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Comment faire fr
37
Mets Accessoires/réci-
pients Hauteur Mode de
cuisson
→Page9
Température en
°C Intensité
de la va-
peur
Durée en
min.
Pizza, fraîche, fond
mince, dans un moule à
pizza
Plaque à pizza 1 210 - 230 - 20 - 30
Quiche Moule à tarte
,
Tôle noire
1 190 - 210 - 30 - 45
Tarte flambée Lèchefrite 1 260 - 280 1- 10 - 20
Tarte flambée Lèchefrite 1 200 - 220 102 15 - 25
Gratin salé, ingrédients
cuits Plat à gratin 1 200 - 220 - 35 - 55
Gratin salé, ingrédients
cuits Plat à gratin 1 160 - 170 02 40 - 50
Gratin de pommes de
terre, ingrédients crus,
4cm d'épaisseur
Plat à gratin 1 170 - 180 - 50 - 65
Poulet, 1kg, non farci Grille 1 200 - 220 - 60 - 70
Poulet, 1kg, non farci Grille 1 200-220 02 50 - 60
Blanc de poulet, à cuire
à la vapeur Récipient de cuis-
son à la vapeur 2+1 100 - 15 - 25
Petits morceaux de pou-
let, pièces de 250g Grille 2 220 - 230 - 30 - 35
Petits morceaux de pou-
let, pièces de 250g Grille 2 200 - 220 02 30 - 45
Oie, non farcie, 3kg Grille 1 160 - 180 - 120 - 150
Oie, non farcie, 3kg Grille 1 1.
2.
3.
1. 130-140
2. 150-160
3. 170-180
02
02
0
1. 110 - 120
2. 20 - 30
3. 30 - 40
Rôti de porc sans
couenne, par ex. échine,
1,5kg
Grille 1 180 - 200 - 120 - 130
Rôti de porc sans
couenne, par ex. échine,
1,5kg
Récipient ouvert 1 180 - 190 01 110 - 130
Rôti de porc avec
couenne par ex. épaule,
2kg
Récipient ouvert 1 1.
2.
3.
1. 100
2. 170-180
3. 200-210
01
01. 25 - 30
2. 60-80
3. 25-30
Filet de bœuf, à point,
1kg Grille 1 210 - 220 - 40 - 50
Filet de bœuf, à point,
1kg Récipient ouvert 1 190 - 200 01 50 - 60
Rôti de bœuf à braiser,
1,5kg Récipient fermé 1 200 - 220 - 130 - 140
Rôti de bœuf à braiser,
1,5kg 2Récipient ouvert 1 1. 150
2. 130 03
02 1. 30
2. 120 - 150
Rôti de bœuf à braiser,
1,5kg Récipient fermé 1 200 - 220 - 140 - 160
Rosbif, à point, 1,5 kg Grille 1 220 - 230 - 60 - 70
Rosbif, à point, 1,5 kg Récipient ouvert 1 190 - 200 01 65 - 80
Hamburger, 3-4cm
d'épaisseur Grille 2 3 - 25 - 35 3
1Préchauffer l'appareil.
2Au début, remplir le récipient d'env. 100 ml de liquide. Le réservoir d'eau doit être à nouveau rempli en cours de
fonctionnement.
3Retourner le mets après 2/3 du temps de cuisson.
37


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