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Plat Quantité Température
(°C)
Durée
(min)
Positions
des grilles
Demi-poulet 400 - 500 g cha-
cun
190 - 210 35 - 50 1
Volaille, poularde 1 - 1.5 kg 190 - 210 50 - 70 1
Canard 1.5 - 2 kg 180 - 200 80 - 100 1
Oie 3.5 - 5 kg 160 - 180 120 - 180 1
Turquie 2.5 - 3.5 kg 160 - 180 120 - 150 1
Turquie 4 - 6 kg 140 - 160 150 - 240 1
10.10 Mode d'emploi général
du gril
AVERTISSEMENT!
Fermez toujours la porte du
four lorsque vous grillez un
aliment.
Toujours utiliser lafonction de gril
avec la température maximale.
Insérez la grille au niveau de gradin
recommandé dans le tableau de la
fonction de gril.
Installez toujours la lèchefrite sur le
premier gradin en partant du bas.
Les morceaux de viande et de
poisson peu épais sont
particulièrement adaptés au gril.
La zone de gril est située au centre de la
grille.
10.11 Cuisson au gril rapide
Plat Température (°C) Durée (min) Positions
des grilles
1re face
2e face
2e face
Steak haché
max
1)
9 - 15 8 - 13 4
Filet de porc max 10 - 12 6 - 10 4
Saucisses max 10 - 12 6 - 8 4
Tournedos, steaks de veau max 7 - 10 6 - 8 4
Pain grillé
max
1)
1 - 4 1 - 4 4 - 5
Toasts avec garniture max 6 - 8 - 4
1)
Préchauffez le four
10.12 Décongélation
Retirez l'intégralité de l'emballage.
Placez l'aliment sur une assiette.
Ne le recouvrez pas avec un bol ni
une assiette. Cela pourrait rallonger le
temps de décongélation.
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