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FR56
Vol-au vent/
Feuilletés
Oui 3 190-200 20-30
Lèchefrite / plaque à pâtisse-
rie
Oui 1-4 180-190 20-40
Grad. 4 : plaque sur grille
Grad. 1 : lèchefrite/plaque à
pâtisserie
Lasagnes / Pâtes
au four / Cannello-
nis / Gâteaux de
pâtes
Oui 3 190-200 45-55 Plaque sur grille
Agneau / Veau /
Bœuf / Porc 1 kg
Oui 2 180-190 80-120
Lèchefrite ou plaque sur
grille
Poulet / Lapin /
Canard 1 kg
Oui 3 200-220 50-100
Lèchefrite ou plaque sur
grille
Dinde / Oie 3 kg Oui 2 190-200 80-130
Lèchefrite ou plaque sur
grille
Poisson au four/en
papillote (filet,
entier)
Oui 3 180-200 40-60
Lèchefrite ou plaque sur
grille
Légumes farcis
(tomates, courget-
tes, aubergines)
Oui 2 170-190 30-60 Plaque sur grille
Croque-monsieur - 5 3 (Haut) 3-6 Grille
Filets / Tranches
de poisson
- 4 2 (Moyenne) 20-30
Grad. 4 : grille (tourner l’ali-
ment à mi-cuisson)
Grad. 3 : lèchefrite avec eau
Saucisses / Bro-
chettes / Pointes
de porc / Hambur-
ger
- 5
2-3
(Moyen-
Haut)
15-30
Grad. 5 : grille (tourner l’ali-
ment à mi-cuisson)
Grad. 4 : lèchefrite avec eau
Poulet rôti
1-1,3 kg
- 2
2 (Moyenne) 55-70
Grad. 2 : grille (tourner l’ali-
ment aux 2/3 de la cuisson)
Grad. 1 : lèchefrite avec eau
3 (Haut) 80-110
Grad. 2 : tournebroche (si
présent)
Grad. 1 : lèchefrite avec eau
Rosbif saignant
1kg
- 3 2 (Moyenne) 35-45
Plaque sur grille (tourner l’ali-
ment aux 2/3 de la cuisson si
nécessaire)
Gigot d’agneau /
Jarret
- 3 2 (Moyenne) 60-90
Lèchefrite ou plaque sur
grille (tourner l’aliment aux 2/
3 de la cuisson si nécessaire)
Pommes de terre
sautées
- 3 2 (Moyenne) 45-55
Lèchefrite / plaque à pâtisse-
rie (tourner l’aliment aux 2/3
de la cuisson si nécessaire)
Gratin de légumes - 3 3 (Haut) 10-15 Plaque sur grille
Lasagnes & Vian-
des
Oui 1-4 200 50-100*
Grad. 4 : plaque sur grille
Grad. 1 : lèchefrite ou plaque
sur grille
Recette Fonction Pré-
chauffage
Gradin
(du bas)
Temp.
(°C)
Durée
(min)
Accessoires et notes
58


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