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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 ma-
nière irréversible.
Avant de couper la viande, laissez-la re-
poser 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, ajou-
tez de l'eau dans le plat à rôtir. Pour évi-
ter 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 quan-
tités lorsque vous utiliserez l'appareil.
Poids
(kg)
Plat Fonction du four Niveau Tempé-
rature du
four (°C)
Temps de
cuisson
(min.)
1 Porc / agneau
2 180 100 - 110
1 Veau / bœuf
2 190 70 - 100
1,2 Poulet / lapin
2 200 70 - 80
1,5 Canard
1 160 120 - 150
3Oie
1 160 150 - 200
4Dinde
1 180 210 - 240
1 Poisson
2 190 30 - 40
1 Tomates farcies aux
poivrons / pommes
de terre au four
2 190 50 - 70
Gâteaux instantanés
2 160 45 - 55
1Tartes
2 160 80 - 100
Biscuits
3 140 25 - 35
2 Lasagnes
2 180 45 - 60
1 Pain blanc
2 190 50 - 60
1Pizza
1 190 —
200
20 - 30
Entretien et nettoyage
Avertissement Reportez-vous aux
chapitres concernant la sécurité.
FRANÇAIS 17
17


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