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Viande
Mets Cuisine convention-
nelle
Chaleur tournante Durée
(min)
Commen-
taires
Tempéra-
ture (°C)
Niveau Tempéra-
ture (°C)
Niveau
Viande de
bœuf
200 2 190 2 50 - 70 Sur une
grille mét-
allique
Porc 180 2 180 2 90 - 120 Sur une
grille mét-
allique
Veau 190 2 175 2 90 - 120 Sur une
grille mét-
allique
Rôti de
bœuf, saig-
nant
210 2 200 2 50 - 60 Sur une
grille mét-
allique
Rôti de
bœuf, cuit
à point
210 2 200 2 60 - 70 Sur une
grille mét-
allique
Rôti de
bœuf, bien
cuit
210 2 200 2 70 - 75 Sur une
grille mét-
allique
Épaule de
porc
180 2 170 2 120 - 150 Avec cou-
enne
Jarret de
porc
180 2 160 2 100 - 120 2 mor-
ceaux
Agneau 190 2 175 2 110 - 130 Gigot
Poulet 220 2 200 2 70 - 85 Entier
Turquie 180 2 160 2 210 - 240 Entier
Canard 175 2 220 2 120 - 150 Entier
Oie 175 2 160 1 150 - 200 Entier
Lapin 190 2 175 2 60 - 80 En mor-
ceaux
Lièvre 190 2 175 2 150 - 200 En mor-
ceaux
Faisan 190 2 175 2 90 - 120 Entier
FRANÇAIS 63
63


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