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10.13 Tableaux de rôtissage
Bœuf
Plat Fonction Quantité Tempéra-
ture (°C)
Durée (min) Positions
des grilles
Bœuf braisé Cuisson par con-
vection
1 - 1,5 kg 230 120 - 150 1
Rôti ou filet
de bœuf :
saignant
1)
Gril + Chaleur tour-
nante
par cm
d'épais-
seur
190 - 200 5 - 6 par cm
d'épaisseur
1
Rôti ou filet
de bœuf : à
point
Gril + Chaleur tour-
nante
par cm
d'épais-
seur
180 - 190 6 - 8 par cm
d'épaisseur
1
Rôti ou filet
de bœuf :
bien cuit
Gril + Chaleur tour-
nante
par cm
d'épais-
seur
170 - 180 8 - 10 par cm
d'épaisseur
1
1)
Préchauffez le four.
Porc
Plat Fonction Quantité Tempéra-
ture (°C)
Durée (min) Positions
des grilles
Épaule, col-
lier, jambon à
l'os
Gril +
Chaleur
tournante
1 - 1,5 kg 90 - 120 1
Côtelette,
côte
Gril +
Chaleur
tournante
1 - 1,5 kg 1
Pâté à la
viande
Gril +
Chaleur
tournante
750 g - 1 kg 160 - 170 50 - 60 1
Jarret de
porc (précuit)
Gril +
Chaleur
tournante
750 g - 1 kg 150 - 170 90 - 120 1
Veau
Plat Fonction Quantité Tempéra-
ture (°C)
Durée (min) Positions
des grilles
Rôti de veau Gril + Cha-
leur tour-
nante
1 kg 160 - 180 120 - 150 1
Jarret de
veau
Gril + Cha-
leur tour-
nante
1,5 - 2 kg 160 - 180 120 - 150 1
FRANÇAIS 29
29


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