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FR
Les modes de cuisson
Les modes de cuisson Utilisations Accessoires Récipients
 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.

Utiliser vos
propres plats ou
bols en Pyrex®
directement sur
le fond du four.
Transparent
aux ondes.
pas de métal.
GRILL Grillades de viandes ou de
poissons.
Pain grillé.
Finition des plats gratinés et des
desserts meringués.

Grille métallique
et plaque
émaillée
Résistant à la
chaleur.
Métal
autorisé.
CONVECTION 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.

Plaque émaillée,
plateau en verre
et grille.
Résistant à la
chaleur.
Métal
autorisé.
VAPEUR
Cuisson du poisson, des
légumes, du poulet, du riz, des
pommes de terre et des génoises.

Support
plastique et
plateau en verre.
Compatible
avec les micro-
ondes.
Les illustrations ci-dessous sont fournies à titre d’exemples. Vous pouvez varier les
accessoires selon la recette ou le matériau et la taille du récipient utilisé. Consultez la section
Recettes pour de plus amples informations.
18


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