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Tabela de cozedura no forno
PLATS
EXEMPLES
FONCTION
TEMPÉRATURE
SUPPORTS
Carne de ave no espeto
frango, galo
Espeto rotativo
270 °C
suporte para espeto
rotativo
Peças grandes assadas na
brasa
perna inteira assada, capão ou peru
grande, etc.
Multinível
180 °C (a um terço
da cozedura,
diminuir para 160
°C)
carne na bandeja
pingadeira, banhar em
intervalos regulares
com o molho da
cozedura
Carne salteada em
caçarola e pratos
tradicionais
novilho bourguignon, coelho à caçador,
vitela Marengo salteada, estufado de
borrego, frango à la basquaise, etc.
backenhof, terrinas, etc.
Tradição
190 °C
caçarola na bandeja
pingadeira
Grelhados
bifes, costelas, salsichas para grelhar,
espetadas, coxas de frango, etc.
Barbecue
200 °C
na grelha (tabuleiro
em função da
espessura)
Carnes panadas
filete de novilho Wellington, coxa
panada, etc.
Multinível
200 °C
Na bandeja pingadeira
(para peças grandes,
diminuir para 160 °C
após a cozedura da
massa)
CARNE
Panados de sal
carne de ave em panado de sal, etc.
Multinível
240 °C
carne no tabuleiro de
recolha ou travessa
no tabuleiro de
recolha
Peixe na grelha e
espetadas
robalo, carapau, sardinha, salmonete,
atum, etc.
Barbecue
180 °C
na grelha (tabuleiro
em função da
espessura)
Peixe inteiro (recheado)
dourada, carpa, etc.
Multinível
200 °C
Na bandeja pingadeira
Filetes de peixe (com vinho
ou outro líquido)
salmão, cantarilho, bacalhau, robalo, etc.
Tradição
200 °C
Na bandeja pingadeira
Papelotes
solha, solha-limão, coquilles de saint-
jacques, etc.
Multinível
200 °C
Na bandeja pingadeira
Peixe panado (massa
folhada ou massa
quebrada)
salmão, espetada, etc.
Multinível
200 °C
Na bandeja pingadeira
Suflês
coquilles de saint-jacques, etc.
Multinível
200 °C
tarteira na bandeja
pingadeira
PEIXE
Peixe panado de sal
robalo, carpa, etc.
Multinível
240 °C
peixe na bandeja
pingadeira ou
travessa na bandeja
pingadeira
PLATS
EXEMPLES
FONCTION
TEMPÉRATURE SUPPORTS
Gâteaux salés
teaux aux olives, au thon, etc.
Gâteaux ou
multiniveaux
160 °C
moule sur lèchefrite
teaux rustiques
gâteaux rustiques au fromage, terrine de saumon,…
Gâteaux ou
multiniveaux
200 °C
sur lèchefrite
Terrines
terrines de poisson, viandes, légumes, foie gras, etc.
Tradition
160 °C
moule à terrine sur lèchefrite (bain-marie
avec eau déjà chaude)
Ramequins individuels
Terrines de foie de volaille, purée de saumon, œufs en
cocotte, etc.
Tradition
160 °C
ramequins sur lèchefrite (bain-marie
avec eau déjà chaude)
ENTRÉES
Soufflés
soufflé au fromage, aux légumes, au poisson, etc.
Multiniveaux
200 °C
moule sur lèchefrite
Légumes farcis
pommes de terre, tomates, courgettes, choux, etc.
Multiniveaux
200 °C
sur lèchefrite
ou moule sur lèchefrite
gumes braisés en cocotte
laitue, carottes au safran, salsifis blanc, etc.
Tradition
200 °C
cocotte sur lèchefrite
Flans
flan aux champignons, omelettes aux légumes, etc.
Tradition
160 °C
ramequin ou moule sur lèchefrite (bain-
marie avec eau déjà chaude)
Terrines
terrine de légumes
Tradition
160 °C
moule sur lèchefrite (bain-marie avec
eau déjà chaude)
Soufflés
soufflé d’asperges, aux tomates, etc.
Multiniveaux
200 °C
moule sur lèchefrite
Beignets
terrine de légumes, etc.
Multiniveaux
200 °C
sur lèchefrite
Papillote
truffes, etc.
Multiniveaux
200 °C
Papillote sur lèchefrite
LES LÉGUMES
Riz
Pilaf
Tradition
180 °C
plat sur lèchefrite
58


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