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10.23 Tableaux de rôtissage
Bœuf
Plat Quantité Fonction Températu-
re (°C)
Durée (min) Positions
des grilles
Bœuf braisé 1 - 1,5 kg Convection
naturelle
(voûte et so-
le)
230 120 - 150 1
Rôti ou filet de
bœuf : saignant
par cm
d'épaisseur
Gril + Cha-
leur tournan-
te
190 - 200
1)
5 - 6 1
Rôti ou filet de
bœuf : à point
par cm
d'épaisseur
Gril + Cha-
leur tournan-
te
180 - 190
1)
6 - 8 1
Rôti ou filet de
bœuf : bien cuit
par cm
d'épaisseur
Gril + Cha-
leur tournan-
te
170 - 180
1)
8 - 10 1
1)
Préchauffez le four.
Porc
Plat Quantité Fonction Températu-
re (°C)
Durée (min) Positions
des grilles
Épaule/collet/
jambon à l'os
1 - 1,5 kg Gril + Cha-
leur tournan-
te
150 - 170 90 - 120 1
Côtelette/côte
levée
1 - 1,5 kg Gril + Cha-
leur tournan-
te
170 - 190 30 - 60 1
Pâté à la viande 750 g - 1 kg Gril + Cha-
leur tournan-
te
160 - 170 50 - 60 1
Jarret de porc
(précuit)
750 g - 1 kg Gril + Cha-
leur tournan-
te
150 - 170 90 - 120 1
Veau
Plat Quantité
(kg)
Fonction Température
(°C)
Durée (min) Positions
des grilles
Rôti de veau 1 Gril + Cha-
leur tournan-
te
160 - 180 90 - 120 1
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