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C. TABLEAU DES MODES ET TEMPS DE CUISSON
C. TABLEAUX DES MODES ET TEMPS DE CUISSON
Les temps de cuisson sont donnés à titre indicatif, ils peuvent varier selon la quantité utilisée ainsi que la grosseur ou l’épais-
seur des aliments!
VIANDES SELECTION TEMPERATURE TEMPS DE CUISSON
Côte de boeuf (1kg) 190°C 15 minutes
Tournedos
190°C
200°C
5 minutes
10 minutes
Rumsteak - Bavette
190° C
200° C
5 minutes
10 minutes
Entrecôte - Faux  let
190° C
200° C
4 minutes
10 minutes
Steak haché
200° C
230° C
3 minutes
8 minutes
Brochette de boeuf
190° C
200° C
6 minutes
18 minutes
Côte de veau 190° C 6 minutes
Escalope de veau 220° C 8 minutes
Brochette de veau 200° C 18 minutes
Brochette d’abats 200° C 18 minutes
Rognon de veau
190° C
200° C
10 minutes (entier)
15 minutes (coupé)
Côte de porc 190° C 6 à 7 minutes
Mignon de porc 190° C 10 minutes (entier)
Saucisse 200° C 18 à 20 minutes
Boudin entier
en tranches
180° C
200° C
20 minutes
5 minutes
Andouillette
150° C
200° C
15 minutes
20 minutes
Brochette de porc 200° C 20 à 22 minutes
Côte d’agneau 200° C 6 à 8 minutes
Tranche de gigot
190° C
200° C
5 minutes
15 minutes
Merguez 200° C 10 minutes
Brochette d’agneau 190° C 5 minutes
Magret de canard 150° C 10 minutes
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