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cuisson. Cela assure un meilleur rôtis-
sage.
Le four peut être éteint environ 10 mi-
nutes avant la fin du temps de cuisson,
afin d'utiliser la chaleur résiduelle.
11.9 Rôtissage avec le Turbo gril
Bœuf
Type de vian-
de
Quantité
Fonction
du four
Position
de la grille
Tempéra-
ture en °C
Durée
(min)
Bœuf braisé 1 - 1,5 kg
Convec-
tion natu-
relle
1 230 120 - 150
Rôti de boeuf
ou filet : sai-
gnant
par cm
d'épais-
seur
Turbo gril 1
190 - 200
1)
5 - 6
Rôti de boeuf
ou filet : à
point
par cm
d'épais-
seur
Turbo gril 1
180 - 190
1)
6 - 8
Rôti de boeuf
ou filet : bien
cuit
par cm
d'épais-
seur
Turbo gril 1
170 - 180
1)
8 - 10
1)
Préchauffez le four.
Porc
Type de
viande
Quantité
Fonction
du four
Position
de la grille
Tempéra-
ture en °C
Durée
(min)
Épaule/col-
let/jambon à
l'os
1 - 1,5 kg Turbo gril 1 160 - 180 90 - 120
Côtelette/cô-
te
1 - 1,5 kg Turbo gril 1 170 - 180 60 - 90
Pain de vian-
de
750 g -
1 kg
Turbo gril 1 160 - 170 50 - 60
Jarret de
porc (précuit)
750 g -
1 kg
Turbo gril 1 150 - 170 90 - 120
Veau
Type de
viande
Quantité Fonction
du four
Position
de la grille
Tempéra-
ture en °C
Durée
(min)
Rôti de
veau
1 kg Turbo gril 1 160 - 180 90 - 120
Jarret de
veau
1,5 - 2 kg Turbo gril 1 160 - 180 120 - 150
FRANÇAIS 31
31


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