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Volaille
Les données de poids dans le tableau concernent la volaille
non farcie et prête à cuire.
En cas de volaille entière, placez-la sur la grille, le côté blanc
vers le bas. Retourner après les
Z du temps indiqué.
Retourner les pièces à rôtir, telles que du rôti de dinde ficelé ou
du blanc de dinde, après la moit du temps indiq. Retourner
les morceaux de volaille après les Z du temps.
Pour les canards ou les oies, piquez la peau sous les ailes. La
graisse peut ainsi s'écouler.
Pour obtenir une peau de volaille dorée et croustillante,
enduisez la peau de beurre ou versez de l'eau salée ou du jus
d'orange sur la peau vers la fin de la cuisson.
Modes de cuisson :
% = Convection naturelle
4 = Gril air pulsé
( = Gril, grande surface
Gibier
Selle de chevreuil avec os 1,5 kg Ouvert 2
%
200-220 50
Cuissot de chevreuil sans os 1,5 kg Fermé 2
%
210-230 100
Rôti de sanglier 1,5 kg Fermé 2
%
180-200 140
Rôti de cerf 1,5 kg Fermé 2
%
180-200 130
Lapin 2,0 kg Fermé 2
%
220-240 60
Viande hachée
ti de viande hachée de 500 g de
viande
Ouvert 1
4
180-200 80
Saucisses
Saucisses Grille + lèchefrite 4+1
(
315
Viande Poids Accessoires et
récipients
Niveau Mode de
cuisson
Température
en °C, posi-
tion gril
Durée
en minutes
Volaille Poids Accessoires et
récipients
Niveau Mode de
cuisson
Température
en °C, posi-
tion gril
Durée
en minutes
Poulet, entier 1,2 kg Grille 2
4
220-240 60-70
Poularde, entière 1,6 kg Grille 2
4
210-230 80-90
Poulet, demi de 500 g Grille 2
4
220-240 40-50
Morceaux de poulet de 150 g Grille 3
4
210-230 30-40
Morceaux de poulet de 300 g Grille 3
4
210-230 35-45
Blanc de poulet de 200 g Grille 3
(
3 30-40
Canard, entier 2,0 kg Grille 2
4
190-210 100-110
Magret de canard de 300 g Grille 3
4
240-260 30-40
Oie, entière 3,5-4,0 kg Grille 2
4
170-190 120-140
Cuisses d'oie de 400 g Grille 3
4
220-240 40-50
Dindonneau, entier 3,0 kg Grille 2
4
180-200 80-100
Rôti de dinde ficelé 1,5 kg Ouvert 1
4
200-220 110-130
Blanc de dinde 1,0 kg Fermé 2
%
180-200 80-90
Gigot de dinde 1,0 kg Grille 2
4
180-200 90-100
32


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