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1) Instructions pour griller la viande.
Otez l'excédent de gras autour de la viande pour éviter qu'elle ne se rétracte.
Placez sur la grille badigeonnée d'un corps gras.
A mi-cuisson, retournez la viande
2) Instructions pour griller le poisson ou les crustacés
Placez le poisson ou les crustacés sur la clayette. Le poisson entier doit être vidé et coupé sur
les flancs. Badigeonnez le poisson ou les crustacés avec un corps gras avant la cuisson.
Renouvelez l'opération en cours de cuisson pour éviter que le poisson ne ne se dessèche.
Respectez les temps de cuisson indiqués dans le tableau. Retournez le poisson entier ou en
filet à mi-cuisson.
Cote d'agneau
(2,5cm d'épaisseur)
Saucisses
(2,5cm d'épaisseur)
230g x 2
230g
25-32
13-16
.
Steak de poisson
(2,5cm d'épaisseur)
Poisson entier
Escalope
Crevettes fraîches
230g
225-350 g
450g
450g
450g
24-28
16-20
24-28
16-20
16-20
Prévoir plus de temps
pour les poissons
gras et épais.
Arroser pendant la
cuisson.
Catégorie Poids Temps de cuisson Instructions
d'aliments (en minutes)
Gril
Guide
Badigeonner d'un corps
gras.
Placez les petites pièces
de préférence sur la
clayette. Les grosses
pièces peuvent être
placés dans un plat.
Tournez à mi-cuisson.
Tournez fréquemment.
Poisson, filet
1cm d'épaisseur
1,5cm d'épaisseur
230g
230g
17-21
20-24
Badigeonnez d'un corps
gras et tournez
à mi-cuisson.
Badigeonnez d'un corps
gras et tournez
à mi-cuisson.
94
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