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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 Cuisson par
convection
180 - 200 60 - 90
Cuissot de che-
vreuil
1.5 - 2 Cuisson par
convection
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
Demi-poulet 0.4 - 0.5 Gril + Chaleur
tournante
190 - 210 40 - 50
Poulet, poularde 1 - 1.5 Gril + Chaleur
tournante
190 - 210 50 - 70
Canard 1.5 - 2 Gril + Chaleur
tournante
180 - 200 80 - 100
Oie 3.5 - 5 Gril + Chaleur
tournante
160 - 180 120 - 180
Dinde 2.5 - 3.5 Gril + Chaleur
tournante
160 - 180 120 - 150
Dinde 4 - 6 Gril + Chaleur
tournante
140 - 160 150 - 240
Poisson
Plat Quantité (kg) Fonction Température
(°C)
Durée (min)
Poisson entier 1 - 1.5 Gril + Chaleur
tournante
180 - 200 30 - 50
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