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FR
Français
Les modes de cuisson
Les modes de
cuisson
Utilisations Accessoires Récipients
GRIL + CHALEUR
TOURNANTE
(Turbo-bake)
Cuisson des viandes rouges,
grillades épaisses (côte de boeuf ou
de veau).
Braisage des poissons.
PRÉCHAUFFAGE NÉCESSAIRE
Grille métallique.
Résistant à la
chaleur.
Métal autorisé.
CUISSON COMBINÉE
Grill + micro-ondes
Chaleur Tournante +
micro-ondes
Grill + Chaleur
Tournante +
micro-ondes
- Viandes et volailles rôties.
- Décongélation et réchauffage
des ali
ments nécessitant une chaleur exté
rieure (quiche, pizza, pain,
viennoise
rie, gratin.)
- Cuisson des gratins de viande, de
féculents ou de légumes.
- Cuisson des gâteaux contenant
des
oeufs ou de la levure avec
coloration
extérieure, des quiches et des
tartes.
PRÉCHAUFFAGE CONSEILLÉ
Grille métallique
et/ou plaque de
verre.
Transparent
aux ondes et
résistant à la
chaleur.
Métal lisse et
non démontable
autorisé
sur plateau
noir
uniquement.
19


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