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Utilisation
18
Utilisation des niveaux de mise sous vide
Il existe 3 niveaux pour la mise sous vide.
Plus le niveau est élevé, plus la mise sous vide est puissante.
Niveau de
mise sous
vide
Utilisation
   Conservation, emballage et portion
Convient pour :
des aliments très sensibles à la pression, par ex. de la salade,
des baies ou des chips;
des bocaux et des bocaux avec couvercle twist-off déjà ouverts
(couvercle à visser), avec des liquides, comme des fonds de
sauce ou des légumes marinés.
   Marinade, cuisson sous vide et congélation
Convient pour :
des aliments sensibles à la pression, par ex. des filets de pois-
son délicats;
des sauces et des aliments avec des adjonctions de liquides
plus conséquentes (50g), par ex. des ragoûts, des currys;
des bocaux et des bocaux avec couvercle twist-off déjà ouverts
(couvercle à visser), avec un contenu plutôt solide ou sec,
comme la marmelade, le pesto ou des gâteaux.
   Cuisson sous vide, congélation et conservation
Convient pour :
la viande et les aliments plus solides, par ex. des pommes de
terre, des carottes;
Fromage à pâte dure (conservation);
des aliments avec une faible adjonction de liquide (50g), par
ex.de la viande avec de l'huile parfumée aux herbes.
18


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