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Plat Poids Niveau/Accessoire Durée
Porc
P13 Rôti de porc -
collet ou
épaule
1,5 - 2 kg 2 ; plat à rôtir sur grille métallique
Retournez la viande à la moitié du temps
de cuisson.
120 min
P14 Émincé de
porc CBT
1,5 - 2 kg 2 ; plateau de cuisson
Utilisez vos épices préférées. Retournez
la viande à la moitié du temps de cuisson
pour faire dorer de manière homogène.
215 min
P15 Longe, fraî‐
che
1 - 1,5 kg ; 5
- 6 cm
d’épaisseur
2 ; plat à rôtir sur grille métallique
Utilisez vos épices préférées.
55 min
P16 Travers 2 - 3 kg ;
crus, 2 -
3 cm
d'épaisseur
3 plat profond
Ajoutez du liquide pour recouvrir le fond
d’un plat. Retournez la viande à la moitié
du temps de cuisson.
90 min
Agneau
P17 Gigot
d’agneau
avec os
1,5 - 2 kg ; 7
- 9 cm
d’épaisseur
2 ; plat à rôtir sur plateau de cuis‐
son
Ajoutez du liquide. Retournez la viande à
la moitié du temps de cuisson.
130 min
Volaille
P18 Poulet entier 1 - 1,5 kg ;
frais 2 ; cocotte sur plateau de cuis‐
son
Utilisez vos épices préférées. Retournez
le poulet à la moitié du temps de cuisson
pour faire dorer de manière homogène.
60 min
P19 Demi poulet 0,5 - 0,8 kg 3 ; plateau de cuisson
Utilisez vos épices préférées.
40 min
P20 Escalope de
poulet
180 - 200 g
par pièce 2 ; cocotte sur grille métallique
Utilisez vos épices préférées. Faire frire
la viande pendant quelques minutes sur
une poêle chaude.
25 min
132/156
UTILISATION QUOTIDIENNE
132


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