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13 FR/BE
Mise en service
Légumes État Quantité
Durée de
cuisson
Remarques
Carottes fraîches, en ron-
delles
400 g 20 -25 minutes remuer après la
moitié de la durée
de cuisson
Épis de mais frais, entier env. 15 minutes tourner de 180°
après la moitié de
la durée de cuisson
Chou-fleur frais, en florets 400 g 15 - 20 minutes remuer après la
moitié de la durée
de cuisson
congelé 400 g 20 - 25 minutes
Courgette fraîche, en ron-
delles
400 g 15 - 20 minutes remuer après la
moitié de la durée
de cuisson
Champignons frais 200 g 15 - 20 minutes remuer après la
moitié de la durée
de cuisson
Petits pois congelés 400 g 15 - 20 minutes remuer après la
moitié de la durée
de cuisson
Pommes de terre épluchées et en
petits morceaux
900 g 25 - 30 minutes remuer après la
moitié de la durée
de cuisson
Pommes de terre
nouvelles
fraîches, entières 400 g 30 -35 minutes
Épinards frais 250 g 10 -15 minutes
congelés 400 g 15 - 20 minutes
Conseils :
- Enlever les grosses queues des choux-fleurs,
brocolis et choux.
- Cuire les légumes à feuilles vertes le plus rapi-
dement possible, car ils perdent aisément leur
couleur.
- Pour un résultat optimal, saler et épicer les
légumes après la cuisson.
- Les légumes congelés peuvent être cuits sans
devoir décongeler.
Poisson et
fruits de mer
État Quantité
Durée de
cuisson
Remarques
Queues de
homard
frais 2 pièces 20 - 25 minutes la chair devient
opaque ; au
besoin cuire plus
longtemps
58820_Dampfgarer_Content_LB2.indd 13 11.10.10 10:18
11


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