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Plat Quantité Température
(°F)
Durée (min) Positions des
grilles
Rôti de veau 1 000 - 1 500 g 250 120 - 150 1
Steaks 200 - 300 g 250 20 - 40 3
11.9 Sole pulsée
Plat Température (°F) Durée (min) Positions des grilles
Pizza (pâte fine)
400 - 450
1)2)
15 - 20 2
Pizza (bien garnie) 360 - 400 20 - 30 2
Tartes 360 - 400 40 - 55 1
Quiche aux épinards 320 - 360 45 - 60 1
Quiche lorraine 340 - 380 45 - 55 1
Flan suisse 340 - 380 45 - 55 1
Tarte aux pommes,
couv.
300 - 340 50 - 60 1
Tourte aux légumes 320 - 360 50 - 60 1
Pain sans levain
450 - 480
1)
10 - 20 2
Quiche à pâte feuil-
letée
320 - 360
1)
45 - 55 2
Flammekuche (plat
alsacien similaire à
une pizza)
450 - 480
1)
12 - 20 2
Piroggen (version
russe de la calzone)
360 - 400
1)
15 - 25 2
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
11.10 Rôtissage
Utilisez des plats résistant à la chaleur
pour le rôtissage (reportez-vous aux
instructions du fabricant).
Vous pouvez cuire de gros rôtis
directement dans le plat à rôtir (si
disponible) ou sur la grille métallique
en plaçant le plat à rôtir en dessous.
Faites rôtir les viandes maigres dans
le plat à rôtir avec le couvercle. Cette
cuisson est parfaitement adaptée à ce
type de viande.
Tous les types de viande pouvant être
dorés ou ayant une peau peuvent être
rôtis dans le plat à rôtir sans
couvercle.
Nous vous conseillons de cuire les
viandes et poissons pesant plus
d'1 kg dans l'appareil.
Pour éviter que le jus de viande ou la
graisse ne brûlent dans le plat à rôtir,
versez-y un peu de liquide.
Si nécessaire, retournez le rôti (à la
moitié ou aux 2 tiers du temps de
cuisson).
FRANÇAIS 29
29


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