CHAPITRE 5 : UTILISATION DU FOUR

Conseils de cuisson – gril et four

Toutes les viandes sont placées sur la lèchefrite fournie avec la cuisinière.

Aliments

Position

Mode

Réglage

Temps de

Instructions

 

de la

du four

de

 

cuisson

particulières

 

grille

 

température

approximatif

etconseils

 

 

 

 

 

 

 

 

 

Boeuf

 

Broil ou

Broil

 

 

 

 

Viandehachée

4

 

15 à 20 minutes

Faire griller

jusqu’à

de boeuf, 12,5 mm

 

(Gril)

(Gril)

 

 

disparitionde

la teinte

(1/2") d’épaisseur

 

Conv Broil

Conv Broil

 

rosée au centre.

 

 

(Gril à conv)

(Gril à

conv)

 

 

 

 

 

 

 

 

 

 

Bifteck d’aloyau

4

Broil

Broil

 

12 à 20 minutes

Le temps dépend du

 

 

(Gril)

(Gril)

 

 

point de cuisson.

 

 

Conv Broil

Conv Broil

 

 

 

 

 

(Gril à conv)

(Gril à

conv)

 

 

 

 

 

 

 

 

 

 

Steak de flanc

4

Broil

Broil

 

12 à 20 minutes

Le meilleur résultat est

 

 

(Gril)

(Gril)

 

 

un point de cuisson

 

 

Conv Broil

Conv Broil

 

et saignant/à

point.

 

 

(Gril à conv)

(Gril à

conv)

 

 

 

Rôti de noix

3

Bake

163 °C

 

44 à 55 min/kg

Les petits rôtis

deronde

 

(Cuisson

(325 °F)

 

requièrent plus

 

 

au four)

 

 

 

de temps par livre.

 

 

ConvBake

 

 

 

Réduire la durée en

 

 

(Cuisson

 

 

 

utilisant la cuisson à

 

 

par conv)

 

 

 

convection.

 

Porc

 

Bake

 

 

 

 

 

Rôti de longe

3

163 °C

 

44 à 55 min/kg

Laisser cuire jusqu’à

 

 

(Cuisson au four)

(325 °F)

 

élimination des jus.

 

 

ConvBake

 

 

 

 

 

 

 

(Cuisson

 

 

 

 

 

 

 

par conv)

 

 

 

 

 

Volaille

 

Broil

Broil

 

 

 

 

Poitrines de poulet

4

 

44 à 55 min/kg

Laisser cuire

jusqu’à

sans os, sans peau

 

(Gril)

(Gril)

 

 

élimination des jus.

 

 

Conv Broil

Conv Broil

 

 

 

 

 

(Gril à conv)

(Gril à

conv)

 

 

 

 

 

 

 

 

 

 

Cuisses de poulet

3

Broil

Broil

 

25 à 30 minutes

Retirer la peau ; laisser

 

 

(Gril)

(Gril)

 

 

jusqu’à élimination des

 

 

Conv Broil

Conv Broil

 

jus.

 

 

 

(Gril à conv)

(Gril à

conv)

 

 

 

 

 

 

 

 

 

 

Demi-poulets

3

Broil

Broil

 

30 à 45 minutes

Retourner l’aide d’une

 

 

(Gril)

(Gril)

 

 

pince; Laisser cuire jusqu’à

 

 

Conv Broil

Conv Broil

 

élimination des jus.

 

 

(Gril à conv)

(Gril à

conv)

 

 

 

 

 

 

 

 

 

 

Poulet à rôtir

2

Bake

177 °C

 

75 à 90 minutes

Réduire la durée

poitrines

 

(Cuisson au four)

(350 °F)

 

pendant le gril à

 

 

ConvBake

 

 

 

convection.

 

 

 

(Cuisson

 

 

 

 

 

 

 

par conv)

 

 

 

 

 

Dinde

2

Bake

163 °C

 

44 à 55 min/kg

Réduire la durée

 

 

(Cuisson au four)

(325 °F)

 

pendant le gril à

 

 

ConvBake

 

 

 

convection.

 

 

 

par conv)

 

 

 

 

 

 

 

 

 

 

 

 

 

73

Page 75
Image 75
Thermador PRG36, PRG30 manual Conseils de cuisson gril et four, Approximatif

PRG36, PRG30 specifications

The Thermador PRG30 and PRG36 represent the pinnacle of luxury cooking with their high-performance gas range features and advanced technology. Designed for serious home chefs, these models exemplify efficiency, style, and culinary excellence.

One of the most notable features of the Thermador PRG series is the powerful Pro Grand dual-fuel cooking system. With a combination of gas burners and an electric convection oven, these ranges allow for precision cooking and even heat distribution. The PRG30 boasts a compact size with 30 inches of width, while the PRG36 expands the cooking surface with 36 inches, accommodating larger pots and pans.

Both models come equipped with high BTU burners, reaching up to 18,000 BTUs on the powerful Star Sapphire burners. These allow for rapid boiling and intense heat, ideal for searing meats or achieving high-temperature sautéing. Furthermore, the PRG series includes an innovative simmer setting that enables precise low-heat cooking, perfect for delicate sauces or melting chocolate.

Thermador has integrated their patented Star Burner design in both models. This unique feature provides a larger flame spread compared to traditional round burners. Consequently, it allows for better heat distribution, significantly enhancing cooktop efficiency. The cooktop is designed with six burners, giving chefs the flexibility to cook multiple dishes simultaneously without sacrificing performance.

The ovens in the PRG30 and PRG36 are equally impressive, featuring a spacious capacity of 4.4 cubic feet. The Convection Bake function circulates air for optimal baking results, ensuring even browning and consistent cooking. The models also include a number of innovative cooking modes, such as the Bake, Broil, and Roast settings, enhancing the overall cooking experience.

Additionally, self-cleaning options simplify maintenance, allowing for effortless cleaning after extensive use. The design of the PRG series is complemented by a sleek stainless-steel exterior that not only adds elegance to the kitchen but is also durable and easy to maintain.

In terms of safety, both models feature a safety system that prevents accidental ignition and precise temperature control, ensuring a safe cooking environment. With a focus on high performance, cutting-edge technology, and meticulous design, the Thermador PRG30 and PRG36 gas ranges offer an unparalleled cooking experience for culinary enthusiasts looking to elevate their kitchen capabilities.