U tilisation et entretien du four

Comment déterminer la correction de température nécessaire

Le tableau ci-contre indique les corrections de température à utiliser pour l’obtention des résultats de cuisson désirés. On peut évaluer les résultats de cuisson en termes de brunissage et d’hydratation et de la période de levée des pains ou gâteaux.

 

AJUSTER LA

POUR QUE

TEMPÉRATURE

SELON LE CHIFFRE

LE METS SOIT…

DE DEGRÉS

 

 

 

Un peu plus cuit

+3° C à

+6° C

 

(+5° F à

+10° F)

 

 

Modérément plus cuit

+8° C à +11° C

 

(+15° F à +20° F)

Beaucoup plus cuit

+14° C à +19° C

 

(+25° F à +35° F)

 

 

 

Un peu moins cuit

-3° C à

-6° C

 

(-5° F à

-10° F)

 

 

Modérément moins

-8° C à -11° C

cuit

(-15° F à -20° F)

 

 

Beaucoup moins cuit

-14° C à -19° C

 

(-25° F à -35° F)

 

 

 

Utilisation de la sonde thermométrique

(Modèles pour cuisson Thermal-Convection™)

La sonde thermométrique est l’instrument qui détermine avec la plus grande précision le degré de cuisson d’une viande. Utiliser la sonde pour les opérations de cuisson au four et rôtissage de tout type de viande ou volaille, ou pour la cuisson des mets en sauce.

1. Insérer la sonde dans l’aliment.

Insérer la sonde jusqu’au centre de la section de viande la plus épaisse, ou à l’intérieur de la cuisse ou de la poitrine d’une volaille, à distance d’un os ou d’une masse de graisse.

2. Placer l’aliment dans le four.

Placer la viande sur la grille de rôtissage par convection; placer la grille sur la lèchefrite, et placer la lèchefrite au centre du four.

3. Connecter la sonde thermométrique au four.

Ouvrir le couvercle de la sonde thermométrique sur le côté gauche de la paroi du four. Insérer la fiche dans le connecteur. (Veiller à ce que le sommet de la sonde soit aussi loin que possible de la source de chaleur.)

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KitchenAid YKERI500, YKERC500 warranty Utilisation de la sonde thermométrique, Insérer la sonde dans l’aliment, Ajuster LA

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