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F R
13
Variété
Poids/nombre de
morceaux
Cuve
à riz
Bac à
gou
e
s
Quan t
é d'eau
à
remplir
Durée
approxima
ve
(Minutes)
chaut, en er 4, moyens Non Oui Max 37-40
Asperges, pointes
225-450 g
(env. 13 mm de
diamètre)
Non Oui Min 13-15
Haricots,
verts/beurre
- coupés ou en ers
450 g Non Oui Max 25-28
Brocoli, branches 450 g Non Oui Min 12-14
Chou
450 g (env. 1/2
pe
te tête)
Non Oui Min 17-19
Caro es 450 g Non Oui Min 15-17
Chou-eur - Tête
en ère
Taille moyenne (env.
225 g non taillé)
Non Oui Min 14-16
Épis de maïs
jusqu’à 8 pièces
(7-7,5 cm de long)
Non Oui Min 17-19
Champignons,
en
ers
-Moyens
280 g Non Oui Min 10-11
Oignons en ers
(cuisson
elle
pour le gril)
450 g, taille
moyenne
(env. 4 de 6 cm de
diamètre)
Non Oui Min 7-9
Pe ts pois - verts 680 g non écossés Non Oui Min 14-16
Poivrons en ers
-Verts ou rouges
(cuits pa
ellement
puis farcis)
Jusqu'à 4 de taille
moyenne
Non Oui Min 9-11
Pommes de terre,
en ères
- Rouges
450 g
env. 8 pe ts (38-50
mm de large)
Non Oui Min 17-19
Épinards 280 g Non Oui Min 10-12
Courge
-Courges jaunes
d'été, courge s
450 g
taille moyenne
Non Oui Min 11-13
Navets
450 g
(env. 5 pe
ts)
Non Oui Min 12-14
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15


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