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     
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        
        

       

Position de
mijotage
Durée de
mijotage en
minutes
Fondre
Chocolat, glaçage, beurre, miel
Gélatine
1Ć2
1Ć2
Ć
Ć
Réchauffer et maintenir au chaud
Ragoût/potée (p.ex. plat de lentilles)
Lait**
Chauffer des saucisses dans l'eau**
2
1Ć2
3Ć4
Ć
Ć
Décongeler et réchauffer
Epinards surgelés
Goulasch surgelé
2Ć3
2Ć3
20Ć30 min.
10Ć15 min.
Faire gonfler, frémir
Quenelles
Poisson
Sauces blanches, p.ex. béchamel
Sauces fouettées, p.ex. sauce béarnaise, hollandaise
4Ć5*
4Ć5*
1Ć2
3Ć4
20Ć30 min.
10Ć15 min.
3Ć6 min.
8Ć12 min.
Cuire, cuire à la vapeur, étuver
Riz (avec double volume d'eau)
Riz au lait
Pommes de terre en robe des champs
Pommes de terre à l'anglaise
Pâtes
Potées, potages
Légumes
Légumes, surgelés
Cuisson en cocotte minute
2Ć3
1Ć2
4Ć5
4Ć5
6Ć7*
3Ć4
2Ć3
3Ć4
4Ć5
15Ć30 min.
25Ć35 min.
25Ć30 min.
15Ć25 min.
6Ć10 min.
15Ć60 min.
10Ć20 min.
10Ć20 min.
Ć
Tableau de cuisson
37


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