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53
APPLICATION
Tableau pour la cuisson de viandes
Plat poids en kg temp en °C temps de cuisson
en min.
Viande de porc 1 170 - 190 100 - 120
Viande de boeuf 1 180 - 200 100 - 120
Filet de boeuf / rosbif 1 190 - 210 30 - 35
Porc salé de Cassel 1 150 - 160 80 - 100
Gibier 1 180 - 200 90 - 120
Viande de veau 1 170 - 190 100 - 120
Viande d'agneau 1,5 170 - 190 90 - 120
Volaille 1 170 - 190 50 - 60
2 170 - 190 120 - 150
4 160 - 180 150 - 180
Poisson 1,5 160 - 180 35 - 55
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
Cuisson
De la viande cuite dans un récipient avec
couvercle se dessèche moins. De plus,
l'utilisation du couvercle permet de réduire ou
d'empêcher la formation de fumée. La viande
cuite dans un récipient sans couvercle ou au
four brunit plus vite et le dessus se dessèche
plus rapidement.
Le plat lèchefrite est idéal pour la cuisson de
morceaux de viande de plus d'un kilo.
Vous ne pouvez vous référer aux chiffres
indiqués dans ce tableau que pour la cuisson
des aliments sans préchauffage.
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