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56 FR
8.1 Temps de cuisson pour
les légumes
Préparez les légumes en coupant les tro-
gnons et en partageant les gros mor-
ceaux de légumes en des morceaux de
la même taille.
Les légumes à feuilles doivent cuire le
moins de temps possible pour ne pas
perdre leur couleur.
Assaisonnez et salez les légumes uni-
quement lorsqu’ils sont cuits.
Vous pouvez faire cuire les légumes
congelés comme les légumes frais. Le
temps de cuisson de certains légumes
augmente lorsqu’ils sont congelés.
Légumes Quanti Temps de
cuisson Remarques
Brocoli 400 g 10 - 15 min - partager en bouquets
- congelé, le temps de cuisson augmente
d’env. 5 min
- brasser/retourner à la moitié du temps
de cuisson
Chou-fleur 400 g 15 - 20 min - partager en bouquets
- congelé, le temps de cuisson augmente
d’env. 5 min
- brasser/retourner à la moitié du temps
de cuisson
Haricots verts 400 g 25 - 30 min - congelés, le temps de cuisson augmente
d’env. 5 min
- brasser/retourner à la moitié du temps
de cuisson
Choux de
Bruxelles 400 g 20 - 25 min - brasser/retourner à la moitié du temps
de cuisson
Chou 400 g 35 - 40 min - frais et coupé en petits morceaux
- brasser/retourner à la moitié du temps
de cuisson
Carottes 400 g 20 - 25 min - fraîches et coupées en rondelles
- brasser/retourner à la moitié du temps
de cuisson
Petits pois 400 g 15 - 20 min - brasser/retourner à la moitié du temps
de cuisson
Courgettes 400 g 20 - 25 min - fraîches et coupées en rondelles
- brasser/retourner à la moitié du temps
de cuisson
Épinards 400 g 15 - 20 min - brasser/retourner à la moitié du temps
de cuisson
Champignons 200 g 15 - 20 min - frais et coupés en rondelles ou de tout
petits champignons
- brasser/retourner à la moitié du temps
de cuisson
__340677_2004_Dampfgarer_B8.book Seite 56 Montag, 22. Juni 2020 1:29 13
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