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Tableau de rôtissage
Viande/poisson
U / [
6
[°C]
1) 2)
+
[min]
Rôti de bœuf, env. 1 kg 170–190 100–120
Filet de bœuf/rosbif
3) 4)
, ca. 1 kg 190–210 40–60
Cuisse de gibier, env. 1 kg 180–200 100–120
Selle de gibier (env. 1 kg) 180–200 70–100
Rôti de porc
(noix, échine, env. 1 kg)
170–190 110–130
Petit salé, env. 1 kg 170–190 70–80
Pain de viande,
4)
, env. 1 kg 160–180 65–75
Rôti de veau, env. 1 kg 170–190 80–100
Gigot, env. 2 kg 170–190 110–130
Selle d'agneau
3)
(env. 2 kg) 170–190 60–80
Volaille, env. 1 kg 170–190 55–65
Volaille, env. 4 kg 170–190 200–220
Poisson, pièce, env. 1,5 kg 160–180 45–55
Sauf indication contraire, les durées sont valables pour un four non préchauffé.
Sélectionnez en général la température la plus basse indiquée et vérifiez les ali-
ments après le temps de cuisson le plus court indiqué.
Respectez les fourchettes de températures, les puissances de micro-ondes, les
niveaux et les temps indiqués. Les temps sont calculés pour plusieurs moules,
quantités de pâte et habitudes de cuisson.
Rôtissage
78
78


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