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fr Système sensoriel de rôtissage
16
Niveaux de température
Tableau
Dans le tableau est indiqué le niveau de température
approprié pour chaque mets. Le temps de rôtissage
peut varier selon la nature, le poids, la taille et la qualité
des aliments.
Le niveau de température réglé varie selon la poêle
utilisée.
Préchauffer la poêle vide, ajouter l'huile et l'aliment
après le signal sonore.
Niveau de température Convient pour
min bas Frire des mets avec de l'huile d'olive vierge extra, du beurre ou de la margarine, par ex. omelettes.
low moyen - bas Frire du poisson et des mets épais, par ex. boulettes de viande hachée et saucisses.
med moyen - haut Frire des steaks, médium ou bien cuits, des mets surgelés, panés et fins, par ex. escalopes, ragoût et légumes.
max. haut Frire des mets à des températures élevées, par ex. steaks saignants, galettes de pommes de terre et pommes de terre
sautées.
Niveau de
température
Temps total de rôtissage à partir
du signal sonore (min.)
Viande
Escalope, nature ou panée med 6 - 10
Filet med 6 - 10
Côtelettes* low 10 - 15
Cordon bleu, escalope milanaise* med 10 - 15
Steak, saignant (3 cm d'épaisseur) max 6 - 8
Steak, médium ou bien cuit (3 cm d'épaisseur) med 8 - 12
Blanc de volaille (2 cm d'épaisseur)* low 10 - 20
Saucisses ébouillantées ou crues* low 8 - 20
Hamburger, boulettes de viande hachée, boulettes de viande farcies* low 6 - 30
Leberkäse (pain de viande) min 6 - 9
Ragoût, gyros med 7 - 12
Viande hachée med 6 - 10
Lard min 5 - 8
Poisson
Poisson frit, entier, par ex. truite low 10 - 20
Filet de poisson, nature ou pané low - med 10 - 20
Gambas, crevettes med 4 - 8
Plats aux œufs
Crêpes** max -
Omelette** min 3 - 6
Oeufs au plat min - med 2 - 6
Œuf brouillé min 4 - 9
Kaiserschmarrn (Galette épaisse sucrée) low 10 - 15
French Toast** low 4 - 8
* Retourner plusieurs fois.
** Durée totale par portion. Frire une par une.
16


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