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fr Fonctions d'assistant de cuisson
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Mets recommandés
Le tableau suivant présente une sélection de plats et il
est trié par aliments. La température et le temps de
cuisson dépendent de la quantité, de l'état et de la
qualité des aliments.
Fonctions d'assistance de cuisson :
ÕTechnique sensorielle pour poêles
»Capteur de cuisson
Viande Fonctions d'assis-
tance de cuisson
Niveau de tempé-
rature
Temps de cuisson total à par-
tir du signal sonore (min.)
Rôtir avec un fond d'huile
Escalope, nature 1Õ4 6 - 10
Escalope, panée 1Õ4 6 - 10
Filet 2Õ4 6 - 10
Côtelettes 1Õ3 10 - 15
Cordon bleu 1Õ4 10 - 15
Escalope viennoise 1Õ4 10 - 15
Steak, saignant (3 cm d'épaisseur) 2Õ5 6 - 8
Steak, à point (3 cm d'épaisseur) 2Õ5 8 - 12
Steak, bien cuit (3 cm d'épaisseur) 1Õ4 8 - 12
Blanc de volaille (2 cm d'épaisseur) 1Õ3 10 - 20
Viandes coupées en lanières 3Õ4 7 - 12
Gyros 3Õ4 7 - 12
Lard 1Õ2 5 - 8
Viande hachée 3Õ4 6 - 10
Hamburger (1,5 cm d'épaisseur) 1Õ3 6 - 15
Boulettes de viande hachée (2 cm d'épaisseur) 1Õ3 10 - 20
Boulettes farcies 1Õ3 10 - 20
Saucisse à bouillir 1Õ3 8 - 20
Saucisses, crues 1Õ3 8 - 20
Pocher
Saucisses 4»2 - 90 ºC 10 - 20
Cuire
Quenelles de viande 4»3 - 100 ºC 20 - 30
Poule au pot 4»3 - 100 ºC 60 - 90
Pot-au-feu 4»3 - 100 ºC 60 - 90
1 Retourner plusieurs fois.
2 Ajouter l'huile et les aliments après le signal sonore.
3 Remuer régulièrement.
4 Chauffer et cuire avec un couvercle. Ajouter les aliments après le signal sonore.
5 Ajouter le mets dès le début.
6 Faire chauffer l'huile avec le couvercle fermé. Frire portion par portion et sans couvercle.
28


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