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fr Tableaux et conseils
Garnitures
Aliments Bac de cuis-
son, niveau
Température
en °C
Mode de
cuisson
Temps de
cuisson
en min.
Remarques
Meringue
(sur Gâteau/Desserts)
Grille
2
230 Z3- 8
Toast garni Grille + non
perforé
2
200 Z12- 15
Truite (entière) Grille + non
perforé
2
230 Z12- 15
par côté
Astuce de cuisson : farcir de rondelles
de citron et de persil.
Aubergine, grillées
en tranches
non perforé
2
200 b20
Légumes grillés (700 g) non perforé
2
230 Z20- 25 par ex. courgettes
Gratin de légumes non perforé
2
190 b30- 35 par ex. avec du brocoli et du chou-fleur
Brochettes de légumes Grille + non
perforé
2
230 Z15par
côté
Le temps de cuisson dépend des types
de légumes.
Cuisses de poulet (de 350 g) Grille + non
perforé
2
180- 200 c35- 40
Hamburger (125g) selon
EN60350-1
Grille + non
perforé
2
230 Z12-
15par
côté
Préchauffer 5minutes
Gratin de pommes de terre
(1 kg de pommes de terre)
Grille + non
perforé
2
180 b45- 65
Lasagnes Grille
2
180 b40- 45
Patates douces, en tranches non perforé
2
200 c15
Toasts selon EN60350-1 Grille
1
230Z5- 7 Préchauffer 5minutes.
Gratins de courgettes,
farcies, coupées en deux en
longueur
non perforé
2
180 c30- 40
Aliments Bac de cuisson Tempéra-
ture en °C
Humi-
dité en %
Temps de cuis-
son en min.
Remarques
Riz Basmati
(250 g + 500 ml d'eau)
non perforé 100 100 20- 25
Boulgour
(250 g + 250 ml d'eau)
non perforé 100 100 10- 15
Couscous
(250 g + 250 ml d'eau)
non perforé 100 100 10- 15
Quenelles (de 90 g) perforé/non
perforé
95- 100 100 25- 30
Riz long grain
(250 g + 500 ml d'eau)
non perforé 100 100 25- 30
Riz complet
(250 g + 375 ml d'eau)
non perforé 100 100 30- 35
56


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