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FR 24
Lorsque la température à cœur réglée est atteinte, le processus de
cuisson s’arrête. Un signal sonore retentit, vous pouvez l’éteindre
en appuyant sur n’importe quelle touche. Le signal sonore s’éteint
automatiquement après 1 minute. L’affichage indique l’heure actuelle.
Attention ! À la fin du processus de cuisson, remettez toujours le
bouchon métallique sur l’orifice destiné à la sonde à viande.
N’utilisez la sonde à viande que dans votre four. Assurez-vous que la
sonde à viande ne touche pas la résistance durant le processus de
cuisson. À la fin du processus de cuisson, la sonde sera brûlante.
Veillez à ne pas vous brûler !
Valeurs de température à cœur recommandées
Bœuf
Filet/aloyau moyen 55 - 58 ºC
Rôti de bœuf moyen 55 - 60 ºC
Romsteak
bien cuit 85 - 90 ºC
Rôti de bœuf bien cuit 80 - 85 ºC
Ragoût de bœuf bien cuit 90 ºC
Porc
Pied/cuisse bien cuit 75 ºC
Pied/cuisse légèrement rosé 65 - 68 ºC
Échine de porc légèrement rosé 65 - 70 ºC
Épaule de porc bien cuit 75 ºC
Porc poitrine/farci bien cuit 75 - 80 ºC
Poitrine de porc bien cuit 80 - 85 ºC
Pied de porc rôti bien cuit 80 - 85 ºC
Pied de porc bien cuit 80 - 85 ºC
Jambon cuit très tendre 64 - 68 ºC
Côtelettes de porc fumé bien cuit 65 ºC
Jambon pané 65 - 68 ºC
Veau
Échine de veau légèrement rosé 58 - 65 ºC
Pied/gigot de veau bien cuit 78 ºC
Rognons frits bien cuit 75 - 80 ºC
Rôti de veau/épaule bien cuit 75 - 80 ºC
Gigot de veau bien cuit 75 - 78 ºC
Mouton
Filet de mouton rosé 65 - 70 ºC
Filet de mouton bien cuit 80 ºC
Pied de mouton rosé 70 - 75 ºC
Gigot de mouton 82 - 85 ºC
UTILISATION
24


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