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fr Testés pour vous dans notre laboratoire
48
Astuces de cuisson à basse température
Porc
Rôti de porc, 5-6 cm d'épaisseur,
1,5 kg
Récipient ouvert 2 Š 8-10 80* 180-210
Filet mignon de porc, entier Récipient ouvert 2 Š 6-8 80* 60-120
Médaillons de porc, 4 cm d'épaisseur Récipient ouvert 2 Š 5-7 80* 90-120
Bœuf
Rôti de boeuf (rumsteak),
6-7cm d'épaisseur, 1,5 kg
Récipient ouvert 2 Š 8-10 80* 180-240
Filet de boeuf, entier, 1 kg Récipient ouvert 2 Š 4-6 80* 180-240
Rosbif, 5-6cm d'épaisseur Récipient ouvert 2 Š 6-8 80* 210-270
Tournedos/Rumsteck,
4 cm d'épaisseur
Récipient ouvert 2 Š 5-7 80* 30-60
Veau
Rôti de veau, 4-5 cm d'épaisseur,
1,5 kg
Récipient ouvert 2 Š 8-10 80* 180-240
Rôti de veau, 10-15 cm d'épaisseur,
1,5 kg
Récipient ouvert 2 Š 8-10 80* 210-240
Filet de veau, 800 g Récipient ouvert 2 Š 5-7 80* 120-150
Filets mignons, 4 cm d'épaisseur Récipient ouvert 2 Š 5-7 80* 30-45
Agneau
Selle d'agneau, désossée,
parts de 200 g
Récipient ouvert 2 Š 5-7 80* 120-180
Gigot d'agneau sans os, médium,
1 kg ficelé
Récipient ouvert 2 Š 6-8 80* 150-210
Cuisson des magrets de canard à
basse température.
Posez le magret froid dans la poêle et cuisez-le d'abord du côté de la peau. Puis cuisez-le à basse température
pendant 3 à 5 minutes pour qu'il devienne croustillant.
La viande cuite à basse température
n'est pas aussi chaude qu'après une
cuisson normale.
Pour que la viande cuite ne refroidisse pas trop vite, réchauffez les assiettes et servez la sauce très chaude.
Plat Récipient Niveau
d'enfour-
nement
Mode de
cuisson
Durée de la
cuisson en
min.
Tempéra-
ture en °C
Durée en
min.
* préchauffer
48


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