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Ne faites griller que des morceaux
plats de viande ou de poisson.
La zone pour griller est située au centre
de la grille.
11.11 Gril fort
Plat Température (°C) Durée (min) Positions
des gril‐
les
1re face 2e face
Steaks hachés max 1) 9 - 15 8 - 13 4
Filet de porc max 10 - 12 6 - 10 4
Saucisses max 10 - 12 6 - 8 4
Tournedos, steaks de veau max 7 - 10 6 - 8 4
Toasts max 1) 1 - 4 1 - 4 4 - 5
Toasts avec garniture max 6 - 8 - 4
1) Préchauffez le four
11.12 Déshydratation
Recouvrez les grilles du four de papier
sulfurisé.
Pour de meilleurs résultats : éteignez
l'appareil à la moitié du temps
nécessaire. Ouvrez la porte de l'appareil
et laissez-le refroidir. Terminez ensuite le
processus de déshydratation.
Légumes
Plat Température
(°C) Durée (h)
Positions des grilles
1 position 2 posi‐
tions
Haricots 60 - 70 6 - 8 3 2 / 4
Poivrons 60 - 70 5 - 6 3 2 / 4
Légumes pour potage 60 - 70 5 - 6 3 2 / 4
Champignons 50 - 60 6 - 8 3 2 / 4
Fines herbes 40 - 50 2 - 3 3 2 / 4
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