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Plats
Chaleur tournante + U Chaleur sole-voûte V
Température
en °C
Temps
en min.
Niveau de
cuisson
Température
en °C
Temps
en min.
Niveau de
cuisson
Rôti de bœuf ou
rosbif, env. 1kg
190-210 45-55
1)
2 200-220 60-70
1)
2
Gibier, env. 1kg 180-200 90-120 2 190-210 90-120 2
Rôti de porc ou
échine, env. 1kg
180-200 85-105 2 200-220 100-120 2
Rôti de veau, env.
1kg
180-200 60-80 2 200-220 50-70
1)
2
Gigot d'agneau,
env. 2kg
180-200 70-100 2 200-220 70-100
1)
2
Selle d'agneau,
env. 600-700g
180-200 55-65 2 190-210 50-60
1)
2
Volaille, env. 1kg 180-200 65-75
2)
2 200-220 65-75
2)
3
Volaille, env. 2kg 180-200 100-120
2)
2 200-220 100-120
2)
3
Volaille, farcie, env.
2kg
180-200 110-130
2)
2 200-220 110-130
2)
3
Volaille, env. 4kg 160-180 130-160
2)
2 180-200 150-180
2)
2
Poisson, pièce, env.
1,5kg
160-180 35-55 2 190-210 35-55 2
1) avec préchauffage
2) retourner à mi-cuisson
Sélectionnez en général la température la plus basse et vérifiez les aliments après le temps le
plus court.
Tableau de rôtissage
41
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