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Pelgrim nf 1150 Manual

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APPLICATION61
Position des plaques/grilles
En cas de quantités plus petites, placez la
lèchefrite dans la partie supérieure du four
(rebord 4). Placez à un niveau plus bas les
plats qui exigent un temps plus long sous le
gril (rebord 3). Ceci vaut également si vous
devez mettre sous le gril des plats occupant
une plus grande surface.
Les viandes rouges, boeuf, gibier et agneau,
sont saisies plus rapidement que les viandes
blanches, veau, porc et volailles. La viande
blanche et les filets de poissons ont une
croûte moins dorée, tout en étant cuit à point.
Formation de fumée
La cuisson des grillades, posées à même la
grille, provoque souvent une formation de
fumée, provenant de la graisse tombée sur le
fond du four. Remplir le lèchefrite d’eau et le
glisser en dessous de la grille peut diminuer
la fumée, mais augmente par contre la
formation de buée.
Tableau de grillades
plat temp. hauteur
*
temp. hauteur
*
durée
en °C en °C en min.
Grillades “plates”/
en tranche
Steak 180 - 200 4 10 - 12
Escalope/côtelette 180 - 200 4 12 - 16
Boulette de viande 180 - 200 3 14 - 18
Saucisse 180 - 200 3 16 - 20
Filet de poisson 180 - 200 4 14 - 16
Pain grillé 180 - 200 4 2 - 4
Croque Monsieur 180 - 200 3 2 - 4
Brochettes 180 - 200
4 6 - 10
Grillades “hautes”
Poulets, 1 kg environ 200 3 35 - 40
Rôti, 1 kg environ 200 2 50 - 60
Côte de porc salé
de Cassel 200 2 60 - 70
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
*
Hauteur du rebord à partir du bas.
… 61 …


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