Manual Klarstein 10028298 (page 33 of 44) (English, German, French, Italian, Spanish)

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Pour obtenir la cuisson de votre choix, nous vous conseillons

les températures suivantes :

Bœuf, agneau et porc Saignant : 40 °C

Saignant/à point : 56 °C

À point : 60 °C

À point/bien cuit : 65 °C

Bien cuit : 70 °C

Volaille Avec des os : 82 °C

Sans os : 64 °C

Poisson et fruits de mer Saignant : 47 °C

À point : 56 °C

Bien cuit : 60 °C

Légumes 83-87 °C

ASTUCES POUR LA CUISSON

• Veiller à ne pas trop remplir la cuve de cuisson. Le niveau de l’eau doit se situer

entre les indications MIN et MAX. Les aliments doivent totalement être recouverts

d’eau,

• Pour que la viande reste tendre et pour réduire le temps de cuisson, vous pouvez la

couper en petits morceaux. Pour que la cuisson des aliments soit égale, nous vous

conseillons de les couper de la même taille.

• Lors de la cuisson, l’eau se condense. Il se peut donc qu’il soit impossible de voir

l’intérieur de l’appareil à travers le couvercle en verre. Retirer ce dernier avec

précaution pour que l’eau condensée retombe dans la cuve. Ouvrir l’appareil le

moins souvent possible pendant la cuisson pour éviter que la chaleur ne s’échappe.

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Klarstein 10028298 Manual

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