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Tableau de cuisson par
convection
Rôtissage
Le mode Roast (Rôtissage) convient parfaitement aux coupes de viande très larges
et à la volaille.
Conseils : Utiliser une lèchefrite aux bords élevés ou couvrir le plat avec un couvercle ou
du papier aluminium.
Ajouter les liquides, tels que eau, jus, vin ou bouillon pour parfumer et
humidifier.
Les sacs à rôtir se prêtent bien à ce mode de cuisson.
Type d'aliment Position des grilles Temp. Temps
1
grille
2 grilles 3 grilles
Gâteaux
Petits gâteaux
Gâteau Bundt
Gâteau des anges
Couches [8 ou 9 po (20
ou 23 cm) ]
Rectangle [9x13 (23 x
33 cm)]
3
2
1
3
3
2+5
2+5
325
325
325
325
325
17–27
45–65
40–50
25–35
30–37
Biscuits
Au sucre
Aux copeaux de
chocolat
3
3
1+4
1+4
1+3+5
1+3+5
350
325
6–10
8–17
Barres de biscuit
Au citron
Au chocolat
3
3
325
325
30–40
30–45
Pains
Pain à la levure, miche,
9x5 po (23 x 13 cm)
Petits pains
Pain rapide, miche, 8x4
po (20 x 10 cm)
Pain au lait
Muffins
2
3
2
2
3
2+5
2+5
2+5
400
375
350
325
400
23–33
10–17
48–62
12–19
14–21
Choux à la crème
Frais 3 2+5 1+3+5 400 23-33
t
Le mode Roast (Rôtissage) utilise à la fois les éléments
supérieur et inférieur pour maintenir la température du four. Ce
mode exige que l'élément supérieur produise une chaleur plus
intense que celle diffusée par l'élément inférieur. Ceci permet
d'obtenir des mets bien dorés à l'extérieur et particulièrement
moelleux à l'intérieur.
60


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