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Tableau de réglage et conseils fr
Tableau de réglage et conseils
Tableau deglage et conseils
Plat cuisiné Température Temps de cuisson Remarques
Viande et volaille
Bifteck, à point, (2,5-3 cm) Rissolez à 230 -
240 °C
Poursuivez la cuis-
son à 180 °C
Saisir 2 min. de chaque
côté
Poursuivez la cuisson
pendant 6 à 11 min
Par ex. entrecôte, filet de bœuf,
rumsteck. Le steak est à point
quand du jus de viande en sort.
Échine de porc (2 cm) 210 - 220 °C 15 - 18 min.
Escalopes de veau, panées (1,5 cm) 190 - 200 °C 16 - 20 min. Utilisez suffisamment d'huile afin
que la panade ne s'assèche pas et
ne brûle pas.
Viande émincée, bœuf ou porc
(500 - 600 g)
230 - 240 °C 6 - 8 min. Répartissez bien les morceaux de
viande, ils ne doivent pas se tou-
cher.
Émincé de viande, volaille (500 - 600 g) 180 - 190 °C 10 - 12 min.
Viande hachée (400 g) 230 - 240 °C 7 - 8 min.
Selle d'agneau, à point (1,5 - 2,5 cm) Rissolez à 200 °C
Poursuivre la cuis-
son à 160 °C
Saisir 2 min. de chaque
côté
Poursuivre la cuisson
pendant 4 à 6 min
Steak de dinde (1,5 cm) 190 - 200 °C 8 - 15 min. retournez plusieurs fois
Foie de volaille (1 cm) 200 - 210 °C 3 - 5 min.
Poisson et fruits de mer
Filet de poisson (1 cm)
(2 cm)
(2,5 cm)
210 - 220 °C 5 - 7 min. Par ex. perche, cabillaud, panga-
sius, églefin, carrelet, lotte, sole,
sandre.
190 - 200 °C 7 - 10 min.
180 - 190 °C 15 - 17 min.
Darne de saumon (2,5 cm)
(3 cm)
180 - 190 °C 15 - 17 min.
160 - 170 °C 18 - 20 min.
Steak de thon (2,5 - 3 cm) 180 - 190 °C 17 - 20 min.
Crevettes (de 30 g) 190 - 200 °C 8 - 10 min.
Coquilles St-Jacques (de 30 g) 190 - 200 °C 4 - 8 min.
Légumes
Aubergines, en tranches (400 g) 180 - 190 °C 6 - 8 min. Salez les aubergines avant de les
frire, laissez-les reposer env. 30
minutes. Ensuite, séchez-les.
Champignons, en lamelles (400 g) 230 - 240 °C 10 - 12 min.
Carottes, en bâtonnets (400 g) 170 - 190 °C 6 - 8 min.
Pommes de terre, cuites, en rondelles
(400 g)
200 - 220 °C 7 - 10 min.
Poivron, en bandes (400 g) 200 - 210 °C 4 - 6 min.
Courgettes, en rondelles (400 g) 170 - 180 °C 4 - 6 min.
Oignons ou poireau, en rondelles
(400 g)
170 - 190 °C 5 - 7 min.
Plats aux œufs et entremets
Œuf sur le plat, œuf brouillé (3 4 oeufs) 160 - 180 °C 4 - 6 min. par face
Crêpes (2 pièces) 180 - 190 °C 3 - 5 min. par face
31


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