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une fois. Lair chaud doit pouvoir circuler librement pour cuire convenablement
les aliments.
GARDER LES ALIMENTS CROUSTILLANTS
Une fois les aliments cuits, baissez le thermostat tout. Vos aliments resteront
chauds et croustillants.
POUR FACILITER ENCORE VOTRE NETTOYAGE
Avant de cuire, vaporisez d’abord un produit antiadsif dans le four à
convection halogène, y compris les paniers et les plats de cuisson. Il sera plus
facile dessuyer la graisse et les sidus après la cuisson.
ADAPTATION DES RECETTES
En gle rale, quand vous vous servez des recettes pvues pour les fours
traditionnels, les temratures resteront identiques mais le temps de cuisson sera
moins long.
Vous pouvez prendre pour guide les temps de cuisson indiqués dans ce manuel.
Vous devez estimer si votre morceau de viande pèse moins ou plus que ce qui
est utili dans la recette et vous devez adapter votre temps de cuisson. Si vous
travaillez avec le four à convection halone pour la première fois, nous vous
recommandons d’utiliser un thermomètre à viande. Surveillez la progression de la
cuisson à travers le récipient en verre. Très vite, vous pourrez facilement adapter
vos recettes pférées au four à convection halone.
PRECHAUFFAGE DE VOTRE FOUR A CONVECTION HALOGENE
Pour une cuisson optimale, préchauffez votre four à 250°C pendant six (6)
minutes avant la cuisson.
TEMPS DE CUISSON
LES TEMPS DE CUISSON PRESENTES DANS CE MANUEL VARIERONT
EN FONCTION DU VOLUME, DU POIDS ET DE LA MASSE DES
ALIMENTS OU DU DEGRE DE CROUSTILLANT SOUHAITE.
TEMPERATURE TEMPS DE
PREPARATION
Poulet + 1,5 kg 200 °C 70 min
Rosbif + 1 kg 180°C 75 min
Cabillaud + 150g 200°C 24 min
Filet de poulet + 350g 190°C 20 min
Poivron partager en deux 200°C 35 min
30


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