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Liste des recettes de VIANDE
Ces modalités de cuisson sont déterminées sur la base de morceaux de viande d'environ 1 Kg.
Plats
:
Température
de la
chambre de
cuisson °C
Température
de la sonde
pour
aliments *
°C
Temps de
Cuisson
Niveau
Cycle d
e
cuisson
CUISSE DE PORC
90 70 04
h
.20
3
CUISSE DE B UF 90 70 03
h
.50 3
CUISSE DE VEAU
90 68 04
h
.00 3
RÔTI DE PORC
90 72 040
h
.30 3
COU DE PORC
100 75 04
h
.00 3
ENTRECÔTE
CUITE À POINT
75 62 03
h
.20
3
ENTRECÔTE
SAIGNANTE
70 55 03
h
.20 3
FI
LET DE B UF
CUIT À POINT
75 62 03
h
.20
3
FILET DE B
UF
SAIGNANT
70 57 03
h
.30
3
RONND DE GÎTE
DE B
UF
80 65 03
h
.30 3
POITRINE DE
DINDE
90 70 03
h
.40
3
ROSBIF
80 62 03
h
.00
3
ROSBIF
SAIGNANT
70 57 03
h
.30 3
PALERON DE
B
UF
85 70 03
h
.30 3
PAL
ETTE DE
VEAU
90 72 04
h
.00
3
244
244


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