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TABLEAUX DE CUISSON
Les temps de cuisson ci-après sont donnés à titre
indicatif. Ils peuvent varier en fonction de la taille, de
l’épaisseur, de la fraîcheur et de la température initia-
le de l’aliment à cuire.
Position grille
LES ENTRÉES
Position
Thermostat
grille
et temps (min.)
180° 200° 220° 240° 260°
678910
Quiche lorraine 4 35 30
Pizza 5 30 25
Tarte à l’oignon 5 30 25
Tarte aux poireaux 5 30 25
Allumettes fromage 5 12
Allumettes aux anchois 5 14
Soufflés au fromage individ. 3 35 30
RECHAUFFAGES
Tourte 4 45 45
Friands 4 30
Pâtés Lorrains 4 30
Bouchées à la reine 3 45
Quiches individuelles 4 15 15
Coquilles St Jacques 4 15 15
Escargots 4 10
Gnocckis 4 25 25
LES POISSONS
Position
Thermostat
grille
et temps (min.)
180° 200° 220° 240° 260°
678910
Colin (darnes) 3 25 25
Merlan au four (5) 3 25 25
Maquereau au vin blanc (5) 3 30
Filets de turbot 4 20 20
Filets de soles (6) 4 20 20
Rouget en papillottes 3 30 30
Gratin de poisson 5 45 45
Saumon 3 25 20
Poisson au vin blanc 3 25 20
Moules farcies 4 20 20
Cabillaud courgettes 3 25 25
Truites à la crème et 3 25 25
aux amandes
LES VIANDES
Position
Thermostat
grille
et temps (min.)
180° 200° 220° 240° 260°
678910
Bœuf
Contrefilet (800 g) 3 40 40
Filet (800 g) 3 35 35
Rumsteak (800 g) 3 40 40
Veau
Noix de veau (800 g) 3 70/80
Longe de veau (800 g) 3 70/80
Carré de veau (900 g) 3 70/80
Epaule de veau (800 g) 3 70/80
Agneau
Epaule d’agneau (800 g) 3 60/70
Carré d’agneau (600 g) 3 60/70
Selle d’agneau (1000 g) 3 70/80
Porc
Carré de porc (700 g) 3 70/80
Epaule de porc (800 g) 3 70/80
LES VOLAILLES
Position
Thermostat
grille
et temps (min.)
180° 200° 220° 240° 260°
678910
Poulet (1000 g) 2 55 55
Poulet (1500 g) 1 75 75
Dindonneau rôti (800 g) 3 60/70 60/70
Cailles 3 50 50
Pigeons, coquelets 2 50/55 50/55
Nota : Pour un gros poulet, veillez à ce qu’il ne soit pas au
contact de la résistance de grille.
16


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