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QUICHES - GRATINS
TYPE DE PLAT
Cuisson tradi-
tionnelle
Cuisson à venti-
lation forcée
Temps de
cuisson
(min.)
Remarques
Gradin
Tem-
pératu-
re [°C]
Gradin
Tem-
pératu-
re [°C]
Gratin de pâtes 2 180 2 180 40-50 Dans un moule
Gratin de légu-
mes
2 200 2 200 45-60 Dans un moule
Quiche 1 190 1 190 40-50 Dans un moule
Lasagnes 2 200 2 200 25-40 Dans un moule
Cannellonis 2 200 2 200 25-40 Dans un moule
Pudding du
Yorkshire
2 220 2 210 20-30
6 moules à pudding
1)
1) Préchauffez le four pendant 10 minutes.
VIANDES
TYPE DE PLAT
Cuisson tradi-
tionnelle
Cuisson à venti-
lation forcée
Temps de
cuisson
(min.)
Remarques
Gradin
Tem-
pératu-
re [°C]
Gradin
Tem-
pératu-
re [°C]
Viande de bœuf 2 200 2 190 50-70 Sur le gradin du four et la
lèchefrite
Viande de porc 2 180 2 180 90-120 Sur le gradin du four et la
lèchefrite
Viande de veau 2 190 2 175 90-120 Sur le gradin du four et la
lèchefrite
Roastbeefs au
bleu
2 210 2 200 44-50 Sur le gradin du four et la
lèchefrite
Roastbeef sai-
gnant
2 210 2 200 51-55 Sur le gradin du four et la
lèchefrite
Roastbeef à
point
2 210 2 200 55-60 Sur le gradin du four et la
lèchefrite
Épaule de porc 2 180 2 170 120-150 Sur la lèchefrite
Jarret de porc 2 180 2 160 100-120 2 pièces, sur la lèchefrite
Agneau 2 190 2 190 110-130 Gigot
Poulet 2 200 2 200 70-85 Entier, sur la lèchefrite
Dinde 1 180 1 160 210-240 Entier, sur la lèchefrite
Canard 2 175 2 160 120-150 Entier, sur la lèchefrite
Oie 1 175 1 160 150-200 Entier, sur la lèchefrite
Lapin 2 190 2 175 60-80 En morceaux
Lièvre 2 190 2 175 150-200 En morceaux
Faisan 2 190 2 175 90-120 Entier, sur la lèchefrite
44 progress
44


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