produits surgelés
Cuire avec un couvercle Riz, légumes secs, légumes
Épaissir Plats aux œufs, par ex. omelette
1 - 2 Chauffer/maintenir au chaud Soupe, légumes en sauce
1 Chauffer/maintenir au chaud Ragoût/potée, par ex., potée aux lentilles
Faire fondre Beurre, chocolat
48


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