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FR 27
Attention ! À la fin du processus de cuisson, remettez toujours
le capuchon en caoutchouc sur l'orifice destiné à la sonde
thermométrique.
N'utilisez la sonde thermométrique que dans votre four. Assurez-
vous que la sonde thermométrique ne touche pas la résistance
durant le processus de cuisson. À la fin du processus de cuisson,
la sonde thermométrique sera brûlante. Soyez prudent(e) afin
d'éviter toute brûlure.
Valeurs de température à cœur recommandées
Bœuf
Filet/aloyau à point 55 - 58 ºC
Rôti de bœuf à point 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
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
UTILISATION
69


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