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Introduction 19
Cuire
Aliment (frit) Quantité Puissance Temps en
minutes
Couvrir Remarques
Plats de viande
Viande avec sauce 400 g Max. 10 à 12 oui
Remuez de temps en
temps, laissez reposer 3
à 5 minutes.
Goulache et viande en
cubes
500 g Max. 10 à 15 oui
Roulades de veau 250 g Max. 7 à 8 oui
Plats de volaille
Fricassée de poulet 250 g Max. 6 à 7 oui
Remuez de temps en
temps, laissez reposer 3
à 5 minutes.
Soupe au poulet 200 g Max. 5 à 6 oui
Poisson
Filet de poisson 300 g Max. 7 à 8 oui
Retournez à mi-durée.
Laissez mijoter 3 à 5
minutes.
Filet de poisson 400 g Max. 8 à 9 oui
Légumes
Chou rouge 450 g Max. 14 à 16 oui
Avec 1 à 2 c.s. de liquide.
Cuisez, remuez de temps
en temps ou divisez
soigneusement. Laissez
mijoter 2 à 3 minutes,
assaisonnez juste avant
de servir.
Feuilles d'épinard 300 g Max. 11 à 13 oui
Chou-fleur 200 g Max. 7 à 9 oui
Haricots verts 200 g Max. 8 à 10 oui
Brocolis 300 g Max. 8 à 9 oui
Pois 300 g Max. 7 à 8 oui
Chou-rave 300 g Max. 13 à 15 oui
Poireau 200 g Max. 10 à 11 oui
Maïs 200 g Max. 4 à 6 oui
Carottes 200 g Max. 5 à 6 oui
Choux de Bruxelles 300 g Max. 7 à 8 oui
Épinards 450 g Max. 12 à 13 oui
Soupes/ragoûts
Ragoût 500 g Max. 13 à 15 oui
Remuez de temps en
temps, laissez reposer 3
à 5 minutes.
Soupe avec agent de
remplissage
300 g Max. 7 à 8 oui
Potage crème 500 g Max. 13 à 15 oui
20


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