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Generated by Unregistered Batch DOC TO PDF Converter
2011.3.804.1511, please register!
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International
BELGIUM. The page must reproduced and folded in order to
obtain a mini booklet B5 (+/- 150 mm width x 210 mm height).
The page must be folded in order to keep the good numbering
when you turn the page of the I/B . Don’t change the page
numbering. Keep the languages integrity.
16
Assembly page 16/39
Fax +32 2 359 95 50
Conseils :
Il est possible de faire cuire des aliments ayant des temps de cuisson totalement différents mais ceci
nécessitera des interventions fréquentes pour retirer au fur et à mesure les aliments qui seront prêts.
Pour éviter ceci, il est préférable de préparer simultanément des aliments à temps de cuisson proche.
Les aliments congelés ne devront pas être décongelés au préalable mais leur temps de cuisson sera
plus long.
NETTOYAGE ET ENTRETIEN
Les paniers, plateau égouttoir et couvercle peuvent être placés au lave-vaisselle ou lavés avec de l’eau
savonneuse mais n’utilisez pas de produits ou de tampons abrasifs qui pourraient rayer les surfaces.
Le corps de l’appareil doit être lavé à l’aide d’un chiffon doux ou d’une éponge légèrement imbibée
d’eau. Ne jamais immerger dans l’eau, cette partie n’est pas étanche.
Légumes frais
Poids
Temps moyen
(minutes)
Artichauts (entiers)
4 moyens
37-40
Asperges (pointes)
250-500 gr
13-15
Haricots, verts / jaunes
(coupés ou entiers)
500 gr
25-28
Brocolis (pointes)
500 gr
12-14
Choux
500 gr
17-19
Carottes
500 gr
15-17
Choux-fleurs (entiers)
1,250 gr
14-16
Epis de maïs
Max. 8
17-19
Champignons (entiers)
250 gr (moyens)
10-11
Oignons (entiers), cuisson
partielle pour griller
500 gr (moyens)
+/- 6-7 cm
7-9
Petits-pois
1,500 gr (en cosse)
14-16
Poivrons (entiers), cuisson
partielle pour griller
Max. 4 moyens
9-11
Pommes de terre (entières)
500 gr ou +/- 8 petites
17-19
Epinards
250 gr
10-12
Courges, courgettes
500 gr (moyennes)
11-13
Navets
500 gr ou +/- 5 petits
12-14
Fruits de mer
Quantité
Temps moyen
(Minutes)
Palourdes
250-500 gr (avec coquilles)
10-12
Crabes
500 gr (+/- 6 pcs)
15-18
Queues de homard
1 ou 2 (200 gr chaque)
18-20
Moules (fraîches)
500 gr (avec coquilles)
12-14
Huîtres (fraîches)
+/- ½ douzaine
11-13
16


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