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Cuisson à basse température
33
Préchauffez le plat pendant 15minutes. Pendant ce temps, placez l'aliment à cuire
de côté, à température ambiante.
Enfournez la pièce à cuire dans le plat préchauffé dans l’enceinte de cuisson.
Les temps de cuisson figurant dans les tableaux sont donnés à titre indicatif. Vous
pouvez poursuivre la cuisson de l'aliment à cuire si nécessaire.
Tableau de cuisson Bœuf
Pièce [min] *[°C] [min]
Médaillons
3-4 cm d'épaisseur
1 par face
1–2 par face
2 par face
45–50
55–60
65
45–60
65–80
95–110
    
    
    
Pavé
env. 170g
1 par face
2 par face
2 par face
45–50
55–60
65
45–60
65–80
95–110
    
    
    
Rumsteck
env. 200g
1 par face
1–2 par face
2 par face
45–50
55–60
65
35–45
45–60
95–110
    
    
    
* 45-50°C saignant / 55-60°C à point / 65°C bien cuit
Temps de saisie de la viande, Température à cœur, Temps de cuisson,
Réglage de la température
Tableau de cuisson Veau
Pièce [min] *[°C] [min]
Médaillons
3-4 cm d'épaisseur
1 par face
2 par face
2 par face
45–50
55–60
65
40–55
60–75
90–105
    
    
    
Steak
env. 160g
2cm d'épaisseur
1 par face
2 par face
2 par face
45–50
55–60
65
15–30
30–45
65–80
    
    
    
* 45-50°C saignant / 55-60°C à point / 65°C bien cuit
Temps de saisie de la viande, Température à cœur, Temps de cuisson,
Réglage de la température
33


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