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Quantité Gril Temps de cuisson [min]
TYPE DE PLAT Morceaux [g] Position de la
grille
Temp. [°C] 1re face 2e face
Saucisses 8 - 4 max. 12-15 10-12
Côtelettes de porc 4 600 4 max. 12-16 12-14
Poulet (coupé en deux) 2 1000 4 max. 30-35 25-30
Brochettes 4 - 4 max. 10-15 10-12
Escalope de poulet 4 400 4 max. 12-15 12-14
Steak haché 6 600 4 max. 20-30 -
Filets de poisson 4 400 4 max. 12-14 10-12
Sandwiches toastés 4-6 - 4 max. 5-7 -
Toasts 4-6 - 4 max. 2-4 2-3
Turbo Gril
Bœuf
TYPE DE PLAT Quantité Position de la grille Température [°C] Durée [min]
Rôti ou filet de bœuf sai-
gnant
par cm d'épaisseur 1
190-200
1)
5-6
Rôti ou filet de bœuf à
point
par cm d'épaisseur 1
180-190
1)
6-8
Rôti ou filet de bœuf bien
cuit
par cm d'épaisseur 1
170-180
1)
8-10
1) Préchauffez le four
Porc
TYPE DE PLAT Quanti Position de la grille Température [°C] Durée [min]
Épaule, collier, jambon à
l'os
1-1,5 kg 1 160-180 90-120
Côtelette, côte 1-1,5 kg 1 170-180 60-90
Pâté à la viande 750 g-1 kg 1 160-170 50-60
Jarret de porc (précuit) 750 g-1 kg 1 150-170 90-120
Veau
TYPE DE PLAT Quantité Position de la grille Température [°C] Durée [min]
Rôti de veau 1 kg 1 160-180 90-120
Jarret de veau 1,5-2 kg 1 160-180 120-150
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