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Fran
ç
a
i
s • 1
1
ment sel
o
n l
a
fo
rme
d
e l
a
vi
a
n
d
e et s
o
nt en
fo
ncti
o
n
d
es vi
a
n
d
es
d
écon
g
elées.
*
*La dinde farcie requiert du temps additionnel. La température
minimale sécuritaire pour la farce dans la dinde est de 165 °F
.
M
odes
f
our
Figure 12 : rôtissage à convection
Tableau 4 : rôtissage à convection
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Rôtissage à convectio
n
Le rôtissa
g
e à convection utilise la chaleur des éléments
s
up
é
rieur et inf
é
rieur ainsi que la chaleur circul
é
e par le
venti
l
ateur
.
C
onseils rapides et
f
aciles
:
Conversion de cuisson standard
à
r
ôtissa
g
e à convectio
n
NE PAS changer la température de la recette
.
Utiliser les temps de rôtissa
g
e donnés au
tab
le
au
à
d
r
o
ite
.
Le mode rôtissa
g
e à convection est idéal pour cuire les
cou
p
es de viande tendres et la volaille
.
Avanta
g
es de rôtissa
g
e à convectio
n
• Cuisson
j
usqu’à 15 % plus rapide que le rôtissa
g
e
/
c
u
iss
o
n st
a
n
da
r
d.
• Brunissa
g
e riche et doré
.
P
ou
r
d
e meille
u
rs rés
u
lt
a
t
s
Utiliser la tem
rature indi
q
u
é
e dans la recette
.
• Vérifi er la cuisson plus tôt car le temps de rôtissage
est réduit
j
usqu’à 25 %. Voir le tableau de
rôtissage
à
convection pour des exemples
.
• Ne
p
as couvrir la viande ni utiliser de sacs à
cu
i
sson
.
Utiliser la l
è
chefrite et la grille comprise avec le
f
our pour le rôtissage ou un plat peu profond, non
c
ou
vert.
Utiliser un thermom
è
tre
à
viande
p
our d
é
termine
r
l
a tem
p
érature interne de la viande
.
Si la viande est brunie comme désiré, mais pas
assez cuite, une petite bande d’aluminium peu
t
être
p
lacée sur la viande
p
our em
p
êcher de tro
p
b
runir.
Laisser la viande re
p
oser couverte de 10
à
15
minutes a
p
rès le retrait du four.
ruofudtnemennoitcnoF
C60T266A4 12/1/06 16:51 Página 33
33


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