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8.3 Temps de cuisson pour
la viande
Choisissez uniquement de la viande
blanche et maigre de laquelle vous
avez enlevé totalement le gras.
Les morceaux de viande ne doivent pas
être trop épais. La viande idéale pour
les grillades peut également être cuite à
l’étuvée.
Le gras qui se trouve encore sur la
viande est encore réduit par la vapeur.
Il est important que tout particulièrement
la viande de volaille soit bien cuite pour
éviter une infection aux salmonelles.
Piquez les saucisses pour qu’elles
n’éclatent pas.
La cuisson vapeur n’est pas adaptée
aux saucisses crues. Les saucisses
doivent déjà avoir été cuites (comme
p. ex. les saucisses de Francfort).
Viande Quantité
Temps de
cuisson
Remarques
Viande de
bœuf
250 g 10 - 15 min - en tranches, p. ex. un steak, du rosbif
Boulettes de
viande
500 g 22 - 24 min - en viande hachée de bœuf ou un mélange
de viande hachée
Viande de
porc
400 g ou
4morceaux
10 - 15 min - en tranches, p. ex. filet, aloyau
Agneau 4 morceaux 15 - 20 min - tranches, p. ex. des côtes, des filets
Saucisses 400 g 10 - 15 min - uniquement des saucisses cuites, p. ex. des
saucisses de Francfort, des saucisses à Hot-
dog, etc.
- piquer la peau avant de les faire cuire
Blancs de
poulet
400 g 15 - 20 min - enlever la peau avant la cuisson
- la viande doit impérativement être bien cuite
Cuisses de
poulet
2 morceaux 20 - 30 min - la viande doit impérativement être bien cuite
- éventuellement, faire rôtir sous le grill après
la cuisson
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58


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