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TYPE DE PLAT
Cuisson traditionnel-
le
Chaleur tournante
Temps de
cuisson
[min]
Notes
Position
de la grille
Temp.
[°C]
Position de
la grille
Temp.
[°C]
Pain blanc 1 190 1 190 60-70 1 - 2 unités, 500 g
par unité
1)
Pain de seigle 1 190 1 180 30-45 Dans un moule à
pain
Petits pains 2 190 2 (2 et 4) 180 25-40 6 à 8 petits pains
sur un plateau mul-
ti-usages
1)
Pizza 1 230-25
0
1 230-25
0
10-20 Sur un plateau
multi-usages ou
une lèchefrite
1)
Scones 3 200 3 190 10-20 Sur un plateau
multi-usages
1)
1) Préchauffez pendant 10 minutes.
PRÉPARATIONS À BASE D'ŒUFS
TYPE DE PLAT
Cuisson traditionnel-
le
Chaleur tournante
Temps de
cuisson
[min]
Notes
Position
de la grille
Temp.
[°C]
Position de
la grille
Temp.
[°C]
Gratin de pâtes 2 200 2 180 40-50 Dans un moule
Gratin aux légu-
mes
2 200 2 175 45-60 Dans un moule
Quiches 1 180 1 180 50-60
Dans un moule
1)
Lasagnes 2 180-19
0
2 180-19
0
25-40
Dans un moule
1)
Cannelloni 2 180-19
0
2 180-19
0
25-40
Dans un moule
1)
1) Préchauffez pendant 10 minutes.
VIANDE
TYPE DE PLAT
Cuisson traditionnel-
le
Chaleur tournante
Temps de
cuisson
[min]
Notes
Position de
la grille
Temp.
[°C]
Position de
la grille
Temp.
[°C]
Bœuf 2 200 2 190 50-70 Sur une grille mé-
tallique
Porc 2 180 2 180 90-120 Sur une grille mé-
tallique
34
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