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Type de vian-
de
Quantité Fonction du
four
Position de la
grille
Température
en °C
Durée en min
Selle de che-
vreuil
1,5-2 kg. Convection
naturelle
1 210-220 35-40
Gigot de che-
vreuil
1,5-2 kg. Convection
naturelle
1 180-200 60-90
1) Préchauffez le four
Volaille
Type de vian-
de
Quantité Fonction du
four
Position de la
grille
Température
en °C
Durée en min
Morceaux de
volaille
200-250 g
chacun
Turbo Gril 1 200-220 30-50
Demi-poulet 400-500 g
chacun
Turbo Gril 1 190-210 35-50
Poulet, pou-
larde
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 vian-
de
Quantité Fonction du
four
Position de la
grille
Température
en °C
Durée en min
Poisson entier
> 1 kg
1-1,5 kg. Convection
naturelle
1 210-220 40-60
Gril
Réglez toujours le gril à la température la plus élevée.
Placez la grille au niveau recommandé dans le tableau de gril.
Placez toujours la lèchefrite au premier niveau pour récupérer la graisse.
Ne faites griller que des morceaux plats de viande ou de poisson.
Préchauffez toujours le four à vide pendant 5 minutes avec les fonctions du gril.
ATTENTION
Pour utiliser le gril, laissez toujours la porte du four fermée;
Gril
Aliment à griller
Positions des
grilles
Température
Durée en min
1re face 2e face
Rôti de boeuf 2 210 - 230 30-40 30-40
Filet de bœuf 3 230 20-30 20-30
Échine de porc 2 210 - 230 30-40 30-40
24 Conseils utiles
24


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