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Tableaux et conseils
fr
Rôti de porc, cuis-
sot (1 kg)
Cuve en
verre/lèche-
frite
2 (3) 230 / 180 H 45 - 50**
Rôti de porc, échine
(1,5 kg)
Cuve en
verre/lèche-
frite
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)
Cuve en
verre/lèche-
frite
2 (3) 180 / 160 H 50 - 60**
Rôti roulé Cuve en
verre/lèche-
frite
2 (3) 230 / 180 H 65 - 70***
Grille +
lèchefrite
2 (3) 230 / 180 Z 75 - 80***
Veau
Rôti de veau (1,5 kg) Cuve en
verre/lèche-
frite, faitout
2 (3) 180 H 50 - 60*
Jarret de veau Cuve en
verre/lèche-
frite, faitout
2 (3) 150 / 180 Z 50 - 60***
Filet de veau Cuve en
verre/lèche-
frite, faitout
2 (3) 160 - 170 H 20
Poitrine de veau far-
cie
Cuve en
verre/lèche-
frite, faitout
2 (3) 120 - 130 H 120
Gibier
Rôti de sanglier Cuve en
verre/lèche-
frite, faitout
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.
Cuiss. chevreuil Cuve en
verre/lèche-
frite, faitout
2 (3) 170 - 180 H 60 - 80
Selle chevreuil Cuve en
verre/lèche-
frite, faitout
2 (3) 165 - 175 H 20
2 (3) 165 - 175 N 20 - 25
Râble de lapin Cuve en
verre/lèche-
frite, faitout
2 (3) 180 H 15 - 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.
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/un faitout sur la table de cuisson.
** Saisissez la viande à feu vif, baissez la température après 15 à 20 minutes.
*** Cuisez la viande à basse température, augmentez la température durant les 15 à 20 dernières minutes.
39


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