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Cuisson vapeur
75
Viandes
Produits frais
Préparez la viande comme d'habitude.
Surgelés
Décongelez la viande avant de la cuire
(voir chapitre "Décongélation").
Préparation
Commencez par saisir toutes les vian‐
des, qui doivent être colorées puis mi‐
tonnées, dans une cocotte ou une cas‐
serole.
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
Pour préserver les arômes de vos
viandes, cuisinez-les dans un plat
perforé en plaçant le plat non perforé
ou la plaque de cuisson multi-usage
en-dessous afin d'en recueillir les jus
de cuisson. Vous pouvez transformer
ces sucs de viande en délicieuses
sauces ou les mettre au congélateur
afin de les cuisiner plus tard.
La volaille et la viande de bœuf (ma‐
creuse, gîte, paleron, plat de côtes,
os, etc.) se prêtent à la confection de
savoureux bouillons. Mettez la vian‐
de, les légumes et l'eau froide dans le
plat de cuisson. Plus la cuisson sera
longue, meilleur sera le bouillon.
Réglages
Programmes automatiques | Viande |
... | Cuisson vapeur
ou
Modes de cuisson | Cuisson vapeur
Température : 100 °C
Temps de cuisson : voir tableau
75


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