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Tableau de cuisson au four
Les temps de cuisson peuvent varier en fonction de la nature des aliments, de leur homogénéité et de leur
volume. Il est donc conseillé de choisir, lors de la première cuisson, les valeurs les plus basses parmi les
temps de cuisson indiqués et de les augmenter par la suite si nécessaire. Le 1er gradin correspond au premier
gradin du bas.
Cuisson au four TRADITIONNEL
Mets
Temrature
°C
Temps de
cuisson
(minutes)
Mets
Temrature
°C
Temps de
cuisson
(heures)
Pâtisserie
Tarte aux fruits
Meringues
Pain de Gênes
Tarte de l'ange
Gâteau à base de
farine, beurre, oeufs,
sucre
Gâteau au chocolat
Fougasse
Beignets
Biscuits en pâte
feuilletée
Millefeuille
Pâte brisée
130
130
150
160
160
170
170
200
200
200
200
60-70
30-40
20-30
40-50
40-50
30-40
40-50
15-20
15-20
15-20
15-20
Viandes
Dinde (4-8 kg)
Oie (4-5 kg)
Canard (2-4 kg)
Chapon (2 1/2 - 3 kg)
Boeuf braisé ( 1 - 1 1/2
kg)
Gigot d'agneau
Lièvre rôti (2 kg)
Faisan rôti
Poulet ( 1- 1 1/2 kg)
Poisson
160
160
170
170
160
160
160
160
170
200
3-
4-
1½-2½
2-
3-
1-
1-
1-
1-
15-25 minutes
Cuisson au GRIL
Mets Temps de cuisson (minutes) Position de la grille
Côtelettes (0.5 kg)
Saucisses
Poulet grillé (1 kg)
Rôti de veau à la broche (0.6 kg)
Poulet à la broche (1 kg)
60
15
60
60
60
3ème gradin
2ème gradin
1er gradin
-
-
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