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Plat Quantité
(kg)
Fonction Températu‐
re (°C)
Durée (min) Positions
des grilles
Selle
d'agneau
1 - 1.5 Turbo Gril 160 - 180 40 - 60 1
Gibier
Plat Quantité Fonction Températu‐
re (°C)
Durée (min) Positions
des grilles
Râble/Cuis‐
se de lièvre
jusqu'à 1 kg Convection
naturelle
230
1)
30 - 40 1
Selle de
chevreuil
1,5 - 2 kg Convection
naturelle
210 - 220 35 - 40 1
Cuissot de
chevreuil
1,5 - 2 kg Convection
naturelle
180 - 200 60 - 90 1
1)
Préchauffez le four.
Volaille
Plat Quantité Fonction Températu‐
re (°C)
Durée (min) Positions
des grilles
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
Poulet, 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)
Plat Quantité
(kg)
Fonction Températu‐
re (°C)
Durée (min) Positions
des grilles
Poisson en‐
tier
1 - 1.5 Convection
naturelle
210 - 220 40 - 60 1
11.12 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.
Faites toujours préchauffer le four à
vide avec les fonctions de gril pendant
5 minutes.
FRANÇAIS 31
31


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