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Plats
Plat Fonc-
tion
Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des gril-
les
Plats/
prépara-
tions sucrés
Chaleur
Tour-
nante
- 200 160 - 180 20 - 35 1
Plats salés
avec des
ingrédients
cuits (pâ-
tes, légu-
mes)
Chaleur
Tour-
nante
- 400 - 600 160 - 180 20 - 45 1
Plats salés
avec des
ingrédients
crus (pom-
mes de ter-
re, légu-
mes)
Chaleur
Tour-
nante
- 400 - 600 160 - 180 30 - 45 2
10.12 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 sous le gril (min) Positions des
grilles
1re face 2e face
Rôti de bœuf, à
point
210 - 230 30 - 40 30 - 40 1
Filet de bœuf, à
point
230 20 - 30 20 - 30 1
Échine de porc 210 - 230 30 - 40 30 - 40 1
Rôti/Filet de
veau
210 - 230 30 - 40 30 - 40 1
Échine d'agneau 210 - 230 25 - 35 20 - 35 1
Poisson entier,
0,5 - 1 kg
210 - 230 15 - 30 15 - 30 1
Gril Fort
Préchauffez toujours le four à vide pendant 3 minutes.
Réglez le gril à la température maximale.
FRANÇAIS
25
25


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