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Comment faire fr
41
Mets Accessoires/réci-
pients
Hauteur Mode de
cuisson
→Page11
Température en
°C
Puissance du
micro-ondes
en W
Durée en
min.
Pain, cuisson sur sole,
1500g Moule à cake 2 200 - 210 - 35 - 45
Fougasse Lèchefrite 3 250 - 270 - 20 - 25
Petits pains, frais Plaque à pâtisserie 3 180 - 200 - 20 - 30
Pizza, fraîche, sur la
plaque Plaque à pâtisserie 3 200 - 220 - 25 - 35
Pizza, fraîche, sur la
plaque, 2niveaux Lèchefrite
+
Plaque à pâtisserie
3+1 180 - 200 - 35 - 45
Pizza, fraîche, fond
mince, dans un moule à
pizza
Plaque à pizza 2 220 - 230 - 20 - 30
Quiche Moule à tarte
,
Tôle noire
3 190 - 210 - 30 - 40
Tarte flambée Lèchefrite 3 260 - 280 1- 10 - 15
Gratin salé, ingrédients
cuits Plat à gratin 2 200 - 220 - 30 - 50
Gratin salé, ingrédients
cuits Plat à gratin 2 150 - 170 360 20 - 30
Lasagnes, surgelées,
400g Récipient ouvert 2 200 - 210 180 20 - 25
Gratin de pommes de
terre, ingrédients crus,
4cm d'épaisseur
Plat à gratin 2 160 - 190 - 50 - 70
Gratin de pommes de
terre, ingrédients crus,
4cm d'épaisseur
Plat à gratin 2 170 - 190 360 20 - 25
Poulet, 1kg, non farci Grille 2 200 - 220 - 60 - 70
Poulet, 1kg, non farci Récipient fermé 2 230 - 250 360 25 - 35
Petits morceaux de pou-
let, pièces de 250g Grille 3 220 - 230 - 30 - 35
Petits morceaux de pou-
let, 4pièces de 250g Récipient ouvert 2 190 - 210 360 20 - 30
Oie, non farcie, 3kg Grille 2 160 - 180 - 120 - 150
Oie, non farcie, 3kg Grille 2 170 - 190 180 80 - 90
Rôti de porc sans
couenne, par ex. échine,
1,5kg
Récipient ouvert 2 180 - 190 - 110 - 130
Rôti de porc sans
couenne, par ex. échine,
1,5kg
Récipient fermé 2 220 - 240 360 55 - 65
Rôti de porc sans
couenne, par ex. échine,
1,5kg
Récipient ouvert 2 190 - 200 - 120 - 140
Filet de bœuf, à point,
1kg Grille 2 210 - 220 - 40 - 50
Filet de bœuf, à point,
1kg Récipient fermé 2 240 - 260 90 30 - 40
Rôti de bœuf à braiser,
1,5kg Récipient fermé 2 200 - 220 - 130 - 160
Rôti de bœuf à braiser,
1,5kg Récipient fermé 2 200 - 220 - 140 - 160
1Préchauffer l'appareil.
2Remuez délicatement les aliments 1 à 2fois en cours de cuisson.
41


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