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Mouton / agneau Température à cœur du plat (°C)
Moins À Point Plus
Gigot de mouton 80 85 88
Selle de mouton 75 80 85
Gigot d’agneau
Rôti d'agneau
65 70 75
Gibier Température à cœur du plat (°C)
Moins À Point Plus
Râble de lièvre,
Selle de chevreuil
65 70 75
Cuisse de lièvre
Lièvre entier
Cuissot de chevreuil
70 75 80
Volaille Température à cœur du plat (°C)
Moins À Point Plus
Poulet (entier / moitié/ escalope) 80 83 86
Canard (entier / moitié)
Dinde (entière / moitié)
75 80 85
Canard (escalope) 60 65 70
Poisson (saumon, truite, sandre) Température à cœur du plat (°C)
Moins À Point Plus
Poisson (entier / gros / vapeur),
Poisson (entier / gros / rôti),
60 64 68
Plat à la cocotte - légumes pré-
cuits
Température à cœur du plat (°C)
Moins À Point Plus
Courgettes à la cocotte,
Brocolis à la cocotte,
Fenouil à la cocotte,
85 88 91
Plats à la cocotte - salés Température à cœur du plat (°C)
Moins À Point Plus
Cannelloni,
Lasagnes,
Gratin de pâtes
85 88 91
FRANÇAIS 51
51


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