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FRANÇAIS 15
Tableau de cuisson
Aliments Fonction Poids
kg
Position
de la grille
en partant
du bas
Cuisson par convection
naturelle
Cuisson par chaleur pulsée
(avec le ventilateur)
Températures
en °C
Temps de
cuisson en
minutes
Températures
en °C
Temps de
cuisson en
minutes
VIANDE
ti de veau 1 2 220-225 100-120 190 100-120
ti de bœuf 1 1 220-225 40-50 190 40-50
ti de porc 1 2 220-225 100-120 190 100-120
ti d'agneau 1 1 220-225 100-120 190 100-120
GIBIER
Lièvre rôti 1 2 200-Max 50-60 200-Max 50
Faisan rôti 1 2 200-Max 60-70 200-Max 60
Perdrix rôtie 1 2 200-Max 50-60 200-Max 50
VOLAILLE
Poulet rôti 1 2 220-225 80-90 190 70-80
Dinde rôtie 1 2 220-225 100-120 190 9 0 -110
Canard rôti 1 2 220-225 9 0 -110 190 80-100
POISSON
Poisson rôti 1 2 200 30-35 170 -19 0 25-30
Casserole de
poisson
1 2 175 20-25 160-170 15-20
PÂTES AU FOUR
Lasagnes 2,5 1 210-225 60-75 225-Max 30-40
Cannelloni 2,5 1 210-225 60-75 225-Max 30-40
PIZZAS
1 2 225-Max 25-30 225-Max 20-25
PAIN
1 2 225-Max 20-25 220 20
PÂTISSERIES
Biscuits en
général
2 190 15 170 -19 0 15
Pâte brisée
2 200 20 190-200 20
Gâteau
Victoria
0,8 2 200 40-45 190-200 40-45
15


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