Position

Poids

Temp.

Durée

Températur

Type d'aliment

des

(min/

(lbs)

four

e interne

 

grilles

lb)*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Porc

 

 

 

 

 

Rôti de longe

2

1.5–2.9

350

19–36

160

(désossé ou non)

Rôti de longe

2

3.0–6.0

350

14–23

160

(désossé ou non)

Filet

2

2.0–3.0

425

18–28

160

Volaille

 

 

 

 

 

Poulet, entier

2

3.5–8.0

375

13–20

180

Dinde, non farcie**

1

12.0–

325

10–14

180

 

 

15.0

 

 

 

Dinde, non farcie**

1

16.0–

325

9–13

180

 

 

20.0

 

 

 

Dinde, non farcie**

1

21.0–

325

6–12

180

 

 

25.0

 

 

 

Poitrine dinde

2

4.0–8.0

325

19–23

170

Poulet de

2

1.0–1.5

350

45–75

180

Cornouailles

 

 

 

(durée

 

 

 

 

 

totale)

 

Agneau

 

 

 

 

 

Gigot, avec os

 

 

 

 

 

À point

2

4.0–6.0

325

30–35

160

 

 

 

 

 

 

*Les durées de rôtissage sont approximatives et peuvent varier selon la taille de la viande.

**Le rôtissage de la dinde farcie prend plus de temps. La température mini- male sûre de cuisson de farce de volaille est de 165°F.

Cuisson au gril

r

Le mode Broil (Cuisson au gril) utilise la chaleur intense diffusée par l'élément supérieur.

Le mode Broil (Cuisson au gril) est parfaitement adapté à la cuisson des coupes de viande minces et tendres de 1 po (2,5 cm) d’épaisseur ou moins, de la volaille et du poisson. On peut s'en servir pour faire griller le pain et gratiner les casseroles.

Toujours faire griller les aliments avec la porte fermée. Les avantages de ce mode comprennent :

Une cuisson rapide et efficace.

Une cuisson ne nécessitant pas l'ajout de matières grasses ou de liquides.

Conseils : • Préchauffer le four pendant 3 à 4 minutes. Ne pas préchauffer au-delà de 5 minutes.

Le steak et les côtelettes doivent avoir au moins ¾ po (2 cm) d'épaisseur.

Français 23

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Bosch Appliances HBN35, HBN34, HBL35 manual Cuisson au gril, Grilles Porc, Volaille, Agneau

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