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Agneau
Plat Quantité
(kg)
Fonction Température
(°F)
Durée (min) Positions
des grilles
Gigot d'ag-
neau/Rôti
d'agneau
1 - 1.5 Turbo gril 300 - 340 100 - 120 1
Selle d'ag-
neau
1 - 1.5 Turbo gril 320 - 360 40 - 60 1
Gibier
Plat Quantité
(kg)
Fonction Température
(°F)
Durée (min) Positions
des grilles
Râble/Cuisse
de lièvre
jusqu'à 1 Convection
naturelle
450
1)
30 - 40 1
Selle de
chevreuil
1.5 - 2 Convection
naturelle
410 - 430 35 - 40 1
Cuissot de
chevreuil
1.5 - 2 Convection
naturelle
360 - 400 60 - 90 1
1)
Préchauffez le four.
Volaille
Plat Quantité
(kg)
Fonction Température
(°F)
Durée (min) Positions
des grilles
Morceaux de
volaille
0,2 -
0,25 chacun
Turbo gril 400 - 430 30 - 50 1
Demi-poulet 0,4 - 0,5 cha-
cun
Turbo gril 380 - 410 35 - 50 1
Poulet, pou-
larde
1 - 1.5 Turbo gril 380 - 410 50 - 70 1
Canard 1.5 - 2 Turbo gril 360 - 400 80 - 100 1
Oie 3.5 - 5 Turbo gril 320 - 360 120 - 180 1
Dinde 2.5 - 3.5 Turbo gril 320 - 360 120 - 150 1
Dinde 4 - 6 Turbo gril 280 - 320 150 - 240 1
Poisson (à l'étuvée)
Plat Quantité
(kg)
Fonction Température
(°F)
Durée (min) Positions
des grilles
Poisson en-
tier
1 - 1.5 Convection
naturelle
410 - 430 40 - 60 1
FRANÇAIS 31
31


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