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VIANDE
TYPE DE PLAT
Position de la
grille
Température [°C]
Durée de cuisson
[min]
Jambon cuit 2 150 55 - 65
Blanc de poulet
poché
2 150 25 - 35
Kasseler (filet mi-
gnon de porc fu-
mé)
2 150 80 - 100
POISSON
TYPE DE PLAT
Position de la
grille
Température [°C]
Durée de cuisson
[min]
Truite 2 150 25 - 30
Filet de saumon 2 150 25 - 30
GARNITURES
TYPE DE PLAT
Position de la
grille
Température [°C]
Durée de cuisson
[min]
Riz 2 150 35 - 40
Pommes de terre
en robe des
champs, taille
moyenne
2 150 50 - 60
Pommes de terre
vapeur en quar-
tiers
2 150 35 - 45
Polenta 2 150 40 - 45
9.13 Tableau de la sonde à viande
TYPE DE PLAT Température à cœur [°C]
Rôti de veau 75 - 80
Jarret de veau 85 - 90
Rôti de bœuf, saignant 45 - 50
Rôti de bœuf, cuit à point 60 - 65
Rôti de bœuf, bien cuit 70 - 75
Épaule de porc 80 - 82
Jarret de porc 75 - 80
Agneau 70 - 75
Volaille 98
Lièvre 70 - 75
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