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Viande de bœuf et de veau
Sorte Épaisseur Cuisson Durée Saisir - Indications
Rosbif
60 mm
Cuisson courte 1 h 45 min
Saisir 4 minutes à feu moyen
À point 2 h 50 min
Bien cuit 4 h Saisir 6 minutes à feu moyen
70 mm
Cuisson courte 2 h
Saisir 4 minutes à feu moyen
À point 3 h
Bien cuit 4 h 40 min Saisir 6 minutes à feu moyen
80 mm
Cuisson courte 2 h 20 min
Saisir 4 minutes à feu moyen
À point 3 h 30 min
Bien cuit 5 h 40 min Saisir 6 minutes à feu moyen
Viande de porc
Sorte Épaisseur Cuisson Durée Saisir - Indications
Filet entier
40 mm
À point 2 h 20 min
Saisir 90 secondes à feu vif
Bien cuit 3 h 10 min
Saisir 3 minutes à feu moyen
50 mm
À point 2 h 35 min Saisir 90 secondes à feu vif
Bien cuit 3 h 25 min
Saisir 3 minutes à feu moyen
60 mm
À point 3 h
Saisir 90 secondes à feu vif
Bien cuit 4 h 5 min Saisir 3 minutes à feu moyen
Tranche de
porc dans le
jarret
Roulade
Filet de porc
entier
30 mm
À point 1 h 50 min
Saisir 2 minutes à feu vif
Bien cuit 2 h 40 min
Saisir 3 minutes à feu moyen
40 mm
À point 2 h 20 min Saisir 2 minutes à feu vif
Bien cuit 3 h 10 min
Saisir 3 minutes à feu moyen
50 mm
À point 2 h 35 min
Saisir 4 minutes à feu moyen
Bien cuit 3 h 25 min Saisir 6 minutes à feu moyen
60 mm
À point 3 h
Saisir 4 minutes à feu moyen
Bien cuit 4 h 5 min
Saisir 6 minutes à feu moyen
70 mm
À point 3 h 20 min Saisir 4 minutes à feu moyen
Bien cuit 4 h 45 min Saisir 6 minutes à feu moyen
80 mm
À point 3 h 40 min Saisir 4 minutes à feu moyen
Bien cuit 5 h 30 min Saisir 6 minutes à feu moyen
Côtelette
10 mm
À point 1 h 10 min Saisir 60 secondes à feu vif
Bien cuit 1 h 30 min Saisir 2 minutes à feu vif
20 mm
À point 1 h 30 min Saisir 90 secondes à feu vif
Bien cuit 2 h 10 min Saisir 3 minutes à feu vif
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