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RÔTISSAGE
Plats à rôtir
Utilisez des plats résistant à la chaleur
pour rôtir (veuillez lire les consignes du
fabricant).
Vous pouvez cuire de gros rôtis directe-
ment dans la lèchefrite (si présente) ou
sur la grille métallique en plaçant la lè-
chefrite en dessous.
Faites rôtir les viandes maigres dans
une cocotte munie d'un couvercle. La
viande sera ainsi plus succulente.
Tous les types de viandes pouvant être
dorées ou grillées peuvent être rôties
dans le plat sans couvercle.
RÔTISSAGE AVEC LA CONVECTION NATURELLE
Bœuf
Type de vian-
de
Quantité Position de la
grille
Température
en °C
Durée en min
Bœuf braisé 1-1,5 kg 1 200 - 230 105 - 150
Rôti ou filet de
bœuf : sai-
gnant
par cm
d'épaisseur
1
230 - 250
1)
6 - 8
Rôti ou filet de
bœuf : A point
par cm
d'épaisseur
1 220 - 230 8 - 10
Rôti ou filet de
bœuf : bien
cuit
par cm
d'épaisseur
1 200 - 220 10 - 12
1)
Préchauffez le four.
Porc
Type de vian-
de
Quantité
Position de la
grille
Température
en °C
Durée en min
Épaule, collier,
jambon à l'os
1-1,5 kg 1 210 - 220 90 - 120
Côtelette, cô-
te
1-1,5 kg 1 180 - 190 60 - 90
Pâté à la vian-
de
750 g-1 kg 1 170 - 190 50 - 60
Jarret de porc
(pré-cuit)
750 g-1 kg 1 200 - 220 90 - 120
Viande de veau
Type de vian-
de
Quantité
Position de la
grille
Température
en °C
Durée en min
Rôti de veau
1)
1 kg 1 210 - 220 90 - 120
Jarret de veau 1,5-2 kg 1 200 - 220 150 - 180
1)
utilisez un plat à rôtir couvert
58
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