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Type d'aliment Poids
(g)
Gradin
(à partir du
bas)
Température
(°C)
Durée de
cuisson
(min)
Température
à cœur
(°C)
Filet de bœuf 1000 2 170-190 60-80 55-75*
Poulet, entier 1500 2 180-200 65-85 85-90
Dinde 4000 2 170-190 150-180 85-90
Rôti de porc 1500 2 170-190 100-120 70-85
Rôti de viande
hachée 1000 2 170-190 50-65 80-85
Veau 1000 2 170-190 70-90 75-85
Agneau 1000 2 180-200 50-70 75-85
Gibier 1000 2 180-200 60-90 75-85
Poisson entier 1000 2 170-190 40-50 75-85
Cuisses de
poulet 1000 2 190-210 45-55 85-90
* Saignant = 55–60 °C ; à point = 65–70 °C ; bien cuit = 70–75 °C
RÔTISSAGE
Dans le mode Rôtissage Auto, la résistance
de voûte, le gril et la résistance circulaire
fonctionnent simultanément. Ce mode de
cuisson convient à tout type de viande à
rôtir.
Si vos grillades cuisent directement sur la grille, huilez-la pour que les aliments n'y
attachent pas et insérez-la sur le 2ème gradin. Placez la lèchefrite au 1er ou 2ème niveau.
Lorsque vous cuisez de la viande dans un plat, insérez-le sur le 1ème gradin.
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