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Sharp r 234 w in Manual

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FRANÇAIS
TABLEAUX
49
Légumes Quant Puissance Temps Conseils de préparation Addition d’eau
-g- -Niveau- -Cuiss-Mn- EL/ml-
TABLEAU : CUISSON DES LEGUMES FRAIS
Epinards en branches 300 100 P 5-7 laver, bien égoutter, couvrir, -
remuer une ou deux fois
Chou-fleur 800 100 P 15-17 entier, couvrir, mettre en morceaux 5-6 CS
500 100 P 10-12 remuer une fois 4-5 CS
Brocoli 500 100 P 10-12 couper en lamelles, couvrir, remuer une fois 4-5 CS
Champignons 500 100 P 8-10 couvrir, remuer une fois -
Chou chinois 300 100 P 9-11 couper en quatre, couvrir, remuer une fois 4-5 CS
Pois 500 100 P 9-11
entiers, envelopper dans un film de plastique pour micro-ondes
4-5 CS
Fenouil 500 100 P 9-11 couper en morceaux, couvrir, remuer une fois 4-5 CS
Oignons 250 100 P 5-7 couper en dés, couvrir, remuer une fois -
Kohlrabi 500 100 P 10-12 couper en dés, couvrir, remuer une fois 50ml
Carottes 500 100 P 10-12 couvrir, remuer une fois 4-5 CS
300 100 P 7-9 2-3 CS
Poivron 500 100 P 9-11 couper en rondelles, couvrir, remuer une fois 4-5 CS
Pommes de terre 500 100 P 9-11 couper en lamelles, couvrir, remuer une fois,en robe de champs 4-5 CS
Poireau 500 100 P 9-11 couper en rondelles, couvrir, remuer une fois 4-5 CS
Chou rouge 500 100 P 10-12 têtes entières, couvrir, remuer une ou deux fois 50 ml
chou de Bruxelles 500 100 P 9-11 couvrir, remuer une fois 50ml
Pommes de terre 500 100 P 9-11 couper en morceaux de taille égale, saler légèrement, 150 ml
couvrir, remuer une fois
Céleri 500 100 P 9-11 couper en petits dés, couvrir, remuer une fois 50 ml
Chou blanc 500 100 P 10-12 couper en lamelles, couvrir, remuer une fois 50 ml
Courgette 500 100 P 9-11 couper en rondelles, couvrir, remuer une fois 4-5 CS
3. R-234 French 03/01/2002 16:19 Page 49
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