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BŒUF Température à cœur du plat (°C)
Moins À point Plus
Pain de viande 80 83 86
PORC Température à cœur du plat (°C)
Moins À point Plus
Jambon / Rôti 80 84 88
Côtelette de selle / Longe de porc,
fumée / Longe de porc, pochée
75 78 82
VEAU Température à cœur du plat (°C)
Moins À point Plus
Rôti de veau 75 80 85
Jarret de veau 85 88 90
MOUTON / AGNEAU Température à cœur du plat (°C)
Moins À point Plus
Gigot de mouton 80 85 88
Selle de mouton 75 80 85
Rôti d’agneau / Gigot d’agneau 65 70 75
GIBIER Température à cœur du plat (°C)
Moins À point Plus
Râble de lièvre / Selle de cerf 65 70 75
Cuisse de lièvre / Lièvre, entier /
Gigot de cerf
70 75 80
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