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Plat Température
(°C)
Durée (min) Positions
des grilles
Gratin de pâtes 190 - 200 45 - 55 2
Gratin de pommes de terre 160 - 170 60 - 75 2
Moussaka 180 - 200 75 - 90 2
Lasagnes 160 - 170 55 - 70 2
Cannelloni 170 - 190 65 - 75 2
Pudding de pain perdu 150 - 160 75 - 90 2
Gâteau de riz 170 - 190 45 - 60 2
Gâteau aux pommes 150 - 160 75 - 85 2
Pain blanc 180 - 190 50 - 60 2
Décongélation
Plat Quantité
(g)
Durée de
décongéla-
tion (min)
Décongélation
complémentaire
(min)
Commentaires
Poulet 1000 100 - 140 20 - 30 Placez le poulet sur une
sous-tasse retournée, posée
sur une grande assiette Re-
tournez à la moitié du temps.
Viande 1000 100 - 140 20 - 30 Retournez à la moitié du
temps.
Viande 500 90 - 120 20 - 30 Retournez à la moitié du
temps.
Truite 150 25 - 35 10 - 15 -
Fraises 300 30 - 40 10 - 20 -
Beurre 250 30 - 40 10 - 15 -
Crème 2 x 200 80 - 100 10 - 15 La crème fraîche peut être
battue même si elle n'est pas
complètement décongelée.
Gâteau 1400 60 60 -
Déshydratation - Chaleur tournante
Utilisez des plaques recouvertes de papier
sulfurisé.
Pour obtenir un meilleur résultat, arrêtez le
four à la moitié de la durée de
déshydratation, ouvrez la porte et laissez
refroidir pendant une nuit pour terminer le
séchage.
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