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fr Tournebroche
:
Tournebroche
Tournebroche
Le tournebroche vous permet de bien réussir les gros
rôtis, par exemple les rôtis roulés, et les volailles, en
obtenant une viande croustillante et brunie de tous les
côtés.
Vous pouvez utiliser le tournebroche dans tous les
modes de cuisson. Vous obtiendrez les meilleurs
résultats avec les modes "gril à plat" et "chaleur de
voûte".
Attention !
Ne pas utiliser la sonde thermométrique avec le
tournebroche.
Préparation
1Emboîter les deux supports dans les douilles de la
lèchefrite à grille. Le moteur est situé du côté
gauche.
2Emboîter la griffe droite sur le tournebroche et
visser à fond.
3Placer l'aliment à cuire au milieu du tournebroche.
Fixer les parties qui retombent (ailes par exemple)
afin qu'elles ne soient pas en contact avec la
résistance du gril.
4Emboîter la griffe gauche sur le tournebroche et
visser à fond.
5Poser le tournebroche sur les supports. Encliqueter
le carré dans la partie moteur.
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
Réchauffage de mets 75°C
Plat cuisiné Valeur indicative pour
la température à cœur
26


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