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FR 30
UTILISATION
Utilisez uniquement la sonde destinée à être utilisée avec votre
four. Assurez-vous que la sonde ne touche pas la résistance
durant la 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 / faux-fi let 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 de veau / 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
Tête de mouton rosé 70 - 75 ºC
Gigot de mouton 82 - 85 ºC
Agneau
Gigot d’agneau rosé 60 - 62 ºC
Gigot d’agneau bien cuit 68 - 75 ºC
Filet d’agneau rosé 54 - 58 ºC
Filet d’agneau bien cuit 68 - 75 ºC
Épaule d’agneau bien cuit 78 - 85 ºC
Volaille
Poulet bien cuit 85 ºC
Oie / canard bien cuit 90 - 92 ºC
Dinde bien cuit 80 - 85 ºC
Pâtisseries, etc.
Pâtisseries 72 - 85 ºC
Terrines 60 - 70 ºC
76


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