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FR 18
UTILISATION
Durées de cuisson à la vapeur
Pour la cuisson à la vapeur, consultez les réglages et les durées
figurant dans ce tableau. Remplissez toujours le réservoir d'eau avec
de l'eau fraîche jusqu'au niveau « max ».
Plat
Position
vapeur (°C)
Durée
(min.)
Accessoire (niveau)
Fleurettes de brocoli 100 °C 12 - 16 Plat vapeur perforé (2)
Carottes entières 100 °C 25 - 30 Plat vapeur, perforé (2)
Légumes émincés (poivron,
courgette, carottes, oignons)
100 °C 15 - 20 Plat vapeur, perforé (2)
Haricots verts 100 °C 20 - 25 Plat vapeur, perforé (2)
Asperges 100 °C 15 - 20 Plat vapeur perforé (2)
Légumes entiers (artichauts,
choux-fleurs, épis de maïs)
100 °C 25 - 35 Plat vapeur perforé (2)
Pommes de terre épluchées
(en quartiers)
100 °C 25 - 35 Plat vapeur perforé (2)
Filet de poisson
(2 cm d'épaisseur)
80 °C 15 - 20 Plat vapeur perforé et non perforé (2)
Crevettes
(crues/non cuites)
100 °C 10 - 14 Plat vapeur perforé et non perforé (2)
Filet de poulet 100 °C 23 - 28 Plat vapeur, perforé et non perforé (2)
Œufs à la coque
(œufs durs)
100 °C 15 - 20 Plat vapeur non perforé (2)
Petit pain bapao (surgelé) 100 °C 25 - 30 Plat vapeur perforé (2)
Riz blanc (basmati ou pandan)
(ajoutez la double quantité
d'eau)
100 °C 30 - 35 Plat vapeur non perforé (2)
Compote de fruits
(utilisez un plat en pyrex rond
plat, ajoutez 1 cuillerée à café
de sucre et 2 cuillerées à
soupe d'eau)
100 °C 25 - 35 Lèchefrite ou grille de four (2)
Flan/Crème (6 plats pour
desserts de 100 ml chacun,
que vous recouvrez de papier
aluminium)
90 °C 20 - 30 Lèchefrite ou grille de four (2)
Crème aux œufs (utilisez
un grand plat en pyrex que
vous recouvrez de papier
aluminium)
90 °C 30 - 40 Lèchefrite ou grille de four (2)
60


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