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Tableaux de cuisson
125
Agneau, gibier
Aliment
(accessoire)
[°C] GU INT
[min]
[°C]
Gigot d’agneau avec os,
env.1,5kg (plat à rôtir) 2150 2 280 || 80–110564–82
170–180 2 80–120 64–82
Selle d’agneau désossée
(grille sur plaque de cuis-
son multi-usages)1
21303
2 40–60 54–66
95–1054
180–19032 15–25 54–66
Selle de cerf désossée
(plaque de cuisson multi-
usages) 2160–17032 70–90 60–80
Selle de chevreuil désos-
sée (plaque de cuisson
multi-usages) 2140–15032 25–35 60–80
Cuissot de sanglier désos-
sé, env.1kg (plat à rôtir) 2150 2 220 || 70–90675–85
Mode de cuisson, température, Chauffage accéléré ou Préchauffer (selon le mode
de cuisson), niveau, GUGourmet Units, INTIntensité (|douce, ||moyenne, |||forte),
Durée, température à cœur, M Chef + Chaleur tourn.+, Chaleur sole-voûte,
fonction spéciale Cuisson basse température, marche, arrêt
1Enfournez la grille de cuisson et la plaque de cuisson multi-usages dans l'enceinte de cuisson
pendant la phase de chauffage.
2Saisissez préalablement la viande sur la table de cuisson.
3Préchauffez l'enceinte de cuisson pendant 15minutes avant d'enfourner les aliments.
4Réduisez la température après le phase de préchauffage puis poursuivez le processus de cuis-
son.
5Cuisez d'abord avec un couvercle. Enlevez le couvercle au bout de 40minutes de cuisson et
versez env.0,5l de liquide.
6Cuisez d'abord avec un couvercle. Enlevez le couvercle au bout de 30minutes de cuisson et
versez env.0,5l de liquide.
125


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