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Cuisson vapeur
82
Viandes
Produits frais
Préparez la viande comme d'habitude.
Surgelés
Décongelez la viande avant de la cuire
(voir chapitre «Fonction spéciale», sec-
tion «Décongélation»).
Préparation
Commencez par saisir toutes les
viandes, qui doivent être colorées puis
mitonnées, dans une cocotte ou une
casserole.
Temps de cuisson
C'est la structure et l'épaisseur des ali-
ments et non leur poids qui détermine
leur temps de cuisson. Plus les mor-
ceaux sont épais, plus leur temps de
cuisson est long. Exemple: un morceau
de viande de 500 g et de 10 cm
d'épaisseur cuira plus longtemps qu'un
morceau de viande de 500 g et de 5 cm
d'épaisseur.
Conseils
Si vous voulez préserver les arômes,
utilisez un récipient de cuisson perfo-
ré. Insérez un récipient de cuisson
non perforé ou la plaque de cuisson
multi-usage en dessous pour re-
cueillir le concentré. Vous pouvez uti-
liser le concentré pour relever des
sauces ou le congeler pour l’utiliser
plus tard.
La volaille et la viande de bœuf (ma-
creuse, gîte, paleron, plat de côtes,
os, etc.) se prêtent à la confection de
bouillons savoureux. Placez la
viande, les légumes pour la soupe et
l’eau froide dans un récipient de cuis-
son. Plus la cuisson est longue,
meilleur est le court-bouillon.
Réglages
Programmes automatiques | Viande | ...
| Cuisson vapeur
ou
Modes de cuisson | Cuisson va-
peur
Température: 100°C
Durée de cuisson: voir tableau
82


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