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FR 21
MODE D'EMPLOI DU FOUR
Rôti de bœuf
saignant 1kg
- 2
2
(Moy)
35 - 50
plaque sur grille (retournez
l'aliment aux deux tiers de
la cuisson si nécessaire)
Pommes de
terre au four
- 2
2
(Moy)
35 - 50
Lèchefrite/plaque à
pâtisserie (retournez les
aliments aux deux tiers de
la cuisson si nécessaire)
Gratin de
légumes
- 2
3
(Haute)
10 - 15 Plat à four sur grille
Lasagnes &
Viandes
Oui 1 - 3 200 50 - 100*
3
e
gradin: Plat à four
sur grille
1
e
gradin: Lèchefrite ou
plat à four sur grille
Viandes &
Pommes de
terre
Oui 1 - 3 200 45 - 100*
3
e
gradin: Plat à four
sur grille
1
e
gradin: Lèchefrite ou
plat à four sur grille
Poissons &
Légumes
Oui 1 - 3 180 30 - 50*
3
e
gradin: Plat à four
sur grille
1
e
gradin: Lèchefrite ou
plat à four sur grille
Repas complet :
Lasagnes
(Gradin 4)
Viande (gradin 2)
Tarte (Gradin 1)
Oui 1 - 2 - 4 190 40 - 120*
4
e
gradin: Plat à four
sur grille
2
e
gradin: Plaque
à pâtisserie
1
e
gradin: Lèchefrite/
plaque à pâtisserie ou
moule à gâteaux sur grille
Rôtis de viande
farcis
- 3 200 80 - 120*
Lèchefrite ou plat à four
sur grille
Morceaux de
viande (lapin,
poulet,
agneau)
- 3 200 50 - 100*
Lèchefrite ou plat à four
sur grille
* Le temps de cuisson est approximatif. Retirez le plat du four lorsque vous l'estimez assez cuit selon
vos préférences.
Recettes pour thermomètre à viande*
Morceaux de viande Température centrale nale de la viande (°C)
Rosbif saignant 48
Rosbif cuit à point 60
Rosbif bien cuit 68
Dinde rôtie 75
Poulet rôti 83
Porc rôti 75
Veau rôti 68
* Uniquement sur certains modèles
21


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