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9.7 Rôtissage avec la convection naturelle
Viande de bœuf
Mets Quantité Température
(°C)
Durée (min) Niveau
Bœuf braisé 1 - 1.5 kg 200 - 230 105 - 150 1
Rôti ou filet de bœuf :
saignant
par cm d'épais-
seur
230 - 250
1)
6 - 8 1
Rôti ou filet de bœuf :
moyenne
par cm d'épais-
seur
220 - 230 8 - 10 1
Rôti ou filet de bœuf :
bien cuit
par cm d'épais-
seur
200 - 220 10 - 12 1
1)
Préchauffer le four.
Porc
Mets Quantité Température
(°C)
Durée (min) Niveau
Épaule, collier, jambon à
l'os
1 - 1.5 kg 210 - 220 90 - 120 1
Côtelette, côte levée 1 - 1.5 kg 180 - 190 60 - 90 1
Pâté à la viande 750 g - 1 kg 170 - 190 50 - 60 1
Jarret de porc (précuit) 750 g - 1 kg 200 - 220 90 - 120 1
Veau
Mets Quantité Température
(°C)
Durée (min) Niveau
Rôti de veau
1)
1 kg 210 - 220 90 - 120 1
Jarret de veau 1.5 - 2 kg 200 - 220 150 - 180 1
1)
Utilisez un plat à rôtir couvert.
Agneau
Mets Quantité Température
(°C)
Durée (min) Niveau
Gigot d'agneau, rôti
d'agneau
1 - 1.5 kg 210 - 220 90 - 120 1
Selle d’agneau 1 - 1.5 kg 210 - 220 40 - 60 1
FRANÇAIS 19
19


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