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Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Côtelette/côte le-
vée
1 - 1.5 Gril + Chaleur
tournante
170 - 190 30 - 60
Pâté à la viande 0.75 - 1 Gril + Chaleur
tournante
160 - 170 50 - 60
Jarret de porc (pré-
cuit)
0.75 - 1 Gril + Chaleur
tournante
150 - 170 90 - 120
Veau
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Rôti de veau 1 Gril + Chaleur
tournante
160 - 180 90 - 120
Jarret de veau 1.5 - 2 Gril + Chaleur
tournante
160 - 180 120 - 150
Agneau
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Gigot d'agneau/
Rôti d'agneau
1 - 1.5 Gril + Chaleur
tournante
150 - 170 100 - 120
Selle d'agneau 1 - 1.5 Gril + Chaleur
tournante
160 - 180 40 - 60
Gibier
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Râble/Cuisse de
lièvre
1 Gril + Chaleur
tournante
180 - 200
1)
35 - 55
Selle de che-
vreuil
1.5 - 2 Convection na-
turelle
180 - 200 60 - 90
Cuissot de che-
vreuil
1.5 - 2 Convection na-
turelle
180 - 200 60 - 90
1)
Préchauffez le four.
Volaille
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Morceaux de
volaille
0.2 - 0.25 Gril + Chaleur
tournante
200 - 220 30 - 50
FRANÇAIS 43
43


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