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B_komfort_f.doc 18.02.1999 15:39 Seite 63 von gesamt 39
Mijoter à basse température
Mijoter à basse température Mijoter à basse température
Mijoter à basse température
Cuits à une température très basse, vos rôtis seront particulièrement tendres et
juteux. Ce procédé est idéal pour les morceaux de viande maigre qui sèchent
vite à de hautes températures.
Régler la température du four environ 30 °C plus haut que la température du
cœur du met nécessaire.
Pendant que le four préchauffe, cuire à la poêle de part et d'autre le mor-
ceau de viande préparé environs 5 minutes.
Mettre la viande dans un récipient à rôtir plat et introduire le tout dans le
four sur la grille.
Le temps de cuisson dépend de l'épaisseur du morceau de viande.
Niveau Préchauf-
fage
Mode de
chauffage
Temp.
°C
Durée
heures
Roast-Beef, 700 g,
épaisseur 4,5 cm, 60 °C*
2 oui 80–90 2½3½
Filet de bœuf, 600 g,
épaisseur 5 cm, 5560 °C*
2 oui 80–90 3–4
Rôti de porc, rognons, 800 g
épaisseur 5 cm, 6870 °C*
2 oui 100–110 2½3½
* Température au milieu des morceaux de viande mesurée avec un thermomètre
spécial.
63


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