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FR
Tableaux et conseils
Utilisation des accessoires
Le bac de cuisson perforé sert à étuver des
légumes, de la viande ou de la volaille frais ou
congelés. Il est donc important que le bac de
cuisson non perforé soit placé au premier niveau
des supports en partant du bas. L’humidité va ainsi
s’y déposer en gouttelettes et ne salira pas
l’appareil. Le bac perforé contenant les aliments doit
être placé au deuxième niveau en partant du bas.
Le bac non perforé sert à étuver les aliments
délicats, par ex. de la compote, des quenelles et les
plats à base d'eau.
La grille s’utilise pour étuver les récipients de
cuisson plus petits que l’emplacement prévu comme
par exemple des coupes à dessert et pour régénérer
des assiettes.
Les informations précises sont contenues dans les
tableaux.
Les valeurs de durée de cuisson et de température
sont fournies à titre indicatif. En fonction du type
d’aliment et de sa constitution, la durée de cuisson
Réelle peut varier..
Pour retirer le support, soulevez légèrement la partie frontale des encoches sur les parois latérales du
four (voir l'illustration).
Il est recommandé d'utiliser le support avec la tôle de cuisson pour faire cuire des aliments qui
peuvent goutter.
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