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Type de cuisson Position de la grille Température en °C Durée min.
Pizza (pâte fine)
2
200 - 230
1)2)
15 - 20
Pizza (bien garnie) 2 180 - 200 20 - 30
Tartes 1 180 - 200 40 - 55
Quiche aux épinards 1 160 - 180 45 - 60
Quiche lorraine 1 170 - 190 45 - 55
Flan suisse 1 170 - 190 45 - 55
Gâteau aux pommes,
couvert
1 150 - 170 50 - 60
Tourte aux légumes 1 160 - 180 50 - 60
Pain sans levain
2
230 - 250
1)
10 - 20
Quiche à pâte feuille-
tée
2
160 - 180
1)
45 - 55
Flammekuche (plat al-
sacien similaire à une
pizza)
2
230 - 250
1)
12 - 20
Piroggen (version russe
du calzone)
2
180 - 200
1)
15 - 25
1) Préchauffez le four.
2) Utilisez la lèchefrite
Décongélation
Retirez l'emballage du mets. Disposez le mets sur une assiette.
Ne le couvrez pas d'un bol ou d'une assiette. Cela peut prolonger le temps de décongéla-
tion.
Utilisez la grille du premier niveau du four. Celle du bas.
Plat
Durée de décon-
gélation (min.)
Décongélation supplé-
mentaire (min.)
Commentaire
Poulet, 1000 g 100 - 140 20 - 30
Placez le poulet sur une sou-
coupe retournée, qui repose
sur une grande assiette Re-
tournez à la moitié du temps
de décongélation.
Viande, 1000 g 100 - 140 20 - 30 Retournez à mi-cuisson.
Viande, 500 g 90 - 120 20 - 30 Retournez à mi-cuisson
Truite, 150 g 25 - 35 10 - 15 -
Fraises, 300 g 30 - 40 10 - 20 -
Beurre, 250 g 30 - 40 10 - 15 -
24 Conseils utiles
24


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