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MAINT
MAINTIEN AU CHAUD
Pour conserver les aliments cuits
chauds et croustillants.
CUISS
CUISSON LENTE
Pour cuire la viande et le poisson
lentement tout en les gardant tendres et succulents.
Nous vous conseillons de saisir les rôtis dans une
plaque en premier pour dorer la viande et aider à
sceller ses jus naturels. Les temps de cuisson varient
entre deux heures pour un poisson de 300 g et
quatre à cinq heures pour un poisson de 3 kg, et de
quatre heures pour le rôti de viande de 1 kg à six
ou sept heures pour le rôti de 3 kg. Pour la viande,
ladurée est de 4 heures pour un rôti de 1 kg à 6 ou
7heures pour un rôti de 3 kg.
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