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Mouton / agneau
Plat Température à cœur du plat (°C)
Gigot de mouton 80 - 85
Selle de mouton 80 - 85
Gigot d'agneau/Rôti d'agneau 70 - 75
Gibier
Plat Température à cœur du plat (°C)
Râble de lièvre 70 - 75
Cuisse de lièvre 70 - 75
Lièvre entier 70 - 75
Selle de chevreuil 70 - 75
Cuissot de chevreuil 70 - 75
Poisson
Plat Température à cœur du plat (°C)
Saumon 65 - 70
Truites 65 - 70
11.24 Informations pour les
instituts de test
Tests de la fonction : Vapeur intense.
Tests conformément à la norme IEC
60350-1.
Plat Bac (Gas-
tronorm)
Quantité
(g)
Positions
des grilles
Tempéra-
ture (°C)
Durée
(min)
Commen-
taires
Brocolis
1)
1 x 1/2 per-
foré
300 2 99 13 - 15 Placez le pla-
teau de cuis-
son sur le
premier gra-
din.
Brocolis
1)
1 x 1/2 per-
foré
max. 2 99 15 - 18 Placez le pla-
teau de cuis-
son sur le
premier gra-
din.
FRANÇAIS 47
47


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