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Température recommandée pour : Sonde à viande
(˚C )
Rôti de bœuf / Côte de bœuf
saignant 50 - 53
À point 55 - 58
Bien cuit 65 - 70
Porc
Longe rôtie 70 - 80
Épaule 80 - 85
Saucisses 75 - 80
Veau Rôti de veau 75 - 80
Volaille Poulet, Dinde 80 - 85
Gigot d’agneau avec os saignant 65
Bien cuit 75 - 80
Pour obtenir les meilleurs résultats de cuisson :
Les ingrédients doivent être
à température ambiante.
La sonde à viande ne peut
pas être utilisée avec les
plats liquides.
Pendant la cuisson, la sonde
alimentaire doit rester dans le
plat et sa fiche dans la prise.
11.2 Chaleur tournante
humide - accessoires
recommandés
Utilisez les moules et récipients foncés et
non réfléchissants. Ils offrent une
meilleure absorption de la chaleur que
les plats réfléchissants de couleur claire.
Plaque à pizza Plat de cuisson Ramequins Moule pour fond de
tarte
Foncé, non réfléchis-
sant
Diamètre : 28 cm
Foncé, non réfléchissant
Diamètre : 26 cm
Céramique
8 cm de dia-
mètre, 5 cm de
hauteur
Foncé, non réfléchis-
sant
Diamètre : 28 cm
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