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Selle de veau (rôtie)............................................................................................. 128
Selle de veau (cuisson à basse température)...................................................... 129
Veau en daube..................................................................................................... 130
Osso buco........................................................................................................... 132
Carré d'agneau avec légumes............................................................................. 134
Gigot d'agneau.................................................................................................... 136
Selle d'agneau (rôtie)........................................................................................... 138
Selle d'agneau (cuisson à basse température).................................................... 139
Bœuf façon Wellington ........................................................................................ 140
Hachis de bœuf................................................................................................... 142
Filet de bœuf (rôti) ............................................................................................... 143
Filet de bœuf (cuisson à basse température) ...................................................... 144
Bœuf en daube.................................................................................................... 145
Rosbif (rôti) .......................................................................................................... 146
Rosbif (cuisson à basse température)................................................................. 147
Yorkshire Pudding ............................................................................................... 148
Pain de viande..................................................................................................... 149
Rôti de porc fumé................................................................................................ 150
Rôti de porc fumé (cuisson à basse température) .............................................. 151
Rôti de porc croustillant ...................................................................................... 152
Rôti de jambon.................................................................................................... 153
Poitrine de porc ................................................................................................... 154
Filet de porc (rôti) ................................................................................................ 156
Filet de porc (cuisson à basse température) ....................................................... 158
Jambon de Noël.................................................................................................. 159
Cuisse de lièvre ................................................................................................... 160
Lapin.................................................................................................................... 161
Selle de cerf......................................................................................................... 162
Selle de chevreuil ................................................................................................ 164
Poissons ............................................................................................................. 166
Conseils de préparation ...................................................................................... 167
Daurade............................................................................................................... 168
Truite.................................................................................................................... 169
Carpe................................................................................................................... 170
Filet de saumon................................................................................................... 171
Truite saumonée.................................................................................................. 172
Filet de colin ........................................................................................................ 173
Filet de sandre sur petits légumes ...................................................................... 174
Gratins & Co....................................................................................................... 175
Endives au jambon.............................................................................................. 176
Gratin suédois ..................................................................................................... 178
6


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Miele H 7464 BPX User Manual - English - 132 pages

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Miele H 7464 BPX User Manual - Dutch - 132 pages

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