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fr Utilisation de l’appareil
Braiser/ rôtir avec un fond d'huile*
Escalope, nature ou panée 6 - 7 6 - 10
Escalope surgelée 6 - 7 6 - 12
Côtelette, nature ou panée** 6 - 7 8 - 12
Steak (3 cm d'épaisseur) 7 - 8 8 - 12
Blanc de volaille (2 cm d'épaisseur)** 5 - 6 10 - 20
Blanc de volaille surgelé** 5 - 6 10 - 30
Boulettes de viande hachée (3 cm d'épaisseur)** 4.5 - 5.5 20 - 30
Hamburger (2 cm d'épaisseur)** 6 - 7 10 - 20
Poisson et filet de poisson, nature 5 - 6 8 - 20
Poisson et filet de poisson, pané 6 - 7 8 - 20
Poisson pané et surgelé, par ex. bâtonnets de poisson 6 - 7 8 - 15
Crevettes et crabes 7 - 8 4 - 10
Faire sauter des légumes et champignons, frais 7 - 8 10 - 20
Poêlées, légumes, viande en lanières, à la mode asiatique 7 - 8 15 - 20
Poêlées surgelées 6 - 7 6 - 10
Crêpes (cuire une par une) 6.5 - 7.5 -
Omelette (cuire une par une) 3.5 - 4.5 3 - 10
Œuf sur le plat 5 - 6 3 - 6
Frire* (150-200 g par portion dans 1-2 l d'huile, frire les portions une par une)
Produits surgelés, par ex. frites, nuggets de poulet 8 - 9 -
Croquettes surgelées 7 - 8 -
Viande, par ex. morceaux de poulet 6 - 7 -
Poisson pané ou en beignet 6 - 7 -
Légumes, champignons panés, en beignet ou en tempura 6 - 7 -
Petites pâtisseries, par ex. beignets, fruits en beignets 4 - 5 -
Niveau de
puissance
Temps de cuis-
son (min.)
* Sans couvercle
** Retourner plusieurs fois
*** Préchauffer à la position de chauffe 8 - 8.5
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