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12 FRANÇAIS
Ingrédients
Min.- max.
quantité
Temps
(min)
Tem-
pérature
Secouez,
tournez,
ou mé-
langez à
mi-cuis-
son
Note
telettes désossées
Environ 150 g
1-5 côtelettes 10-13 200 °C
Hamburger
Environ 150 g (diamètre
de 10 cm)
1 à 4 grillades 10-15 200 °C
Saucisses épaisses
Environ 100 g (diamètre
de 4 cm)
1-6 pièces
(1 couche)
12-15 200 °C
Saucisses nes
Environ 70 g (diamètre
de 2 cm)
1-7 pièces 9-12 200 °C
Rôti de porc 500-1 000 g 40-60 180 °C
Laissez reposer
pendant
5 minutes avant
de découper.
Poisson entier
Entre 300 et 400 g
1-2 18-22 200 °C
Découpez la
queue si elle ne
tient pas dans le
panier.
Filets de poisson
Environ 120 g
1-3
(1 couche)
9-12 200 °C
An d'éviter qu'ils
ne collent, placez
la peau vers le bas
et ajoutez un peu
d'huile.
Fruits de mer
De 25 à 30 g
200-1 500 g 10-25 200 °C Oui
Gâteau
500 g
18 oz
28 180 °C
Utilisez un moule
à gâteau.
Muns
Environ 50 g
1-9 12-14 180 °C
Utiliser des
moules à muns
en silicone
résistant à la
chaleur.
Quiche (diamètre de
21 cm)
1 15 180 °C
Utilisez un plat
ou une plaque de
cuisson.
Pain grillé / petits
pains
1-6 180 °C
12


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