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Tableau de rôtissage
Viande/poisson U / [
6
[°C]
+
[min]
Rôti de bœuf, env. 1 kg 170–190 100–130
2)
Filet de bœuf ou rosbif env. 1 kg 200–220 45–55
3)
Rôti de gibier, env. 1 kg 140–160 100–120
4)
Rôti de porc/rôti roulé, env. 1 kg 160–180 100–120
4)
Rôti de porc avec barde, env. 2 kg 160–180 130–160
4)
Petit salé, env. 1 kg 150–170 60–80
4)
Pain de viande, env. 1 kg 160–180 60–70
4)
Rôti de veau, env. 1,5 kg 180–200 80–100
4)
Gigot, env. 1,5 kg 170–190 90–120
4)
Selle d'agneau, env. 1,5 kg 170–190 50–60
3)
Volaille 0,8-1kg 180–200 60–70
Volaille, env. 2 kg 170–190 100–120
Volaille, farcie, env. 2 kg 170–190 110–130
Volaille, env. 4 kg 160–180 150–180
Poisson, pièce, env. 1,5 kg 160–180 35–55
Les indications correspondant au mode de cuisson conseillé sont en gras.
Les temps s'appliquent à l'enceinte non préchauffée.
Sélectionnez en général la température la plus basse indiquée et vérifiez les ali
-
ments après le temps de cuisson le plus court indiqué.
L'indication de la température se base sur la préparation dans un plat à rôtir sans
couvercle.
Réduisez la température de 10 °C si vous cuisez le rôti directement sur le plat uni
-
versel ou sur la grille avec le plat universel.
Rôtissage
82
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