Le tableau indique quelle position de rôtissage est appropriée à quel plat. Le temps de rôtissage peut varier selon la nature, le poids, l‘épaisseur et la
qualité des aliments.
Position de
rôtissage
Temps de
rôtissage (Min.)
Viande
Escalope, nature/panéemed 6-10
Filet med 6-10
Côtelette low 10-17
Cordon bleu low 15-20
Steaks saignants (3 cm d‘épaisseur)max 6-8
Steaks médium/well done
(3 cm d‘épaisseur)
med 8-12
Blanc de volaille (2 cm d‘épaisseur) low 10-20
Hamburger/palets de viande hachée low 6-30
Viande émincée, Gyros med 7-12
Viande hachée med 6-10
Lard min 5-8
Poisson
Poisson, fritlow 10-20
Scampis, crevettes med 4-8
Plats aux
oeufs
Crêpes med frire en continu
Omelettesmin frire en continu
Oeuf au plat min/med 2-6
Oeuf brouillé min 2-4
Pain perdu/French Toast low frire en continu
Position de
rôtissage
Temps de
rôtissage (Min.)
Pommes de
terre
Pommes de terre sautées à base de
pommes de terre en robe des champs
max 6-12
Pommes de terre sautées à base de
pommes de terre crues
low 15-25
Galettes de pommes de terre max frire en continu
Légumes
Ail/oignonsmin 2-10
Courgettes, aubergineslow 4-12
Poivrons, asperges vertes low 4-15
Produits
surgelés
Escalopemed 15-20
Cordon bleu low 10-30
Blanc de volaille min 10-30
Gyros, Kebab med 10-15
Filet de poisson, nature ou pané low 10-20
Bâtonnets de poisson med 8-12
Frites med/max 4-6
Poêlées/légumes à la poêle min 8-15
Pâtés impériauxlow 10-30
Divers Croûtons low 6-10
9000844412 · fr · 921030
SUCCINCTEMENT ET CLAIREMENT
RÔTISSAGE AVEC LE SYSTÈME SENSORIEL DE RÔTISSAGE
Tabella
La tabella indica il livello di cottura adatto alle varie pietanze. Il tempo di cottura può dipendere da tipo, peso, spessore e qualità degli alimenti.
Livello di
cottura
Tempo di cottura
(minuti)
Carne
Fettina, naturale/impanatamed 6-10
Filetto med 6-10
Cotoletta low 10-17
Cordon bleu low 15-20
Bistecche al sangue (spessore 3 cm)max 6-8
Bistecche cottura media/ben cotte
(spessore 3 cm)
med 8-12
Petto di pollo/tacchino (spessore 2 cm)low 10-20
Hamburger/polpettelow 6-30
Spezzatino, spiedini med 7-12
Carne tritata med 6-10
Pancetta min 5-8
Pesce
Pesce, arrosto low 10-20
Scampi, gamberi med 4-8
Piatti a base
di uova
Frittate med Cottura progressiva
Omelette min Cottura progressiva
Uova al tegamino min/med 2-6
Uova strapazzate min 2-4
Frittele dolci a base di pane (french toast)low Cottura progressiva
Livello di
cottura
Tempo di cottura
(minuti)
Patate
Patate arrosto con la buccia max 6-12
Patate arrosto da patate crudelow 15-25
Frittelle di patate max Cottura progressiva
Verdure
Aglio/cipolla min 2-10
Zucchine, melanzanelow 4-12
Peperoni, asparagi verdi low 4-15
Prodotti
surgelati
Fettinamed 15-20
Cordon bleu low 10-30
Petto di pollo/tacchinomin 10-30
Spiedini med 10-15
Filetto di pesce, naturale o impanato low 10-20
Bastoncini di pesce med 8-12
Patate fritte med/max 4-6
Piatti misti saltati in padella/verdure
spadellate
min 8-15
Involtini primaveralow 10-30
Altro Crostini low 6-10
9000844412 · it · 921030
IN BREVE
CUCINARE CON IL SISTEMA DI COTTURA ARROSTO A SENSORI
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