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Tableau de cuisson de la viande à rôtir en convection naturelle ou en chaleur tournante
Type de viande Poids
(g)
N° de la
glissière
(à partir
du bas)
Tempé-
rature
(°C)
Durée de
cuisson
(min.)
Bœuf
Rôti de bœuf 1000 2 200-220 100-120
Rôti de bœuf 1500 2 200-220 120-150
Rosbif à point 1000 2 220-230 30-50
Rosbif bien cuit 1000 2 220-230 40-60
Porc
Rôti de porc 1500 2 180-190 140-160
Poitrine de porc 1500 2 190-200 120-150
Poitrine de porc 2000 2 180-200 150-180
Épaule de porc 1500 2 200-210 120-140
Roulade de porc 1500 2 200-210 120-140
Côtes de porc 1500 2 180-200 100-120
Rôti de viande hachée 1500 2 210-220 60-70
Veau
Roulade de veau 1500 2 180-200 90-120
Jarret de veau 1700 2 180-200 120-130
Agneau
Cotelettes 1500 2 190-200 100-120
Gigot 1500 2 190-200 120-130
Gibier
Râble de lièvre 1500 2 190-210 100-120
Cuissot de chevreuil 1500 2 190-210 100-120
Cuissot de sanglier 1500 2 190-210 100-120
Volaille
Poulet entier 1200 2 200-210 60-70
Poulet 1500 2 200-210 70-90
Canard 1700 2 180-200 120-150
Oie 4000 2 160-170 180-200
Dinde 5000 2 150-160 180-240
Poisson
Poisson entier 1000 2 200-210 50-60
Souf é au poisson 1500 2 180-200 50-70
NB : le n° de la glissière concerne la lèchefrite profonde. Les plats doivent être posés sur la grille
insérée sur la première ou la seconde glissière. Ne placez pas la lèchefrite profonde sur la première
glissière.
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