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ALIMENTS TEMP °C DURÉE ACCESSOIRES CONSEILS
BETTERAVES
ROUGES
PETITE TAILLE
100 °C
50-60 Min
PLATEAU VAPEUR
sur le 3e gradin
Lèchefrite sur le
1er gradin
CHOUX
ROUGE
EN TRANCHES
30-35 Min
CHOUX
BLANC
25-30 Min
HARICOTS
BLANCS
TREMPÉS
75-90 Min
BAC COLLECTEUR
sur le 3e gradin
AJOUTER DOUBLE
quantité d'eau
TERRINE DE
POISSON
75-80 °C
60-90 Min
PLATEAU VAPEUR
sur le 3e gradin
COUVREZ AVEC LE
COUVERCLE ou un film
alimentaire en
plastique résistant
72 °C
ŒUFS
COCOTTE
90 °C 20-25 Min
BAC COLLECTEUR
sur le 3e gradin
GNOCCHI 90-100 °C 10-15 Min
PANIER VAPEUR sur
le 3e gradin
Lèchefrite sur le
1er gradin
INTRODUISEZ TOUJOURS l'aliment dans le four
sans son emballage, sauf indication contraire.
TEMPS DE CUISSON
Elles sont basées sur la température ambiante du four.
Vapeur
32


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