Lagrange Ligne & Saveurs Mode D'emploi page 11

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Recommendations and cooking times
Recommendations:
Cooking times can vary depending on the size of the foodstuffs
and their individual tastes. In order to allow the steam to pass
through, never squeeze in the foodstuffs to be cooked too
tightly. Cut the food to be cooked into small pieces that are the
same size.
Cooking times:
Meat, Fish, and Seafood
Type of food
Quality
Chicken fillets
Fresh
Turkey escalopes
Fresh
Frankfurters
Fresh
Fish fillets
Fresh
Trout
Fresh
Tuna slices
Fresh
Prawns
Fresh
Mussels and scallops
Fresh
Lobster tails
Frozen
Quantity Cooking time
3 x 150g 15 to 20 min
3 x 150g 15 to 20 min
500g
15 to 20 min
2 x 200g 12 to 15 min
2 x 150g 16 to 20 min
3 x 200g 16 to 25 min
500g
10 to 15 min
700g
15 to 20 min
3 x 200g 30 to 35 min
10
Vegetables and fruits
Type of food
Quality Quantity
Artichokes
Fresh
Asparagus
Fresh
Broccoli
Fresh
Cauliflower
Fresh
Brussels sprouts
Fresh
Courgettes
Fresh
(cut into slivers)
Carrots
Fresh
(in thin slices)
Spinach
Fresh
Fennel
Fresh
String beans
Fresh
Peas
Fresh
Leeks
Fresh
Potatoes
Fresh
(cut into pieces)
Apples (Pink Lady,
Fresh
Royal Gala, Canada, etc.)
Rice and Eggs
Type of food
Quality
Rice 100g/person, 400g Long grain 2 doses of rice 45 to 50 min
maximum (mix water
Basmati
and rice in the rice bowl)
Thai
doses of water,
Eggs
Boiled
Eggs
Soft-boiled
Eggs
Hard-boiled
Cooking time
4
50 to 58 min
500g
16 to 20 min
500g
15 to 25 min
500g
20 to 25 min
500g
25 to 28 min
500g
20 to 25 min
500g
25 to 28 min
350g
9 to 12 min
500g
20 to 25 min
500g
38 to 45 min
500g
15 to 20 min
500g
20 to 25 min
550g
25 to 30 min
6
25 to 30 min
Quantity
Cooking time
for every 3
6
10 min
6
11 min
6
20 min

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