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11.14 Rôtissage
Bœuf
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Viande braisée 1 - 1.5 Convection na-
turelle
230 120 - 150
Rôti ou filet de
bœuf : saignant
1 cm d'épais-
seur
Turbo Gril
190 - 200
1)
5 - 6
Rôti ou filet de
bœuf : à point
1 cm d'épais-
seur
Turbo Gril
180 - 190
1)
6 - 8
Rôti ou filet de
bœuf : bien cuit
1 cm d'épais-
seur
Turbo Gril
170 - 180
1)
8 - 10
1)
Préchauffez le four.
Porc
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Épaule/collet/
jambon à l'os
1 - 1.5 Turbo Gril 150 - 170 90 - 120
Côtelette/côte le-
vée
1 - 1.5 Turbo Gril 170 - 190 30 - 60
Pâté à la viande 0.75 - 1 Turbo Gril 160 - 170 50 - 60
Jarret de porc (pré-
cuit)
0.75 - 1 Turbo Gril 150 - 170 90 - 120
Veau
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Rôti de veau 1 Turbo Gril 160 - 180 90 - 120
Jarret de veau 1.5 - 2 Turbo Gril 160 - 180 120 - 150
Agneau
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Gigot d'agneau/
Rôti d'agneau
1 - 1.5 Turbo Gril 150 - 170 100 - 120
Selle d'agneau 1 - 1.5 Turbo Gril 160 - 180 40 - 60
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