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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.
Utilisez la fonction : Chauffage Haut/ Bas.
BŒUF (kg) (W) (°C) (min)
Braisé 1 - 1,5 200 230 60 - 80
Utilisez la fonction : Turbo gril.
PORC (kg) (W) (°C) (min)
Épaule / Cou /
Noix de jam-
bon
1 - 1,5 200 160 - 180 50 - 70
Pain de viande 0,75 - 1 200 160 - 170 35 - 50
Jarret de porc,
pré-cuit 0,75 - 1 200 150 - 170 60 - 75
Utilisez la fonction : Turbo gril.
VEAU (kg) (W) (°C) (min)
Rôti de veau 1 200 160 - 180 50 - 70
Jarret de veau 1,5 - 2 200 160 - 180 75 - 100
Utilisez la fonction : Turbo gril.
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