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41 APPLICATION
Tableau de cuisson au gril
Plat gradin a partir temps de cuisson
du bas en minutes
Steak 4 10 - 12
Escalope/côtelette 4 12 - 16
Boulette de viande 3 14 - 18
Saucisse 3 16 - 20
Filet de poisson 4 14 - 16
Pain grillé 4 2 - 4
Croque Monsieur 3 2 - 4
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
Griller
Glisser le lèchefrite dans le bas du four
(premières glissières).
Déposer votre grillade au milieu de la grille.
Fermer la porte du four.
Régler le bouton sur gril.
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.
45


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