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FR 31
Poisson
Saumon tendre 60 ºC
Filet de poisson 62 - 65 ºC
Poisson entier 65 ºC
Terrine 62 - 65 ºC
Injection de vapeur
L’injection de vapeur est recommandée lors de la cuisson de :
viande (vers la fin du processus de cuisson) : la viande sera plus
juteuse et tendre, et grâce à l’injection de vapeur, il est inutile
d’arroser. Viande : bœuf, veau, porc, chevreuil, volaille, agneau,
poisson, saucisses.
pain, petits pains : utilisez la vapeur pendant les 5-10 premières
minutes de la cuisson. La croûte sera croustillante et dorée.
soufflés aux légumes et fruits, lasagnes, plats riches en féculents,
puddings.
légumes, en particulier les pommes de terre, chou-fleur, brocoli,
carottes, courgette, aubergine.
1. Touchez la touche « Démarrage / arrêt » (07) pour démarrer le
fonctionnement du four.
2. La durée de cuisson totale ne doit pas être inférieure à 5 minutes.
3. Sélectionnez le symbole « Vapeur » (injection).
4. Tournez le « Sélecteur multifonctions » (04) et sélectionnez « Injection
de vapeur directe » ou « Injection de vapeur par étapes ».
Injection de vapeur directe
Appuyez sur le symbole d’injection de vapeur. Le symbole clignote
jusqu’à ce que le processus soit achevé. L’injection de vapeur
directe peut être répétée en trois étapes ; ensuite, le symbole
vapeur disparaît.
UTILISATION
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