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FR
** PPrréécchhaauuffffeezz llee ffoouurr àà llaa tteemmppéérraattuurree iinnddiiqquuééee aavvaanntt ccuuiissssoonn
**** NNiivveeaauu ddee ggrraaddiinn :: 11eerr nniivveeaauu
2/ UTILISATION DE VOTRE APPAREIL
21
niveau
gradin
Tradi
ventilée
chaleur
tournante
Rôti de porc (1 Kg)
2160°C
Rôti de veau (1 Kg)
2180°C
Rôti de boeuf (1 Kg)
Agneau (gigot, épaule 1.5 Kg)
2-1 180°C
Côtes de porc, agneau
Côte de boeuf
Volaille (1.2 Kg)
1180°C
Volaille grosse pièce
Lapin
2230°C
Cuisinés (dorade, saumon, colin)
2200°C180°C
Gratin dauphinois
2160°C180°C
Lasagnes
2180°C
Tomates farcies
2200°C180°C
Biscuit de Savoie
2
150°C
Biscuit roulé
2 * 220°C
Cake
1160°C
Cookies
2180°C
Crème (au Bain-Marie)
2160°C160°C
Madeleines
2 * 170°C
Quatre-quarts
2170°C
Gâteau au fromage blanc
1170°C
170°C
Kouglof
1180°C
Pâte à choux
2170°C
Tarte pâte brisée
2200°C
Tarte pâte feuilletée
2 * 220°C
Pâté en terrine (1 Kg)
1200°C
Tourte
2180°C170°C
Quiche
1
210°C
Cocotte fermée
(daube...)
1160°C
Pain (500 g de farine)
2210°C
Pain grillé
Sole ventilée
16 0°C**
150°C**
160°C
16 0°C**
18 0°C**
210°C**
210°C**
90
70-75
40-45
35-45
55-60
40-45
45-55
35-45
35-55
8
45-60
18-22
20-25
35-40
10-12
40-30
65-75
45-50
30-40
30-40
30-40
80-90
40-65
30-35
90-180
40-50
55-60
50-60
min
Temps en
GUIDE CUISSONS VENTILÉES
47


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