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Viande
Poids Vaisselle Hauteur Mode de
cuisson
Tempéra-
ture ºC, gril
Durée,
minutes
Rôti de uf à braiser
(p.ex. noix entrecôte)
1kg
1,5 k g
2kg
fermé
2
2
2
t
t
t
220-240
210-230
200-220
90
110
130
Aloyau 1kg
1,5 k g
2kg
ouver t
2
2
2
t
t
t
200-220
190-210
180-200
70
80
90
Rosbif, à point* 1kg chacune ouvert 1 R 220-240 40
Steaks, bien cuits
Steaks, à point
Grille***
Grille***
5
5
x
x
3
3
20
15
Viande de porc sans
couenne (p.ex. échine)
1kg
1,5 k g
2kg
ouver t
1
1
1
R
R
R
200-220
190-210
180-200
100
140
160
Viande de porc avec
couenne**(p.ex. épaule,
jarret)
1kg
1,5 k g
2kg
ouver t
1
1
1
R
R
R
190-210
180-200
170-190
120
150
180
Carré de porc avec l’os 1kg chacune fermé 2 t 220-240 70
Rôti de viande hachée 750 g ouvert 1 R 180-200 70
Saucisses 750 g env. Grille*** 4 x 3 15
sá~åÇÉ
35


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