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FR37
Vol-au-vent / feuilletés
Oui 3 190-200 20-30
Lèchefrite / plaque à
pâtisserie
Oui 1-4 180-190 20-40
Grad. 4 : plaque sur
grille
Grad. 1 : lèchefrite / pla-
que à pâtisserie
Lasagnes / pâtes au
four / cannellonis/flans
Oui 3 190-200 45-55 Plaque sur grille
Agneau / veau / bœuf /
porc 1kg
Oui 3 190-200 80-110
Lèchefrite ou plaque
sur grille
Poulet / lapin / canard
1kg
Oui 3 200-230 50-100
Lèchefrite ou plaque
sur grille
Dinde / oie 3kg 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 (toma-
tes, courgettes, auber-
gines)
Oui 2 180-200 50-60 Plaque sur grille
Croque-monsieur - 5 Haut 3-5 Grille
Filets/darnes de pois-
son
- 4 Moyen 20-30
Grad. 4 : grille (tournez
l’aliment à mi-cuisson)
Grad. 3 : lèchefrite avec
eau
Saucisses / brochettes/
travers de porc/ ham-
burgers
- 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
Moyen 55-70
Grad. 2 : grille (tourner
l’aliment aux 2/3 de la
cuisson)
Grad. 1 : lèchefrite avec
eau
Haut 60-80
Grad. 2: tournebroche
Grad. 1 : lèchefrite avec
eau
Rosbif saignant 1 kg - 3 Moyen 35-45
Plaque sur grille
(retourner les aliments
aux deux tiers de cuis-
son si nécessaire)
Gigot d'agneau /
jarrets
- 3 Moyen 60-90
Lèchefrite ou plaque
sur grille (retourner les
aliments aux deux tiers
de la cuisson si néces-
saire)
Pommes de terre au
four
- 3 Moyen 45-55
Lèchefrite / plaque à
pâtisserie (retourner les
aliments aux deux tiers
de la cuisson si nécess-
aire)
Recette Fonction Pré-
chauffage
Gradin
(du bas)
Temp.
(°C)
Durée
(min)
Accessoires et notes
39


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