Manual ATAG OX6211L (page 69 of 82) (Dutch, French)

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ATAG 71

Aliment Poids Température Fonction du four Température Durée de

g de cuisson °C cuisson

°C min.

env.

Rôti de bœuf, saignant 1000 220 Cuisson traditionnelle 45°C environ 45'-55'

Rôti de bœuf 1000 220 Cuisson traditionnelle 65°C environ 60'-70'

Rôti de bœuf, à point 1000 220 Cuisson traditionnelle 78°C environ 75'-85'

Rôti de porc* 2000 180 Cuisson ventilée 85°C environ 155'-165'

Rôti de porc* 1000 180 Cuisson ventilée 85°C environ 100'-110'

Rôti de viande hachée 1500 180 Cuisson traditionnelle 78°C environ 85'-95'

Rôti de viande hachée 2500 160 Cuisson traditionnelle 78°C environ 105'-115'

Rôti de veau 1500 180 Cuisson traditionnelle 74°C environ 75'-85'

Poulet entier* 1000 180 Cuisson traditionnelle 98°C environ 85'-95'

Canard** 2000 180 Cuisson ventilée 95°C environ 110'-120'

Oie** 4000 180 Cuisson ventilée 95°C environ 150'-160'

Rôti de boeuf 2000 180 Cuisson traditionnelle 95°C environ 210'-220'

Pain de viande 2000 140 Cuisson ventilée 65°C environ 100'-110'

Dinde** 5000 180 Cuisson ventilée 85°C environ 170'-180'

Poisson en papillote 1000 220 Turbo-gril 68°C environ 25'-35'

Cerf 1500 180 Cuisson traditionnelle 95°C environ 180'-190'

* Pour que la couenne du rôti de porc fonde, la griller au four dans une dernière phase.

** Oie, canard, dinde : Verser 1 litre d’eau dans la lèchefrite et l’insérer dans le 1er gradin

du four. Après les 2/3 de la durée de cuisson, retourner l’oie, le canard ou la dinde.

Les os ne doivent pas entrer en contact avec la sonde à viande.

Tableau de la sonde à viande

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ATAG OX6211L Manual

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