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MOUTON / AGNEAU Température à cœur du plat (°C)
Moins À point Plus
Gigot de mouton 80 85 88
Selle de mouton 75 80 85
Rôti d’agneau / Gigot d’agneau 65 70 75
GIBIER Température à cœur du plat (°C)
Moins À point Plus
Râble de lièvre / Selle de cerf 65 70 75
Cuisse de lièvre / Lièvre, entier /
Gigot de cerf
70 75 80
VOLAILLE Température à cœur du plat (°C)
Moins À point Plus
Poulet 80 83 86
Canard, entier/moitié / Dinde, en-
tière/blanc
75 80 85
Canard, magret 60 65 70
POISSON (SAUMON,
TRUITE, SANDRE)
Température à cœur du plat (°C)
Moins À point Plus
Poisson, entier/gros/à l’étuvée /
Poisson, entier/gros/rôti
60 64 68
RAGOÛTS - LÉGUMES
PRÉCUITS
Température à cœur du plat (°C)
Moins À point Plus
Cocotte de courgettes / Cocotte
de brocolis / Cocotte de fenouil
85 88 91
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