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* Le temps de cuisson est approximatif. Retirez le plat du four lorsque vous l'estimez assez cuit selon vos
préférences.
Poulet rôti 1 - 1,3 kg
- 2
2
(moyenne)
55-70
Grille 2 : grille (retournez les
aliments aux deux tiers de la
cuisson)
Grille 1 : lèchefrite contenant
de l'eau
- 2 3 (élevée) 80-110
Grille 2 :Tournebroche (selon
le modèle)
Grille 1 : lèchefrite contenant
de l'eau
Rosbif saignant
1 kg
- 3
2
(moyenne)
35-50
Moule sur grille (si
nécessaire, retournez
l'aliment aux deux tiers de la
cuisson)
Cuisse d'agneau /
Jarret
- 3
2
(moyenne)
60-90
Lèchefrite ou moule sur
grille (si nécessaire,
retournez l'aliment aux deux
tiers de la cuisson)
Pommes de terre au
four
- 3
2
(moyenne)
45-55
Lèchefrite/plaque à
pâtisserie (retournez
l'aliment aux deux tiers de la
cuisson si nécessaire)
Légumes gratinés - 3 3 (élevée) 10-25 Moule sur grille
Lasagnes & Viandes Oui 1-4 200 50-100*
Grille 4 : moule sur grille (si
nécessaire, retournez
l'aliment aux deux tiers de la
cuisson)
Grille 1 : lèchefrite ou moule
sur grille
Viande & pommes
de terre
Oui 1-4 200 45-100*
Grille 4 : moule sur grille (si
nécessaire, retournez
l'aliment aux deux tiers de la
cuisson)
Grille 1 : lèchefrite ou moule
sur grille
Poissons &
Légumes
Oui 1-4 180 30-50*
Niveau 4 : moule sur grille
(inversez les niveaux à mi-
cuisson)
Grille 1 : lèchefrite ou moule
sur grille
Recette Fonction Pré-
chauf-
fage
Gradin (en
partant du
bas)
Temp.
(°C)
Temps
(min)
Accessoires et remarques
21


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