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fr Tableau de réglage et conseils
Tableau de réglage et conseils
Tableau deglage et conseils
Plat cuisiné Position gril Durée de grillade Remarques
Viande et volaille
Bifteck, à point, 2-3 cm 8 3- 4min. par face Le steak est à point quand du jus de viande en
sort.
Côtes de veau, 2cm 7 6min. par face
Brochettes chachlyk, de 100 g 6- 7 15- 20min. Retournez plusieurs fois.
Côtes d'agneau, rosées 2 cm 7 6min. par face
Échine de porc, 2 cm 7 6- 8min. par face
Saucisse grillée, 50- 100 g 6- 7 10- 20min. Retournez plusieurs fois.
Hamburger, 1 cm 6- 7 12- 15min.
Escalopes de dinde, 2 cm 6- 7 12- 15min.
Ailes de poulet, de 100 g 6- 7 15- 20min. Retournez plusieurs fois.
Poisson et fruits de mer
Gambas 7 5- 12min. Utilisez des crevettes entières, crues ou pré-
cuites.
Homard, précuit 8 7- 15min.
Darne de saumon, 3 cm 6 10- 15min.
Steak de thon, 3 cm 6- 7 7- 10min.
Filet de poisson, 2 cm 6 6- 8min. par ex. hareng ou flétan
Truite, entière, 200 g 7 12- 15min. Badigeonnez la truite avec de l'huile afin que la
peau n'accroche pas à la grille.
Garnitures
Légumes 5 10- 15min. par ex. des courgettes et des aubergines en ron-
delles, des poivrons en quartiers
Têtes de champignon 6 4- 6min.
Fruits (par ex. pêches ou demi-
poires)
55- 10min. par face
Maintien au chaud 1- 2 Assurez-vous que la grille n'est pas trop chaude
pour le maintien au chaud.
34


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