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ti de boeuf saignant P-80 8-10 min.
point P-80 9-11 min.
-bien cuit P-80 11-13 min.
ti de porc P-HI 12-14 min.
Bacon P-HI 8-10 min.
Poulet entier P-HI 6-8 min.
Portions de volaille P-80 5-7 min.
Blancs (avec os) P-80 6-8 min.
Filets de poissons P-HI 4-6 min.
Maquereau entier P-HI 4-6 min.
nettoyé et préparé
Truite entre, nettoyée P-HI 5-7 min.
et préparée
Darnes de saumon P-HI 4-6 min.
Les durées mentionnées ci-dessus devront être considérées comme un guide. Comptez toujours une
différence pour les préférences et les gts individuels. Les durées peuvent varier en fonction de la
forme, de la coupe et de la composition des aliments. La viande, la volaille et le poisson congelés
doivent être soigneusement conges avant la cuisson.
- La viande et la volaille réfrigérée devront être
retirées du réfrigérateur au moins 30 minutes
avant la cuisson.
- Laissez toujours la viande et la volaille reposer,
couverte après la cuisson.
- Passez un peu d’huile ou de beurre fondu sur le
poisson, ou ajoutez 15~30ml(1-2 cuillères à
soupe) de jus de citron, de vin, de court-bouillon,
de lait ou d’eau.
- Laissez toujours le poisson reposé, couvert,
après la cuisson
25


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