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8.3.7 Tableaux de cuisson recommandée
Les temps de cuisson varient en fonction de la nature, de l'homogénéité et du
volume des aliments. Nous vous recommandons de surveiller vos premiers
essais et de vérifier les résultats, car des résultats similaires sont obtenus
en cuisant les mêmes plats dans les mêmes conditions. Les trois tableaux
suivants (I, II et III) fournissent des indications.
TABLEAU DE TEMPS DE CUISSON POUR LA CUISINE TRADITIONNELLE ET À CONVECTION (I)
Type de cuisson Quantité
en kg
Position du guide
à partir du bas
Température
°C
Temps en
minutes
Convection Tradition-
nelle Convection Tradition-
nelle
Produits sucrés
Avec mélange
fouetté, dans un
moule
11-3 2175 200 60
Avec mélange
fouetté, sur la
lèchefrite
11-3 2175 200 50
Pâte brisée, base
pour gâteau 0.5 1-3 3175 200 30
Pâte brisée avec
garniture mouillée 1.5 1-3 2175 200 70
Pâte brisée avec
garniture sèche 11-3 2175 200 45
Avec une pâte
naturellement levée 11-3 1175 200 50
Petits gâteaux 0.5 1-3 3160 175 30
Viande
Veau 1 2 2 180 200 60
Bœuf 1 2 2 180 200 70
Rôti de bœuf à
l'anglaise 1 2 2 220 220 50
Porc 1 2 2 180 200 70
Poulet 1-1,5 2 2 200 200 70
Ragoûts
Ragoût de bœuf 1 1 2 175 200 120
Ragoût de veau 1 1 2 175 200 110
Poisson
Filets, steaks, morue,
merlu, sole 11-3 2180 180 30
FRBoretti Manuel CRG916 / CRI915 / Manuel - Conseil d’installation
260


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