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Cuisson à basse température
32
Tableau de cuisson Gibier
Sorte de viande
[min] * [°C] [min]
Médaillons de
cer
f
1)
3–4 cm de haut
1–2 par face
2 par face
60
65
80–100
110–140
    
Selle de cerf dés‐
ossée
1)
env
. 800 g
5–6 au total
6–8 au total
60
65
135–150
165–180
    
Selle de chevreuil
désossée
1)
env
. 800 g
4 au total
6
au total
60
65
120–135
150–165
    
Cuisse de lièvre
2)
env
. 250 g
5-7 au total 65 210–230
    
Rôti de sanglier
2)
env
. 600 g
6-8 au total 65 190–220
    
1)
Utilise
z un plat allant au four.
2)
Utilise
z un plat à rôtir ou une poêle.
* 60 °C à point / 65 °C bien cuit / 70 °C bien cuit
Temps de saisie de la viande / Température à cœur/ Temps de cuisson / Réglage
de la température
32


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