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Testés pour vous dans notre laboratoire fr
29
Volaille
Viande
Poisson
Plat Accessoires/récipients Niveau d'en-
fournement
Mode de
cuisson
Température en
°C
Durée en min.
Poulet, 1,3 kg Grille 2
H
200-220 60-70
Petits morceaux de poulet, 250 g pièce Grille 3
H
220-230 30-35
Sticks de poulet, nuggets congelés Lèchefrite 3
B
190-210 20-25
Canard, 2 kg Grille 2
H
190-210 100-110
Magret de canard, à point, pièces de 300 g Grille 3
H
240-260 30-40
Oie, 3 kg Grille 2
H
170-190 120-140
Cuisses d'oie, pièces de 350 g Grille 3
H
220-240 40-50
Dindonneau, 2,5 kg Grille 2
H
180-200 80-100
Blanc de dinde, désossé, 1 kg Récipient fermé 2
B
240-260 80-100
Gigot de dinde, avec os, 1 kg Grille 2
H
180-200 90-100
Plat Accessoires/récipients Niveau
d'enfourne-
ment
Mode de
cuisson
Étape Tempéra-
ture en °C
Durée en
min.
Rôti de porc sans couenne, par ex. échine,
1,5 kg
Récipient ouvert 1
H
- 180-200 140-160
Rôti de porc avec couenne par ex. épaule, 2 kg Récipient ouvert 1
H
- 170-190 190-200
Rôti de porc, 1,5 kg Récipient ouvert 2
B
- 190-210 130-140
Côtelettes de porc, 2 cm d'épaisseur Grille 4
C
- 3 20-25**
Filet de bœuf à point, 1 kg Récipient ouvert 3
B
- 210-220 45-55
Rôti de bœuf à braiser, 1,5 kg Récipient ouvert 2
:
- 200-220 100-120
Rosbif, à point, 1,5 kg Récipient ouvert 2
H
- 200-220 60-70
Hamburger, 3-4 cm d'épaisseur Grille 4
C
- 3 25-30**
Rôti de veau, 1,5 kg Récipient ouvert 2
B
- 180-200 120-140
Jarret de veau, 1,5 kg Récipient ouvert 2
B
- 210-230 130-150
Gigot d'agneau désossé, à point, 1,5 kg Récipient ouvert 2
H
- 170-190 70-80*
Selle d'agneau avec os, à point, 1,5 kg Grille 2
H
- 180-190 45-55*/**
Saucisses à griller Grille 3
C
- 3 20-25**
Rôti de viande hachée, 1 kg Récipient ouvert 2
H
- 170-180 70-80
* sans retourner
** enfourner la lèchefrite au niveau 1
Poisson Poids Accessoires et
récipients
Hauteur Mode de
cuisson
Température en °C,
position gril
Durée en mi-
nutes
Poisson entier d'env. 300 g Grille 2
C
2 20-25
1,0 kg Grille 2
H
180-200 45-50
1,5 kg Grille 2
H
170-190 50-60
Darnes de poisson, 3 cm d'épais-
seur
Grille 3
C
2 20-25
Filet de poisson fermé 2
B
210-230 20-30
29


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