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FR
RECETTE NIVEAU DE
VAPEUR PRÉCHAUFFAGE TEMPÉRATURE (°C) DURÉE (Min.) CLAYETTE ET
ACCESSOIRES
Petit pain/Biscuits BASSE Oui 140 - 150 35 - 55 3
Petit gâteau/Muffins BASSE Oui 160 - 170 30 - 40 3
Gâteaux à pâte levée BASSE Oui 170 - 180 40 - 60 2
Génoise BASSE Oui 160 - 170 30 - 40 2
Fougasse BASSE Oui 200 - 220 20 - 40 3
Pain (miche) BASSE Oui 170 -180 70 - 100 3
Petit pain BASSE Oui 200 - 220 30 - 50 3
Baguettes BASSE Oui 200 - 220 30 - 50 3
Pommes de terre rôties MOYEN Oui 200 - 220 50 - 70 3
Veau / Bœuf / Porc 1 kg MOYEN Oui 180 - 200 60 - 100 3
Veau / Bœuf / Porc (morceaux) MOYEN Oui 160 - 180 60-80 3
Rôti de boeuf saignant 1 kg MOYEN Oui 200 - 220 40 - 50 3
Rôti de boeuf saignant 2 kg MOYEN Oui 200 55 - 65 3
Gigot d’agneau MOYEN Oui 180 - 200 65 - 75 3
Jarrets de porc en ragoût MOYEN Oui 160 - 180 85 - 100 3
Poulet / pintade / canard 1 – 1,5 kg MOYEN Oui 200 - 220 50 - 70 3
Morceaux de poulet / pintade / canard MOYEN Oui 200 - 220 55 - 65 3
Légumes farcis
(tomates, courgettes, aubergines) MOYEN Oui 180 - 200 25 - 40 3
Filet de poisson ÉLEVÉE Oui 180 - 200 15 - 30 3
TABLEAU DE CUISSON CHALEUR PULSÉE + VAPEUR
ACCESSOIRES Grille métallique
Plaque de cuisson ou
moule à gâteau
sur grille
Lèchefrite / Plaque de
cuisson ou plaque de
cuisson sur la grille
Lèchefrite / Plaque de
cuisson
Lèchefrite avec
500 ml d'eau
9


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