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Pour la stérilisation des conserves, utilisez le mode sole +
ventilateur.
Préparez les aliments et les bocaux comme à votre habitude.
Prenez des bocaux avec couvercle en verre et joint en
caoutchouc. N’utilisez jamais de bocaux à vis avec couvercle en
métal. Les bocaux doivent être de la même taille, remplis des
mêmes aliments que vous tasserez bien. Le four peut contenir
six bocaux d’un litre.
Ne stérilisez que des fruits et légumes frais.
Versez environ un litre d’eau chaude (autour de 70°C) dans le
plat multi-usage profond pour produire la vapeur nécessaire.
Placez-y les bocaux de manière à ce qu’ils ne touchent pas
les parois du four (voir l’illustration). Humidi ez au préalable
les joints en caoutchouc.
Posez le plat multi-usage contenant les bocaux sur les
glissières du deuxième niveau à partir du bas.
Surveillez la stérilisation en permanence. Quand le jus
à l’intérieur des bocaux commence à bouillir, suivez les
instructions gurant dans le tableau ci-dessous.
Conserves de fruits et
légumes
Conserves de fruits et
légumes
Tableau de cuisson au gril infrarouge
Type d’aliment Poids
(g)
N° de la
glissière
(à partir
du bas)
Tempé-
rature
(°C)
Tempé-
rature
(°C)
Durée de
cuisson
(min.)
Viande et saucisses
2 beefsteaks bien cuits 180g/kom 4
Niveau
- 18-21
2 côtelettes 4
- 20-22
2 escalopes de porc 180g/kom 4
18-22
4 saucisses 100g/kom 4
- 11-14
4 toasts garnis 4
- 5-7
Pain grillé 4
3-4
3 truites – sur la grille 200g/kom 2 - 160-170 40-50
Poulet – sur la grille 1500g 2 - 160-170 60-80
Épaule de porc – dans la
lèchefrite profonde
1500g 2 - 150-160 120-160
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