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FR
Viande de bœuf
Pièce de viande Poids /
épaisseur
Méthode de
grillade
Durée
approximative
rôti de bœuf 2 kg Indirect 50 minutes par kg
(Rare/saignant)
Steaks (T-Bone, New
York, Porterhouse,
Round Steak,Aloyau)
2,5 cm Direct 5-6 min sur chaque
face (Rare/saignant)
Romsteak
3,5 cm Direct
5-7 min sur chaque
face (Medium Rare/
anglais)
Steaks minute 0,5 cm Direct 1,5-2 min sur chaque
face (Rare/saignant)
Galette de bœuf
haché 2,5 cm Direct 4-5 min sur chaque
face (Rare/saignant)
Galette de bœuf
haché 2,5 cm Direct
5-6 min sur chaque
face (Medium Rare/
anglais)
Galette de bœuf
haché 2,5 cm Direct
6-7 min sur chaque
face (Well Done/
bien cuit)
Température du thermomètre: Rare/saignant = 60 °C, Medium/rosa = 66 °C, Well
Done/bien cuit = 77 °C
Fruits de mer
Pièce de viande Poids /
épaisseur
Méthode de
grillade
Durée
approximative
Poisson entier (avec
ou sans tête et queue) 2 kg Indirect 30-35 min
Steaks et lets 2 cm Direct 3-4 min sur chaque
face
Crevettes Moyennes Direct 1,5-2 min sur chaque
face
Queues de homard 300 g Direct 9-13 minutes
Le poisson est cuit lorsqu'il se défait facilement en le perçant au point le plus épais
avec une fourchette ou un couteau. Les lets surgelés ne doivent pas être décongelés
avant la cuisson. Les temps de cuisson sont environ deux fois plus longs que pour le
poisson frais.
60


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