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TYPE DE PLAT Quantité
Positions des
grilles
Température
[°C]
Durée [min]
Jarret de porc
(précuit)
750 g - 1 kg 1 ou 2 150 - 170 90 - 120
Veau
TYPE DE
PLAT
Quantité Positions des
grilles
Température
[°C]
Durée [min]
Rôti de veau 1 kg 1 ou 2 160 - 180 90 - 120
Jarret de veau 1,5 - 2 kg 1 ou 2 160 - 180 120 - 150
Agneau
TYPE DE
PLAT
Quantité Positions des
grilles
Température
[°C]
Durée [min]
Gigot
d'agneau, rôti
d'agneau
1 - 1,5 kg 1 ou 2 150 - 170 100 - 120
Selle
d'agneau
1 - 1,5 kg 1 ou 2 160 - 180 40 - 60
Volaille
TYPE DE
PLAT
Quantité Positions des
grilles
Température
[°C]
Durée [min]
Morceaux de
volaille
200 - 250 g
chacun
1 ou 2 200 - 220 30 - 50
Poulet, moitié 400 - 500 g
chacun
1 ou 2 190 - 210 35 - 50
Poulet, pou-
larde
1 - 1,5 kg 1 ou 2 190 - 210 50 - 70
Canard 1,5 - 2 kg 1 ou 2 180 - 200 80 - 100
Oie 3,5 - 5 kg 1 ou 2 160 - 180 120 - 180
Dinde 2,5 - 3,5 kg 1 ou 2 160 - 180 120 - 150
Dinde 4 - 6 kg 1 ou 2 140 - 160 150 - 240
Poisson (à l'étuvée)
TYPE DE
PLAT
Quantité Positions des
grilles
Température
[°C]
Durée [min]
Poisson entier
> 1kg
1 - 1,5 kg 1 ou 2 210 - 220 40 - 60
FRANÇAIS 67
67


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