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A savoir............................................................................................................... 63
Avantages de la cuisson vapeur.......................................................................... 63
Vaisselle adaptée................................................................................................. 63
Niveau de cuisson............................................................................................... 64
Surgelés............................................................................................................... 64
Température ........................................................................................................ 64
Temps de cuisson ............................................................................................... 64
Cuisson avec liquides ......................................................................................... 64
Recettes maison – cuisson vapeur ..................................................................... 64
Plaque de cuisson multi-usage et grille combinable........................................... 65
Cuisson vapeur.................................................................................................. 66
ECO - Cuisson vapeur......................................................................................... 66
Remarques concernant les tableaux de cuisson ................................................ 66
Légumes.............................................................................................................. 67
Poissons .............................................................................................................. 70
Viandes................................................................................................................ 73
Riz........................................................................................................................ 75
Céréales .............................................................................................................. 76
Pâtes.................................................................................................................... 77
Dumplings ........................................................................................................... 78
Légumes secs ..................................................................................................... 79
Œufs.................................................................................................................... 81
Fruits.................................................................................................................... 82
Saucisses ............................................................................................................ 82
Crustacés ............................................................................................................ 83
Coquillages.......................................................................................................... 84
Cuisson d'un menu complet- mode manuel...................................................... 85
Cuisson sous-vide............................................................................................. 87
Autres applications ........................................................................................... 95
Réchauffage ........................................................................................................ 95
Décongélation ..................................................................................................... 97
Mix & Match ........................................................................................................ 100
Cuisson de menu – automatique ........................................................................ 108
Stérilisation des conserves ................................................................................. 109
Gâteau (en conserves)......................................................................................... 112
Sécher ................................................................................................................. 113
Extraction de jus.................................................................................................. 114
Blanchir ............................................................................................................... 115
Stériliser de la vaisselle ...................................................................................... 115
Chauffer la vaisselle ............................................................................................ 116
Maintenir au chaud.............................................................................................. 116
4


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