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F. Tableau 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’épaisseur des aliments.
Pour les viandes rouges, la cuisson indiquée est « saignante ».
Pour les légumes précuits, cuisson à l’eau salée 5 minutes.
BŒUF THERMOSTAT TEMPS DE CUISSON
Steak haché 120 g 220°C
3 minutes (saignant)
6 minutes (à point)
9 minutes (bien cuit)
VEAU THERMOSTAT TEMPS DE CUISSON
(pour les deux faces)
Grenadin-Noix 150 g (à point) 220°C 8 minutes
Escalope 160 g 260°C 5 minutes
Tendron 180°C 5 minutes
Paillard 200 g 220°C 8 minutes
Steak haché 120 g 220°C 8 minutes
AGNEAU THERMOSTAT TEMPS DE CUISSON
(pour les deux faces)
Tranche de gigot 220 g 220°C 8 minutes (rosé)
Noisette 80 g 220°C 4 minutes (rosé)
Filet entier 220 g 180°C 10 minutes (à point)
PORC THERMOSTAT TEMPS DE CUISSON
Mignon de porc (entier) 400 g 180°C-160°C 20 minutes
Rouelle 1 kg 180°C 30 minutes
Travers préparé 180°C - 160°C 20 minutes
Tranche de poitrine 140 g 180°C 8 minutes
Plat de côte 180°C - 160°C 20 minutes
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