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Préparation Type Quantités
Temps de cuisson
et programme
Recommandations
Viandes - Volailles
Blancs
de poulet
Frais entier 6 pcs / 1 kg 28 min / P2
Petits morceaux 1 kg 28 min / P2
Cuisses
de poulet
Fraîches entières 4 pcs 40 min / P2
Escalopes
de dinde
Fines 600 g 30 min / P2
Filets mignon
de porc
Frais 2 pcs / 1.2 kg 55 min / P2
Entiers. Placez 1 l d’eau
dans le bol au départ
Tranches
d’agneau
Frais 3 pcs / 600 g 25 min / P2
Saucisses
Knack 10 pcs 15 min / P2
Fumées 6 pcs 25 min / P2
Toulouse 6 pcs 35 min / P2
Poissons - Crustacés
Filets
de poisson
Frais 1.2 kg 22 min / P2
Surgelés 600 g 22 min / P2
Poisson entier Frais 800 g 30 min / P2 (ex. : 2 dorades)
Moules Fraîches 1.5 kg 23 min / P2 1.5 kg maximum
Gambas Surgelées 800 g 18 min / P2 Entières et décongelées
Noix de St-Jacques Fraîches 500 g 15 min / P2
Viandes et crustacés devront être décongelés préalablement .
Ne serrez pas trop les aliments dans le cuiseur vapeur afin de permettre à la vapeur de circuler.
Pour donner des saveurs à la volaille, aux viandes et poissons, vous pouvez faire des marinades
comme des mélanges à base d’herbes, de vin ou de sauce barbecue ou de mélanges d’épices.
Cuisson viandes et poissons
FR
9


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