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ATAG OX 611 T Manual

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FR 20 FR 21
indications de cuisson
tableaux
griller
gril à plat gril tournebroche durée
temp. four °C niveau* temp. four °C min.
côtelette 200 - 225 4 / 5 - 12 - 16
côtelette de veau 200 - 225 5 - 7 - 8
saucisse 200 - 225 4 / 5 - 16 - 20
hamburger 200 - 225 5 - 14 - 17
chachlik 200 - 225 5 - 15 - 20
poisson filet (mince) 200 - 225 5 - 8 - 10
poisson (darne) 200 - 225 4 / 5 - 10 - 15
toast 200 - 225 5 - 2 - 4
toast, garni 200 - 225 4 - 4 - 5
poulet (1 kg) - - 200 - 225 60 - 70
roulade porc (1 kg) - - 200 - 225 65 - 75
roulade boeuf (1 kg) - - 200 - 225 45 - 55
Retournez les produits lorsque le temps de cuisson pour la grillade a été atteint.
rôtir avec le culisenseur
turbo infra temp. de resultat
viande (1,5 kg) temp. four °C temp. four °C base °C
veau
fricandeau 150 - 160 170 - 180 77 cuit à point
roulade 150 - 160 170 - 180 77 cuit à point
poitrine farcie 150 - 160 170 - 180 77 cuit à point
boeuf
filet 200 - 210 220 - 230 35 rouge
rosbif 200 - 220 220 - 240 45 rouge
roulade faux-filet 150 - 160 170 - 180 70 rose
roulade côte 150 - 160 170 - 180 77 cuit à point
porc
fricandeau 150 - 160 170 - 180 77 cuit à point
roulade faux-filet 150 - 160 170 - 180 77 cuit à point
roulade persillée 150 - 160 170 - 180 82 cuit à point
agneau
gigot 150 - 160 200 70 rose
gigot 150 - 160 170 - 180 80 cuit à point
roulade 150 - 160 170 - 180 80 cuit à point
épaule 150 - 160 170 - 180 80 cuit à point
volaille (1 kg) 160 - 170 170 - 180 95 cuit à point
gibier
lièvre 160 - 170 170 - 180 95 cuit à point
lapin 160 - 170 170 - 180 95 cuit à point
indications de cuisson
tableaux
rôtir
turbo infra durée
viande (1,5 kg) temp. four °C niveau* temp. four °C niveau* min.
veau
fricandeau 150 - 160 2/3 170 - 180 2/3 60 - 65
roulade 150 - 160 2/3 170 - 180 2/3 80 - 90
poitrine farcie 150 - 160 2/3 170 - 180 2/3 80 - 90
boeuf
filet 200 - 210 2/3 220 - 230 2/3 20 - 25
rosbif 200 - 220 2/3 220 - 240 2/3 30 - 35
roulade faux-filet 150 - 160 2/3 170 - 180 2/3 55 - 65
roulade côte 150 - 160 2/3 170 - 180 2/3 85 - 95
culotte 150 - 160 2/3 170 - 180 2/3 35 - 45
porc
fricandeau 150 - 160 2/3 170 - 180 2/3 80 - 90
roulade faux-filet 150 - 160 2/3 170 - 180 2/3 80 - 90
roulade persillée 150 - 160 2/3 170 - 180 2/3 90 - 100
agneau
gigot rose 150 - 160 2/3 200 2/3 50 - 60
gigot à point 150 - 160 2/3 170 - 180 2/3 85 - 100
roulade 150 - 160 2/3 170 - 180 2/3 95 - 110
épaule 150 - 160 2/3 170 - 180 2/3 95 - 110
volaille (1 kg)
poulet 160 - 170 2 170 - 180 2 50 - 60
dindonneau (2-3 kg) 160 - 170 1 170 - 180 1 120 - 180
canard (sauvage) 160 - 170 2/3 170 - 180 2/3 50 - 60
gibier
lièvre 160 - 170 2/3 170 - 180 2/3 110 - 120
lapin 160 - 170 2/3 170 - 180 2/3 90 - 120
* du bas vers le haut
… 27 …


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