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Nature de la préparation Température (°C) Durée/conseils
bien cuit 180 8 minutes, tourner après 4 mi-
nutes sans matières grasses, les
temps de cuisson augmentent
d'environ 20 %
Hamburgers 160 6 - 8 minutes, tourner après 3 -
4 minutes
Châteaubriand 160 puis 100 Faire revenir la viande dans de
l'huile sur tous les côtés (tour-
ner uniquement lorsque la
viande n'adhère pas à la poêle)
Terminer la cuisson sur un côté
pendant 10 minutes (100 °C)
Porc 160–180 Préchauffez l'appareil
Médaillons de porc 160 8 minutes, tourner après 4 mi-
nutes (en fonction de l’épais-
seur)
Échine de porc 180 8 minutes, tourner après 4 mi-
nutes
Escalope de porc 160 6 minutes, tourner après 3 mi-
nutes
Côtes levées 160 8 - 10 minutes, tourner plu-
sieurs fois
Brochettes de porc 160 6 – 8 minutes, bien cuire sur
tous les côtés
Agneau 160–180 Préchauffez l'appareil
Côtelettes d’agneau 180 10 minutes, tourner après 5
minutes
Filet d’agneau 160 10 minutes, tourner après 5
minutes (l'important ici est que
tous les filets soient frits de
tous les côtés)
Pavés d’agneau 160 6 - 8 minutes, tourner après 3 -
4 minutes
Volaille 140–160 Préchauffez l'appareil
Suprême de volaille 140 8 - 10 minutes, tourner après 4
- 5 minutes
Emincé de dinde 160 6 minutes, tourner plusieurs
fois
Saucisses 160 Préchauffez l'appareil
Œufs au plat 140 Préchauffez l'appareil
Crêpes / Omelettes 140-160 Préchauffez l'appareil
56 Conseils utiles
56


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