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Gibier
Plat Quantité Température
(°C)
Durée (min) Positions
des grilles
Râble de lièvre, cuisse
de lièvre
jusqu'à 1 kg
220 - 240
1)
30 - 40 1
Selle de chevreuil 1,5 - 2 kg 210 - 220 35 - 40 1
Cuissot de chevreuil 1,5 - 2 kg 200 - 210 90 - 120 1
1)
Préchauffez le four.
Volaille
Plat Quantité Température
(°C)
Durée (min) Positions
des grilles
Morceaux de volaille 200 - 250 g cha-
cun
220 - 250 20 - 40 1
Demi-poulet 400 - 500 g cha-
cun
220 - 250 35 - 50 1
Poulet, poularde 1 - 1,5 kg 220 - 250 50 - 70 1
Canard 1,5 - 2 kg 210 - 220 80 - 100 1
Oie 3,5 - 5 kg 200 - 210 150 - 180 1
Dinde 2,5 - 3,5 kg 200 - 210 120 - 180 1
Dinde 4 - 6 kg 180 - 200 180 - 240 1
Poisson
Plat Quantité Températu-
re (°C)
Durée (min) Positions
des grilles
Poisson entier 1 - 1,5 kg 210 - 220 40 - 70 1
12.9 Rôtissage au turbo gril
Viande de bœuf
Plat Quantité Température
(°C)
Durée
(min)
Positions
des grilles
Rôti ou filet de bœuf : sai-
gnant
par cm d'épais-
seur
190 - 200
1)
5 - 6 1
Rôti ou filet de bœuf :
moyenne
par cm d'épais-
seur
180 - 190 6 - 8 1
Rôti ou filet de bœuf : bien
cuit
par cm d'épais-
seur
170 - 180 8 - 10 1
1)
Préchauffer le four.
FRANÇAIS 41
41


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