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CONVECTION NATURELLE
La chaleur des résistances de sole et de voûte irradie à
l’intérieur de lenceinte en se répartissant uniformément.
2
Cuisson de la viande
Utilisez des plats émaillés, en pyrex, en terre cuite ou
en fonte. Les plats en acier inoxydable ne sont pas
recommandés car ils ré échissent trop la chaleur.
Ajoutez autant de liquide que nécessaire en cours de
cuisson pour que la viande ne brûle pas. Retournez
le rôti durant la cuisson. Il gardera son jus si vous le
couvrez.
Type d'aliment Poids
(g)
Gradin (à partir du
bas)
Température
(°C)
Durée de cuisson
(min.)
VIANDE
Rôti de porc
1500 2 180-190 150
Épaule de porc
1500 2 190-200 120-140
Roulade de porc
1500 2 190-200 120-140
Rôti de viande hachée
1500 2 200-210 60-70
Rôti de bœuf
1500 2 180-210 90-120
Rosbif, bien cuit
1000 2 200-210 40-60
Roulade de veau
1500 2 180-200 90-120
Gigot d'agneau
1500 2 190-200 100-120
Cuisses de lapin
1500 2 190-200 100-120
Cuisseau de chevreuil
1500 2 190-200 70-90
Boulettes de viande
1500 2 180-200 15-30
POISSON
Poisson à l'étouffé
1000 1 190-210 60-80
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