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Plat Quantité Température
(°C)
Durée (min) Positions des
grilles
Rôti ou filet de
bœuf bien cuit
1)
Par cm
d’épaisseur
170 - 180 8 - 10 1 ou 2
1)
Préchauffer le four.
Filet mignon de porc
Plat Quantité (kg) Température
(°C)
Durée (min) Positions
des grilles
Épaule, collier,
jambon à l'os
1 - 1.5 160 - 180 90 - 120 1 ou 2
Côtelette, côte lev-
ée
1 - 1.5 170 - 180 60 - 90 1 ou 2
Pâté à la viande 0.75 - 1 160 - 170 50 - 60 1 ou 2
Jarret de porc (pré-
cuit)
0.75 - 1 150 - 170 90 - 120 1 ou 2
Veau
Plat Quantité (kg) Température
(°C)
Durée (min) Positions des
grilles
Rôti de veau 1 160 - 180 90 - 120 1 ou 2
Jarret de veau 1.5 - 2 160 - 180 120 - 150 1 ou 2
Agneau
Plat
Quantité (kg) Température
(°C)
Durée (min) Positions des
grilles
Gigot d'agneau,
rôti d'agneau
1 - 1.5 150 - 170 100 - 120 1 ou 2
Selle d’agneau 1 - 1.5 160 - 180 40 - 60 1 ou 2
Volaille
Plat
Quantité (kg) Température
(°C)
Durée (min) Positions des
grilles
Morceaux de
volaille
0,2 - 0,25 cha-
cun
200 - 220 30 - 50 1 ou 2
Demi-poulet 0.4 - 0.5 cha-
cun
190 - 210 35 - 50 1 ou 2
Volaille, pou-
larde
1 - 1.5 190 - 210 50 - 70 1 ou 2
Progress 21
21


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