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Plat Température à cœur du plat (°C)
Jarret de veau 85 - 90
Mouton / agneau
Plat Température à cœur du plat (°C)
Gigot de mouton 80 - 85
Selle de mouton 80 - 85
Gigot d'agneau/Rôti d'agneau 70 - 75
Gibier
Plat Température à cœur du plat (°C)
Râble de lièvre 70 - 75
Cuisse de lièvre 70 - 75
Lièvre entier 70 - 75
Selle de chevreuil 70 - 75
Cuissot de chevreuil 70 - 75
Poisson
Plat Température à cœur du plat (°C)
Saumon 65 - 70
Truites 65 - 70
11.31 Informations pour les
instituts de test
Tests de la fonction : Vapeur Intense.
Tests conformément à la norme IEC
60350-1.
Plat Bac (Gas‐
tronorm)
Quantité
(g)
Positions
des gril‐
les
Tempé‐
rature
(°C)
Durée
(min)
Commen‐
taires
Brocolis
1)
1 x 1/2 per‐
foré
300 2 99 13 - 15 Placez le
plateau de
cuisson sur
le premier
gradin.
Brocolis
1)
1 x 1/2 per‐
foré
max. 2 99 15 - 18 Placez le
plateau de
cuisson sur
le premier
gradin.
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