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cuisson, afin d'utiliser la chaleur
résiduelle.
11.12 Tableaux de rôtissage
Bœuf
Mets Quantité Fonction Tempéra-
ture (°C)
Durée
(min)
Niveau
Bœuf braisé 1 - 1,5 kg Cuisine con-
ventionnelle
230 120 - 150 1
Rôti ou filet de
bœuf : saignant
Par cm
d’épaisseur
Turbo gril
190 - 200
1)
5 - 6 1
Rôti ou filet de
bœuf : moy-
enne
Par cm
d’épaisseur
Turbo gril
180 - 190
1)
6 - 8 1
Rôti ou filet de
bœuf : bien cuit
Par cm
d’épaisseur
Turbo gril
170 - 180
1)
8 - 10 1
1)
Préchauffer le four.
Porc
Mets Quantité Fonction Tempéra-
ture (°C)
Durée (min) Niveau
Épaule/collet/
jambon à l'os
1 - 1,5 kg Turbo gril 160 - 180 90 - 120 1
Côtelette/côte 1 - 1,5 kg Turbo gril 170 - 180 60 - 90 1
Pâté à la viande 750 g - 1 kg Turbo gril 160 - 170 50 - 60 1
Jarret de porc
(précuit)
750 g - 1 kg Turbo gril 150 - 170 90 - 120 1
Veau
Mets Quantité
(kg)
Fonction Tempéra-
ture (°C)
Durée (min) Niveau
Rôti de veau 1 Turbo gril 160 - 180 90 - 120 1
Jarret de
veau
1.5 - 2 Turbo gril 160 - 180 120 - 150 1
Agneau
Mets Quantité
(kg)
Fonction Tempéra-
ture (°C)
Positions
des grilles
Durée (min) Niveau
Gigot d'ag-
neau/Rôti
d'agneau
1 - 1.5 Turbo gril 150 - 170 100 - 120 1
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