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Catégorie d'ali-
ments
Plat
Poisson et fruits de
mer
Filet de daurade
Filet de bar
Morue
Coquilles St Jac-
ques
Moules avec les co-
quilles
Crevettes décorti-
quées
Poulpe
Filet de truite
Darne de saumon
Volaille
Escal. poulet désos-
sée
Magret de canard
désossé
Escalope de dinde
désossée
Viande
Bœuf
À Point
Bien Cuit
Agneau
À Point
Bien Cuit
Sanglier
Lapin désossé
Catégorie d'ali-
ments
Plat
Légumes
Asperges vertes
Asperges blanches
Courgette
Poireau
Aubergine
Citrouille
Poivron
Céleri
Carottes
Céleri-rave
Fenouil
Pommes De Terre
Cœurs D'Artichauts
Fruits
Pommes
Poire
Pêches
Nectarines
Prunes
Ananas
Mangues
9. UTILISATION DES ACCESSOIRES
AVERTISSEMENT!
Reportez-vous aux chapitres
concernant la sécurité.
9.1 Sonde à viande
Vous devez régler deux températures : la
température du four et la température à
cœur.
La sonde à viande permet de mesurer la
température à cœur de la viande.
L'appareil s'éteint lorsque la température
réglée est atteinte.
ATTENTION!
N'utilisez que la sonde à
viande fournie ou des pièces
de rechange adéquates.
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