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11FRANÇAIS
Ingrédients
Min.- max.
quantité
Temps
(min)
Tem-
pérature
Secouez,
tournez,
ou mé-
langez à
mi-cuis-
son
Note
Frites maison (10 x
10 mm)
200-1 400 g 18-35 180 °C Oui
Faites tremper
30 minutes dans
l'eau, séchez et
ajoutez 1/4 à
1 cuillère à soupe
d'huile.
Quartiers de pommes
de terre maison
200-1 400 g 20-42 180 °C Oui
Faites tremper
30 minutes dans
l'eau, séchez et
ajoutez 1/4 à
1 cuillère à soupe
d'huile.
En-cas surgelés
(nuggets de poulet)
80-1 300 g
(6-50 pièces)
7-18 180 °C Oui
Vos nuggets sont
prêts lorsqu'ils
sont dorés et
croustillants à
l'extérieur.
En-cas surgelés
(petits rouleaux de
printemps d'environ
20 g)
100-600 g
(5-30 pièces)
14-16 180 °C Oui
Vos nuggets sont
prêts lorsqu'ils
sont dorés et
croustillants à
l'extérieur.
Poulet entier 1 200-1 500 g 50-55 180 °C
Évitez que les
pattes touchent
l'élément
chauant.
Blancs de poulet
Environ 160 g
1-5 pièces 18-22 180 °C
Pilons de poulet 200-1 800 g 18-35 180 °C Oui
Bâtonnets de poulet
panés
3-12 pièces
(1 couche)
10-15 180 °C
Ajoutez de l'huile
pour la chapelure.
Vos bâtonnets
sont prêts
lorsqu'ils sont
bien dorés.
Ailes de poulet
Environ 100 g
2-8 pièces
(1 couche)
14-18 180 °C Oui
11


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