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Le tableau s'entend enfournement dans le four froid.
Les valeurs des tableaux sont indicatives. Elles
dépendent de la qualité et de la nature de la viande.
Viande
Poids Vaisselle Hauteur Mode de
cuisson
Température
ºC, gril
Durée,
minutes
Rôti de bĹuf à
braiser
(p.ex. haut de côte)
1 kg
1,5 kg
2 kg
fermé
2
2
2
t
t
t
230Ć250
230Ć250
230Ć250
90
100
110
Aloyau 1 kg
1,5 kg
2 kg
ouvert
2
2
2
t
t
t
220Ć240
210Ć230
200Ć220
70
80
90
Rosbif, à point* 1 kg ouvert 2 R 240Ć260 40
Steaks, bien cuits
Steaks, à point
Grille
Grille
5
5
x
x
Position 3
Position 3
25
20
Viande de porc
sans couenne
(p.ex. collier)
1 kg
1,5 kg
2 kg
ouvert
2
2
2
R
R
R
220Ć240
210Ć230
200Ć220
100
140
160
Viande de porc
avec couenne**
(p.ex. épaule,
jarret)
1 kg
1,5 kg
2 kg
ouvert
2
2
2
R
R
R
200Ć220
190Ć210
190Ć210
100
140
160
Carré de porc avec
l'os
1 kg fermé 2 t 230Ć250 80
Rôti de viande
hachée
750 g ouvert 2 R 190Ć210 70
Saucisses 750 g env. Grille antiĆ
éclaboussures
dans la
lèchefrite
4 x Position 3 15
Rôti de veau 1 kg
2 kg
ouvert 2
2
t
t
220Ć240
180Ć200
80
150
Gigot d'agneau
désossé
1,5 kg ouvert 2 R 170Ć190 120
* Tournez le rosbif à miĆcuisson. Une fois le rosbif cuit, enveloppezĆle dans une feuille d'aluminium
et laissezĆle reposer 10 minutes dans le four.
** Entaillez la couenne de la viande de porc puis, au moment de la retourner, posez la viande avec la
couenne au contact du plat.
Viande
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