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Guide de cuisson (suite)
Morceaux
de poulet
450g
(2 pièces)
650g
(2-3 pièces)
850g
(4 pièces)
C2
7-8
9-10
11-12
7-8
8-9
9-10
Enduire les morceaux
d’huile et d’épices. Les
placer en cercle, les os
vers le milieu. Ne placer
aucun morceau au centre
du support. Laisser
reposer 2à3minutes.
1100g
C1
10-12
12-14
9-11
11-13
Enduire le poulet d’huile et
d’épices. Commencer par
placer le blanc du poulet
en dessous puis en haut
directement sur le plateau
tournant. Après grillage
attendre 6 minutes.
Côtelettes
d’agneau
point)
400g
(4
pièces
)
Gril
seul
10-12 8-9
Enduire les côtelette s
d’huile et d’épices. Les
disposer en cercle sur le
support. Après cuisson,
laisser reposer 2 à 3
minutes.
Grillades
250 g
(2 pièces)
500 g
(4 pièces)
FMO+
Gril
C2
6-7
8-10
(Grill
seul)
5-6
7-8
Enduire les grillades
d’huile et de porc d’épices.
Les disposer en cercle sur
le support. Laisser reposer
2 à 3 minute s après avoir
fait griller.
Poisson rôti
450g
650g
C2
6-7
7-8
7-8
8-9
Enduire la peau d’un
poisson entier d’huile et
d’épice. Placer les
poissons côte à côte (tête-
queue) sur le support.
pommes
(
env
.400g)
4
pommes
(
env
.800g)
C2
6-7
10-12
les remplir de raisins secs
et confiture. Parsemer
d’amandes effilées. Placer
les pommes sur un plat
adapté au four posé
directement sur le plateau.
Aliment
frais
Portion
Puis-
sance
Temps
côté 1
(min)
Temps
côté 2
(min.)
Instructions
Poulet rôti
900g
Pommes
2
-
Épépiner les pommes et
FR
34
35


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