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Fruits
Plat Température
(°F)
Durée (h) Positions des grilles
1 position 2 positions
Prunes 140 - 160 8 - 10 3 1 / 4
Abricots 140 - 160 8 - 10 3 1 / 4
Pommes, la-
melles
140 - 160 6 - 8 3 1 / 4
Poires 140 - 160 6 - 9 3 1 / 4
11.17 Tableau de la sonde à viande
Bœuf
Plat Température à cœur du plat (°F)
Côte / filet : saignant 100 - 120
Côte / filet : à point 140 - 150
Côte / filet : bien cuit 160 - 170
Porc
Plat Température à cœur du plat (°F)
Épaule/jambon/collet de porc 175 - 180
Côtelette (selle) / côte de porc fumée 170 - 175
Pâté à la viande 170 - 175
Veau
Plat Température à cœur du plat (°F)
Rôti de veau 170 - 175
Jarret de veau 175 - 195
Mouton / agneau
Plat Température à cœur du plat (°F)
Gigot de mouton 175 - 185
Selle de mouton 175 - 185
Gigot d'agneau/Rôti d'agneau 160 - 170
Gibier
Plat Température à cœur du plat (°F)
Râble de lièvre 160 - 170
Cuisse de lièvre 160 - 170
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