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Mets Quantité (g) Tem-
péra-
ture (°C)
Durée
(min)
Niveau Commentaires
Veau 1000 180 90 - 110 2 Sur une grille
métallique
Rôti de boeuf,
saignant
1000 210 45 - 50 2 Sur une grille
métallique
Rôti de boeuf,
à point
1000 200 55 - 65 2 Sur une grille
métallique
Rôti de boeuf,
bien cuit
1000 190 65 - 75 2 Sur une grille
métallique
Agneau 1000 175 110 -
130
2 Gigot
Poulet 1000 200 55 - 65 2 Entier
Dinde 4000 170 180 -
240
2 Entier
Canard 2000 - 2500 170 -
180
120 -
150
2 Entier
Oie 3000 160 -
170
150 -
200
1 Entier
Lapin - 170 -
180
60 - 90 2 En morceaux
Poisson
Mets
Quant
ité (g)
Tempéra-
ture (°C)
Durée
(min)
Niveau Commentaires
Truite 1500 180 25 - 35 2 3 - 4 poissons
Thon 1200 175 35 - 50 2 4 - 6 filets
Colin - 200 20 - 30 2 -
Réchauffer à la vapeur
Mets
Tempéra-
ture (°C)
Durée
(min)
Niveau Commentaires
Ragoûts/Gratins
1)
140 15 - 25 2 Réchauffez sur une assi-
ette
Pâtes avec
sauce
1)
140 10 - 15 2 Réchauffez sur une assi-
ette
Progress 51
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