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Préchauffez le gril infrarouge pendant 5 minutes.
Surveillez la cuisson en permanence, la viande peut brûler en raison de la haute
température.
En éliminant la graisse contenue dans les aliments, le gril est particulièrement bien adapté
à la cuisson des saucisses, tranches de viande et poisson (steaks, côtelettes, escalopes,
filets et darnes de saumon) ; il permet aussi de préparer des toasts.
Si vos grillades cuisent directement sur la grille, huilez-la pour que les aliments n'y
attachent pas et insérez-la sur le 4ème gradin. Placez la lèchefrite au 1er ou 2ème niveau.
Lorsque vous cuisez de la viande dans un plat, veillez à ce qu’il y ait toujours assez de
liquide dans le fond pour qu'elle ne brûle pas. Retournez-la durant la cuisson.
Après chaque utilisation du gril, nettoyez le four, les accessoires et les ustensiles.
Tableau de cuisson au petit gril
Type d'aliment Poids
(g)
Gradin
(à partir du
bas)
Température
(°C)
Durée de
cuisson
(min)
VIANDE
Bifteck, saignant 180 g/pièce 3 240 20-25
Échine de porc 150 g/pièce 3 240 25-30
Côtelettes/escalopes 280 g/pièce 3 240 30-35
Saucisses 70 g/pièce 3 240 20-25
PAIN GRILLÉ
Toast / 3 240 5-10
Toasts garnis / 3 240 5-10
PETIT GRIL, GRAND GRIL
Lors de la cuisson au gril double, la
résistance de voûte et le gril installé en haut
du four sont en marche.
Lors de la cuisson au petit gril, seule le gril
infrarouge est en marche.
Température maximale autorisée: 240°C
2
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