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10.19 Sonde alimentaire
BŒUF Température à cœur du plat (°C)
Saignant À point Bien cuit
Rôti de bœuf 45 60 70
Aloyau 45 60 70
BŒUF Température à cœur du plat (°C)
Moins À point Plus
Pâté à la viande 80 83 86
PORC Température à cœur du plat (°C)
Moins À point Plus
Jambon / Rôti 80 84 88
Côtelette (selle) / Filet mignon de
porc fumé / Filet mignon, poché
75 78 82
VEAU Température à cœur du plat (°C)
Moins À point Plus
Rôti de veau 75 80 85
Jarret de veau 85 88 90
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
FRANÇAIS 37
37


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