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Gibier
Plat Quantité
(kg)
Fonction Température
(°C)
Durée (min) Positions
des grilles
Râble/Cuisse
de lièvre
jusqu'à 1 Convection
naturelle
230
1)
30 - 40 1
Selle de che-
vreuil
1.5 - 2 Convection
naturelle
210 - 220 35 - 40 1
Cuissot de
chevreuil
1.5 - 2 Convection
naturelle
180 - 200 60 - 90 1
1)
Préchauffez le four.
Volaille
Plat Quantité
(kg)
Fonction Température
(°C)
Durée (min) Positions
des grilles
Morceaux de
volaille
0,2 -
0,25 chacun
Turbo gril 200 - 220 30 - 50 1
Demi-poulet 0,4 - 0,5 cha-
cun
Turbo gril 190 - 210 35 - 50 1
Poulet, pou-
larde
1 - 1.5 Turbo gril 190 - 210 50 - 70 1
Canard 1.5 - 2 Turbo gril 180 - 200 80 - 100 1
Oie 3.5 - 5 Turbo gril 160 - 180 120 - 180 1
Dinde 2.5 - 3.5 Turbo gril 160 - 180 120 - 150 1
Dinde 4 - 6 Turbo gril 140 - 160 150 - 240 1
Poisson (à l'étuvée)
Plat Quantité
(kg)
Fonction Température
(°C)
Durée (min) Positions
des grilles
Poisson en-
tier
1 - 1.5 Convection
naturelle
210 - 220 40 - 60 1
9.11 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.
Faites toujours préchauffer le four à
vide avec les fonctions de gril
pendant 5 minutes.
ATTENTION!
Lorsque vous utilisez le gril,
laissez toujours la porte du
four fermée.
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