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VIANDE
(°C)
(min)
Veau, Filet mi-
gnon de porc, 0,8
- 1,0 kg
90 80 - 90
Tafelspitz 99 110 - 120
ŒUFS
(min)
Œufs, à la coque 10 - 11
Œufs, mollets 11 - 12
Œufs, durs 18 - 21
10.4 Chaleur tournante et
Vapeur Intense successivement
Lorsque vous combinez des fonctions,
vous pouvez cuire de la viande, des
légumes et des accompagnements les
uns après les autres. Tous les plats sont
prêts à être servis en même temps
Pour rôtir d'abord les aliments, utilisez la
fonction : Chaleur tournante .
Mettez les légumes préparés et les
garnitures dans des plats allant au four.
Mettez-les dans le four avec le rôti.
Démarrez la fonction : Vapeur Intense.
Faites tout cuire en même temps jusqu'à
ce que les aliments soient prêts.
Laissez le four refroidir à une
température d'environ 80 °C. Pour faire
refroidir l'appareil plus rapidement,
entrouvrez la porte du four à la première
position pendant environ 15 minutes.
La quantité d'eau maximale est de 650
ml.
10.5 Humidité Élevée
Utilisez le premier niveau de la
grille.
(°C)
(min)
Œufs cocotte 90 - 110 15 - 30
Filets de poisson
fins
85 15 - 20
Petit poisson, jus-
qu'à 0,35 kg
90 20 - 30
Filets de poisson
épais
90 25 - 35
Poisson entier,
jusqu'à 1 kg
90 30 - 40
Crème, flan en
parts individuelles
90 35 - 40
Terrine 90 40 - 50
Quenelles 120 - 130 40 - 50
10.6 Humidité Moyenne
Utilisez le premier niveau de la
grille.
(°C) (min)
Pâtisserie levée
sucrée
170 - 180 20 - 35
Petits pains 180 - 200 25 - 35
Filet de poisson
au four
170 - 180 25 - 40
Pain sucré 160 - 170 30 - 45
Poisson au four 170 - 180 35 - 45
Plats au four su-
crés
160 - 180 45 - 60
FRANÇAIS 29
29


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