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Plat Convection naturelle Chaleur tournante Durée
(min)
Commen‐
taires
Tempéra‐
ture (°C)
Positions
des
grilles
Tempéra‐
ture (°C)
Positions
des
grilles
Jarret de
porc
180 2 160 2 100 - 120 2 mor‐
ceaux
Agneau 190 2 175 2 110 - 130 Gigot
Poulet 220 2 200 2 70 - 85 Entier
Dinde 180 2 160 2 210 - 240 Entière
Canard 175 2 220 2 120 - 150 Entier
Oie 175 2 160 1 150 - 200 Entière
Lapin 190 2 175 2 60 - 80 En mor‐
ceaux
Lièvre 190 2 175 2 150 - 200 En mor‐
ceaux
Faisan 190 2 175 2 90 - 120 Entier
Poisson
Plat Convection naturelle Chaleur tournante Durée
(min)
Commen‐
taires
Tempéra‐
ture (°C)
Positions
des
grilles
Tempéra‐
ture (°C)
Positions
des
grilles
Truite/
daurade
190 2 175 2 40 - 55 3 - 4 pois‐
sons
Thon/
saumon
190 2 175 2 35 - 60 4 - 6 filets
8.6 Gril
Préchauffez votre four à vide
pendant 3 minutes avant la
cuisson.
Plat Quantité Tempéra‐
ture (°C)
Durée (min) Positions
des
grilles
Morceaux (g) 1re face 2e face
Filet de
bœuf
4 800 max. 12 - 15 12 - 14 4
Steaks de
bœuf
4 600 max. 10 - 12 6 - 8 4
FRANÇAIS 19
19


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