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Gibier
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Râble/Cuisse de
lièvre
1 Turbo Gril
180 - 200
1)
35 - 55
Selle de che-
vreuil
1.5 - 2 Convection na-
turelle
180 - 200 60 - 90
Cuissot de che-
vreuil
1.5 - 2 Convection na-
turelle
180 - 200 60 - 90
1)
Préchauffez le four.
Volaille
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Morceaux de
volaille
0.2 - 0.25 Turbo Gril 200 - 220 30 - 50
Demi-poulet 0.4 - 0.5 Turbo Gril 190 - 210 40 - 50
Poulet, poularde 1 - 1.5 Turbo Gril 190 - 210 50 - 70
Canard 1.5 - 2 Turbo Gril 180 - 200 80 - 100
Oie 3.5 - 5 Turbo Gril 160 - 180 120 - 180
Dinde 2.5 - 3.5 Turbo Gril 160 - 180 120 - 150
Dinde 4 - 6 Turbo Gril 140 - 160 150 - 240
Poisson
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Poisson entier 1 - 1.5 Turbo Gril 180 - 200 30 - 50
11.15 Gril
Placez la lèchefrite au premier niveau
pour récupérer la graisse.
Préchauffez toujours le four à vide
pendant 5 minutes.
Gril
Plat Température
(°C)
Durée (min) Positions des
grilles
1re face 2e face
Rôti de bœuf 210 - 230 30 - 40 30 - 40 2
Filet de bœuf 230 20 - 30 20 - 30 3
Échine de porc 210 - 230 30 - 40 30 - 40 2
FRANÇAIS 35
35


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