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fr Système sensoriel de rôtissage
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Boulettes de viande hachée (2 cm d'épaisseur)13 10 - 20
Boulettes farcies13 10 - 20
Saucisses bouillies13 8 - 20
Saucisses crues13 8 - 20
Poisson
Filet de poisson, nature14 10 - 20
Filet de poisson, pané13 10 - 20
Crevettes14 4 - 8
Langoustines14 4 - 8
Poisson rôti, entier13 10 - 20
Plats aux œufs
Œufs au plat au beurre42 2 - 6
Œufs au plat à l'huile24 2 - 6
Œufs brouillés32 4 - 9
Omelette52 3 - 6
Crêpes55 1,5 - 2,5
Pain perdu53 4 - 8
Kaiserschmarrn (galette épaisse sucrée)53 10 - 15
Légumes et légumes secs
Ail32 2 - 10
Cuire des oignons à l'étuvée32 2 - 10
Oignons frits33 5 - 10
Courgettes13 4 - 12
Aubergines13 4 - 12
Poivrons13 4 - 15
Rôtir des asperges vertes13 4 - 15
Champignons34 10 - 15
Étuver des légumes dans de l'huile31 10 - 20
Glacer des légumes33 6 - 10
Pommes de terre
Pommes de terre sautées à base de pommes de terre en robe des champs35 6 - 12
Pommes de terre sautées à base de pommes de terre crues34 15 - 25
Niveau de
température
Temps total de rôtissage à partir
du signal sonore (min.)
1 Retourner plusieurs fois.
2 Ajouter l'huile et les aliments après le signal sonore.
3 Remuer régulièrement.
4 Ajouter le beurre et les aliments après le signal sonore.
5 Durée totale par portion. Frire une par une.
6 Ajouter l'eau après le signal sonore. Ajouter les aliments dès que l'eau se met à bouillir.
7 Ajouter les aliments après le signal sonore.
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