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Type de cuis-
son
Fonction du
four
Niveau
d'enfourne-
ment
Température
en °C
Durée en min
Brioche Pain 2 160 - 180 40 - 60
Ciabatta Pain 2 200 - 220 35 - 45
Pain de seigle Pain 2 180 - 200 50 - 70
Pain complet Pain 2 180 - 200 50 - 70
Pain aux céréa-
les
Pain 2 170 - 190 60 - 90
11.16 Tableau de la sonde à viande
Bœuf
Aliment à cuire Température à cœur du plat
Côte ou steak dans le filet
saignant 45 - 50 °C
à point 60 - 65 °C
bien cuit 70 - 75 °C
Porc
Aliment à cuire Température à cœur du plat
Palette, jambon à l'os, collet de porc 80 - 82 °C
Côtelette (selle) / côte de porc fumée 75 - 80 °C
Pâté à la viande 75 - 80 °C
Veau
Aliment à cuire Température à cœur du plat
Rôti de veau 75 - 80 °C
Jarret de veau 85 - 90 °C
Mouton/agneau
Aliment à cuire Température à cœur du plat
Gigot de mouton 80 - 85 °C
Selle de mouton 80 - 85 °C
Gigot d'agneau, rôti d'agneau 70 - 75 °C
Gibier
Aliment à cuire Température à cœur du plat
Râble de lièvre 70 - 75 °C
Cuisse de lièvre 70 - 75 °C
FRANÇAIS 33
33


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