Cuisson à la rôtissoire (suite)

7

CUIRE : Tourner la commande TIMER (minuterie) au-delà de 40 minutes puis revenir en arrière jusqu’à la durée de cuisson désirée ou tourner la commande TIMER (minuterie) sur STAY ON (continue). REMARQUE : Seul

8

Pour retirer la viande cuite du four, positionner le système de levage de la rôtisserie avec les supports sous le tournebroche. Soulever et faire glisser le tournebroche vers la gauche et le retirer du four. MISE EN

9

Déposer la viande sur une surface propre et laisser refroidir un peu.

10

Avec des gants de cuisinier, dévisser les fourchettes de la rôtissoire de la tige de la rôtissoire.

l’élément chauffant supérieur est allumé en mode ROTISSERIE (rôtissoire).

GARDE ! Risque de brûlure : Éviter tout contact avec l’intérieur du four.

TEMPÉRATURES

INTERNES

11

Transférer la viande sur un plat de service ou sur une planche à découper. Retirer la tige de rôtisserie et les ficelles avant de découper.

ALIMENT

TEMPS DE CUISSON APPROX.

F

C

3–3.5-lb. (1,4–1,5 kg)

1 hr. 30 min.

165° à point

73°

Rôti de porc

2 heures

185° bien cuit

85°

3–3.5-lb. (1,4–1,5 kg)

1 hr. à 1 hr. 15 min.

140° saignant

60°

Rôti de boeuf

1 hr. 30 min.

160° à point

71°

 

1 hr. 45 min.

170° bien cuit

77°

5-lb. (2,3 kg) Poulet

2 heures

165° cuisse

73°

Veuillez consulter foodsafety.gov pour de plus amples informations sur les températures de cuisson appropriées.

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Hamilton Beach 31103, 31104 manual Cuisson à la rôtissoire suite, Lb ,3 kg Poulet

31103, 31104 specifications

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