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FR 28
Volaille
Poulet bien cuit 85 ºC
Oie/Canard bien cuit 90 - 92 ºC
Dinde bien cuit 80 - 85 ºC
Vol-au-vent, etc.
Vol-au-vent 72 - 85 ºC
Terrines 60 - 70 ºC
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 pour la cuisson de :
viande : bœuf, veau, porc, gibier, volaille, agneau, poisson,
saucisses (vers la fin du processus de cuisson). La viande sera plus
juteuse et tendre et, grâce à l'ajout de vapeur, il est inutile d'arroser.
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, desserts.
légumes, en particulier les pommes de terre, choux-fleurs,
brocolis, carottes, courgettes, aubergines.
1. Sélectionnez d'abord une fonction four et programmez la durée
de cuisson. La durée de cuisson totale ne doit pas être inférieure
à 5 minutes.
2. Appuyez sur la touche « Démarrage/Arrêt » pour allumer le four.
3. Sélectionnez le symbole « Vapeur » (injection).
4. Confirmez votre choix en appuyant sur le « bouton de sélection ».
5. Tournez le « bouton de sélection » et sélectionnez « Injection de
vapeur directe » ou « Injection de vapeur par étapes ».
Injection de vapeur directe
1. Sélectionnez le symbole de l'injection de vapeur directe avec le
« bouton de sélection ».
Vapeur 12:07
UTILISATION
70


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