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Nous vous conseillons de cuire les
viandes et poissons pesant plus
d'1 kg dans l'appareil.
Pour éviter que le jus de viande ou la
graisse ne brûlent dans le plat à rôtir,
versez-y un peu de liquide.
Si nécessaire, retournez le rôti (à la
moitié ou aux 2 tiers du temps de
cuisson).
Arrosez les gros rôtis et les volailles
avec leur jus plusieurs fois en cours de
cuisson. Cela assure un meilleur
rôtissage.
Le four peut être éteint environ
10 minutes avant la fin du temps de
cuisson, afin d'utiliser la chaleur
résiduelle.
12.10 Tableaux de rôtissage
Bœuf
Plat Fonction Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des grilles
Bœuf brai-
Cuisine
conven-
tionnelle
1 - 1.5 200 230 60 - 80 1
Porc
Plat Fonc-
tion
Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des gril-
les
Épaule,
collier,
jambon à
l'os
Turbo
gril
1 - 1.5 200 160 - 180 50 - 70 1
Pâté à la
viande
Turbo
gril
0.75 - 1 200 160 - 170 35 - 50 1
Jarret de
porc (pré-
cuit)
Turbo
gril
0.75 - 1 200 150 - 170 60 - 75 1
Veau
Plat Fonc-
tion
Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des gril-
les
Rôti de
veau
Turbo
gril
1 200 160 - 180 50 - 70 1
Jarret de
veau
Turbo
gril
1.5 - 2 200 160 - 180 75 - 100 1
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