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Instructions pour l'utilisateur
68
11. TABLEAU DE CUISSON
ROTIS
Sélecteur des
fonctions
Support
grille
Sélecteur de
température
Temps de cuisson en minutes
Bœuf Ventilé 2 150 – 160 20-30 tous les 500 g et 20-30 au-
delà
Traditionnel 2 200 – 210 Idem
Agneau Ventilé 2 160 – 180 Idem
Traditionnel 2 190 – 200 Idem
Porc et veau Ventilé 2 160 – 180 Idem
Traditionnel 2 180 – 190 Idem
Jambon Ventilé 2 150 – 170 Idem
Traditionnel 2 190 – 200 Idem
Poulet Ventilé 2 150 – 170 15-20 tous les 500 g et 20 au-delà
Traditionnel 2 180 – 190 Idem
Dinde/oie Ventilé 2 150 – 170 15 tous les 500g jusqu’à 3,5Kg puis
10 min. tous les 500g
Traditionnel 2 180 - 190 Idem
Les viandes farcies ou roulées demandent 10 min de plus tous les 500g par rapport aux temps de
cuisson indiqués ci-dessus.
PATISSERIE
Sélecteur des
fonctions
Grille
support
Sélecteur de
température
Temps de cuisson en minutes
Gâteau farci aux
fruits
Ventilé 2 140 40 – 50 tous les 450 g de pâte
Traditionnel 2 140 Idem
Génoise Ventilé 2 – 3 – 4 170 20 - 30
Traditionnel 2 – 3 180 20 – 30
Biscuits Ventilé 2 – 3 210 environ 15
Traditionnel 2 – 3 220 Idem
Pain Ventilé 2 200 20 – 30
Traditionnel 2 220 Idem
Tarte aux fruits Ventilé 3 190 35 – 45
Traditionnel 3 200 35 – 40
Meringues Ventilé 3 100 2 – 2,5 heures
CREMES
Crème caramel Ventilé 3 150 45 – 1 heure
Crème légère Ventilé 3 180 45 – 45
Crème au lait Ventilé 3 150 2 – 2,5 heures
Pour tous les aliments prechauffer le four pendant 10 minutes
17


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