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Tableau de cuisson au gril
Attention ! Faites griller seulement porte fermée.
Pour rôtir, utilisez la grille de la lèchefrite
(accessoire ou accessoire spécial, selon les
versions). Mettez un peu d'eau dans la lèchefrite
de façon à recueillir le jus de la viande et à moins
salir le four.
Les morceaux à griller doivent avoir à peu près la
même épaisseur minimale de 2 à 3 cm. Ils
bruniront ainsi de manière uniforme et resteront
bien juteux. Ne jamais saler les steaks avant de
les griller. Placer les morceaux directement sur la
grille.
Plats Niveau du four Tempéra-
ture en °C
Gril à plat
en min.
re face/
me face
Gril à plat + cir-
culation d'air
en min.
re face/
me face
Temps de
cuisson total
en min.
Lard de poitrine en tranches 3 180 - 200 6 / 4
5 / 5 10
Chachlik 3 190
8 / 8 16
Saucisse à griller 3 200
5 / 4 9
Merguez 3 200
6 / 6 12
Poule à rôtir* 2 (ne pas préchauffer) 180
30 / 30 60
Cuisses de poulet 3 180 20 / 20
15 / 15 30 - 40
Spare ribs (côtes levées) 3 180 - 200 15 / 15
12 / 12 24 - 30
Jarret de porc** 2 150/200 50 - 60
Truites 3 180 - 200
8 / 8 16
Brochettes de légumes 3 200
7 / 7 14
Brochettes de crevettes 3 175
7 / 7 14
Gratiner
Pain toasté garni 3 190 5 - 7
Crème caramel*** 4 (ne pas préchauffer) 250
Crème brûlée*** 4 (ne pas préchauffer) 250
Gâteau meringué*** 3 (ne pas préchauffer) 250
* Sur les appareils à rôtissoire, utilisez cette dernière de préférence en mode gril.
** Ne pas tourner le jarret de porc. Relevez la température pour les 15 - 20 dernières minutes.
*** Pour ce type de mets, il faut gratiner selon le degré de brunissage recherché.
38


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