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Plat Température (°C) Durée (min) Positions des
grilles
Pâtisseries feuilletées 190 - 2101) 20 - 30 3
Petits pains 190 - 2101) 10 - 55 3
Small cakes (20 par plateau) 1701) 20 - 30 3 - 4
1) Préchauffer le four.
Tableau des gratins
Plat Température (°C) Durée (min) Positions des
grilles
Gratin de pâtes 180 - 200 45 - 60 1
Lasagnes 180 - 200 35 - 50 1
Gratin de légumes 180 - 2001) 15 - 30 1
Baguettes garnies de fromage fondu 200 - 2201) 15 - 30 1
Gratins sucrés 180 - 200 40 - 60 1
Gratins de poisson 180 - 200 40 - 60 1
Légumes farcis 180 - 200 40 - 60 1
1) Préchauffer le four.
RÔTISSAGE
Utilisez des plats résistant à la chaleur.
Faites rôtir les viandes à couenne dans le plat à
rôtir sans le couvercle.
Si nécessaire, retournez le rôti à la moitié ou aux
deux tiers du temps de cuisson.
Pour obtenir une viande plus juteuse :
faites rôtir les viandes maigres dans le plat à
rôtir avec le couvercle, ou utilisez un sachet de
cuisson.
faites rôtir la viande et le poisson par morceaux
d'au moins 1 kg.
arrosez les gros rôtis et les volailles avec leur jus
plusieurs fois en cours de cuisson.
RÔTISSAGE PAR CONVECTION NATURELLE
Bœuf
Plat Quantité Température (°C) Durée (min) Positions
des grilles
Bœuf braisé 1 - 1,5 kg 200 - 230 105 - 150 1
Rôti ou filet de bœuf : sai-
gnant par cm d'épais-
seur 230 - 2501) 6 - 8 1
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