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CUISSON DANS LE FOUR – CONSEILS PRATIQUES

* , en cas de portions plus
grandes, ajoutez 30–40 minutes pour chaque kilogramme supplémentaire.
Attention !


BOEUF

saignant (« english »)
four préchauffé
cuit (« medium »)
four préchauffé
bien cuit (« well done »)
four préchauffé
Rôti
PORC
Rôti
Jambon
Filet
VEAU
AGNEAU
GIBIER
VOLAILLE

Oie (environ 2 kg)
POISSONS
2
2
2
2
2
2
2
2
2
3
3
3
2
2
2
3
2
2
2
2
2
2
160–180
160–180
160–180
160–170
160–180
175–180
170–180
160–180
175–180
250
250
210–230
200–220
200–210
200–210
210–230
200–210
200–220
200–220
220–250
190–200
210–220
1 cm
12–15
15–25
25–30
120–140
90–140
60–90
25–30
90–120
100–120
100–120
50–80
150–180
40–55
TYPE DE VIANDE
NIVEAU
BAS

DURÉE*

CHALEUR
TOURNANTE
CHALEUR
DE SOLE

CHALEUR
TOURNANTE
CHALEUR
DE SOLE

58


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