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28_ Utilisation de la table de cuisson
SUGGESTION DE RÉGLAGES POUR LA CUISSON
D’ALIMENTS SPÉCIFIQUES
Les chiffres répertoriés dans le tableau ci-dessous sont donnés à titre indicatif. Les
suggestions de réglages pour les différents modes de cuisson présentés reposent sur
plusieurs variables, parmi lesquelles la qualité des plats à cuisson ainsi que la nature et la
quantité des aliments.
Puissance Mode de cuisson Exemple de plats
14-15
chauffer
Faire sauter
Faire frire
Faire bouillir de grandes quantités de liquide, faire cuire des
tes, saisir la viande, (goulache, viande à braiser)
10-13
Cuisson haute
temrature
Faire frire
Bifteck, pommes de terre rissoes, crêpes
8-9 Faire frire Escalope, côtelettes, foie, poisson, rissole, œufs sur le plat
6-7 Porter à ébullition
Faire bouillir des pommes de terre ou des gumes dans
1,5 l de liquide
3-5
Cuire à l’étuvée
Mijoter
Porter à ébullition
Cuire à l’étuvée ou faire mijoter de petites quantités de
gumes, cuire du riz et des laitages
1-2 Faire fondre
Faire fondre du beurre ou du chocolat, dissoudre de la
latine
Les valeurs indiquées dans le tableau ci-dessus sont données à titre indicatif.
Les réglages devront être adaptés en fonction de l’ustensile utilisé et du type
d’aliment.
CTN464FB01_XEF_DG68-00341B-01_FR.indd 28 12/10/2555 15:21:30
28


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