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FR59
Tourtes (légumes,
quiches)
Oui 3 180-190 40-55 Moule à gâteau sur grille
Oui 1-4 180-190 40-55
Grad. 4 : moule à gâteau sur
grille (inverser les gradins à
mi-cuisson)
Grad. 1 : moule à gâteau sur
grille
Vol-au vent/Feuille-
tés
Oui 3 190-200 20-30
Lèchefrite / plaque à pâtis-
serie
Oui 1-4 180-190 15-40
Grad. 4 : plaque sur grille
Grad. 1 : lèchefrite / plaque
à pâtisserie
Lasagnes / Pâtes au
four / Cannellonis /
Gâteaux de pâtes
Oui 3 190-200 45-55 Plaque sur grille
Agneau / Veau /
Bœuf / Porc 1 kg
GENTLE
Oui 2 180-190 80-120
Lèchefrite ou plaque sur
grille
Poulet, lapin, canard
1Kg
GENTLE
Oui 3 200-220 50-100
Lèchefrite ou plaque sur
grille
Dinde/oie 3 Kg Oui 2 190-200 80-130
Lèchefrite ou plaque sur
grille
Poisson au four/en
papillote (filet,
entier)
Oui 3 180-200 40-60
Lèchefrite ou plaque sur
grille
Légumes farcis
(tomates, courget-
tes, aubergines)
Oui 2 170-190 30-60 Plaque sur grille
Pain grillé - 5 3 (Haut) 3-6 Grille
Filets / Tranches de
poisson
- 4 2 (Moyenne)
20-30
Grad. 4 : grille (tourner l’ali-
ment à mi-cuisson)
20-30 Grad. 3 : lèchefrite avec eau
Saucisses / Brochet-
tes / Pointes de porc
/ Hamburger
- 5
2-3
(Moyen-
Haut)
15-30
Grad. 5 : grille (tourner l’ali-
ment à mi-cuisson)
Grad. 4 : lèchefrite avec eau
Poulet rôti 1-1,3 kg
- 2 2 (Moyenne) 55-70
Grad. 2 : grille (tournez la
viande après 2/3 de la cuis-
son)
- 2 3 (Haut) 60-80
Grad. 2 : tournebroche (si
présent)
Rosbif saignant 1 kg - 3 2 (Moyenne) 35-45
Plaque sur grille (tourner les
aliments à deux-tiers de
cuisson si nécessaire)
Gigot d’agneau /
Jarret
- 3 2 (Moyenne) 60-90
Lèchefrite ou plaque sur
grille (tourner les aliments à
deux-tiers de cuisson si
nécessaire)
Recette Fonction Pré-
chauffage
Gradin
(du bas)
Temp.
(°C)
Durée
(min)
Accessoires et notes
61


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