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50
Légumes
TABLEAUX DE CUISSON
LÉGUMES
(FRAIS)
VAPEUR
Ingrédient dans le
panier vapeur et 75 cl
d’eau au fond de
l’autocuiseur.
IMMERSION
Ingrédient dans l’eau et
sans panier.
LÉGUMES SECS
IMMERSION
Sans panier.
750 ml
MAX
1/3
MAX 1
Artichauts entiers 2 pièces soit 600 g (immersion) 30 à 35 min
Asperges blanches (vapeur) 5 à 6 min
Aubergines pelées émincées (3 mm) 850 g (vapeur)
10 à 12 min
Betteraves rouges coupées en 4 (immersion)
20 à 25 min
(suivant grosseur)
Bettes en tronçons (2 cm) 700 g (vapeur) 15 à 17 min
Blancs de poireaux entiers 650 g (vapeur) 9 à 11 min
Brocolis en bouquets 600 g (vapeur) 9 à 11 min
Carottes en rondelles (3 mm) 600 g (vapeur) 17 à 19 min
Céleri rave émincé (immersion) 600 g 7 à 9 min
Champignons émincés (immersion) 800 g 4 à 5 min
Chou vert émincé (immersion) 500 g 5 à 6 min
Choux Bruxelles (vapeur) 10 à 12 min
Chou fleur en bouquets 600 g (vapeur) 10 à 12 min
Courgettes en rondelles (3 mm) 600 g (vapeur) 12 à 15 min
Endives coupées en 2 soit 900 g (vapeur) 14 à 16 min
Épinards (vapeur) 3 à 4 min
Fenouil en lamelles 600 g (vapeur) 6 à 9 min
Haricots verts fins 600 g (vapeur) 10 à 12 min
Navets en cubes 500 g (vapeur) 14 à 16 min
Petits oignons grelots (vapeur) 7 à 8 min
Petits pois (vapeur) 6 à 8 min
Poivrons coupés en 2 soit 550 g (vapeur) 14 à 16 mm
Pommes de terre moyennes coupées en 2
soit 950 g (vapeur)
20 à 25 mm
(suivant grosseur)
Potiron en morceaux (3 à 5 cm) 600 g (vapeur) 13 à 18 min
Flageolets (secs) 250 g (immersion) 35 à 40 min
Lentilles vertes 250 g (immersion) 14 à 16 min
Pois cassés 250 g (immersion) 18 à 20 min
52


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