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Pelgrim OST 690 RVS Manual

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Tableau pour la cuisson de viandes
Plat poids en kg temp en °C temps de cuisson
en min.
Viande de porc 1 180 - 200 100 - 120
Viande de boeuf 1 200 - 220 100 - 120
Filet de boeuf / rosbif 1 220 - 240 30 - 35
Porc salé de Cassel 1 200 - 220 80 - 100
Gibier 1 190 - 210 90 - 120
Viande de veau 1 190 - 210 100 - 120
Viande d'agneau 1,5 180 - 200 90 - 120
Volaille 1 180 - 200 50 - 60
2 180 - 200 120 - 150
4 170 - 190 150 - 180
Poisson 1,5 180 - 200 35 - 55
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
Rôtissage
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. En cuisson
traditionnelle, placer les plats sur le 2ème
gradin.
APPLICATION
… 43 …


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