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FRANÇAIS 13
aliments
poids
kg
position
grille
four à
partir du
bas
FOUR À
CONVECTION
NATURELLE
FOUR À CONVECTION
FORCÉE
(avec ventilateur)
temperature
en °c
temps de
cuisson
en
minutes
temperature
en °c
temps de
cuisson
en
minutes
viandes
veau rôti
rosbeef
porc rôti
agneau rôti
1
1
1
1
1-2
1-2
1-2
1-2
200-225
200-225
200-225
200-225
90-100
40-50
100-120
100-120
190
190
190
190
100-120
40-50
100-200
100-120
gibier
lièvre rôti
faisan rôti
perdrix rôti
1
1
1
1-2
1-2
1-2
225-max
225-max
225-max
60-70
70-80
60-70
225-max
225-max
225-max
50
60
50
volaille
poulet rôti
dinde rôtie
canard rôti
1-2
1-2
2-3
1-2
1-2
1-2
200-225
200-225
200-225
80-90
100-120
90-110
190
190
190
70-80
90-110
80-100
poisson
poisson rôti
poisson en sauce
1
1
2
2
200
175
30-35
35-40
170-190
160-170
25-30
15-20
pate
lasagne
cannelloni
2,5
2,5
2
2
210-225
210-225
60-75
60-75
225-max
225-max
30-40
30-40
pizza 1 2 225-max 25-30 225-max 20-25
pain 1 2 225-max 20-25 220 20
patisserie
biscuits en général
pâte brisée
savarin
2
2
2
190
200
200
15
20
40-45
170-190
190-200
190-200
15
20
40-45
tartes
gâteau paradis
tarte aux fruits
gâteau au chocolat
0,8
0,8
0,8
2
2
2
190
200
200
52
65
45
170-190
190-200
190-200
45
65
45
Les valeurs spécifiées (températures et temps de cuisson) sont indicatives. Sur la base
des différentes habitudes culinaires, d’éventuelles variations seront à apporter. Les
temps de cuisson reportés dans le tableau concernent la cuisson sur un seul niveau.
Pour les cuissons avec la convection ventilée , si vous utilisez plusieurs niveaux (1 et 3 ou
2 et 4), les temps de cuisson doivent être augmentés de 5 à 10 minutes environ.
Tableau de cuisson au four : cavité gauche
13


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