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Quantité Gril Durée de cuisson
[min]
TYPE DE PLAT Mor-
ceaux
[g] Position
de la
grille
Temp.
[°C]
1re face 2e face
Filet de bœuf 4 800 4 max. 12-15 12-14
Steaks de bœuf 4 600 4 max. 10-12 6-8
Saucisses 8 - 4 max. 12-15 10-12
Côtelettes de
porc
4 600 4 max. 12-16 12-14
Volaille (coupé
en deux)
2 1000 4 max. 30-35 25-30
Brochettes 4 - 4 max. 10-15 10-12
Escalope de
poulet
4 400 4 max. 12-15 12-14
Steak haché 6 600 4 max. 20-30 -
Filets de pois-
son
4 400 4 max. 12-14 10-12
Sandwiches
toastés
4-6 - 4 max. 5-7 -
Toasts 4-6 - 4 max. 2-4 2-3
11.7 Turbo Gril
Bœuf
TYPE DE PLAT Quantité
Position de
la grille
Température
[°C]
Durée [min]
Rôti ou filet de
bœuf saignant
par cm
d'épaisseur
1
190-200
1)
5-6
Rôti ou filet de
bœuf à point
par cm
d'épaisseur
1
180-190
1)
6-8
Rôti ou filet de
bœuf bien cuit
par cm
d'épaisseur
1
170-180
1)
8-10
1)
Préchauffez le four
Porc
TYPE DE PLAT Quantité
Position de
la grille
Température
[°C]
Durée [min]
Épaule, collier,
jambon à l'os
1-1,5 kg 1 160-180 90-120
Côtelette, côte 1-1,5 kg 1 170-180 60-90
Pâté à la viande 750 g-1 kg 1 160-170 50-60
26
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26


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