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Nombre Poids en Etage à partir Température Premier côté Deuxième côte
en grammes du bas °C en minutes en minutes
Steaks de boeuf 4 800 4 max 10 8
Carbonades 4 600 4 max 12 8
Saucisses 8 500 4 max 10 6
Morceaux de poulet 6 800 3 max 30 20
Brochettes mixtes 4 700 4 max 12 10
Poitrines de poulet 4 400 4 max 13 10
Demi tomates 8 500 4 max 12 -
Filets de poisson 4 400 4 max 8 6
Huîtres 6 - 4 max 12 -
Toasts jambon/fromage 4 - 4 max 8 -
Tranches de pain 4 - 4 max 2-3 1
Plat
* Arroser tous les quarts d'heure avec me jus de cuisson
PÂTISSERIES
Baba au rhum 2 175 35-50
Pâte biscuit 1 200 20-35
Fond de tarte sablé 2 175 20-30
Fond de tarte au fromage blanc 1 175 60-80
Tarte aux pommes 1 175 40-60
Strudel 2 225 25-30
après 10 min. ventilat.
Roulé 2 225 10-15
après 5 min. ventilat.
Petits gâteaux 2 175 15-25
Buscuits 2 175 10-20
Petites meringues 2 125 90-120 porte entr'ouverte
PAINS ET PIZZAS
800 Pain blanc 1 225 30-45
500 Pain complet 1 200 30-45 dans moule à cake
500 Petits pains 2 200 15-20 8 petits pains
250 Pizza 1 225 20-35 sur la plaque
PLATS AU FOUR
Macaroni, spaghetti ets. en sauce 2 200 30-40 couvrir avec feuille
Lasagnes 2 200 45-60 d'alu, 10 dernières
Légumes 2 200 35-45 minutes sans alu
Quiches 2 200 35-45
VIANDES
1000 Roulade de boeuf 2 200 50-70 sur la grille
1200 Roulade de porc 2 200 100-130 sur la grille
1000 Roulade de veau 2 200 90-120 sur la grille
1500 Rosbif 2 225 50-70 sur la grille
1200 Mouton 2 200 110-130 dans la braisière
1000 Poulet 2 200 60-90 entier*
4000 Dinde 2 200 210-240 entier*
1500 Canard 2 200 90-120 entier*
3000 Oie 2 200 150-200 entier*
1200 Lapin 2 200 80-120 en morceaux*
POISSON
1000 Entiers 2 150-175 40-60 2 pièces
800 Filets 2 150-175 30-40 4 pièces
Temps de
cuisson en
minutes
Observation
Température
en °C
Plat
Poids en
grammes
Etage à
partir du bas
Tableaux de cuisson
Cuisson au grill
Cuisson traditionnelle et à chaleur tournante
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