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36
Tableau : Cuisson à basse température (références)
Utilisation
Poids
Préparation sur le
plan de cuisson
Temps de cuisson
Boeuf
Bleu
1kg
2 minutes sur
chaque côté
1 heure
Saignant
1kg
3 minutes sur
chaque côté
1 heure et 15
minutes
À point
1kg
3 minutes sur
chaque côté
1 heure et 45
minutes
Bien cuit
1kg
3 minutes sur
chaque côté
2 heure et 15
minutes à 2
heures et 30
minutes
Rosbif
1kg
3 minutes sur
chaque côté
3 heures saignant
4 heures et demi
heures rosé
Veau
Filet
1kg
2 minutes sur
chaque côté
1 heure et 45
minutes à 2
heures
Carré
1kg
3 minutes sur
chaque côté.
2 heures à 2
heures et 30
minutes
Gigot
1kg
3 minutes sur
chaque côté.
2 heures à 2
heures et 30
minutes
Epaule
1kg
3 minutes sur
chaque côté.
2 heures et 30
minutes
Porc
Filet
500-600 g
2 minutes sur
chaque côté
1 heure et 30
minutes
Carré de porc
600 -1000g
10 à 15 minutes tout
autour
2 à 3 heures
Agneau
Gigot
2kg
4 minutes sur
chaque côté.
3 à 4 heures
Steak
2kg
2 minutes sur
chaque côté
45 minutes à 1
heure
Filet
400g
2 minutes sur
chaque côté
1 heure à 1 heure
et 15 minutes
1) Si vous voulez garder au chaud la viande cuite, merci de régler sur 60°C. Nous vous conseillons de
ne pas garder au chaud votre plat plus d’une heure.
36


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