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BISCUITS/PETITS GÂTEAUX/VIENNOISERIES/ROULÉS
(°C)
(min)
2 positions 3 positions
Biscuits/
Gâteaux secs à
base de pâte le-
vée
160 - 170 30 - 60 1 / 4 -
Macarons 100 - 120 40 - 80 1 / 4 -
Biscuits à base
de blancs
d'œufs / Merin-
gues
80 - 100 130 - 170 1 / 4 -
11.8 Conseils de rôtissage
Utilisez des plats résistant à la chaleur.
Faites rôtir la viande maigre avec le
couvercle.
Vous pouvez cuire de gros rôtis
directement dans le plat à rôtir ou sur la
grille métallique en plaçant le plat à rôtir
en dessous.
Pour éviter que les graisses de cuisson
ne brûlent, versez un peu d'eau dans le
plat à rôtir.
Si nécessaire, retournez le rôti à la moitié
ou aux deux tiers du temps de cuisson.
Faites rôtir la viande et le poisson par
morceaux d'au moins 1 kg.
Arrosez les morceaux de viande avec leur
propre jus de cuisson plusieurs fois
durant la cuisson.
11.9 Rôtissage
Utilisez le premier niveau de la grille.
BŒUF
(°C) (min)
Bœuf braisé 1 - 1,5 kg Chauffage
Haut/ Bas
230 120 - 150
Rôti ou filet de
bœuf saignant, pré-
chauffez le four à vi-
de
par cm d'épais-
seur
Turbo gril 190 - 200 5 - 6
FRANÇAIS 29
29


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