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57
FR
Cuisiner au L’Air Chaud
Préparation de viande
Aliment
Quantité (g)
Puissance
(Watt)
Température
Temps
(mn)
Temps de
repos (mn)
Indications
Rôti
1000-1500
400
200
30-40
20
Récipient sans couvercle,
tourner 1x
Filet de porc
Côtelette ou os
Rôti de porc
800-1000
200
180-190
50-60
20
Récipient sans couvercle,
tourner 1x
Poulet entier
1000/1200
400
200
30-40
10
Récipient sans couvercle,
bréchet vers le bas,
tourner 1x
Poulet en
morceaux
500-1000
400
200
25-35
10
Récipient sans couvercle,
Placer les morceaux la
peau en bas. Tourner 1x.
Rôti de veau
1500/2000
200
180
60-65
20
Récipient avec couvercle,
tourner 1-2x, puis
continuez la cuisson sans
couvercle
Rôti de bœuf
1500-1800
200
200
80-90
20
Récipient avec couvercle,
tourner 1-2x
Conseils pour la cuisson
Retournez les pièces de viande à la moitié du
temps de cuisson. Quand le rôti est cuit, laissez-
le reposer 20 minutes dans le four éteint et
fermé. Le jus de la viande sera ainsi mieux
réparti.
La température et le temps de cuisson
dépendent du type et de la quantité d'aliment.
S'il n'y a pas d'indication du poids exact du rôti
dans le tableau, choisissez le poids immédia-
tement inférieur et prolongez le temps.
Conseils pour la vaisselle
Vérifiez que la vaisselle entre bien à l'intérieur du
four.
Les récipients en verre, quand ils sont chauds,
doivent être posés sur un chiffon de cuisine sec.
Au contact d'une surface froide ou mouillée, le
verre pourrait se fendiller et éclater. Utilisez un
gant de cuisine pour retirer les plats du four.
58


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