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Tableau de cuisson
Vous trouverez quelques exemples dans le tableau
suivant.
Les temps de cuisson et les positions de chauffe
dépendent du type, du poids et de la qualité des mets.
Des écarts sont donc possibles.
Pour le chauffage rapide, utilisez la position de chauffe
9.
Remuer de temps en temps les aliments épais filants.
Position de
mijotage Durée de mijotage
en minutes
Faire fondre
Beurre, gélatine 1 -
Chauffer et maintenir au chaud
Ragoût/potée (p.ex. ragoût de lentilles)
Lait**
1
1-2
-
-
Pocher, frémir
Boulettes, quenelles
Poisson
Sauces blanches, p.ex. béchamel
3-4*
3*
1
20-30 min.
10-15 min.
3-6 min.
Bouillir, cuire à la vapeur, étuver
Riz (avec double quantité d'eau)
Pommes de terre en robe des champs
Pommes de terre à l'anglaise
Pâtes
Ragoûts/potées, soupes
Légumes et légumes surgelés
Cuire en cocotte minute
3
3-4
3-4
5*
3-4
3-4
3-4
15-30 min
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
-
Braiser
Paupiettes
Rôti à braiser
Goulasch
3-4
3-4
3-4
50-60 min
60-100 min
50-60 min
Poêler**
Escalopes, natures ou panées
Côtelette, nature ou panée
Steak (3 cm d'épaisseur)
Poisson et filet de poisson nature ou pané
Poisson et filet de poisson, pané et surgelé p.ex. bâtonnets de poisson
Poêlées, surgelées
Crêpes
6-7
6-7
7-8
4-5
6-7
6-7
5-6
6-10 min.
8-12 min.
8-12 min.
8-20 min.
8-12 min.
6-10 min
en continu
* mijoter sans couvercle
** sans couvercle
6


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