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Tableau de cuisson au gril – gril double
Type d'aliment Poids
(g)
Gradin (à partir du
bas)
Température
(°C)
Durée de cuisson
(min.)
VIANDE
Bifteck, saignant 180g/pièce 4 220-240 14-16
Bifteck, bien cuit 180g/pièce 4 220-240 18-21
Échine de porc 180g/pièce 4 220-240 19-23
Côtelette/escalope 180g/pièce 4 220-240 20-24
Escalope de veau 180g/pièce 4 220-240 19-22
Saucisses 100g/pièce 4 220-240 11-14
Rôti de viande hachée
(Leberkase)
200g/pièce 4 220-240 9-15
POISSON
Darnes/filets de
saumon
600 3 220-240 19-22
TOASTS
6 tranches de pain
blanc*
/ 4 240 1,5-3
4 tranches de pain
multicéréale*
/ 4 240 2-3
Toasts garnis* / 4 240 3,5-7
Lorsque vous cuisez de la viande dans un plat, veillez à ce qu’il y ait toujours assez de liquide dans le fond pour qu’elle
ne brûle pas. Retournez-la durant la cuisson.
Quand vous préparez une truite, essuyez-la avec du papier absorbant. Assaisonnez le poisson à l’intérieur, huilez
l’extérieur et placez-le sur la grille. Ne le retournez pas durant la cuisson.
Lors de la cuisson au gril infrarouge, la porte du four
doit toujours être fermée.
Le gril, la grille et les autres accessoires sont brûlants
pendant la cuisson au gril. Par conséquent, mettez
des gants de cuisine et utilisez une pince à barbecue.
32


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