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- FR 103 -
Tableaux de Cuisson
Aliment Poids/
Quantité Puissance Temps requis
(approx.) Instructions/Conseils
Steaks 300 g (2) Combi 5 13-15 min Placer sur le Plateau
Gril en position basse.
Rôti x 1 225 g/
300 g1000 W 4 min
Placer dans un plat
Pyrex® et percer la
peau. Ajouter 30 ml
de liquide. Couvrir et
placer sur la sole du
four.
Poisson - surgelé ou cru.
Filets panés 200 g (2) Combi 2 10-12 min
Placer sur le Plateau
Gril en position basse.
Tourner à mi-cuisson.Filets 300 gVapeur 1
Fruits - Peler, trancher, couper en morceaux de taille égale. Placer dans un
plat peu profond résistant à la chaleur sur la sole du four.
Fruits à
l’étouffée 500 gCombi 4 10 min Placer sur la sole du
four.
Fruits - pochés 400 g1000 W 6-8 min
Ajouter 300 ml d’eau.
Ne remplir le plat qu’à
moitié. Couvrir.
Gibier - Attention : Graisse chaude ! Retirer l’accessoire avec précaution.
Filets de
magret de
canard
400 g200 °C 40 min Préchauffer le four.
Piquer la peau et
placer sur le Plateau
Gril en position basse.
Canard, entier - 190 °C 25-27 min par
450 g
Faisan, entier - 180 °C
20-25 min par
450 g plus
20 min
Préchauffer le four.
Placer sur le Plateau
Gril en position basse.
Agneau - cru - Attention : Graisse chaude ! Retirer l’accessoire avec
précaution.
Rôti
Rôti poids
maximal
1,5 kg
180 °C
À point : 20 min
par 450 g plus
20 min ou Bien
cuit : 30 min
par 450 g plus
25 min
Préchauffer le four.
Placer le rôti sur le
Plateau Gril en position
basse. Une fois cuit,
laisser reposer le rôti
pendant 10 minutes -
le rôti sera plus facile à
découper.
105


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