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FR
Les modes de cuisson
Les modes de
cuisson
Utilisations Accessoires Récipients
MICRO-ONDES
Décongélation
Réchauffage
Fonte : beurre, chocolat, fromage
Cuisson du poisson, des légumes,
des fruits, des oeufs.
Réalisation de : compotes,
contures, sauces, crèmes, pâte à
choux, caramel, pâtés ou pains de
poisson, de viandes, de légumes.
Cuisson des pâtisseries contenant
des oeufs, de la levure (4/4,
génoise, cake, clafoutis, etc.) sans
coloration.
PAS DE PRÉCHAUFFAGE
Utiliser vos
propres plats ou
bols en Pyrex®
directement sur
le fond du four.
Transparent
aux ondes.
pas de métal.
GRIL
Grillades de viandes ou de
poissons.
Pain grillé.
Finition des plats gratinés et des
desserts meringués.
PRÉCHAUFFAGE NÉCESSAIRE
Grille métallique.
Résistant à la
chaleur.
Métal
autorisé.
Chaleur Tournante
Cuisson de petites pièces
nécessitant une cuisson courte :
feuilletés, biscuits, choux, sablés,
biscuit roulé.
Cuissons particulières : soufés,
meringues, vol-au-vent, pain,
brioches, savarin, pâté en croûte,
etc.
Cuisson des quiches, des pizzas et
des tartes.
PRÉCHAUFFAGE CONSEILLÉ
Lèchefrite et
grille métallique.
Résistant à la
chaleur.
Métal
autorisé.
18


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