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Progress PHN3320 Manual

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TYPE DE
PLAT
Convection naturelle Chaleur tournante
Durée de
cuisson
[min]
Notes
Position de
la grille
Temp
. [°C]
Position de
la grille
Temp
. [°C]
Porc 2 180 2 180 90 - 120 Sur la grille métal-
lique et dans un
plat à rôtir
Veau 2 190 2 175 90 - 120 Sur la grille métal-
lique et dans un
plat à rôtir
Rôti de bœuf,
saignant
2 210 2 200 44 - 50 Sur la grille métal-
lique et dans un
plat à rôtir
Rôti de bœuf, à
point
2 210 2 200 51 - 55 Sur la grille métal-
lique et dans un
plat à rôtir
Rôti de bœuf,
bien cuit
2 210 2 200 55 - 60 Sur la grille métal-
lique et dans un
plat à rôtir
Épaule de porc 2 180 2 170 120 - 150 Dans un plat à
rôtir
Jarret de porc 2 180 2 160 100 - 120 2 pièces dans un
plat à rôtir
Agneau 2 190 2 190 110 - 130 Gigot
Volaille 2 200 2 200 70 - 85 Entier
Dinde 1 180 1 160 210 - 240 Entière
Canard 2 175 2 160 120 - 150 Entier
Oie 1 175 1 160 150 - 200 Entière
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
POISSON
TYPE DE
PLAT
Convection naturel-
le
Chaleur tournante
Durée de
cuisson
[min]
Notes
Position de
la grille
Temp
. [°C]
Position de
la grille
Temp
. [°C]
Truite/daurade 2 190 2 (1 et 3) 175 40 - 55 3 - 4 poissons
Thon/saumon 2 190 2 (1 et 3) 175 35 - 60 4 - 6 filets
Gril
Avant la cuisson, faites préchauffer vo-
tre four vide pendant 10 minutes.
Quantité Gril Durée de cuisson [min]
TYPE DE PLAT Mor-
ceaux
[g] Position
de la grille
Temp.
[°C]
1re face 2e face
Filet de bœuf 4 800 3 250 12 - 15 12 - 14
Steaks de bœuf 4 600 3 250 10 - 12 6 - 8
Saucisses 8 — 3 250 12 - 15 10 - 12
46 progress
… 46 …


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