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111
Composer un plat avec différents in-
grédients
Afin d'obtenir un bon résultat de cuis-
son, vous devez composer les diffé-
rents ingrédients du plat - tels que la
viande, les accompagnements et les lé-
gumes - afin de pouvoir sélectionner un
réglage commun pour le brunissage. Ce
réglage doit convenir ou au moins
convenir sous certaines conditions à
tous les aliments du plat.
Nous vous conseillons la marche à
suivre suivante:
Choisissez un ingrédient principal à
l'aide des tableaux de cuisson, par
exemple un steak de bœuf.
Choisissez d'autres ingrédients qui
ont des paramètres de brunissage
assortis, comme les haricots verts et
le riz.
Remarques concernant les tableaux
de cuisson
Outre des informations sur la taille des
pièces ou le degré de transformation
des aliments, les tables de cuisson
contiennent également des instructions
pour la préparation.
Le brunissage est indiqué à l'écran par
une barre à 7segments. La règle de
base est la suivante : plus on remplit de
segments, plus le temps de cuisson est
long.
Vous pouvez utiliser les symboles pour
déterminer quel réglage convient au
brunissage de l'aliment en question:
Sym-
bole
Signification
 non approprié
 approprié sous certaines
conditions
 approprié
111


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