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Utilisation de l’appareil fr
Braiser/ Frire 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 (2cm 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
cuisson
(min.)
* Sans couvercle
** Retourner plusieurs fois
*** Préchauffer à la position de chauffe 8- 8.5
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