Manual Severin OD 2940 (page 13 of 50) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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Basilic, sécher entier ou coupé. - 1.5-2.5 fragile -

Aneth odorant, Rincer, poser sur une surface

Estragon, Persil, absorbante et laisser sécher

Romarin Sauge,

Ciboulette

Poires fruit entier, (mais bouillir jusqu’à ce 800 g 25 souple 20-25%

qu’il soit tendre, avant de sécher).

couper en deux, disposer face 600 g 16 souple

coupée dessus

couper en tranches d’environ 8 mm 500 g 7 souple

Haricots Bouillir les haricots entiers 400 g 6-7 fragile 15%

jusqu’à ce qu’ils soient tendres,

avant de sécher

Petits pois écosser, blanchir rapidement 400 g 10 dure 25%

Fraises couper en deux, ou laisser 250 g 10-16 souple 20%

entières 500 g

Concombres Ne pas éplucher; couper en 400 g 8 dure 15%

tranches d’environ 1 cm.

Carottes éplucher, couper en tranches 400 g 7 dure 15%

d’environ 8 mm

Cerises laisser entières 500 g 11-13 coriace 25-30%

Poireau couper en deux vers le pied, 500 g 8 fragile 20%

couper en segments d’une

longueur de 6-8 cm, blanchir

Piments/poivrons couper en lamelles d’environ 8 mm 400 g 9 souple 20%

Champignons nettoyer soigneusement; laisser - 3-4 élastique -

entiers les champignons de petite

taille, couper en lamelles les

champignons plus gros

Céleri Oter les branches externes, 400 g 7 dure 15%

couper en tranches d’environ

8 mm, blanchir

Légumes pour couper en tranches fines, 300 g 6-7 élastique 10-15%

soupe blanchir les carottes, le céleri,

les poireaux, choux-raves, choux

Tomates couper en deux, disposer face 400g 10 souple 15%

coupée dessus, ou

couper en tranches d’environ 6 mm 300g 8-9 dure 10%

Raisin couper en deux, disposer face 500 g 13 très souple 20%

coupée dessus

Courgettes ne pas éplucher, couper en 400 g 8 souple 15%

tranches d’environ 8 mm

Prunes couper en deux, disposer face 500 g 11-13 souple 20%

coupée dessus

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Severin OD 2940 Manual

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