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Tableaux de cuisson
112
Veau
Aliment
(accessoire)
[°C]
[min] 6
[°C]
Veau en daube, env.1,5kg
(plat à rôtir avec couvercle) 2160–17032120–1305
2170–18032120–1305
Filet de veau, env.1kg
(plaque de cuisson multi-usages) 2160–17031 30–60 45–75
Filet de veau, saignant, env.1kg1280–8541 50–60 45–48
Filet de veau, à point, env.1kg1290–9541 80–90 54–57
Filet de veau, bien cuit, env.1kg1295–10041 90–100 63–66
Selle de veau, saignante, env.1kg1280–8541 80–90 45–48
Selle de veau, à point, env.1kg1290–9541 100–130 54–57
Selle de veau, bien cuite, env.1kg1295–10041 130–140 63–66
Modedecuisson, Température, Booster, Niveau, Duréedecuisson,
Températureàcœur, Rôtissageautomatique, Chaleursole-voûte, activé,
désactivé
1Utilisez la grille et la plaque de cuisson multi-usages.
2Saisissez préalablement la viande sur la table de cuisson.
3Préchauffez l'enceinte de cuisson avant d'enfourner les aliments.
4Préchauffez l'enceinte à 120°C pendant 15minutes. Diminuez la température lorsque vous en-
fournez les aliments.
5Cuisez d'abord avec un couvercle. Enlevez le couvercle au bout de 90minutes de cuisson et
versez env.0,5l de liquide.
6Si vous possédez une thermosonde du commerce, vous pouvez aussi vous laisser guider par
la température à cœur indiquée.
112


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