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TYPE DE PLAT Quantité Position de la gril-
le
Température [°C] Durée [min]
Gigot d'agneau, rôti
d'agneau
1-1,5 kg 1 150-170 100-120
Selle d'agneau 1-1,5 kg 1 160-180 40-60
Volaille
TYPE DE PLAT Quantité Position de la gril-
le
Température [°C] Durée [min]
Morceaux de volaille 200-250 g chacun 1 200-220 30-50
Poulet, moit 400-500 g chacun 1 190-210 35-50
Poulet, poularde 1-1,5 kg 1 190-210 50-70
Canard 1,5-2 kg 1 180-200 80-100
Oie 3,5-5 kg 1 160-180 120-180
Dinde 2,5-3,5 kg 1 160-180 120-150
Dinde 4-6 kg 1 140-160 150-240
Poisson (à l'étuvée)
TYPE DE PLAT Quantité Position de la gril-
le
Température [°C] Durée [min]
Poisson entier > 1kg 1-1,5 kg 1 210-220 40-60
Décongélation
TYPE DE PLAT [g]
Durée de dé-
congélation
[min]
Durée de décongéla-
tion supplémentaire
[min]
Notes
Volaille 1000 100-140 20-30
Placez le poulet sur une sous-
tasse retournée, posée sur une
grande assiette Retournez à la
moitié du temps.
Viande 1000 100-140 20-30 Retournez à la moitié du temps.
Viande 500 90-120 20-30 Retournez à la moitié du temps.
Truite 150 25-35 10-15 -
Fraises 300 30-40 10-20 -
Beurre 250 30-40 10-15 -
Crème 2 x 200 80-100 10-15
La crème fraîche peut être bat-
tue même si elle n'est pas com-
plètement décongelée.
38
38


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