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Légumes
Conserve
Température
en °C
Cuisson jusqu'à
ce que la prépa-
ration commence
à frémir (min)
Continuez la cuis-
son à 100°C
(min)
Carottes
1)
160 - 170 50 - 60 5 - 10
Concombres 160 - 170 50 - 60 -
Bouquet croquant
de légumes
160 - 170 50 - 60 5 - 10
Chou-rave / Petits
pois / Asperges
160 - 170 50 - 60 15 - 20
1)
Laissez reposer dans le four après qu'il soit à l'arrêt.
11.15 Tableau de la sonde à viande
Bœuf
Plat Température à cœur du plat (°C)
Côte / filet : saignant 45 - 50
Côte / filet : à point 60 - 65
Côte / filet : bien cuit 70 - 75
Porc
Plat Température à cœur du plat (°C)
Épaule/jambon/collet de porc 80 - 82
Côtelette (selle) / côte de porc fumée 75 - 80
Pain de viande 75 - 80
Veau
Plat Température à cœur du plat (°C)
Rôti de veau 75 - 80
Jarret de veau 85 - 90
Mouton/agneau
Plat Température à cœur du plat (°C)
Gigot de mouton 80 - 85
Selle de mouton 80 - 85
Gigot d'agneau/Rôti d'agneau 70 - 75
Gibier
Plat Température à cœur du plat (°C)
Râble de lièvre 70 - 75
FRANÇAIS 37
37


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