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faites rôtir les viandes maigres dans le
plat à rôtir avec le couvercle, ou
utilisez un sachet de cuisson.
faites rôtir la viande et le poisson par
morceaux d'au moins 1 kg.
arrosez les gros rôtis et les volailles
avec leur jus plusieurs fois en cours de
cuisson.
10.24 Rôtissage
Bœuf
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Viande braisée 1 - 1.5 Cuisson par
convection
230 120 - 150
Rôti ou filet de
bœuf : saignant
1 cm d'épais-
seur
Gril + Chaleur
tournante
190 - 200
1)
5 - 6
Rôti ou filet de
bœuf : à point
1 cm d'épais-
seur
Gril + Chaleur
tournante
180 - 190
1)
6 - 8
Rôti ou filet de
bœuf : bien cuit
1 cm d'épais-
seur
Gril + Chaleur
tournante
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 Gril + Chaleur
tournante
150 - 170 90 - 120
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
FRANÇAIS 41
41


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