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11.11 Cuisson Humidité - Humidité Moyenne
Plat Température (°C) Durée (min) Positions des grilles
Divers types de
pain, 500 à
1 000 g
180 - 190 45 - 60 1
Petits pains 180 - 200 25 - 35 1
Pain sucré 160 - 170 30 - 45 1
Pâtisserie levée
sucrée
170 - 180 20 - 35 1
Plats au four su-
crés
160 - 180 45 - 60 1
Ragoût / viande
braisée
140 - 150 100 - 140 1
Côtes levées 140 - 150 75 - 100 1
Filet de poisson
au four
170 - 180 25 - 40 1
Poisson au four 170 - 180 35 - 45 1
11.12 Cuisson Humidité - Humidité Faible
Plat Température (°C) Durée (min) Positions des grilles
Rôti de porc
1 000 g
160 - 180 90 - 100 1
Rôti de bœuf
1 000 g
180 - 200 60 - 90 1
Rôti de veau
1 000 g
180 80 - 90 1
Pâté à la viande,
cru, 500 g
180 30 - 40 1
Filet mignon de
porc, fumé, 600 à
1 000 g (tremper
pendant 2 heu-
res)
160 - 180 60 - 70 1
Poulet, 1 000 g 180 - 210 50 - 60 1
Canard, 1 500 à
2 000 g
180 70 - 90 1
Oie 3 000 g 170 130 - 170 1
FRANÇAIS 43
43


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