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PN
Viande
Durée,
minutes
Tempéra-
ture ºC, gril
Mode de
cuisson
HauteurVaissellePoids
Viande de porc avec
couenne**(p.ex. épaule,
jarret)
1kg
1,5 kg
2kg
ouvert
1
1
1
R
R
R
180-200
170-190
160-180
120
150
180
Carré de porc avec l’os 1kg chacune fer 2 t 210-230 70
Rôti de viande hachée 750 g ou vert 1 R 170-190 70
Saucisses 750 g env. Grille*** 4 x 3 15
Rôti de veau 1kg
2kg
ouvert 2
2
t
t
190-210
170-190
100
120
Gigot d’agneau désos 1,5kg ou vert 1 R 150-170 120
* Tournez le rosbif à mi-cuisson. Une fois le r osbif cuit, enveloppez-le dans une feuille d’aluminium
et laissez-le reposer 10 minutes dans le four.
** Entaillez la couenne de la viande de porc puis, au moment de la retourner, posez la v iande avec la
couenne au contact du plat.
*** Enfournez la tôle de cuisson émaillée au niveau 1.
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30


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