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Plat Température (°C) Durée (min) Positions des grilles
Parts de pizza surge‐
lées
180 - 200 15 - 30 2
Frites, fines 190 - 210 15 - 25 2
Frites, épaisses 190 - 210 20 - 30 2
Potatoes/Pomme
quartier
190 - 210 20 - 40 2
Galettes de pommes
de t.
210 - 230 20 - 30 2
Lasagnes fraîches 170 - 190 35 - 45 2
Lasagnes surgelées 160 - 180 40 - 60 2
Fromage cuit au four 170 - 190 20 - 30 2
Ailes de poulet 180 - 200 40 - 50 2
Plats préparés surgelés
Plat Fonction Tempéra‐
ture (°C)
Durée (min) Positions des
grilles
Pizza surgelée Voûte comme in‐
diqué sur
l'emballage
comme indiqué
sur l'emballage
2
Frites
1)
(300 -
600 g)
Voûte ou Turbo
Gril
200 - 220 comme indiqué
sur l'emballage
2
Baguettes Voûte comme in‐
diqué sur
l'emballage
comme indiqué
sur l'emballage
2
Cake aux fruits Voûte comme in‐
diqué sur
l'emballage
comme indiqué
sur l'emballage
2
1)
Retournez les frites 2 ou 3 fois pendant la cuisson.
11.27 Stérilisation
Utilisez toujours des bocaux à
stériliser de dimensions identiques,
disponibles dans le commerce.
N'utilisez pas de bocaux à couvercles
à visser ou à baïonnette, ni de boîtes
métalliques.
Utilisez le premier niveau en partant
du bas du four pour cette fonction.
Ne mettez pas plus de six bocaux à
conserves d'un litre sur le plateau de
cuisson.
Remplissez les bocaux au même
niveau et enclenchez le système de
fermeture.
Les bocaux ne doivent pas se
toucher.
Mettez environ 1/2 litre d'eau dans le
plateau de cuisson pour humidifier le
four.
Lorsque le liquide contenu dans les
pots commence à frémir (au bout
d'environ 35 à 60 minutes pour des
pots d'un litre), éteignez le four ou
réduisez la température à 100 °C
(reportez-vous au tableau).
FRANÇAIS 55
55


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