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Viandes à rôtir Mode de cuisson Etape Tempéra
-
ture
en °C
Humidité
en %
Temps
de
cuisson
en
minutes
Tempéra
-
ture
à cœur
en °C
Bœuf
Filet (rôti),
saignant
Turbogril 175 - - 45
Filet (rôti),
à point
Turbogril 170 - - 55
Filet (rôti), bien
cuit
Turbogril 165 - - 75
Filet (Touche du
chef), saignant*
Cuisson combinée Multigril 1 Vitesse 3 0 10 -
Cuisson combinée Multigril 2 Vitesse 3 0 10 -
Cuisson combinée chaleur
sole / voûte
3 60 0 30 -
Cuisson combinée chaleur
sole / voûte
460 49 31 -
Filet (Touche du
chef), à point*
Cuisson combinée Multigril 1 Vitesse 3 0 10 -
Cuisson combinée Multigril 2 Vitesse 3 0 10 -
Cuisson combinée chaleur
sole / voûte
3 100 0 20 -
Cuisson combinée chaleur
sole / voûte
465 49 60 -
Cuisson combinée chaleur
sole / voûte
570 51 60 -
Filet (Touche du
chef), bien cuit*
Cuisson combinée Multigril 1 Vitesse 3 0 10 -
Cuisson combinée Multigril 2 Vitesse 3 0 10 -
Cuisson combinée chaleur
sole / voûte
3 100 0 20 -
Cuisson combinée chaleur
sole / voûte
465 49 60 -
Cuisson combinée chaleur
sole / voûte
5 90 68 105 -
Turbogril 6 200 - 8 -
Rosbif (rôti), sai
-
gnant
Turbogril 175 - - 45
Rosbif (rôti), à
point
Turbogril 170 - - 55
Rosbif (rôti), bien
cuit
Turbogril 165 - - 75
Rosbif (Touche du
chef), saignant*
Cuisson combinée Multigril 1 Vitesse 3 0 10 -
Cuisson combinée Multigril 2 Vitesse 3 0 10 -
Cuisson combinée chaleur
sole / voûte
3 60 0 30 -
Cuisson combinée chaleur
sole / voûte
460 49 31 -
Rôtissage
112
112


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