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Conseils et astuces
FORT
BRÛLEURS
3
FORT
BRÛLEURS
2
BRÛLEURS
1
La cuisson:
directe ou indirecte
MÉTHODE
CUISSON INDIRECTE
Utilisez la méthode indirecte pour des grosses pièces de viande
cessitant au moins 20minutes de cuisson, ou des aliments si
délicats qu’une exposition directe à la chaleur les dessécherait ou
les brûlerait, comme les rôtis, pièces de volaille non désossées,
poissons entiers, filets délicats de poisson et poulets, dindes et
côtes entiers. La cuisson indirecte peut aussi servir à finir de cuire
les aliments plus épais ou les pièces non désossées ayant d’abord
été saisies ou dorées par cuisson directe.
Avec la cuisson indirecte, la chaleur vient d’un ou des deux côtés du
barbecue. L’aliment se trouve lui sur la zone non allumée de la grille
de cuisson.
MÉTHODE
CUISSON DIRECTE
Utilisez la méthode directe pour les aliments tendres et de petite
taille nécessitant moins de 20minutes de cuisson, comme les
hamburgers, steaks, côtelettes, brochettes, pièces de poulet
sossées, filets de poisson, crustacés et légumes en tranches.
En cuisson directe, les flammes se trouvent directement sous l’aliment.
Elle permet den saisir l’extérieur, créant ainsi des saveurs, une
texture et une caramélisation délicieuse, tout en le cuisant jusqu’à
son cœur.
OFF  
FAIBLE
MOYEN
DÉMARRAGE/
FORT
MOYEN
OFF (ou éteint)
BRÛLEURS
2
BRÛLEURS
1
BRÛLEURS
3
MOYEN
OFF (ou éteint)
BRÛLEURS
2
BRÛLEURS
1
BRÛLEURS
2
BRÛLEURS
1
6


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Others manual(s) of Weber Spirit II E210GBS

Weber Spirit II E210GBS User Manual - English - 24 pages

Weber Spirit II E210GBS User Manual - German - 24 pages

Weber Spirit II E210GBS Installation Guide - German, Dutch - 36 pages

Weber Spirit II E210GBS User Manual - Dutch - 24 pages

Weber Spirit II E210GBS Installation Guide - French, Italian - 36 pages


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