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FR
Tableaux et conseils
Viande
Viande
Quantité
Température
en ºC
Temps de
cuisson en min.
Accessoire/
Récipient
Niveau des
supports
en partant
du bas
Boulettes de poulet
4-10
100
40-45
bac perforé
2
Poitrine de poulet
4-6
100
25-35
bac perforé
2
Côte de porc façon
Kassel
500g -1000g
100
40-50
bac perforé
2
Escalope de dinde
4-8
100
20-25
bac perforé
2
Filet de porc entier
4-8
100
20-30
bac perforé
2
Saucisses
80-100
10-15
bac perforé
2
Œufs
Œufs
Température en ºC
Temps de cuisson
en min.
Récipient
Niveau des
supports
en partant
du bas
Œuf au plat
100
10-15
grille
2
Œuf dur
100
15
grille
2
Œuf à la coque
100
10-12
grille
2
Garniture
Garniture
Quantité
Température
en ºC
Temps de
cuisson en
min.
Récipient
Niveau des
supports
en partant
du bas
Céréales + liquide
200g + 400ml
100
30-35
grille, coupe en verre
2
Semoule + liquide
200g + 300ml
100
10-20
grille, coupe en verre
2
Lentilles + liquide
200g + 375ml
100
20-50
grille, coupe en verre
2
Riz + liquide
200g + 250ml
100
25-40
grille, coupe en verre
2
76


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