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Cuisson de viande et de poisson
Pour les aliments très gras, utilisez un
plat à rôtir pour éviter de salir le four de
manière irréversible.
Avant de couper la viande, laissez-la
reposer pendant environ 15 minutes afin
d'éviter que le jus ne s'écoule.
Pour éviter qu'une trop grande quantité
de fumée ne se forme dans le four,
ajoutez de l'eau dans le plat à rôtir. Pour
éviter que la fumée ne se condense,
ajoutez à nouveau de l'eau dans le plat
à rôtir à chaque fois qu'il n'en contient
plus.
Temps de cuisson
Le temps de cuisson varie selon le type
d'aliment, sa consistance et son volume.
Au départ, surveillez la cuisson lorsque vous
cuisinez. Ainsi, vous trouverez les meilleurs
réglages (fonction, temps de cuisson, etc.)
pour vos ustensiles, vos recettes et les
quantités lorsque vous utiliserez l'appareil.
Tableau de cuisson
Quantité
(kg)
Plat Fonction Positions
des grilles
Température
(°C)
Durée (min)
1 - 1.5 Porc 2 180 90 - 120
1 - 1.5 Agneau 2 175 110 - 130
1 Bœuf 2 200 50 - 70
1 - 1.5 Poulet 2 200 70 - 85
1.2 Lapin 2 175 60 - 80
1.5 Canard 2 220 120 - 150
4 Dinde 2 180 210 - 240
1 Poisson 2 190 45 - 60
- Gâteau aux prunes 2 160 50 - 60
1 Tartes 2 170 80 - 100
- Biscuits/Gâteaux secs 2 et 4 140 - 150 35 - 40
2 Lasagnes 2 180 - 190 25 - 40
1 Pain blanc 1 190 60 - 70
1 Pizza 1 190 - 210 10 - 20
FRANÇAIS 17
17


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