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8
Rangement
Vous pouvez enrouler votre cordon sous la
base.
Pour le modèle à 2 bols,le petit bol (D) et le
bol à riz (C2) se rangent dans le grand bol
(C), le couvercle couvrant l’ensemble.
Si votre appareil ne
fonctionne pas, que faire ?
Adressez-vous à votre revendeur habituel ou
à un centre service agréé Moulinex (voir la
liste dans le livret «Moulinex Service»).
Tableaux de cuisson
Ces temps de cuisson sont indicatifs et sont
à ajuster selon vos goûts, la nature des ali-
ments et leur quantité.
Produit Quantité Temps
(min)
L
ÉGUMES FRAIS
Asperge 500 g 25 - 30
Brocoli 450g 20 - 30
Carotte (rondelles) 250g 35 - 45
450g 45 - 55
Céleri-rave 400g 30 - 40
Champignon entier 500g 45 - 55
coupé en deux 500g 30 - 35
Choux de Bruxelles 500g 30 - 35
1kg 50 - 60
Chou-fleur 500g 30 - 40
1kg 45 - 55
Chou vert 500g/1kg 35 - 45
Courgette
non pelée entière 750g 30 - 35
pelée entière 600g 15 - 20
Endive 4 = 500g 35 - 45
Fenouil coupé en deux 500g 30 - 40
coupé en quatre 500g 20 - 30
Haricots verts 500g 35 - 45
1kg 55 - 65
Navet en quartiers 500g 20 - 30
1kg 35 - 45
Poireau 500g/1kg 30 - 35
Pois gourmands 500g 35 - 45
Pomme de terre
dans leur peau 500g 20 - 30
1kg 25 - 35
Pomme de terre
épluchée en quartiers 500g 20 - 25
1kg 25 - 35
Potiron / Citrouille 500g/1kg 20 - 30
Riz 120g 15 - 20
240g 25 - 35
LÉGUMES SURGELÉS
Artichaud (fond) 500g 35 - 45
1kg 45 - 55
Asperge 500/700g 25 - 35
Brocoli 600g 25 - 35
Carotte (rondelles) 500g 35 - 45
1kg 55 - 65
Carotte
(jeune, extra fine) 500g 25 - 35
Chou-fleur 500g 20 - 30
Epinard 450g 25 - 35
Haricots verts extra-fins 500g 30 - 40
1kg 55 - 65
Macédoine 320g 20 - 30
800g 25 - 35
Maïs 3 = 600g 20 - 30
Navet (petit) 500g 20 - 30
1kg 30 - 40
Printanière de légumes 500g 30 - 40
1kg 45 - 55
Poireau (rondelles) 500g 25 - 35
1kg 35 - 45
POISSONS / CRUSTACÉS
Colin (darne surgelée) 2/4 20 - 30
Dorade 3 = 1000g 20 - 30
Maquereau (entier) 2/4 20 - 25
Moules 450g 15 - 20
1kg 20 - 25
Saumon (darne) 3 = 450g 15 - 20
(queue) 1 = 520g 20 - 30
Filet de sole (surgelé) 200g 20 - 25
800g 25 - 35
Truite (entière) 2/3 20 - 30
Raie 500g/1kg 35 - 45
Cabillaud 500g 20 - 30
Lieu 600g 25 - 35
Carrelet 200g 15 - 20
CHARCUTERIE (Saucisse)
Francfort,Strasbourg 400 g 10 - 15
6


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