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Rôtissage
Plat Températu‐
re (°C)
Eau dans le
bac de la ca‐
vité (ml)
Temps de
préchauf‐
fage (min)
Durée (min) Posi‐
tions
des gril‐
les
Poulet 210 200 - 70 - 75 2
Demi-poulet 210 200 - 35 - 50 2
Rôti de porc 180 200 - 65 - 70 2
Rôti de boeuf 1 -
1,5 kg
1. Saignant
2. À point
3. Bien cuit
200 200 - 1. 50 - 55
2. 60 - 65
3. 65 - 70
2
Rôti de dinde 200 200 - 70 - 85 2
11.8 Conseils de rôtissage
Utilisez des plats résistant à la chaleur.
Viande maigre rôtie couverte (vous
pouvez utiliser du papier aluminium).
Vous pouvez cuire de gros rôtis
directement dans le plat à rôtir ou sur la
grille métallique en plaçant le plat à rôtir
en dessous.
Pour éviter que les graisses de cuisson
ne brûlent, versez un peu d'eau dans le
plat à rôtir.
Si nécessaire, retournez le rôti à la moitié
ou aux deux tiers du temps de cuisson.
Faites rôtir la viande et le poisson par
morceaux d'au moins 1 kg.
Arrosez les morceaux de viande avec
leur propre jus de cuisson plusieurs fois
durant la cuisson.
11.9 Rôtissage par convection naturelle
Bœuf
Plat Quantité Température
(°C)
Durée (min) Positions
des grilles
Bœuf braisé 1 - 1,5 kg 200 - 230 105 - 150 1
Porc
Plat Quantité Température
(°C)
Durée (min) Positions
des grilles
Épaule, collier, jambon à
l'os
1 - 1,5 kg 210 - 220 90 - 120 1
Côtelette, côte 1 - 1,5 kg 180 - 190 60 - 90 1
Pâté à la viande 750 g - 1 kg 170 - 190 50 - 60 1
Jarret de porc, précuit 750 g - 1 kg 200 - 220 90 - 120 1
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