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Type de viande
Porc
Filet 400-600g 5 60-90 80
Filet de porc 800-1000g 7 90-105 80
Noix 1000-1500g 10-12 230-250 80
Côtes 800-1000g 8-10 120-140 80
Côtelettes 1000-1500g 10-12 120-150 80
Boeuf
Steak 700-1200g 5-9 100-140 80
Entrecôte 1500-1800g 10-12 150-180 80
Rosbif 700-1800g 10-12 120-180 70
Fleur, boule 1 500-2000g 10-12 200-230 80
Bavette 1500-1800g 10-15 150-200 80
Veau
Filet 500-800g 5-6 90-110 80
Rôti de veau 1000-1500g 8-10 110-120 80
Noix, boule 1500-1800g 10-12 140-160 80
Agneau
Filet 400-600g 3-5 60-80 70
Gigot d’agneau
(sans os) 2000-2500g 10-12 200-250 70
Volailles
Blanc de poularde 400-600g 3-4 50-60 70
Magret de canard 400-600g 4-5 70-80 70
Poids Friture min Cuisson min Température
Valeurs indicatives pour la cuisson à une température inférieure
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