CUISSON TRADITIONNELLE
PLATS |
|
|
|
Gradin |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Viandes |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
200 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
Rôti de porc (1 kg) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
Rôti de veau (1 kg) |
200 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Rôti de boeuf |
*240 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Agneau (gigot, épaule 2,5 kg) |
*220 |
|
1 |
|
|
|
|
|
220 |
|
TB |
||||||
Volailles (1 kg) |
200 |
|
2 |
|
|
|
|
|
210 |
|
TB |
||||||
Volailles grosses pièces |
200 |
|
1 |
|
|
|
|
|
|
|
|
|
|
|
|
3 |
|
Cuisses de poulet |
|
|
|
|
|
|
|
|
|
220 |
|
||||||
Côtes de porc / veau |
|
|
|
|
|
|
|
|
|
220 |
|
3 |
|||||
Côtes de bœuf (1 kg) |
|
|
|
|
|
|
|
|
|
220 |
|
3-4 |
|||||
Côtes de mouton |
|
|
|
|
|
|
|
|
|
240 |
|
4 |
|||||
Poissons |
|
|
|
|
|
|
|
|
|
275 |
|
4 |
|||||
Poissons grillés |
*200 |
|
2 |
|
|
|
|
|
|
||||||||
Poissons cuisinés(dorade) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
Poissons papillottes |
*220 |
2-3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Légumes |
|
|
|
|
|
|
|
|
|
275 |
|
3-4 |
|||||
Gratins (aliments cuits) |
*200 |
2 |
|
|
|
|
|
|
|||||||||
Gratins dauphinois |
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
Lasagnes |
*200 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Tomates farcies |
*200 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Pâtisseries |
165 |
|
1 |
180 |
|
|
1 |
|
|
|
|
|
|
|
|
||
Biscuit de Savoie - Génoise |
|
|
|
|
|
|
|
|
|
|
|
||||||
Biscuit roulé |
*220 |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Brioche |
*180 |
|
1 |
*200 |
|
1 |
|
|
|
|
|
|
|
|
|||
Brownies |
*180 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Cake - Quatre-quarts |
*180 |
|
1 |
*180 |
|
1 |
|
|
|
|
|
|
|
|
|||
Clafoutis |
200 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Crèmes |
165 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cookies - Sablés |
*200 |
3 |
180 |
|
|
1 |
|
|
|
|
|
|
|
|
|||
Kugelhopf |
100 |
|
2 |
|
|
|
|
|
|
|
|
|
|
||||
Meringues |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
Madeleines |
*220 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pâte à choux |
*200 |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Petits fours feuilletés |
*220 |
|
3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Savarin |
*180 |
2 |
*180 |
|
1 |
|
|
|
|
|
|
|
|
||||
Tarte pâte brisée |
*210 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Tarte pâte feuilletée fine |
*220 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Tarte pâte à la levure |
*210 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Divers |
|
|
|
|
|
|
|
|
|
240-275 |
4 |
||||||
Brochettes |
*200 |
|
2 |
|
|
|
|
|
|||||||||
Pâté en terrine |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
Pizza pâte brisée |
*210 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||
Pizza pâte à pain |
*220 |
|
3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Quiches |
*210 |
2 |
180 |
|
|
1 |
|
|
|
|
|
|
|
|
|||
Soufflé |
*200 |
2 |
|
|
|
|
|
|
|
|
|
|
|||||
Tourtes |
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
Pain |
*200 |
|
1 |
*220 |
|
1 |
|
|
|
|
|
|
|
4-5 |
|||
Pain grillé |
180 |
|
1 |
|
|
|
|
|
275 |
|
|||||||
Cocottes fermées |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
(daube, baeckaofen) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
C U I S S O N M U L T I F O N C T I O N |
|
Temps de |
||||||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
Gradin |
|
|
|
|
|
Gradin |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
90 ajoutez un peu d’eau |
||||
|
|
|
|
|
|
220 |
|
3 |
180 |
2 |
|
|
|
|
60-70 |
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
30-40 conseils au verso |
|||||||||
|
|
|
|
|
|
200 |
|
|
2 |
|
|
|
|
|
|
50-55 |
|
|
||||
|
|
|
|
|
|
210 |
|
TB |
180 |
2 |
|
|
|
|
50-70 |
|
|
|||||
|
|
|
|
|
|
210 |
|
3 |
|
|
|
|
|
|
1h30-2h15 |
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
15-25 posées sur grille |
|||||||||
|
|
|
|
|
|
210 |
|
3 |
|
|
|
|
|
|
15-20 |
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
25-30 |
|
|
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
10-20 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
15-20 |
|
|
180 |
|
|
2 |
|
|
|
|
|
|
|
|
180 |
2 |
|
|
|
|
35-45 plat en terre |
||||
*200 |
|
2-3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
10-15 |
|
|
|||
|
|
|
|
|
|
220 |
|
|
2-3 |
|
|
|
|
|
|
30 |
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
|
|
55-60 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
|
|
40-45 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
|
|
40-45 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
180 |
|
1 |
35-45 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
5-10 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
165 |
1 |
180 |
|
1 |
25-30 * en |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
|
2 |
25-30 grand plat en verre |
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
180 |
|
1 |
55-65 * en |
|
|
|
180 |
|
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
35-45 |
|
|
||
150 |
|
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
20-45 bain-marie |
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
3 |
|
|
|
|
15-18 Plaque pâtisserie |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
1 |
180 |
|
1 |
45-50 Moule spécial |
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
100 |
2 |
|
|
|
|
1h30 Plaque pâtisserie |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
*210 |
2 |
5-10 plaque sur la grille |
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
3 |
|
|
|
|
30-40 selon grosseur |
||
*200 |
|
|
3 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
5-10 Plaque pâtisserie |
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
|
1 |
30-40 |
|
|
|
205 |
|
|
1 |
|
|
|
|
|
|
|
|
|
|
210 |
|
2 |
30-40 moule alu 30cm |
|||||
*220 |
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
15-25 Plaque pâtisserie |
|||||
*205 |
|
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
35-45 Plaque pâtisserie |
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
15-30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
200 |
2 |
|
|
|
|
1h20-1h40 bain marie |
||
200 |
|
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
30-40 moule alu 30cm |
||||
*220 |
|
|
3 |
|
|
|
|
|
|
|
|
|
|
*240 |
2 |
15-18 plaque pâtisserie |
||||||
205 |
|
|
2-1 |
|
|
|
|
|
|
|
|
|
|
180 |
|
1 |
30-45 moule alu 30cm |
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
1 |
|
|
|
|
50 moule verre 21cm |
||
210 |
|
|
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
40-45 moule bords hauts |
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
*200 |
|
|
1 |
|
|
|
|
|
|
|
|
|
|
*210 |
1 |
30-50 * en |
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
170 |
1 |
|
|
|
|
1-2 sur la grille |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1h30-3h selon |
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
la préparation |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
EQUIVALENCE : CHIFFRES °C |
|
||||||
C° |
40° |
65° 100° 150° 165° 180° 200-210° |
220-240° |
275° |
|||||
Chiffres |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 maxi |
|
|
|
|
|
|
|
|
|
|
*Préchauffez à la température indiquée. TB = Tourne broche.
•En fonction Gril, placez les mets à griller sur la grille ou le tournebroche : la lèche frite sous la grille ou posée sur la sole pour récupérer les jus.
•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.
• Les cuissons se font porte fermée ; toutefois en |
|
|
|
|
|
température maximum, vous pouvez laisser |
entrouverte. |
|||||
|
|
|
|
|
||||||||
|
En Gril utilisant le tourne-broche |
|
|
|
ne pas dépasser 220°C (Température préconisée dans |
guide) et griller porte fermée. |
||||||
|
|
|
|
|||||||||
|
|
|
|
|||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
99636881 FR 04/05