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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 2 190-200 120-130
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 2 190-210 120-140
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 2 190-200 100-120
POISSON
Poisson à l'étouffé 1000 2 210 50-60
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