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Mets Quantité
(kg)
Fonction Tempéra-
ture (°C)
Positions
des grilles
Durée (min) Niveau
Selle d’ag-
neau
1 - 1.5 Turbo gril 160 - 180 40 - 60 1
Filet de gibier
Mets Quantité Fonction Tempéra-
ture (°C)
Durée (min) Niveau
Selle/Cuisse
de lièvre
jusqu'à 1 kg Cuisine con-
ventionnelle
230
1)
30 - 40 1
Selle de
chevreuil
1,5 - 2 kg Cuisine con-
ventionnelle
210 - 220 35 - 40 1
Cuissot de
chevreuil
1,5 - 2 kg Cuisine con-
ventionnelle
180 - 200 60 - 90 1
1)
Préchauffer le four.
Volaille
Mets Quantité Fonction Tempéra-
ture (°C)
Durée (min) Niveau
Morceaux de
volaille
200 - 250 g
chacun
Turbo gril 200 - 220 30 - 50 1
Demi-poulet 400 - 500 g
chacun
Turbo gril 190 - 210 35 - 50 1
Volaille, pou-
larde
1 - 1,5 kg Turbo gril 190 - 210 50 - 70 1
Canard 1,5 - 2 kg Turbo gril 180 - 200 80 - 100 1
Oie 3,5 - 5 kg Turbo gril 160 - 180 120 - 180 1
Dinde 2,5 - 3,5 kg Turbo gril 160 - 180 120 - 150 1
Dinde 4 - 6 kg Turbo gril 140 - 160 150 - 240 1
Poisson (à l'étuvée)
Mets Quantité
(kg)
Fonction Tempéra-
ture (°C)
Durée (min) Niveau
Poisson en-
tier > 1kg
1 - 1.5 Cuisine con-
ventionnelle
210 - 220 40 - 60 1
11.13 Gril
Réglez toujours le gril à la température
la plus élevée.
Placez la grille au niveau recommandé
dans le tableau de gril.
Placez toujours la lèchefrite au premier
niveau pour récupérer la graisse.
Ne faites griller que des morceaux plats
de viande ou de poisson.
FRANÇAIS
31
31


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