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CUISSON DANS LE FOUR – CONSEILS PRATIQUES
TABLEAU 2 : Rôtissage
* Les données dans le tableau se réfèrent à une portion de 1 kg, en cas de portions plus
grandes, ajoutez 30–40 minutes pour chaque kilogramme supplémentaire.
Attention !
Tournez la viande à mi-temps de cuisson.
Il est préférable de rôtir la viande dans les récipients résistants à la chaleur.
BOEUF
Roastbeef ou let
saignant (« english »)
four préchauffé
cuit (« medium »)
four préchauffé
bien cuit (« well done »)
four préchauffé
Rôti
PORC
Rôti
Jambon
Filet
VEAU
AGNEAU
GIBIER
VOLAILLE
Poulet
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
TEMPÉRATURE [°C]
DURÉE*
EN MIN.
CHALEUR
TOURNANTE
CHALEUR
DE SOLE
+ DE VOÛTE
CHALEUR
TOURNANTE
CHALEUR
DE SOLE
+ DE VOÛTE
57


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