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Le tableau s'entend pour un enfournement dans le
four froid.
Les indications de poids figurant dans le tableau
s'entendent pour de la volaille non farcie, prête à
cuire.
Si vous faites des grillades directement sur la grille,
enfournez la lèchefrite au niveau 1. Pour protéger le
four des éclaboussures, posez la grille antiĆ
éclaboussures dans la lèchefrite de telle sorte que les
deux pièces soient superposées au milieu. Pour
badigeonner, vous pouvez insérer les deux parties
l'une dans l'autre afin de mieux atteindre le jus du rôti.
Percez la peau sous les ailes des canards ou des oies
afin que la graisse puisse s'écouler.
Les volailles seront particulièrement croustillantes si
vous les badigeonnez de beurre, d'eau salée ou de
jus d'orange en fin de cuisson.
Retournez la volaille entière aux deuxĆtiers du temps
de cuisson.
Volaille
Poids Vaisselle Hauteur Mode de
cuisson
TempéraĆ
ture ºC
Durée,
minutes
  

   

S  
      

S  
 

   S  
    S  
   S  
   S  
      

S  
       
Volaille
34


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