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Tableaux et conseils fr
Rôti de porc, échine
(1,5 kg)
Cuve en
verre/lèche-
frite
2(3) 230/ 180 H85- 95**
2(3) 230/ 180 Z70- 80**
Rôti de porc avec
couenne/rôti avec
couenne (1,5 kg)
Grille +
Lèchefrite
2(3) 180/ 200 Z60- 70***
Jarret de porc Grille +
Lèchefrite
2(3) 150/ 200 Z40- 45*** Entaillez la peau en losanges pour qu'elle
soit croustillante.
Carré de porc fumé
(1 kg)
Cuve en
verre/lèche-
frite
2(3) 180/ 160 H50- 60**
Rôti roulé Cuve en
verre/lèche-
frite
2(3) 230/ 180 H65- 70***
Grille +
Lèchefrite
2(3) 230/ 180 Z75- 80***
Veau
Rôti de veau (1,5kg) Cuve en
verre/lèche-
frite, faitout
2(3) 180 H50- 60*
Jarret de veau Cuve en
verre/lèche-
frite, faitout
2(3) 150/ 180 Z50- 60***
Filet de veau Cuve en
verre/lèche-
frite, faitout
2(3) 160- 170 H20
Poitrine de veau far-
cie
Cuve en
verre/lèche-
frite, faitout
2(3) 120- 130 H120
Gibier
Rôti de sanglier Cuve en
verre/lèche-
frite, faitout
2(3) 170 H60- 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.
Cuiss. chevreuil Cuve en
verre/lèche-
frite, faitout
2(3) 170- 180 H60- 80
Selle chevreuil Cuve en
verre/lèche-
frite, faitout
2(3) 165- 175 H20
2(3) 165- 175 N20- 25
Râble de lapin Cuve en
verre/lèche-
frite, faitout
2(3) 180 H15- 25* Conseil recette : faites-le mariner dans de
l'ail, du romarin, de l'huile d'olive et dans du
vinaigre balsamique de grande qualité.
Gigot d'agneau
- rosé
Cuve en
verre/lèche-
frite, faitout
2(3) 180- 190 H100* Conseil recette : faites-le mariner dans de
l'huile d'olive, de l'ail, du romarin et des
tranches de citron pendant toute une nuit.
- bien cuit Cuve en
verre/lèche-
frite, faitout
2(3) 180- 190 H120*
Gigot d'agneau Cuve en
verre/lèche-
frite, faitout
2(3) 180- 200 H35- 45
Plat Accessoires Niveau Tempéra-
ture
en °C
Mode de
cuisson
Temps de
cuisson
en min.
Remarques
* Saisissez d'abord la viande de tous les côtés dans une poêle/un faitout sur la table 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.
39


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