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47
VIANDE DE
POULET ET DINDE
ÉPAISSEUR
(cm)
Nombre
PIÈCES
MODE PLAQUES
°C SEAR MIN. CONSEILS
Blanc <1 4
GRILL PAR
CONTACT
rainurées 230 3 - 4 huiler les ali-
ments
Cuisse 3
GRILL PAR
CONTACT
rainurées 200 20 - 25 retourner 1-2 fois
durant la cuisson
Aile 6
GRILL PAR
CONTACT
rainurées 200 14 - 16 retourner 1-2 fois
durant la cuisson
Steak haché
1.5-2 4
GRILL PAR
CONTACT
rainurées 230 6-8
Steak haché
1.5-2 8 POSITION
PLANE
rainurées 230 14 - 16 retourner à
mi-cuisson
Brochette 6
GRILL PAR
CONTACT
rainurées 230 11 - 13 retourner 1-2 fois
durant la cuisson
Saucisse de
Strasbourg
6
GRILL PAR
CONTACT
rainurées 230 6 - 8
Poulet à la
diable
1
GRILL PAR
CONTACT
rainurées 200 40 - 45 retourner 1-2 fois
durant la cuisson
VIANDE DE
PORC
ÉPAISSEUR
(cm)
Nombre
PIÈCES
MODE PLAQUES
°C SEAR MIN. CONSEILS
Bifteck 1-2 4 GRILL PAR
CONTACT
rainurées 230 7 - 9 bien huiler les ali-
ments
Bifteck 1-2 8 POSITION
PLANE
rainurées 230 14 - 16 bien huiler les
aliments, retourner
à mi-cuisson
Côtelette <2,5 4 GRILL PAR
CONTACT
rainurées 230 9 - 11 bien huiler les
aliments, retourner
à mi-cuisson
Côtelette <2,5 8 POSITION
PLANE
rainurées 230 11 - 13 bien huiler les
aliments, retourner
à mi-cuisson
Travers 6-8 GRILL PAR
CONTACT
rainurées 200 20 - 25 retourner 2-3 fois
Poitrine 4 GRILL PAR
CONTACT
rainurées 230 1 - 2
Saucisse 8 GRILL PAR
CONTACT
rainurées 200 16 - 18 percer les saucisses
avec une fourchette
Brochette 6 GRILL PAR
CONTACT
rainurées 230 14 - 16 bien huiler les
aliments, retourner
1-2 fois
Saucisse de
Strasbourg
6 GRILL PAR
CONTACT
rainurées 230 8 - 10
13


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