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Grillades
Pour la cuisson des grillades, vous pouvez
choisir la chaleur tournante ou la chaleur par le
haut ou par le bas.
Glisser le lèchefrite dans le four.
Déposer votre grillade au milieu de la grille.
Fermer la porte du four.
Régler le bouton selon la cuisson choisie.
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.
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.
Porte isolante
Pour des raisons de sécurité, il est conseillé, en
particulier pendant l'utilisation du grill (lorsque
des enfants en bas âge sont à proximité)
d'utiliser une porte isolante (froide). Celle-ci
s'obtient sur commande chez Pelgrim,
département service et pièces détachées.
APPLICATION
Tableau de grillades
Grillade hauteur du gradin temps de cuisson
en minutes
Bifteck (4 morceaux) 3 of 4 5 - 6
Escalope (4 morceaux) 3 of 4 6 - 8
Foie (4 morceaux) 3 of 4 4 - 5
Boulettes de hachis (4 morceaux) 3 of 4 7 - 9
Saucisses (4 morceaux) 3 of 4 5 - 6
Toast 3 of 4 2 - 3
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
88015902_HL_OKW955_95 11-03-2004 13:36 Pagina 47
49


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