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Cooking table
CATÉGORIE
COUPE/PORTION/
DESCRIPTION
CYCLE DE
CUISSON
TEMPS DE CUISSON
(min)
TEMPS DE
RÉCHAUFFAGE (depuis
un état réfrigéré) (min)
TEMPS DE
RÉCHAUFFAGE
(depuis un état
congelé) (min)
Agneau
Ragoût
Viande
(steaks ou dés)
45-50 15-25 40-50
Longe
Viande
(morceau entier)
80-85 20-30 30-40
Porc
Jarret (entier ou désossé)
Viande
(steaks ou dés)
220-240 25-35 40-50
Tranches de bacon
Viande
(steaks ou dés)
70-80 10-20 15-20
Bacon (entier)
Viande
(morceau entier)
100-120 60-70 85-90
Escalope/Filet (entier)
Viande
(morceau entier)
80-85 45-55 80-90
Cuisse (entière ou morceau
désossé)
Viande
(morceau entier)
90-100 45-55 85-90
Épaule (entière)
Viande
(morceau entier)
95-105 50-60 100-110
Longe désossée (entière)
Viande
(morceau entier)
80-85 55-65 80-90
Bœuf
Osso buco
Viande
(steaks ou dés)
220-240 15-25 25-35
Ragoût de bœuf
Viande
(steaks ou dés)
220-240 15-25 80-90
Rosbif (entier)
Viande
(morceau entier)
80-85 35-45 75-85
Escalope/Filet (entier)
Viande
(morceau entier)
80-85 50-60 85-95
Morceau noble (entier)
Viande
(morceau entier)
80-90 45-55 75-85
Veau
Jarret (désossé)
Viande
(steaks ou dés)
220-240 25-35 40-50
Osso buco
Viande
(steaks ou dés)
220-240 15-25 25-35
Tranches de longe désossée
Viande
(steaks ou dés)
45-50 15-25 25-35
Longe désossée (entière)
Viande
(morceau entier)
80-85 55-65 85-95
Ragoût de veau
Viande
(steaks ou dés)
220-240 20-30 40-50
Escalope/Filet (entier)
Viande
(morceau entier)
80-85 45-55 75-85
Morceau noble (entier)
Viande
(morceau entier)
80-85 70-80 85-95
Poulet
Cuisse (entière) Volaille 55-65 15-25 40-50
Escalope (entière ou moitié) Volaille 50-60 15-25 70-80
Dinde
Cuisse (entière ou désossée) Volaille 80-90 30-40 75-85
Escalope (morceau) Volaille 60-70 40-50 75-85
49


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