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Volaille et viande
Volaille
Boeuf
Porc
Saucisses
Poisson
Millet, entier 1:2,5 non perforé - 100 25 - 35
Blé, entier 1:1 non perforé - 100 60 - 70
Quenelles - perforé +
non perforé
2
1
90 25 - 30
Aliment Rapport/ indications Accessoire Niveau Température en
°C
Temps de cuis-
son en min
Aliment Quantité/ poids Accessoire Niveau Température en
°C
Temps de cuis-
son en min
Blanc de poulet de 0,15 kg Non perforé 2 100 15 - 25
Magret de canard* de 0,35 kg Non perforé 2 100 12 - 18
* saisir au préalable et envelopper dans une feuille
Aliment Quantité/ poids Accessoire Niveau Température en
°C
Temps de cuis-
son en min
Rosbif peu épais,
médium*
1 kg Non perforé 2 100 25 - 35
Rosbif épais, médium* 1 kg Non perforé 2 100 30 - 40
* saisir au préalable et envelopper dans une feuille
Aliment Quantité/ poids Accessoire Niveau Température en
°C
Temps de cuis-
son en min
Filet mignon de porc* 0,5 kg Non perforé 2 100 10 - 12
Médaillons de porc* env. 3 cm d'épaisseur Non perforé 2 100 10 - 12
Travers de porc fumé en tranches Non perforé 2 100 15 - 20
* saisir au préalable et envelopper dans une feuille
Aliment Accessoire Niveau Température en
°C
Temps de cuis-
son en min
Saucisses viennoises Perforé +
Non perforé
2
1
80 - 90 12 - 18
Saucisses blanches Perforé +
Non perforé
2
1
80 - 90 15 - 20
Aliment Quantité/ poids Accessoire Niveau Température
en°C
Temps de cuis-
son en min
Dorade, entière de 0,3 kg Perforé +
non perforé
2
1
80 - 90 15 - 25
Filet de dorade de 0,15 kg Perforé +
non perforé
2
1
80 - 90 10 - 20
Terrine de poisson Moule de bain-marie
1,5 l
Non perforé 2 80 - 100 40 - 80
Truite, entière de 0,2 kg Perforé +
non perforé
2
1
80 - 90 12 - 15
Filet de cabillaud de 0,15 kg Perfo +
non perforé
2
1
80 - 90 10 - 14
Filet de saumon de 0,15 kg Perfo +
non perforé
2
1
100 8 - 10
Moules 1,5 kg Non perforé 2 100 10 - 15
38


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