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GRATINS
Utilisez le premier niveau de la grille.
(°C) (min)
Baguettes nappées de
fromage fondu Chaleur tournante 160 - 170 15 - 30
Gratin de légumes, pré-
chauffer le four à vide Turbo gril 160 - 170 15 - 30
Lasagne Chauffage Haut/ Bas 180 - 200 25 - 40
Poisson gratiné Chauffage Haut/ Bas 180 - 200 30 - 60
Légumes farcis Chaleur tournante 160 - 170 30 - 60
Pâtisseries sucrées Chauffage Haut/ Bas 180 - 200 40 - 60
Cuisson des pâtes Chauffage Haut/ Bas 180 - 200 45 - 60
CUISSON SUR PLUSIEURS NIVEAUX
Utilisez le premier ou le troisième niveau de la grille.
Utilisez la fonction : Chaleur tournante.
Utilisez les plateaux de cuisson.
GÂ-
TEAUX / PÂTISSE-
RIES / PAINS (°C) (min)
Choux à la crè-
me / Éclairs, pré-
chauffer le four à
vide
160 - 180 25 -
45
Gâteau Streusel
sec 150 - 160 30 -
45
Biscuits à pâte
brisée 150 - 160 20 -
40
Biscuits à base de
mélange de gé-
noise
160 - 170 25 -
40
Sablé / Lamelles
de pâtisserie 140 25 -
45
Biscuits à base de
pâte levée 160 - 170 30 -
60
Macarons 100 - 120 40 -
80
GÂ-
TEAUX / PÂTISSE-
RIES / PAINS (°C) (min)
Pâtisseries à base
de blanc d’œuf /
Meringues
80 - 100 130 -
170
CONSEILS DE RÔTISSAGE
Utilisez des plats résistant à la chaleur.
Viande maigre rôtie couverte (vous pouvez utiliser
du papier aluminium).
Vous pouvez cuire de gros rôtis directement dans
le plat à rôtir ou sur la grille métallique en plaçant le
plat à rôtir en dessous.
Pour éviter que les graisses de cuisson ne brûlent,
versez un peu d'eau dans le plat à rôtir.
Si nécessaire, retournez le rôti à la moitié ou aux
deux tiers du temps de cuisson.
Faites rôtir la viande et le poisson par morceaux
d'au moins 1 kg.
Arrosez les morceaux de viande avec leur propre
jus de cuisson plusieurs fois durant la cuisson.
RÔTISSAGE
Utilisez le premier niveau de la grille.
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