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PRÉPARATIONS À BASE D'ŒUFS
TYPE DE PLAT
Position
de la grille
Temp. [°C]
Temps de
cuisson
[min]
Notes
Légumes farcis 1 170 - 180 30 - 40 Dans un moule
Lasagnes 2 170 - 180 40 - 50 Dans un moule
Gratin de pom-
mes de terre
1 (2 et 4) 160 - 170 50 - 60 Dans un moule
VIANDE
TYPE DE
PLAT
[g]
Position
de la
grille
Temp.
[°C]
Durée de
cuisson
[min]
Remarques
Rôti de porc 1000 2 180 90 - 110 Sur une grille
métallique
Veau 1000 2 180 90 - 110 Sur une grille
métallique
Rôti de
boeuf
1000
saignant 2 210 45 - 50 Sur une grille
métallique
à point 2 200 55 - 65 Sur une grille
métallique
bien cuit 2 190 65 - 75 Sur une grille
métallique
Agneau 1000 2 175 110 - 130 Gigot
Volaille 1000 2 200 55 - 65 Entier
Dinde 4000 2 170 180 - 240 Entière
Canard 2000 - 2500 2 170 - 180 120 - 150 Entier
Oie 3000 1 160 - 170 150 - 200 Entière
Lapin 2 170 - 180 60 - 90 En morceaux
POISSON
TYPE DE
PLAT
[g]
Position
de la
grille
Temp. [°C]
Temps de
cuisson
[min]
Notes
Truite 1500 2 180 25 - 35 3 - 4 poissons
Thon 1200 2 175 35 - 50 4 - 6 filets
Colin 2 200 20 - 30
FRANÇAIS 71
71


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