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Thermosonde
122
Marche à suivre
Préparez l'aliment.
Sortez la thermosonde de son loge‐
ment derrière le bandeau.
Enfoncez complètement la pointe
métallique de la thermosonde dans le
morceau de viande, poignée en dia‐
gonale vers le haut.
Enfournez les aliments.
Sélectionnez le mode de cuisson
souhaité.
Si nécessaire, modifiez la températu‐
re suggérée et / ou la température à
cœur.
Risque de brûlures !
La poignée de la thermosonde peut
être brûlante.
Enfilez toujours des maniques avant
de sortir la thermosonde !
Si la thermosonde n'est pas détec‐
tée, plantez-la dans à un autre en‐
droit du morceau de viande.
Conseils
Si vous souhaitez cuire plusieurs piè‐
ces de viande en même temps, plan‐
tez la thermosonde dans le morceau
le plus épais.
La température à cœur est atteinte et
vous constatez que la viande n'est
pas assez cuite ? Replantez la ther‐
mosonde à un autre endroit ou aug‐
mentez la température à cœur et re‐
commencez comme expliqué précé‐
demment.
Viande
[°C]
Rôti de veau 75–80
Porc fumé 75
Gigot 80–85
Selle d'agneau 70–75
Selle de che‐
vreuil / râble de
lièvre
65–75
Rôti de bœuf 80–90
Rosbif / Filet de
bœuf
saignant
à point
bien cuit
45
55
75
Rôti / Echine de
porc
80–90
Filet mignon /
Carré de porc
75
Gibier / Cuissot 80–90
Température à cœur
122


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