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Système sensoriel de rôtissage fr
25
Légumes
Zucchini1« / ¬3 4 - 12
Aubergines1« / ¬3 4 - 12
Poivron1« / ¬3 4 - 15
Rôtir des asperges vertes1« / ¬3 4 - 15
Champignons2« / ¬4 10 - 15
Ail2«2 2 - 10
Cuire des oignons à l'étuvée2«2 2 - 10
Glacer des légumes2«3 6 - 10
Pommes de terre
Pommes sautées à base de pommes de terre en robe des champs2«5 6 - 12
Galettes de pommes de terre4«5 2,5 - 3,5
Pommes de terre glacées2«3 10 - 15
Plats aux œufs
Œufs au plat au beurre3«2 2 - 6
Œufs au plat à l'huile1«4 2 - 6
Œufs brouillés2«2 4 - 9
Omelette4«2 3 - 6
Crêpes4«5 1,5 - 2,5
Pain perdu4«3 4 - 8
Galette épaisse sucrée4«3 10 - 15
Divers
Griller5« / ¬4 4 - 6
Croûtons2«3 6 - 10
Griller des amandes6«4 3 - 15
Griller des noix6«4 3 - 15
Griller des pignons de pin6«4 3 - 15
Ustensiles de
cuisson
Niveau de
température
Temps total de rôtissage à partir
du signal sonore (min.)
1 Ajoutez de l'huile (si nécessaire) et les aliments après le signal sonore. Tournez si nécessaire
2 Ajoutez de l'huile (si nécessaire) et les aliments après le signal sonore. Remuez régulièrement.
3 Ajoutez le beurre et les aliments après le signal sonore. Tournez si nécessaire.
4 Ajoutez de l'huile (si nécessaire) et les aliments après le signal sonore. Durée totale par portion. Frire une par une.
5 Ajoutez de l'huile (frottez la surface des mets) et les aliments après le signal sonore. Tournez si nécessaire.
6 Ajoutez les aliments après le signal sonore.
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