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Tableaux de cuisson
93
Agneau, gibier
Aliment
(accessoire)
[°C]
[min] 6
[°C]
Gigot d'agneau avec os, env.1,5kg
(plat à rôtir avec couvercle) 170–180 24100–120564–82
Selle d'agneau désossée (plaque de
cuisson multi-usages) 1180–19022410–20 53–80
Selle d'agneau désossée (grille et
plaque de cuisson multi-usages) 195–10532440–60 54–66
Selle de cerf désossée (plaque de
cuisson multi-usages) 1160–17022470–90 60–81
Selle de chevreuil désossée (plaque
de cuisson multi-usages) 1140–15022425–35 60–81
Cuissot de sanglier désossé,
env.1kg (plat à rôtir avec couvercle) 1170–180 24100–120580–90
Mode de cuisson, température, Booster, niveau, temps de cuisson,
température à coeur, Chaleur sole-voûte, activé, désactivé
1Saisissez préalablement la viande sur la table de cuisson.
2Préchauffez l'enceinte de cuisson avant d'enfourner les aliments.
3Préchauffez l'enceinte à 120°C pendant 15minutes. Diminuez la température lorsque vous en-
fournez les aliments.
4Installez les rails coulissant FlexiClips HFC (si disponible).
5Cuisez d'abord avec un couvercle. Enlevez le couvercle au bout de 50minutes de cuisson et
versez env.0,5l de liquide.
6Si vous utilisez une thermosonde, vous pouvez aussi vous laisser guider par la température à
cœur indiquée.
93


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