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L'ampoule: Allumage de l’éclairage du four
Gril: l'utilisation du grilloir se fait porte fermée. Un préchauffage de 5 mins est nécessaire
pour le rougissement de la résistance. Succès assuré pour les grillades, les brochettes et
les gratins. Les viandes blanches doivent être écartées du grilloir ; le temps de cuisson sera
alors plus long, mais la viande sera plus savoureuse. Les viandes rouges et filets de
poissons peuvent être placés sur la grille avec le plat récolte sauce glissé dessous.
Le four a deux positions de gril :
Gril: 2140 W Barbecue: 3340 W
Convection naturelle: utilisation simultanée de la résistance de sole et de voûte.
Préchauffer le four une dizaine de minutes. Idéale pour toutes les cuissons à l'ancienne,
pour saisir les viandes rouges, les rosbifs, gigots, gibiers, le pain, les papillotes, les
feuilletages. Placer le mets à cuire à un niveau de gradin moyen.
* Programme testé selon le CENELEC, norme européenne EN 60350-1 qui définit la classe énergétique.
3.2 Mode de cuisson
FR 19
*
T °C
range
50 ÷ 280
L1 ÷ L5
Sole - Utilisation de la resistance de sole. Ideale pour la cuisson de tartes, de creme
caramel, flans, terrine, toutes preparations qui necessitent une cuisson par le dessous
(cocottes : poulet, boeuf)
50 ÷ 230
19


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