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15
TEMPS DE CUISSON, TEMPÉRATURES ET QUANTITÉS
Les temps, températures et quantités indiqués ci-dessous ne sont que des valeurs approximatives. Elles peuvent
varier en fonction de la nature des aliments à cuire.
Pommes de terre /
frites
Quantité en
grammes Durée de
cuisson
(minutes)
Température
en °C Retourner /
Secouer Informations
supplémen-
taires
Röstis 200 15 - 18 180 Non
Frites allumettes surgelées 300 - 400 18 - 25 200 Oui
Frites surgelées épaisses 300 - 400 20 - 25 200 Oui
Frites fraîches
(8 x 8 mm)
300 - 400 20 - 25 200 Oui Ajouter 1/2
cuillère à
soupe d’huile
Gratin de pommes de terre 500 20 - 25 200 Oui Utiliser un
récipient
approprié
Ajoutez de l’huile aux pommes de terre fraîches, elles deviendront plus croustillantes et ne colleront pas. Ajoutez
l’huile après avoir coupé les pommes de terre et avant de les verser dans le panier à friture. L’huile se répand sur
les morceaux coupés si vous secouez le panier. Égouttez l’excédent d’huile avant de les verser dans le panier.
Viande, volaille et fruits de mer Quantité en
grammes Durée de cuisson
(minutes) Température
en °C Information sup-
plémentaires
Poisson 100 - 400 10 - 18 180
Langoustines 100 - 400 8 - 15 180
Steak 100 - 350 12 - 20 180 préchau er
Côtelettes de porc 100 - 400 10 - 15 200 préchau er
Cuisses de poulet 100 - 500 20 - 25 180
Blancs de poulet 100 - 500 20 - 25 180
Nuggets de poulet, congelés 100 - 500 12 - 15 200 retourner / secouer
Évitez de cuire des aliments à très forte teneur en matières grasses. Notez que les gros morceaux prennent plus de
temps pour cuire que deux petits, par exemple. Retourner les petits morceaux pendant la cuisson pour obtenir
une cuisson uniforme.
17


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