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Type de viande
Rôti de boeuf 160 170-190 160 160 18
Rosbif 180 200-220 180 180-200 8-10
Bifteck 180 200-220 180 180-200 8
Veau 160 170-190 160 160-180 12
Programme
de rôtissage
recommandé
Température en ºC
Chaleur tournante
Chaleur supérieure /
inférieure
Rôtir au gril
Chaleur tournante
intense
Durée
du rôtissage
Par cm d’épaisseur
de viande en min.
Rôti de porc 160 170-190 160 160-180 12-15
Côtes de porc fumées 160 170-190 160 160 8
Palette de porc 160 170-190 160 160-180 12-15
Rôti de porc avec couenne 160 170-190 160 160-180 12-15
Gibier 160 170-190 160 15
Sanglier 160 170-190 160 15
Filet de viande de gibier 180 180-200 180 180-200 8-10
Viande d’agneau 150-160 170-190 160 15
Canard 160 170-190 160 160-180 12
Oie 160 170-190 160 160-180 12
Poulet 160 180-200 160 160-180 8*
Dinde 160 180-190 160 160-180 12
Poisson 160 200-220 8
*un poulet entier 45-60 minutes
Valeurs indicatives pour rôtir avec des fonctions de cuisson
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