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Tableaux et conseils fr
31
Poisson
Garniture de potage, divers
Aliment Quantité Accessoire Hauteur Mode de
cuisson
Tempéra-
ture en °C
Temps de
cuisson en
min.
Dorade, entière de 0,3 kg Perforé +
Non perforé
3
1
Cuisson
vapeur
80 - 90 15 - 25
Filet de dorade de 0,15 kg Perforé +
Non perforé
3
1
Cuisson
vapeur
80 - 90 10 - 20
Terrine de poisson Moule de
bain-marie
1,5 l
Non perforé 2 Cuisson
vapeur
70 - 80 40 - 80
Truite, entière de 0,2 kg Perforé +
Non perforé
3
1
Cuisson
vapeur
80 - 90 12 - 15
Filet de cabillaud de 0,15 kg Perforé +
Non perforé
3
1
Cuisson
vapeur
80 - 90 10 - 14
Filet de saumon de 0,15 kg Perforé +
Non perforé
3
1
Cuisson
vapeur
100 8 - 10
Moules 1,5 kg Non perforé 2 Cuisson
vapeur
100 10 - 15
Filet de sébaste de 0,15 kg Perforé +
Non perforé
3
1
Cuisson
vapeur
80 - 90 10 - 20
Paupiettes de sole, farcies Perforé +
Non perforé
3
1
Cuisson
vapeur
80 - 90 10 - 20
Aliment Accessoire Hauteur Mode de
cuisson
Tempéra-
ture en °C
Temps de
cuisson
en min.
Eierstich (royale) Non perforé 2 Cuisson
vapeur
90 15 - 20
Grießnockerl (boulettes de semoule) Perforé +
Non perforé
3
1
Cuisson
vapeur
90 - 95 7 - 10
Oeufs durs
(calibre M, max. 1,8 kg)
Perforé +
Non perforé
3
1
Cuisson
vapeur
100 10 - 12
Oeufs à la coque
(calibre M, max. 1 kg)
Perforé +
Non perforé
3
1
Cuisson
vapeur
100 6 - 8
31


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