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Système sensoriel de rôtissage fr
21
Tableau
Dans le tableau est indiqué le niveau de température
approprié pour chaque mets. Le temps de rôtissage
peut varier selon la nature, le poids, la taille et la qualité
des aliments.
Le niveau de température réglé varie selon la poêle
utilisée.
Préchauffer la poêle vide, ajouter l'huile et l'aliment
après le signal sonore.
Niveau de
température Temps total de rôtissage à partir
du signal sonore (min.)
Viande
Escalope, nature ou panée med 6 - 10
Filet med 6 - 10
Côtelettes* low 10 - 15
Cordon bleu, escalope milanaise* med 10 - 15
Steak, saignant (3 cm d'épaisseur) max 6 - 8
Steak, médium ou bien cuit (3 cm d'épaisseur) med 8 - 12
Blanc de volaille (2 cm d'épaisseur)* low 10 - 20
Saucisses ébouillantées ou crues* low 8 - 20
Hamburger, boulettes de viande hachée, boulettes de viande farcies* low 6 - 30
Ragoût, gyros med 7 - 12
Viande hachée med 6 - 10
Lard min 5 - 8
Poisson
Poisson frit, entier, par ex. truite low 10 - 20
Filet de poisson, nature ou pané low - med 10 - 20
Gambas, crevettes med 4 - 8
Plats aux œufs
Crêpes** max -
Omelette** min 3 - 6
Oeufs au plat min - med 2 - 6
Œuf brouillé min 4 - 9
Kaiserschmarrn (Galette épaisse sucrée) low 10 - 15
French Toast** low 4 - 8
Pommes de terre
Pommes de terre sautées (à partir de pommes de terre en robe des champs) max 6 - 12
Frites (à partir de pommes de terre crues) med 15 - 25
Galettes de pommes de terre** max 2,5 - 3,5
Pommes de terre glacées low 15 - 20
Légumes
Ail, oignons min 2 - 10
Courgettes, aubergines low 4 - 12
Poivrons, asperges vertes low 4 - 15
Champignons med 10 - 15
Légumes glacés low 6 - 10
* Retourner plusieurs fois.
** Durée totale par portion. Frire une par une.
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