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Long grain-riz sauvage
- classique
1 tasse
1 1/2 tasse
56-58 minutes
- précuit
1 tasse
1 3/4 tasse
18-20 minutes
Riz blanc
- rond
1 tasse
1 1/2 tasse
45-50 minutes
- long grain
1 tasse
1 2/3 tasse
50-55 minutes
Laver et peler, si nécessaire, les
légumes avant cuisson
Ne pas décongeler les légumes
surgelés
Légumes
congelés; mélanger
avec une
fourchette 10-12 minutes après le début
de la cuisson.
Variété
Poids/nombre
Durée
Artichauts entiers
4 30-32 min.
Asperges
500 gr
12-14 min
Haricots verts/blancs
500 gr
12-14 min
Brocoli
500 gr
20-22 min
Choux de Bruxelles
500 gr
24-26 min
Choux blanc/vert
500 gr
16-18 min
Céleri
250 gr
14-16 min
Carottes
500 gr
18-20 min
Choux fleur
500 gr
20-22 min
Mais en épi
3-5 épis
14-16 min
Aubergine
500 gr
16-18 min
Champignons
500 gr
10-12 min
Oignons
250 gr
12-14 min
Poissons
et fruits de mer
Les temps de cuisson sont valables
aussi bien aux poissons frais qu'aux
surgelés
Les poissons et fruits de mer cuisent
très vite à la vapeur
Praires
500 gr
10-12 min
crabes/tourteaux
500/1000 gr
25-26 min
Langouste-homard
- queus
2-4 pcs 16-18 min
- moitié
600 gr
18-20 min
- entière
600 gr
18-20 min
moule
500 gr
14-16 min
St. Jacques
500 gr
18-20 min
Crevettes grosses
500 gr
16-18 min
Poissons petites
- entier
400 gr
10-12 min
- filets
500 gr
10-12 min
- tranche
500 gr
16-18 min
Huitres
1500 gr
18-20 min
Praires, huitres
et moules s'ouvrent a
n'importe quel moment; surveillez les
afin qu'ils ne soient pas trop cuits.
Sélectionner le temps de cuisson
approprié
8


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