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Plat Poids Niveau/Accessoire Durée
P14 Émincé de
porc (cuisson
lente)
1,5 - 2 kg 1 ; plateau de cuisson
Utilisez vos épices préférées. Retournez
la viande à la moitié du temps de cuisson
pour faire dorer de manière homogène.
215 min
P15 Longe, fraî‐
che
1 - 1,5 kg ; 5
- 6 cm
d’épaisseur
1 ; plat à rôtir sur grille métallique
Utilisez vos épices préférées.
55 min
P16 Travers 2 - 3 kg ;
crus, 2 -
3 cm
d'épaisseur
2 plat profond
Ajoutez du liquide pour recouvrir le fond
d’un plat. Retournez la viande à la moitié
du temps de cuisson.
90 min
Agneau
P17 Gigot
d’agneau
avec os
1,5 - 2 kg ; 7
- 9 cm
d’épaisseur
1 ; plat à rôtir sur plateau de cuis‐
son
Ajoutez du liquide. Retournez la viande à
la moitié du temps de cuisson.
130 min
Volaille
P18 Poulet entier 1,1 kg ; frais 1 ; cocotte en céramique ou en
verre sur grille métalliqueet MW adapté
Utilisez vos épices préférées. Mettez
l’escalope de poulet vers le bas et retour‐
nez-le après la moitié du temps de cuis‐
son.
40 min
P19 Demi poulet 0,5 - 0,8 kg 2 ; plateau de cuisson
Utilisez vos épices préférées.
40 min
P20 Escalope de
poulet
180 - 200 g
par pièce 1 ; cocotte sur grille métallique
Utilisez vos épices préférées. Faire frire
la viande pendant quelques minutes sur
une poêle chaude.
25 min
P21 Cuisses de
poulet, fraî‐
ches
- 2 ; plateau de cuisson
Si vous avez mariné les cuisses de pou‐
let, réglez une température inférieure et
faites-les cuire plus longtemps.
30 min
52/104
UTILISATION QUOTIDIENNE
52


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