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fr Tableaux et conseils
Rôti de porc, jarret
(1 kg)
Lèchefrite
en verre/
émaillée
2(3) 230/ 180 H 45- 50**
Rôti de porc, échine
(1,5 kg)
Lèchefrite
en verre/
émaillée
2(3) 230/ 180 H 85- 95**
2(3) 230/ 180 Z 70- 80**
Rôti de porc avec
couenne/rôti avec
couenne (1,5 kg)
Grille +
lèchefrite
2(3) 180/ 200 Z 60- 70***
Jarret de porc Grille +
lèchefrite
2(3) 150/ 200 Z 40- 45*** Entaillez la peau en losanges pour qu'elle
soit croustillante.
Carré de porc fumé
(1 kg)
Lèchefrite
en verre/
émaillée
2(3) 180/ 160 H 50- 60**
Rôti roulé Lèchefrite
en verre/
émaillée
2(3) 230/ 180 H 65- 70***
Grille +
lèchefrite
2(3) 230/ 180 Z 75- 80***
Veau
Rôti de veau (1,5kg) Lèchefrite
en verre/
émaillée,
cocotte
2(3) 180 H 50- 60*
Jarret de veau Lèchefrite
en verre/
émaillée,
cocotte
2(3) 150/ 180 Z 50- 60***
Filet de veau Lèchefrite
en verre/
émaillée,
cocotte
2(3) 160- 170 H 20
Poitrine de veau far-
cie
Lèchefrite
en verre/
émaillée,
cocotte
2(3) 120- 130 H 120
Gibier
Rôti de sanglier Lèchefrite
en verre/
émaillée,
cocotte
2(3) 170 H 60- 90* Conseil recette : faites-le mariner avec de
l'huile, de l'ail, de la moutarde et des
herbes de Provence pendant toute une
nuit.
Cuissot de chevreuil Lèchefrite
en verre/
émaillée,
cocotte
2(3) 170- 180 H 60- 80
Selle de chevreuil Lèchefrite
en verre/
émaillée,
cocotte
2(3) 165- 175 H 20
2(3) 165- 175 N 20- 25
Plat Accessoires Niveau Température
en °C
Mode de
cuisson
Temps de
cuisson
en min.
Remarques
* Saisissez d'abord la viande de tous les côtés dans une poêle ou une cocotte sur la plaque de cuisson.
** Saisissez la viande à feu vif, baissez la température après 15à 20minutes.
*** Cuisez la viande à basse température, augmentez la température durant les 15 à 20 dernières minutes.
46


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