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GIBIER
(kg)
(°C) (min)
Râble / Cuisse
de lièvre, pré-
chauffez le four
à vide
1 Convection na-
turelle
230 30 - 40
Selle de che-
vreuil
1.5 - 2 Convection na-
turelle
210 - 220 35 - 40
Cuissot de che-
vreuil
1.5 - 2 Convection na-
turelle
180 - 200 60 - 90
VOLAILLE
Utilisez la fonction : Gril + Chaleur tournante.
(kg)
(°C) (min)
Volaille, morceaux 0.2 - 0.25 200 - 220 30 - 50
Poulet, moitié 0.4 - 0.5 190 - 210 35 - 50
Poulet, poularde 1 - 1.5 190 - 210 50 - 70
Canard 1.5 - 2 180 - 200 80 - 100
Oie 3.5 - 5 160 - 180 120 - 180
Dinde 2.5 - 3.5 160 - 180 120 - 150
Dinde 4 - 6 140 - 160 150 - 240
POISSON
(kg)
(°C) (min)
Poisson entier 1 - 1.5 Convection na-
turelle
210 - 220 40 - 60
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