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TYPE DE
PLAT
Convection naturel-
le
Chaleur tournante
Durée de
cuisson
[min]
Remarques
Positions
des grilles
Temp.
[°C]
Positions
des grilles
Temp
. [°C]
Bœuf 2 200 2 190 50 - 70 Sur une grille
métallique
Porc 2 180 2 180 90 - 120 Sur une grille
métallique
Veau 2 190 2 175 90 - 120 Sur une grille
métallique
Rôti de boeuf,
saignant
2 210 2 200 50 - 60 Sur une grille
métallique
Rôti de boeuf,
cuit à point
2 210 2 200 60 - 70 Sur une grille
métallique
Rôti de boeuf,
bien cuit
2 210 2 200 70 - 75 Sur une grille
métallique
Épaule de porc 2 180 2 170 120 - 150 Avec couenne
Jarret de porc 2 180 2 160 100 - 120 2 morceaux
Agneau 2 190 2 175 110 - 130 Gigot
Poulet 2 220 2 200 70 - 85 Entier
Dinde 2 180 2 160 210 - 240 Entière
Canard 2 175 2 220 120 - 150 Entier
Oie 2 175 1 160 150 - 200 Entière
Lapin 2 190 2 175 60 - 80 En morceaux
Lièvre 2 190 2 175 150 - 200 En morceaux
Faisan 2 190 2 175 90 - 120 Entier
POISSON
TYPE DE
PLAT
Convection naturel-
le
Chaleur tournante
Durée de
cuisson
[min]
Remarques
Positions
des grilles
Temp.
[°C]
Positions
des grilles
Temp
. [°C]
Truite/daurade 2 190 2 175 40 - 55 3 - 4 poissons
Thon/saumon 2 190 2 175 35 - 60 4 - 6 filets
Gril
Avant la cuisson, faites préchauffer vo-
tre four vide pendant 3 minutes.
Quantité Gril Durée de cuisson [min]
TYPE DE PLAT Mor-
ceaux
[g] Positions
des grilles
Temp.
[°C]
1re face 2e face
Filet de bœuf 4 800 4 max. 12 - 15 12 - 14
Steaks de bœuf 4 600 4 max. 10 - 12 6 - 8
Saucisses 8 - 4 max. 12 - 15 10 - 12
Côtelettes de porc 4 600 4 max. 12 - 16 12 - 14
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