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52 ATAG
Si vous cuisez de la viande directement sur la grille,
insérez la lèchefrite immédiatement au-dessous pour
récolter les sucs. Laisser cuire le rôti pendant au
moins 15 minutes, de façon à ce que les sucs ne
s’écoulent pas.
Pour réduire la formation de fumées dans l’enceinte
du four, il est recommandé de verser un peu d’eau
dans la lèchefrite. Versez un peu d’eau à plusieurs
reprises pour empêcher que de la condensation ne
se forme. Les assiettes peuvent être conservées au
chaud dans le four à une température minimum jus-
qu’au moment de servir.
Attention !
Ne placez jamais d’aluminium ou tout
autre ustensile, plat et accessoire di-
rectement en contact avec la sole, la
chaleur accumulée pourrait entraîner
une détérioration de l’émail et de l’ap-
pareil.
Temps de cuisson
Les temps de cuisson varient en fonction de la
composition, des ingrédients et de la quantité de
liquide contenue dans les plats individuels.
Annotez les réglages programmés lors de vos pre-
mières expériences de cuisson au four ou au gril,
afin de pouvoir les réutiliser lors de la préparation
ultérieure de plats identiques.
Vous modifierez les valeurs figurant dans les ta-
bleaux en fonction de vos expériences personnel-
les.
52


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