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TYPE DE PLAT
Position de la gril-
le
Température [°C] Durée de cuisson [min]
Poivrons coupés en la-
melles
2 150 20 - 25
Rondelles de céleri 2 150 30 - 35
VIANDE
TYPE DE PLAT
Position de la gril-
le
Température [°C] Durée de cuisson [min]
Jambon cuit 2 150 55 - 65
Blanc de poulet poché 2 150 25 - 35
Kasseler (filet mignon de
porc fumé)
2 150 80 - 100
POISSON
TYPE DE PLAT
Position de la gril-
le
Température [°C] Durée de cuisson [min]
Truite 2 150 25 - 30
Filet de saumon 2 150 25 - 30
GARNITURES
TYPE DE PLAT
Position de la gril-
le
Température [°C] Durée de cuisson [min]
Riz 2 150 35 - 40
Pommes de terre en ro-
be des champs, taille
moyenne
2 150 50 - 60
Pommes de terre vapeur
en quartiers
2 150 35 - 45
Polenta 2 150 40 - 45
Entretien et nettoyage
Avertissement Reportez-vous aux
chapitres concernant la sécurité.
Nettoyez la façade du four à l'aide d'une
éponge humide additionnée d'eau savonneu-
se.
Utilisez les produits spécifiques vendus dans
le commerce pour l'entretien des surfaces en
métal.
Nettoyez l'intérieur du four après chaque utili-
sation. Les salissures s'éliminent alors plus
facilement et ne risquent pas de brûler.
En cas de salissures importantes, nettoyez à
l'aide d'un nettoyant pour four.
Après chaque utilisation, lavez tous les ac-
cessoires pour four et séchez-les. Utilisez un
chiffon doux additionné d'eau savonneuse
tiède.
46
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46


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