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Plat Poids Niveau/Accessoire Durée
P6 Rôti de bœuf,
saignant
(cuisson basse
température)
1 - 1,5 kg ; 4
- 5 cm
d’épaisseur
1 ; plateau de cuisson
Servez-vous de vos épices préférées ou
simplement du sel et du poivre fraîche‐
ment moulu. Faire frire la viande pendant
quelques minutes sur une poêle chaude.
Insérez au four.
75 min
P7 Rôti de bœuf,
à point (cuis‐
son basse
température)
85 min
P8 Rôti de bœuf,
bien cuit
(cuisson basse
température)
130 min
P9 Filet, saignant
(cuisson basse
température)
0,5 - 1,5 kg ;
5 - 6 cm
d'épaisseur
1 ; plateau de cuisson
Servez-vous de vos épices préférées ou
simplement du sel et du poivre fraîche‐
ment moulu. Faire frire la viande pendant
quelques minutes sur une poêle chaude.
Insérez au four.
75 min
P10 Filet, à point
(cuisson basse
température)
90 min
P11 Filet, bien cuit
(cuisson basse
température)
120 min
Veau
P12 Rôti de veau
(par ex. épau‐
le)
0,8 - 1,5 kg ;
4 cm
d'épaisseur
1 ; plat à rôtir sur grille métallique
Utilisez vos épices préférées. Ajoutez du
liquide. Rôti couvert.
80 min
Porc
P13 Rôti de porc -
collet ou
épaule
1,5 kg 1 ; cocotte en céramique ou en
verre sur grille métalliqueet MW adapté
Utilisez vos épices préférées. Retournez
la viande à la moitié du temps de cuis‐
son.
90 min
51/104
UTILISATION QUOTIDIENNE
51


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