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Cuisson vapeur
85
Viande
Produits frais
Préparez la viande comme d'habitude.
Produits surgelés
Décongelez la viande surgelée avant de
la faire cuire (voir chapitre “Fonctions
spéciales”, section “Décongeler”).
Préparation
Saisissez d'abord à la casserole toutes
les viandes qui doivent être colorées
puis mitonnées, comme les ragoûts.
Temps de cuisson
C'est la structure des aliments à cuire
et non leur épaisseur ou leur poids qui
détermine leur temps de cuisson. Plus
les morceaux sont épais, plus leur
temps de cuisson sera long. Exemple:
un morceau de viande de 500 g et de
10 cm de haut cuira plus longtemps
qu'un morceau de viande de 500 g et
de 5 cm de haut.
Conseils
Si vous voulez préserver les arômes,
utilisez un récipient de cuisson perfo-
ré. Insérez en dessous un récipient de
cuisson non perforé ou la plaque de
cuisson multi-usage pour recueillir le
concentré. Vous pouvez utiliser le
concentré pour relever des sauces ou
le congeler pour l'utiliser plus tard.
La volaille et la viande de bœuf
(macreuse, gîte, paleron, plat de
côtes, os, etc.) se prêtent à la prépa-
ration de bouillons savoureux. Pla-
cez la viande dans un récipient de
cuisson avec les os, les légumes pour
potage et l'eau froide. Plus la cuisson
est longue, meilleur est le court-bouil-
lon.
Réglages
Programmes automatiques | Viande
| ...| Cuisson à la vapeur
ou
Modes de cuisson | Cuisson à la va-
peur
Température: 100°C
Temps de cuisson: cf. tableau
85


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  • Water stays in the drain compartment under the small round filter in the bottom of the oven Submitted on 7-7-2022 at 13:17

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