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- FR 101 -
Tableaux de Cuisson
Aliment Poids/
Quantité Puissance Temps requis
(approx.) Instructions/Conseils
Bœuf - Attention : Graisse chaude ! Retirez le plat avec précaution. Les
températures recommandées pour le bœuf sont : saignant 60 °C ; à point 70
°C ; bien cuit 80 °C.
Hamburgers
de bœuf (frais) 227 g (2) Gril 1 12-14 min
Placer sur le Plateau
Gril en position haute.
Tourner à mi-cuisson.
Rôti - 220 °C
20 min par
450 g
Saignant :
20 min
À point : 30 min
Bien cuit :
40-50 min
Préchauffer le four.
Placer sur le Plateau
Gril en position basse.
Tourner à mi-cuisson.
Rumsteck/
faux-filet 250 gGril 1
À point : 14 min
Bien cuit :
18 min
Placer le Plateau Gril
en position haute.
Tourner à mi-cuisson.
Bœuf à ragoût 450-675 g160 °C 1 heure -
1 heure 30 min
Placer dans un plat à
gratin avec couvercle.
Ajouter le bouillon et
les légumes. Couvrir,
placer sur le Plateau
Gril en position basse.
Remuer à mi-cuisson.
Poulet cru - Attention : Graisse chaude ! Retirer l’accessoire avec précaution.
Entier - 190 °C 30 min par
450 g
Préchauffer le four.
Placer le poulet sur le
Plateau Gril en position
basse.
103


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