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L é g u m e s
Préparation Type Quantité Cuisson Recommandations
Artichauts Frais 3 40 min Couper la base
Brocolis Frais 400 g 14 min
Surgelés 400 g 16-18 min
Champignons Frais 500 g 15 min Couper les pieds, bien nettoyer
Choux fleur Frais 1 moyen 20 min En petits morceaux
Choux (rouge ou vert) Frais 600 g 22 min En petits morceaux
Courgettes Fraîches 600 g 15 min Emincer
Epinards Frais 300 g 13 - 15 min
Surgelés 300 g 15 min
Haricots verts Frais 500 g 40 min
Surgelés 500 g 35 min
Petites carottes Fraîches 500 g 17 min Emincer finement
Poireaux Frais 500 g 30 min Emincer finement
Poivrons Frais 300 g 20 min Couper en larges bandes
Petits pois Frais 400 g 20-25 min
Surgelés 400 g 30-35 min
Pommes de terre Binje Fraîches 600 g 28 min Couper en morceaux de 30 g
Pommes de terre charlottes Fraîches 600 g 25 min Emincer ou couper en cubes
Pommes de terre rattes Fraîches entières 30 min Selon la taille et la variété
R i z P â t e s C é r é a l e s - a v e c b o l ( C )
Préparation Type Quantité Cuisson Recommandations
Riz blanc long grain 150 g 300 ml 30 min Laver le riz avant cuisson
Riz Basmati 150 g 300 ml 30 min Mettre dans l’eau bouillante
Riz cuisson rapide 150 g 300 ml 18 - 20 min Egrener en fin de cuisson
Riz complet 150 g 300 ml 40 min
Semoule de couscous 200 g 350 ml 23 min Laisser reposer 5 min dans
l’eau bouillante avant de cuire
Blé bulgare 150 g 300 ml 20 min Mettre de l’eau bouillante
Pâte (spaghettis) 200 g 400 ml 20 min Mettre de l’eau bouillante
A u t r e s a l i m e n t s - a v e c b o l ( C )
Préparation Type Quantité Cuisson Recommandations
Œufs Durs 6 16 min
Mollets 10 min
Fruits Frais 10 min
KRPS-STEAM-NC00017159_KRPS-STEAM-NC00017159 10/06/10 11:27 Page8
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