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VIANDES
Poids
(Kg)
Position de
la plaque
Mode de
cuisson
Températ.
(ºC)
Temps
(min)
Récipient
Rosbif
0,6
Intermédiaire
Plaque
190-210 30-35
Poulet
1,2 Basse Plaque
190-210
170-190
50-55
45-50
Saucisses
0,6 Haute Grille 190-210 10-15
Brochettes
0,3 Haute Grille 180-200 10-12
Aloyau feuilleté
1,0
Intermédiaire
Plaque
180-200
160-180
35-40
30-35
190-210 30-35
Filet de poisson
1,0 Haute Grille 170-190 15-20
Terrine de poisson
1,1
Intermédiaire
Casserole
190-210
190-210
60-65
60-65
Colin
1,1
Intermédiaire
Plaque
190-210
180-200
25-30
20-25
Loup
1,0
Intermédiaire
Plaque
190-210
180-200
20-25
10-15
Sole
1,0
Intermédiaire
Plaque
170-190
160-180
15-20
10-15
Daurade au sel
1,0
Intermédiaire
Plaque
190-210
180-200
25-30
25-30
Daurade
1,0
Intermédiaire
Plaque
180-200
170-190
25-30
20-25
POISSON
Poids
(Kg)
Position de
la plaque
Mode de
cuisson
Températ.
(ºC)
Temps
(min)
Récipient
Truite
1,1
Intermédiaire
Plaque
190-210
180-200
20-25
15-20
Saumon
en papillote
1,0
Intermédiaire
Plaque 180-200 20-25
Sardines
1,0 Haute Grille 180-200 10-15
26


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