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Plat Quantité (kg) Température
(°C)
Durée (min) Positions
des grilles
Rôti de bœuf 1 - 1.5 150 120 - 150 1
Filet de bœuf 1 - 1.5 150 90 - 110 1
Rôti de veau 1 - 1.5 150 120 - 150 1
Steak 0.2 - 0.3 120 20 - 40 1
11.14 Sole Pulsée
Plat Température (°C) Durée (min) Positions des grilles
Pizza (pâte fine)
1)
210 - 230 15 - 25 2
Pizza (bien garnie)
2)
180 - 200 20 - 30 2
Tartes 180 - 200 40 - 55 1
Quiche aux épinards 160 - 180 45 - 60 1
Quiche lorraine 170 - 190 45 - 55 1
Flan suisse 170 - 190 45 - 55 1
Gâteau au fromage 140 - 160 60 - 90 1
Tarte aux pommes,
couv.
150 - 170 50 - 60 1
Tourte aux légumes 160 - 180 50 - 60 1
Pain sans levain
1)
210 - 230 10 - 20 2
Quiche à pâte feuil-
letée
1)
160 - 180 45 - 55 2
Flammekuche
1)
210 - 230 15 - 25 2
Piroggen (version
russe de la calzone)
1)
180 - 200 15 - 25 2
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
11.15 Rôtissage
Utilisez des plats résistants à la
chaleur pour le rôtissage. Reportez-
vous aux instructions du fabricant du
plat.
Vous pouvez cuire de gros rôtis
directement dans le plat à rôtir ou sur
la grille métallique en plaçant le plat à
rôtir en dessous.
Versez un peu de liquide dans le plat
à rôtir pour éviter que les jus et
graisses de la viande ne brûlent sur la
surface.
Tous les types de viande pouvant être
dorés ou ayant une peau peuvent être
rôtis dans le plat à rôtir sans
couvercle.
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