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VIANDE (°C) (min)
Rôti de porc, 1
kg 180 90 - 110
Veau, 1 kg 180 90 - 110
Rôti de bœuf,
saignant, 1 kg 210 45 - 50
Rôti de bœuf, à
point, 1 kg 200 55 - 65
Rôti de bœuf, à
point, 1 kg 190 65 - 75
Utilisez le deuxième niveau de la grille.
(°C) (min)
Gigot d’agneau,
1 kg 175 110 - 130
Poulet entier, 1
kg 200 55 - 65
Dinde entière, 4
kg 170 180 - 240
Canard entier, 2
- 2,5 kg 170 - 180 120 - 150
Lapin, en mor-
ceaux 170 - 180 60 - 90
Utilisez le premier niveau de la grille.
(°C) (min)
Oie entière, 3
kg 160 - 170 150 - 200
Utilisez le deuxième niveau de la grille.
POISSON (°C) (min)
Truite, 3 - 4 pois-
sons, 1,5 kg 180 25 - 35
Thon, 4 - 6 filets,
1,2 kg 175 35 - 50
Colin 200 20 - 30
Réchauffez votre plat sur une assiette.
Préchauffez le four à vide.
Utilisez le deuxième niveau de la grille.
RÉCHAUF-
FAGE VAPEUR (°C) (min)
Cocottes/
Gratins 130 15 - 25
Pâtes avec sau-
ce 130 10 - 15
Garnitures 130 10 - 15
Plats complets
en une seule as-
siette
130 10 - 15
Viande 130 10 - 15
Légumes 130 10 - 15
CUISSON DANS LE PLAT DE CUISSON
DIÉTÉTIQUE
Utilisez la fonction : Chaleur tournante + Vapeur.
Utilisez le deuxième niveau de la grille.
Réglez la température sur 130 °C.
LÉGUMES (min)
Tomates 15
Aubergines 15 - 20
Brocoli, fleurons 20 - 25
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