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FLANS
TYPE DE PLAT
Cuisson tradition-
nelle
Cuisson à ventila-
tion forcée
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Flan 2 180 2 180 40-50 Dans un moule
Flan de légumes 2 200 2 200 45-60 Dans un moule
Quiche 1 190 1 190 40-50 Dans un moule
Lasagnes 2 200 2 200 25-40 Dans un moule
Cannellonis 2 200 2 200 25-40 Dans un moule
Yorkshire pudding 2 220 2 210 20-30
Moule pour 6 puddings
1)
1) Pré-chauffez pendant 10 minutes.
VIANDES
TYPE DE PLAT
Cuisson tradition-
nelle
Cuisson à ventila-
tion forcée
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Bœuf 2 200 2 190 50-70 Sur la grille et la plaque à rôtir
Viande de porc 2 180 2 180 90-120 Sur la grille et la plaque à rôtir
Viande de veau 2 190 2 175 90-120 Sur la grille et la plaque à rôtir
Roastbeef an-
glais, saignant
2 210 2 200 44-50 Sur la grille et la plaque à rôtir
Roastbeef anglais
cuit à point
2 210 2 200 51-55 Sur la grille et la plaque à rôtir
Roastbeef anglais
bien cuit
2 210 2 200 55-60 Sur la grille et la plaque à rôtir
Épaule de porc 2 180 2 170 120-150 Sur la lèchefrite
Jarret de porc 2 180 2 160 100-120 2 morceaux sur la lèchefrite
Agneau 2 190 2 190 110-130 Gigot
Poulet 2 200 2 200 70-85 Le tout sur la lèchefrite
Dinde 1 180 1 160 210-240 Le tout sur la lèchefrite
Canard 2 175 2 160 120-150 Le tout sur la lèchefrite
Oie 1 175 1 160 150-200 Le tout sur la lèchefrite
Lapin 2 190 2 175 60-80 En morceaux
Lièvre 2 190 2 175 150-200 En morceaux
Faisan 2 190 2 175 90-120 Le tout sur la lèchefrite
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