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Aliment à griller Température (°C)
Niveau d'enfour-
nement
Durée sous le gril (min)
1re face 2e face
Échine d'agneau 210 - 230 1 25 - 35 20 - 35
Poisson entier, 500
- 1 000 g
210 - 230 1 15 - 30 15 - 30
Gril fort
Aliment à griller
1)
Niveau d'enfourne-
ment
Durée sous le gril (min)
1re face 2e face
Burgers / Steaks hachés 3 9 - 13 8 - 10
Filet de porc 2 10 - 12 6 - 10
Saucisses 3 10 - 12 6 - 8
Tournedos, steaks de
veau
3 7 - 10 6 - 8
Toast / Toasts 3 1 - 3 1 - 3
Toasts avec garniture 2 6 - 8 -
1) Préchauffez le four.
Décongélation
Retirez l'intégralité de l'emballage. Placez l'ali-
ment sur une assiette.
Ne le recouvrez pas avec un bol ni une as-
siette. Cela pourrait rallonger le temps de dé-
congélation.
Utilisez le premier niveau de grille du four. Il
s'agit de celui du bas.
Tableau de décongélation
Plat Quantité Durée de dé-
congélation
en min
Décongéla-
tion complé-
mentaire en
min
Commentaire
Volaille 1 kg 100 - 140 20 - 30 Placez la volaille sur une soucoupe retour-
née, posée sur une grande assiette.
Retournez à la moitié du temps
Viande 1 kg 100 - 140 20 - 30 Retournez à la moitié du temps
Viande 0,5 kg 90 - 120 20 - 30 Retournez à la moitié du temps
Truite 150 g 25 - 35 10 - 15 ---
Fraises 300 g 30 - 40 10 - 20 ---
Beurre 250 g 30 - 40 10 - 15 ---
Crème fraî-
che
2 x 200 g 80 - 100 10 - 15 La crème fraîche peut être battue même
si elle n'est pas complètement déconge-
lée
Gâteau 1,4 kg 60 60 ---
22
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