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ALIMENTS (Qté)
POS.
THERMO-
STAT
POS.
GRILLES
TEMPS REMARQUES ET CONSEILS
Côtes (1) max 1 6’-8’
Si possible de même épaisseur
Hamburger (2) max 1 3’-5’
Ne pas ouvrir les plaques avant 2-3 minutes
pour ne pas défaire la viande
Steak de boeuf (1) med 1 2’-3’
Temps pour une cuisson saignante
Tranche de porc
(1)
max 1 2’-3’
Temps pour une cuisson saignante
Côtelettes (3) max 1 15’-18’
Retourner après 10 minutes
Foie (2 tranches) med 1 2’-3’
Laver soigneusement le foie
Brochettes (3) max 1 8’-10’
Retourner après 4-5 minutes
Poulet (1 Kg) med 1 75’-80’
Ouvert à moitié, sans retourner.
Saucisses de
Francfort (3)
max 1 3’-5
Couper à moitié
Saucisses (2) max 1 4’-6’
Couper à moitié
Saucisse longue max 1 7’-9’
Si nécessaire couper en longueur
Filet de truite sau-
monée (1)
med 2 16’-20’
Huiler la plaque et retourner à mi-cuisson
Tranche de sau-
mon (1)
med 2 16’-20’
Huiler la plaque et retourner à mi-cuisson
Sole (1) med 2 18’-22’
Huiler la plaque et retourner à mi-cuisson
Erceaux (15) med 2 12’-15’
Ne pas huiler ni retourner
Aubergines
(6 tranches)
med 1 6’-8’
Couper uniformément
Courgettes
(7 tranches)
med 1 6’-8’
Couper uniformément
1 poivron (quar-
tiers)
med 1 6’-8’
Fermer les plaques et presser à fond
Oignons
(tranches)
med 1 6’-8’
Couper uniformément
Polenta (tranches) med 1 20’-25’
Epaisseur 1,5 cm. Ne pas ouvrir avant 15 mn.
Croque-Monsieur med 1 3’-9’
Utiliser du pain de mie
Toasts med 1 2’-3’
Ne mettre qu’une demi-tranche de fromage par
côté
10


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