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Volaille
Sorte Épaisseur Cuisson Durée Saisir - Indications
Filet de poulet
25 mm
À point 1 h 30 min
Saisir 60 secondes à feu vif
Bien cuit 2 h
Saisir 90 secondes à feu vif
35 mm
À point 1 h 45 min Saisir 60 secondes à feu vif
Bien cuit 2 h 20 min
Saisir 90 secondes à feu vif
Magret de
canard
35 mm
Cuisson courte 1 h
Saisir 4 minutes sur la peau à feu moyen
À point 1 h 30 min
Bien cuit 2 h
45 mm
Cuisson courte 1 h 45 min
À point 2 h 20 min
Bien cuit 3 h
Filet de dinde
40 mm
À point 3 h
Saisir 90 secondes à feu vif
Bien cuit 4 h
Saisir 3 minutes à feu vif
50 mm
À point 3 h 50 min
Saisir 90 secondes à feu vif
Bien cuit 5 h
Saisir 3 minutes à feu vif
Viande d'agneau
Sorte Épaisseur Cuisson Durée Saisir - Indications
Carré
d'agneau
40 mm
Cuisson courte 1 h 20 min
Saisir 90 secondes à feu vif
À point 2 h 10 min
Bien cuit 3 h
Saisir 3 minutes à feu moyen
50 mm
Cuisson courte 1 h 35 min
Saisir 90 secondes à feu vif
À point 2 h 35 min
Bien cuit 3 h 30 min
Saisir 3 minutes à feu moyen
60 mm
Cuisson courte 1 h 45 min
Saisir 90 secondes à feu vif
À point 2 h 50 min
Bien cuit 4 h Saisir 3 minutes à feu moyen
Selle d'agneau
60 mm
Cuisson courte 1 h 50 min
Saisir 3 minutes à feu vif
À point 2 h 50 min
Saisir 4 minutes à feu moyen
Bien cuit 4 h
70 mm
Cuisson courte 2 h Saisir 3 minutes à feu vif
À point 3 h
Saisir 4 minutes à feu moyen
Bien cuit 4 h 40 min
80 mm
Cuisson courte 2 h 20 min
Saisir 3 minutes à feu vif
À point 3 h 30 min
Saisir 4 minutes à feu moyen
Bien cuit 5 h 40 min
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