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Tableau pour la cuisson
air chaud pulsé
traditionnelle
Plat temp gradin a temps en temp gradin a temps en
en °C partir min. en °C partir min.
du bas du bas
Pate sablée
Tarte sablée 160 1 50 - 60 170 1 50 - 60
Tare aux fruits 160 1 60 - 70 170 1 60 - 70
Tarta aux fruits 160 1 35 - 45 190 2, 3 35 - 45
Fond de tarte 160 1 25 - 30 190 2 15 - 20
Pate à biscuit
Biscuit 170 1 25 - 30 190 1 25 - 30
Pate brisée
Fond de tarte 160 1 20 - 25 190 2 15 - 20
Tarta aux fruits 160 1 40 - 50 190 2, 3 40 - 50
Biscuits 160 1, 2, 4 15 - 25 190 3 10 - 15
Pate à pain
Pain blanc 170 1 40 - 50 200 2 40 - 50
Pizza 170 1 25 - 30 200 2 20 - 25
Soezendeeg*
Roomsoes 170 1, 3 25 - 30 200 3 20 - 25
Pate à choux* 180 1 20 - 25 210 2, 3 15 - 20
Patisserie à base
de blancs d’oeufs*
Petites meringues 130 1, 2, 4 30 - 50 140 3 30 - 50
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif
Le temps de cuisson peut varier en fonction de la quantité et du type de pâte. Réglez d’abord la
température en gras.
* Préchauffer le four (utilisez 10 minutes de moins qu’indiqué).
tissage
De la viande cuite dans un récipient avec
couvercle se desche moins. De plus, l’utilisation
du couvercle permet de réduire ou d’empêcher
la formation de fue. La viande cuite dans un
récipient sans couvercle ou au four brunit plus vite
et le dessus se dessèche plus rapidement.
Le plat lèchefrite est idéal pour la cuisson de
morceaux de viande plus grande.
Vous ne pouvez vous référer aux chiffres indiqués
dans ce tableau que pour la cuisson des aliments
sans pchauffage. En cuisson traditionnelle,
placer les plats sur le 2ème gradin.
Tableau pour la cuisson de viandes
Plat poids en kg temp en °C temps de cuisson
Viande de porc 1,0 180 - 200 100
Viande de boeuf 1,0 170 - 190 100
Veau 1,0 170 - 190 90
Poulet 1,0 180 - 200 60
Poule 1,3 170 - 190 75
Canard 1,5 150 - 170 90
Cuissot de chevreui 1,5 170 - 190 90
Gigot et sanglier 1,5 160 - 180 120
Poisson (complet) 1,0 160 - 180 50
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
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