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VIANDE
ti de buf
- Saignant P à 80 8-10 min.
- A point P à 80 9-11 min.
- Bien cuit P à 80 11-13 min.
ti de porc P à HI 12-15 min.
Bloc de bacon P à HI 9-10 min.
Bloc de bacon
Poulet entier P à HI 7-9 min.
Morceaux de poulet P à 80 5-7 min.
Escalope (avec os) P à 80 6-8 min.
POISSON
Filets de poisson P à HI 4-6 min.
Maquereau entier, P à HI 4-6 min.
nettoyé et préparé
Truite entière, P à HI 5-7 min.
nettoyée et préparée
Pavés de saumon P à HI 5-7 min.
REMARQUE : Les durées ci-dessus sont à titre dindication. Prenez en compte les différences de goûts et les
préférences personnelles. Les durées peuvent varier selon la forme, la découpe et la
composition des aliments.
Les viandes, volailles et poissons congelés doivent être parfaitement décongelés avant dêtre
cuits.
Pièce Puissance
Temps de Cuisson
Instruction Particulière
pour 1 livre/450 g
TABLEAU DE CUISSON ET DE RÉCHAUFFAGE
Tableau de Cuisson
- Les viandes et les volailles fraîches doivent être
retirées du réfrigérateur au moins 30 minutes
avant la cuisson.
- Laissez toujours la viande et la volaille reposer
avec un couvercle après la cuisson.
- Ajoutez un peu dhuile ou de beurre fondu sur le
poisson, ou ajoutez 15 à 30ml (1 à 2cc) de jus de
citron, de vin, de bouillon, de lait ou deau.
- Laissez toujours le poisson reposer avec un
couvercle après la cuisson
23


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