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Testés pour vous dans notre laboratoire fr
47
Retournez la volaille après environ ^ à Z du temps de
cuisson indiqué.
Remarque : Utilisez seulement du papier de cuisson
adapté à la température choisie. Découpez toujours le
papier de cuisson au bon format.
Conseils
Piquez la peau du canard ou de l'oie sous les ailes.
Cela permet au gras de s'écouler.
Coupez la peau au niveau du magret du canard. Ne
retournez pas le magret.
Lorsque vous retournez la volaille, veillez d'abord à
ce que la poitrine ou la peau soient en bas.
La volaille devient brune et croustillante si vous la
badigeonnez de beurre, d'eau salée ou de jus
d'orange vers la fin de la cuisson.
Retirez les accessoires inutilisés du compartiment de
cuisson. Vous obtiendrez ainsi un résultat de cuisson
optimal et économiserez jusqu'à 20 pour cent
d'énergie.
Modes de cuisson utilisés :
< Chaleur tournante 4D
% Convection naturelle
7 Gril air pulsé
( Gril, grande surface
$ Position Pizza
Les niveaux d'intensité de la vapeur sont indiqués en
chiffres dans le tableau:
1 = faible
2 = moyen
3 = élevé
Plat Accessoires/Ustensiles Hauteur
d'enfour-
nement
Mode de
cuisson
Tempéra-
ture en °C
Posi-
tion du
gril
Intensité
de va-
peur
Durée en
min.
Poulet
Poulet, 1 kg Grille 1 7 200-220 - - 60-70
Poulet, 1 kg Grille 1 < 190-200 - 1 20-25
7 200-220 - - 35-40
Blanc de poulet, pièce de 150 g (à
griller, préchauffer 5 min.)
Grille 3 ( - 3* - 15-20
Petits morceaux de poulet, 250 g
pièce
Grille 2 7 220-230 - - 30-35
Petits morceaux de poulet, 250 g
pièce
Grille 2 7 200-220 - 1 30-45
Sticks de poulet, nuggets, congelés Lèchefrite 2 $ 200-220 - - 10-20
Poularde, 1,5 kg Grille 1 7 200-220 - - 70-90
Poularde, 1,5 kg Grille 1 < 180-190 - 1 30-35
7 190-210 - - 40-45
Canard & oie
Canard, 2 kg Grille 1 7 180-200 - - 90-110
Canard, 2 kg Grille 1 < 150-160 - 1 70-90
7 180-190 - - 30-40
Magret de canard, pièce de 300 g Grille 2 7 230-250 - - 17-20
Magret de canard, pièce de 300 g Grille 2 7 210-230 - 2 15-20
Oie, 3 kg Grille 1 7 160-180 - - 120-150
Oie, 3 kg Grille 1 < 140-150 - 1 110-120
< 170-180 - 1 20-30
7 170-180 - - 30-40
Cuisses d'oie, pièce de 350 g Grille 2 7 210-230 - - 40-50
Cuisses d'oie, pièce de 350 g Grille 2 7 190-200 - 1 45-55
Dinde
Dindonneau, 2,5 kg Grille 1 7 180-200 - - 70-100
Dindonneau, 2,5 kg Grille 1 < 140-150 - 1 110-140
< 170-180 - 1 20-30
7 170-180 - - 10-20
* préchauffer
47


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