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graisses de la viande ne brûlent sur la
surface.
Tous les types de viande pouvant être
dorés ou ayant une peau peuvent être
rôtis dans le plat à rôtir sans
couvercle.
Si nécessaire, retournez le rôti à la
moitié ou aux 2 tiers du temps de
cuisson.
Pour obtenir une viande plus juteuse :
faites rôtir les viandes maigres
dans le plat à rôtir avec le
couvercle, ou utilisez un sachet de
cuisson.
faites rôtir la viande et le poisson
par morceaux d'au moins 1 kg.
arrosez les gros rôtis et les
volailles avec leur jus plusieurs
fois en cours de cuisson.
10.8 Tableaux de rôtissage
Bœuf
Plat Fonction Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des grilles
Bœuf brai-
Convec-
tion na-
turelle
1 - 1.5 200 230 60 - 80 1
Porc
Plat Fonc-
tion
Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des gril-
les
Épaule,
collier,
jambon à
l'os
Turbo
gril
1 - 1.5 200 160 - 180 50 - 70 1
Pâté à la
viande
Turbo
gril
0.75 - 1 200 160 - 170 35 - 50 1
Jarret de
porc (pré-
cuit)
Turbo
gril
0.75 - 1 200 150 - 170 60 - 75 1
Veau
Plat Fonc-
tion
Quantité
(kg)
Puissan-
ce (W)
Températu-
re (°C)
Durée (min) Positions
des gril-
les
Rôti de
veau
Turbo
gril
1 200 160 - 180 50 - 70 1
Jarret de
veau
Turbo
gril
1.5 - 2 200 160 - 180 75 - 100 1
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