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9.
À présent, vous pouvez cuire avec précision
d’autres morceaux à rôtir d’après la procédure -
crite.
Aliment
à rôtir/
niveau de
cuisson
WELL bien
cuit
M WELL
Légère-
ment cuit
MEDIUM
À point
M RARE
Mi-cuit
RARE
Saignant
Bœuf
78 °C
172 °F
65 °C
149 °F
58 °C
136 °F
52 °C
126 °F
49 °C
120 °F
Agneau
78 °C
172 °F
70 °C
158 °F
62 °C
144 °F
58 °C
136 °F
Veau
78 °C
172 °F
70 °C
158 °F
65 °C
149 °F
60 °C
140 °F
Porc
78 °C
172 °F
70 °C
158 °F
62 °C
144 °F
Dinde
80 °C
176 °F
Poulet
80 °C
176 °F
Hambur-
ger
71 °C
160 °F
Poisson
63 °C
145 °F
INFO!
Vous trouverez d’autres temps de cuisson dans
internet sous www.gt-support.de
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