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Type de
viande
Quantité Fonction
du four
Position
de la grille
Tempéra-
ture en °C
Durée
(min)
Cuissot de
chevreuil
1,5 - 2 kg Convection
naturelle
1 180 - 200 60 - 90
1)
Préchauffez le four.
Volaille
Type de
viande
Quantité Fonction
du four
Position
de la grille
Tempéra-
ture en °C
Durée
(min)
Morceaux
de volaille
200 - 250 g
chacun
Turbo gril 1 200 - 220 30 - 50
Demi-pou-
let
400 - 500 g
chacun
Turbo gril 1 190 - 210 35 - 50
Volaille,
poularde
1 - 1,5 kg Turbo gril 1 190 - 210 50 - 70
Canard 1,5 - 2 kg Turbo gril 1 180 - 200 80 - 100
Oie 3,5 - 5 kg Turbo gril 1 160 - 180 120 - 180
Dinde 2,5 - 3,5 kg Turbo gril 1 160 - 180 120 - 150
Dinde 4 - 6 kg Turbo gril 1 140 - 160 150 - 240
Poisson (à l'étuvée)
Type de
viande
Quantité Fonction
du four
Position
de la grille
Tempéra-
ture en °C
Durée
(min)
Poisson en-
tier > 1 kg
1 - 1,5 kg Convection
naturelle
1 210 - 220 40 - 60
9.8 Gril
Utilisez toujours le gril avec le réglage
de température maximal.
Placez la grille à la position recomman-
dée dans le tableau des grillades.
Placez toujours le plat sur la première
position de grille pour recueillir la grais-
se.
Ne faites griller que des viandes ou pois-
sons plats.
Faites toujours préchauffer le four à vide
avec les fonctions de gril pendant 5 mi-
nutes.
ATTENTION
Utilisez toujours le gril avec la
porte du four fermée.
Gril
Aliment à
griller
Position de la
grille
Température
Durée (min)
1re face 2e face
Rôti de boeuf 2 210 - 230 30 - 40 30 - 40
Filet de bœuf 3 230 20 - 30 20 - 30
Rôti/Filet de
porc
2 210 - 230 30 - 40 30 - 40
Rôti/Filet de
veau
2 210 - 230 30 - 40 30 - 40
20
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