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Quantité Gril Durée de cuisson [min]
TYPE DE PLAT Mor-
ceaux
[g] Positions
des grilles
Temp.
[°C]
1re face 2e face
Poulet (coupé en
deux)
2 1000 4 max. 30 - 35 25 - 30
Brochettes 4 - 4 max. 10 - 15 10 - 12
Escalope de poulet 4 400 4 max. 12 - 15 12 - 14
Steak haché 6 600 4 max. 20 - 30 -
Filet de poisson 4 400 4 max. 12 - 14 10 - 12
Sandwiches toastés 4 - 6 - 4 max. 5 - 7 -
Toasts 4 - 6 - 4 max. 2 - 4 2 - 3
Décongélation
TYPE DE
PLAT
[g]
Durée de dé-
congélation
[min]
Durée de décon-
gélation supplé-
mentaire [min]
Notes
Volaille 1000 100-140 20-30
Placez le poulet sur une
sous-tasse retournée, po-
sée sur une grande assiette
Retournez à la moitié du
temps.
Viande 1000 100-140 20-30
Retournez à la moitié du
temps.
Viande 500 90-120 20-30
Retournez à la moitié du
temps.
Truite 150 25-35 10-15 -
Fraises 300 30-40 10-20 -
Beurre 250 30-40 10-15 -
Crème 2 x 200 80-100 10-15
La crème fraîche peut être
battue même si elle n'est
pas complètement décon-
gelée.
Gâteau 1400 60 60 -
Déshydratation - Chaleur tournante
Recouvrez les grilles du four de papier sul-
furisé.
LÉGUMES
TYPE DE PLAT
Position de la grille
Température
[°C]
Durée [heures]
1 niveau 2 niveaux
Haricots 3 1/4 60-70 6-8
Poivrons 3 1/4 60-70 5-6
Légumes pour
potage
3 1/4 60-70 5-6
Champignons 3 1/4 50-60 6-8
Fines herbes 3 1/4 40-50 2-3
FRUITS
30
30


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