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Cuisson de la viande
Utilisez des plats émaillés, en pyrex, en terre cuite ou en fonte. Les plats en inox ne sont
pas recommandés car ils réfléchissent trop la chaleur.
Ajoutez autant de liquide que nécessaire en cours de cuisson pour que la viande ne brûle
pas. Retournez le rôti durant la cuisson. Il gardera son jus si vous le couvrez.
Type d'aliment Poids
(g)
Gradin
(à partir du
bas)
Température
(°C)
Durée de
cuisson
(min)
VIANDE
Rôti de porc 1500 1 180-200 90-120
Épaule de porc 1500 1 180-200 110-140
Roulade de porc 1500 2 180-200 90-110
Rôti de bœuf 1500 1 170-190 120-150
Paupiettes de veau 1500 2 180-200 80-100
Gigot d'agneau 1500 1 180-200 60-80
Cuisses de lapin 1000 2 180-200 50-70
Cuisseau de chevreuil 1500 1 180-200 90-120
Boulttes de viande / 2 180-200 15-30
POISSON
Poisson à l'étouffé 1000 g/pièce 2 190-210 40-50
CHALEUR DE VOÛTE + SOLE
La chaleur des résistances de sole et de
voûte irradie à l'intérieur de l’enceinte en se
répartissant uniformément.
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