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Temps de
cuisson/températures à coeur
Plats Temps
en min
Tempéra
-
ture à
cœur en
°C
Rosbif
saignant
à point
bien cuit
60–90
120–150
180–240
48
57
69
Filet de porc 120–150 63
Longe de
veau*
180–210 63
Selle
d'agneau*
90–120 60
* pièce désossée
Conseils
En raison des faibles températures de
cuisson et de cuisson à coeur,
la viande peut être maintenue au
chaud sans problème, en la conser
-
vant au four jusqu'à ce qu'elle soit
servie. Le résultat de cuisson n'est
pas affecté.
si la viande a une température de
dégustation optimale : dressez-la sur
les assiettes préchauffées et ser
-
vez-la avec une sauce très chaude
afin qu'elle ne refroidisse pas trop
vite.
Conseils relatifs à la cuisson basse température
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