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CUISSON TRADITIONNELLE |
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CUISSON MULTIFONCTION |
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Temps de |
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PLATS |
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cuisson |
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Indications |
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Viandes |
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Rôti de porc (1 kg) |
200° |
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2 |
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180° |
2 |
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90 ajoutez un peu d’eau |
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Rôti de veau (1 kg) |
200° |
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2 |
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180° |
2 |
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60-70 |
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Rôti de boeuf |
*240° |
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2 |
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210° |
2 |
30-40 conseils au verso |
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Agneau (gigot, épaule 2,5 kg) |
*220° |
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1 |
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220° |
TB |
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200° |
2 |
50-55 |
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Volailles (1 kg) |
200° |
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2 |
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220° |
TB |
180° |
2 |
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210° |
TB |
50-70 |
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Volailles grosses pièces |
180° |
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1 |
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1h30-2h15 |
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Cuisses de poulet |
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*220° |
3 |
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210° |
3 |
15-25 posées sur grille |
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Côtes de porc / veau |
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*220-240° |
3 |
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15-20 |
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Côtes de bœuf (1 kg) |
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*220-240° |
3-4 |
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210° |
3 |
25-30 |
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Côtes de mouton |
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*275° |
4 |
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10-20 |
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Poissons |
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Poissons grillés |
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*275° |
4 |
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15-20 |
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Poissons cuisinés(dorade) |
*200° |
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2 |
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180° |
2 |
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35-45 plat en terre |
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Poissons papillottes |
*220° |
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2-3 |
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*200° |
2-3 |
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10-15 |
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Légumes |
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Gratins (aliments cuits) |
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*275° |
3-4 |
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220 |
2-3 |
30 |
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Gratins dauphinois |
*200° |
2 |
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180° |
2 |
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55-60 |
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Lasagnes |
*200° |
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2 |
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180° |
2 |
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40-45 |
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Tomates farcies |
*200° |
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2 |
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180° |
2 |
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40-45 |
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Pâtisseries |
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Biscuit de Savoie - Génoise |
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180° |
1 |
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165° |
1 |
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35-45 |
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Biscuit roulé |
*220° |
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3 |
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5-10 |
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Brioche |
*180° |
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1 |
*210° |
1 |
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165° |
1 |
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25-30 * en |
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Brownies |
*180° |
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2 |
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180° |
2 |
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25-30 grand plat en verre |
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Cake - Quatre-quarts |
*180° |
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1 |
*180° |
1 |
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180° |
1 |
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55-65 * en |
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Clafoutis |
200° |
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2 |
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180° |
2 |
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35-45 |
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Crèmes |
165° |
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2 |
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150° |
2 |
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20-45 bain-marie |
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Cookies - Sablés |
*200° |
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3 |
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165° |
3 |
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15-18 plat multiusages |
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Kugelhopf |
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180° |
1 |
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180° |
1 |
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45-50 |
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Meringues |
100° |
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2 |
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100° |
2 |
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1h30 |
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Madeleines |
*220° |
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2 |
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*210° |
2 |
*210° |
2 |
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5-10 plaques sur la grille |
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Pâte à choux |
*200° |
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3 |
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*180° |
3 |
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30-40 selon grosseur |
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Petits fours feuilletés |
*220° |
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3 |
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*200° |
3 |
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Savarin |
*180° |
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2 |
180° |
1 |
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165° |
1 |
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30-40 |
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Tarte pâte brisée |
*210° |
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2 |
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200° |
2 |
210° |
2 |
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30-40 moule 30cm |
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Tarte pâte feuilletée fine |
*220° |
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2 |
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*220° |
2 |
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15-25 plat multiusages |
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Tarte pâte à la levure |
*210° |
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2 |
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*180° |
2 |
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35-45 plat multiusages |
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Divers |
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Brochettes |
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*275° |
4 |
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15-20 |
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Pâté en terrine |
*200° |
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2 |
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180° |
2 |
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1h20-1h40 bain marie |
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Pizza pâte brisée |
*210° |
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2 |
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200° |
2 |
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30-40 moule 30cm |
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Pizza pâte à pain |
*220° |
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3 |
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*200° |
3 |
*200° |
1 |
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15-18 plat multiusages |
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Quiches |
*210° |
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2 |
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200° |
2 |
200° |
1 |
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30-45 moule 30cm |
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Soufflé |
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180° |
1 |
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180° |
1 |
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50 moule 21cm |
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Tourtes |
*200° |
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2 |
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180° |
2 |
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40-45 |
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Pain |
*220° |
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1 |
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*200 |
1 |
*220° |
1 |
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30-50 * en |
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Pain grillé |
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*275° |
4-5 |
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1-2 sur la grille |
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Cocottes fermées |
180° |
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1 |
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165° |
1 |
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1h30-3h selon |
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(daube, baeckaofen) |
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la préparation |
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EQUIVALENCE : CHIFFRES °C |
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C° |
40° 65° |
100° 150° 165° 180° 200-210° |
220-240° |
275° |
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Chiffres |
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9 maxi |
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*Préchauffez à la température indiquée.
•Ne cuisez pas les viandes dans la lèche-frite : risque d’éclaboussures.
•Un bain marie doit toujours débuter avec de l’eau bouillante : ne pas trop remplir le plat.
•En fonction GRIL, placez le mets à griller sur la grille ou le tourne-broche; la lèche frite sur le gradin du bas pour recevoir le jus.
•Les cuissons se font porte fermée ; toutefois en température maximum, vous pouvez laisser la porte entrouverte.
En Gril utilisant le tourne-broche ne pas dépasser 220°C (Température préconisée dans ce guide) et griller porte fermée.
99622161 05/02