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Mode de cuisson pour saisir
fr
v
Mode de cuisson pour saisir
Mode de cuisson pour saisir
Uniquement en cas de réglage du mode « Fonction
faitout ». Vous avez besoin des accessoires en option
suivants : un faitout et un système télescopique et une
résistance chauffante.
Dans le mode de cuisson pour saisir, le four chauffe à
pleine puissance pendant environ 3minutes. Cela
permet par exemple de saisir des steaks à feu vif.
Effleurez le symbole ¤. Le mode de cuisson pour saisir
démarre. Vous pouvez utiliser ce mode de cuisson pour
saisir plusieurs fois d'affilée.
Pour arrêter prématurément le mode de cuisson pour
saisir, effleurez le symbole £.
Veau
Rôti de veau, bien cuit 75- 80 °C
Poitrine de veau, farcie 75- 80 °C
Selle de veau
rosé
bien cuit
58- 60 °C
65- 70 °C
Filet de veau
saignant
rosé
bien cuit
50- 52 °C
58- 60 °C
70- 75 °C
Gibier
Selle de chevreuil 60- 70 °C
Cuissot de chevreuil 70- 75 °C
Steaks de cerf 65- 70 °C
Râble de lièvre, de lapin 65- 70 °C
Volaille
Poulet 90 °C
Pintade 80- 85 °C
Oie, dinde, canard 85- 90 °C
Magret de canard
rosé
bien cuit
55- 60 °C
70- 80 °C
Steak d'autruche 60- 65 °C
Agneau
Gigot d'agneau
rosé
bien cuit
60- 65 °C
70- 80 °C
Selle d'agneau
rosé
bien cuit
55- 60 °C
65- 75 °C
Mouton
Gigot de mouton
rosé
bien cuit
70- 75 °C
80- 85 °C
Selle de mouton
rosé
bien cuit
70- 75 °C
80 °C
Poisson
Filet 62- 65 °C
Entier 65 °C
Terrine 62- 65 °C
Divers
Pain 96 °C
Vol-au-vent 72- 75 °C
Terrine 60- 70 °C
Foie gras 45 °C
Plat cuisiné Valeur indicative
pour la température
à cœur
25


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Others manual(s) of Gaggenau BO450112

Gaggenau BO450112 User Manual - English - 56 pages

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Gaggenau BO450112 User Manual - Dutch - 56 pages

Gaggenau BO450112 Installation Guide - All languages - 32 pages


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