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UTILISATION - 105914779561/F
f
1 Déglacer au vin blanc après 20 minutes, ajouter du bouillon de temps en temps pendant la cuisson.
2 Déglacer au brandy après 20 minutes, ajouter du liquide de temps en temps pendant la cuisson. Ajouter la
crème 10 minutes avant la fin de la cuisson
Remarque : retourner les aliments pour les faire dorer des deux côtés.
LÉGUMES
Pommes de terre farcies
(coupées en deux) 6 pièces VENTILÉ 4 200 12 oui
Carottes à la sauge
(coupées en morceaux) 5 pièces VENTILÉ 4 200 25 oui
Courgettes farcies
(coupées en deux) 1.0 VENTILÉ 3 180 20 oui
Gratin de fenouil
(bulbes coupés en
quatre) 3 pièces VENTILÉ 5 220 8 oui
Poivrons rôtis 3 pièces VENTILÉ 4 250 15 oui
GÂTEAUX
Pêches farcies (coupées
en deux) 6 pièces VENTILÉ 3 160 20 oui
Gâteau aux noisettes 0,9 - 1,0 VENTILÉ 3 165 60 oui
Cookies3 (épaisseur 0,5
- 0,8 cm)
15-20
pièces VENTILÉ 3 190 8 - 10 oui
3 Le temps de cuisson peut varier en fonction de l’épaisseur de chaque biscuit.
DÉCONGÉLATIONS
Viande 0.5 VENTILÉ 1 - 2 0 90 - 100 non
Viande 1.0 VENTILÉ 1 - 2 0 120 - 140 non
Poisson 0.4 VENTILÉ 1 - 2 0 80 - 90 non
Poisson 0.8 VENTILÉ 1 - 2 0 120 - 140 non
Sandwich 0.2 VENTILÉ 1 - 2 0 30 - 40 non
Miche de pain 0.5 VENTILÉ 1 - 2 0 50 - 60 non
Mets Poids
(Kg) Fonction Niveau Temp.
(°C)
Temps
(minutes) preh
Les temps indiqués dans le tableau ne comprennent pas les temps de préchauffage et sont indicatifs.
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