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FR41
Tourtes (tourtes
aux légumes,
quiches)
- 2/3 180-190 40-55 Moule à gâteau sur grille
- 1-4 180-190 45-70
Grad. 4 : moule à gâteau sur grille
Grad. 1 : moule à gâteau sur grille
- 1-3-5 180-190 45-70*
Grad. 5 : moule à gâteau sur grille
Grad. 3 : moule à gâteau sur grille
Grad. 1 : lèchefrite ou plaque à
pâtisserie + moule à gâteaux
Vol-au-vent /
feuilletés
- 3 190-200 20-30 chefrite ou plaque à pâtisserie
- 1-4 180-190 20-40
Grad. 4 : plaque sur grille
Grad. 1 : lèchefrite ou plaque à
pâtisserie
- 1-3-5 180-190 20-40*
Grad. 5 : plaque sur grille
Grad. 3 : plaque sur grille
Grad. 1 : lèchefrite ou plaque à
pâtisserie
Lasagnes /
pâtes au four /
cannellonis/flans
- 3 190-200 45-65 chefrite ou plaque sur grille
Agneau / veau /
bœuf / porc 1 kg
- 3 190-200 80-110 Lèchefrite ou plaque sur grille
Poulet / lapin /
canard 1 kg
- 3 200-230 50-100 Lèchefrite ou plaque sur grille
Dinde / oie 3 kg - 2 190-200 80-130 Lèchefrite ou plaque sur grille
Poisson au four /
en papillote
(filet, entier)
- 3 180-200 40-60 chefrite ou plaque sur grille
Légumes farcis
(tomates,
courgettes,
aubergines)
- 2 180-200 50-60 Plaque sur grille
Croque-monsieur - 5 Haut 3-6 Grille
Filets /darnes de
poisson
- 4 Moyenne 20-30
Grad. 4 : grille (tournez l’aliment à
mi-cuisson)
Grad. 3 : lèchefrite avec eau
Saucisses /
brochettes /
travers de porc /
hamburgers
- 5
Moyen-
Haut
15-30
Grad. 5 : grille (tournez l’aliment à
mi-cuisson)
Grad. 4 : lèchefrite avec eau
Poulet rôti
1 - 1,3 kg
- 2 Moyenne 55-70
Grad. 2 : grille (tourner l’aliment
aux 2/3 de la cuisson)
Grad. 1 : lèchefrite avec eau
- 2 Haut 60-80
Grad. 2 : tournebroche (si présent)
Grad. 1 : lèchefrite avec eau
Rosbif saignant
1kg
- 3 Moyenne 35-50
Plaque sur grille (retourner les
aliments aux deux tiers de
cuisson si nécessaire)
Gigot d’agneau /
jarrets
- 3 Moyenne 60-90
Lèchefrite ou plaque sur grille
(retourner les aliments aux deux
tiers de la cuisson si nécessaire)
Recette Fonction Pré-
chauffage
Gradin
(du bas)
Temp.
(°C)
Durée
(min)
Accessoires et notes
20


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