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Sonde de rôtissage fr
Tableau
Dans le tableau est indiqué le niveau de température
approprié pour chaque mets. Le temps de rôtissage
peut varier selon la nature, le poids, la taille et la qualité
des aliments.
Le niveau de température réglé varie selon la poêle
utilisée.
Préchauffer la poêle vide, ajouter l'huile et l'aliment
après le signal sonore.
Niveau de
température
Temps total de rôtissage à
partir du signal sonore (min.)
Viande
Escalope, nature ou panée 4 6- 10
Filet 4 6- 10
Côtelettes* 3 10- 15
Cordon bleu, escalope milanaise* 4 10- 15
Steak, saignant (3cm d'épaisseur) 5 6- 8
Steak, médium ou bien cuit (3cm d'épaisseur) 4 8- 12
Blanc de volaille (2cm d'épaisseur)* 3 10- 20
Saucisses ébouillantées ou crues* 3 8- 20
Hamburger, boulettes de viande hachée, boulettes de viande farcies* 3 6- 30
Ragoût, gyros 4 7- 12
Viande hachée 4 6- 10
Lard 2 5- 8
Poisson
Poisson frit, entier, par ex. truite 3 10- 20
Filet de poisson, nature ou pané 3- 4 10- 20
Gambas, crevettes 4 4- 8
Plats aux œufs
Crêpes** 5 1,5- 2,5
Omelette** 2 3- 6
Oeufs au plat 2- 4 2- 6
Oeufs brouillés 2 4- 9
Kaiserschmarrn (Galette épaisse sucrée) 3 10- 15
French Toast** 3 4- 8
Pommes de terre
Pommes de terre sautées (à partir de pommes de terre en robe des champs) 5 6- 12
Frites (à partir de pommes de terre crues) 4 15- 25
Galettes de pommes de terre** 5 2,5- 3,5
Röstis suisses 2 50- 55
Pommes de terre glacées 3 15- 20
Légumes
Ail, oignons 1- 2 2- 10
Courgettes, aubergines 3 4- 12
Poivrons, asperges vertes 3 4- 15
Légumes étuvés dans l'huile, par ex. courgettes, poivrons verts 1 10- 20
Champignons 4 10- 15
Légumes glacés 3 6- 10
Oignons frits 3 5- 10
* Retourner plusieurs fois.
** Durée totale par portion. Frire une par une.
17


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