512414
23
Zoom out
Zoom in
Previous page
1/40
Next page
23
Valeurs indicatives de température à
cœur
Utilisez seulement des produits frais et non des
surgelés. Les valeurs figurant dans le tableau sont
indicatives. Elles peuvent varier en fonction de la
qualité et de la nature des aliments.
Pour des raisons d'hygiène, le poisson et d'autres
aliments fragiles doivent, après cuisson, avoir une
température à cœur d'au moins 62 - 65 °C.
Aliment à cuire Valeur indicative de
température à cœur
Bœuf
Rosbif, filet de bœuf, entrecôte
bleu 45 - 47 °C
saignant 50 - 52 °C
saignant à point 58 - 60 °C
cuit à point 70 - 75 °C
Rôti de bœuf 80 - 85 °C
Porc
Rôti de porc 72 - 80 °C
Longe de porc
saignant à point 65 - 70 °C
cuit à point 75 °C
Rôti de haché 85 °C
Filet de porc 65 - 70 °C
Veau
Rôti de veau, cuit à cœur 75 - 80 °C
Poitrine de veau, farcie 75 - 80 °C
Longe de veau
saignant à point 58 - 60 °C
cuit à point 65 - 70 °C
Filet de veau
saignant 50 - 52 °C
saignant à point 58 - 60 °C
cuit à point 70 - 75 °C
Gibier
Selle de chevreuil 60 - 70 °C
Gigot de chevreuil 70 - 75 °C
Steaks de cerf 65 - 70 °C
Râble de lièvre, de lapin 65 - 70 °C
Volaille
Poulet 85 °C
Pintade 75 - 80 °C
Oie, dinde, canard 80 - 85 °C
Poitrine de canard
saignant à point 55 - 60 °C
cuit à point 70 - 80 °C
Steak d'autruche 60 - 65 °C
Agneau
Gigot d'agneau
saignant à point 60 - 65 °C
cuit à point 70 - 80 °C
Carré d'agneau
rosé 55 - 60 °C
cuit à point 65 - 75 °C
Mouton
Gigot de mouton
rosé 70 - 75 °C
cuit à point 80 - 85 °C
Carré de mouton
rosé 70 - 75 °C
cuit à point 80 °C
Poisson
Filet 62 - 65 °C
Entier 65 °C
Terrine 62 - 65 °C
Autre
Pain 90 °C
Pâté 72 - 75 °C
Terrine 60 - 70 °C
Foie gras 45 °C
Aliment à cuire Valeur indicative de
température à cœur
23


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BO480610 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BO480610 in the language / languages: French as an attachment in your email.

The manual is 1,16 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BO480610

Gaggenau BO480610 User Manual - English - 56 pages

Gaggenau BO480610 User Manual - German - 40 pages

Gaggenau BO480610 User Manual - Dutch - 40 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info