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Rôti
109
Viande Phase
[°C] [%] [min]
Bœuf
Filet 225 20 30–60
Rosbif 220 20 40–120
Bœuf en daube 1
2
225
145
20
50
23
240
Porc
Filet 220–225 20 25–35
Jarret 190–210 30 110–120
Croustillant de porc 1
2
3
205
85
180
20
100
40
40–70
120
20–40
Bœuf en daube 1
2
180–210
150
30
50
40
50–90
Gibier
Rôti de biche 1
2
225
100
30
70
30–40
50–120
Cuissot de chevreuil 1
2
225
100
30
70
35–40
60–80
Rôti de sanglier 1
2
200–220
150
30
70
40–45
70–90
Cuisson combinée / T
empérature / Humidité / Temps de cuisson
Plus la température en deuxième phase de cuisson est basse, puis le rôti sera tendre. Le
pr
ocessus de cuisson peut durer plusieurs heures.
109


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