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PT
Viande
Durée,
minutes
Tempéra-
ture ºC, gril
Mode de
cuisson
HauteurVaissellePoids
Rôti de veau 1kg
2kg
ouver t 2
2
t
t
190-210
170-190
100
120
Gigot d’agneau sossé 1,5kg ouver t 1 R 150-170 110
* Tournez le rosbif à mi-cuisson. Une fois le rosbif 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 viande avec la
couenne au contact du plat.
*** Enfournez la tôle de cuisson émaillée au niveau 1.
í~ÄäÉëÛÉåíÉåÇéçìêìå ÉåÑçìêåÉãÉåíÇ~åëäÉ
ÑçìêÑêçáÇK
iÉëáåÇáÅ~íáçåëÇÉéçáÇëÑáÖìê~åíÇ~åë äÉ í~ÄäÉ~ì
ëÛÉåíÉåÇÉåíéçìêÇÉä~îçä~áääÉ åçå Ñ~êÅáÉIéêÆíÉ
ÅìáêÉK
îçìëÑ~áíÉëÇÉëÖêáää~ÇÉëÇáêÉÅíÉãÉåíëìêä~ ÖêáääÉI
ÉåÑçìêåÉòä~ í∑äÉÇÉ Åìáëëçå ¨ã~áää¨É ~ì åáîÉ~ì NK
mÉêÅÉòä~ éÉ~ìëçìëäÉë ~áäÉëÇÉë Å~å~êÇëçì ÇÉëçáÉë
~Ñáå èìÉ ä~ Ö ê~áëëÉ éìáëëÉ ëÛ¨ÅçìäÉêK
oÉíçìêåÉòä~ îçä~áääÉÉåíá≠êÉ~ì ñ ÇÉìñJíáÉêëÇìíÉãéë
ÇÉ ÅìáëëçåK
iÉëîçä~áääÉëëÉêçåíé~êíáÅìäá≠êÉãÉåíÅêçìëíáää~åíÉëëá
îçìëäÉëÄ~ÇáÖÉçååÉòÇÉ ÄÉìêêÉIÇÛÉ~ì ë~ä¨É çìÇÉ
àìëÇÛçê~åÖÉÉå ÑáåÇÉÅì áëëçåK
Volaille
Poids Vaisselle Hauteur Mode de
cuisson
Température
ºC
Durée,
minutes
Moitiés de poulets, 1 à
4 moitiés
de 400 g Grille 2 R 200-220 40-50
Morceaux de poulet de 250 g Grille 2 R 200-220 30-40
Poulet entier, 1 à
4poulets
de 1 kg Grille 2 R 190-210 50-80
Canard 1,7 k g Grille 2 R 180-200 90-100
sçä~áääÉ
36


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