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POISSON
(°C) (min)
Filet de poisson fin 75 - 80 15 - 20
Crevettes, fraîches 75 - 85 20 - 25
Moules 100 20 - 30
Filet de poisson
épais
75 - 85 20 - 30
Truite, 0,25 kg 75 - 85 20 - 30
Crevettes, surge-
lées
75 - 85 30 - 40
VIANDE
(°C) (min)
Chipolatas 80 15 - 20
Saucisse de veau
bavaroise, Saucis-
se blanche
80 20 - 30
Saucisse de Vien-
ne
80 20 - 30
Blanc de poulet,
poché
90 25 - 35
Jambon cuit, 1 kg 99 55 - 65
Poulet, poché, 1,0
- 1,2 kg
99 60 - 70
Kasseler, poché 90 70 - 90
Veau, Longe 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
10.5 Combinaison des
fonctions : Chaleur tournante +
Vapeur intense
Vous pouvez combiner ces fonctions
pour faire cuire de la viande, des
légumes et des garnitures en une seule
fois.
1. Réglez la fonction : Chaleur
tournante pour rôtir la viande.
2. Ajoutez les légumes préparés et les
garnitures.
3. Diminuez la température du four à
environ 80 °C. Entrouvrez la porte du
four à la première position pendant
environ 15 minutes.
4. Démarrez la fonction : Vapeur
intense. Faites tout cuire en même
temps jusqu'à ce que les aliments
soient prêts.
La quantité d'eau maximale est de 650
ml.
10.6 Humidité Élevée
Utilisez le premier niveau de la
grille.
(°C)
(min)
Œufs cocotte 90 - 110 15 - 30
Filet de poisson
fin
85 15 - 20
FRANÇAIS 29
29


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