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4 / LES MODES DE CUISSON DU FOUR
DDEECCOONNGGEELLAATTIIOONN
(température préconisée
3300°°CC
mini 30°C maxi 50°C)
La décongélation des plats se fait avec apport limité de chaleur et par brassage
d’air.
Idéal pour les aliments délicats (tartes aux fruits, à la crème,...).
La décongélation des viandes, petits pains, etc...se fait à 50°C (viandes posées sur la
grille avec un plat dessous pour récupérer le jus de décongélation qui n’est pas consom-
mable).
PPAAIINN
(température préconisée
220055°°CC
mini 35°C maxi 275°C)
Séquence de cuisson préconisée pour la cuisson du pain.
Après un préchauffage, posez la boule de pain sur le plat pâtisserie - 2ème gradin.
N’oubliez pas de déposer un ramequin d’eau sur la sole pour obtenir une croûte crous-
tillante et dorée.
99644961_A_FR.qxp 20/12/2007 13:40 Page 19
19


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