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FR 21
MODE D'EMPLOI DU FOUR
* 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 finale 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
TABLEAU DE CUISSON
Poulet rôti
1-1,3 kg
- 2
3
(Haute)
60 - 80
Grille 2 : Tournebroche (le cas
échéant)
Grille 1 : Lèchefrite remplie d'eau
Pommes de
terre au four
- 3
2
(Moy)
35 - 55
Lèchefrite/plaque à pâtisserie
(retournez les aliments aux deux
tiers de la cuisson si nécessaire)
Gratin de
légumes
- 3
3
(Haute)
10 - 25
Lèchefrite ou plaque de cuisson
sur la grille
Lasagnes &
Viandes
Oui 1 - 4 200 50 - 100*
Grille 4 : Plat à four sur grille
Grille 1 : Lèchefrite ou plat à four
sur grille
Viandes &
Pommes de
terre
Oui 1 - 4 200 45 - 100*
Grille 4 : Plat à four sur grille
Grille 1 : Lèchefrite ou plat à four
sur grille
Poissons &
Légumes
Oui 1 - 4 180 30 - 50*
Grille 4 : Plat à four sur grille
Grille 1 : Lèchefrite ou plat à four
sur grille
Repas
complet :
Tartelettes
(Grille 5) /
Lasagne (Grille
3) / Viande
(grille 1)
- 1 - 3 - 5 190 40 - 120*
5e gradin : Plat à four sur grille
Grille 3 : Plat à four sur grille
Grille 1 : Lèchefrite ou plat à four
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
26


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