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FR
Tableau indicatif des cuissons avec sonde de température
Type et morceau de viande Température cible (°C)
Bœuf
Rôti de bœuf : saignant 50 - 53
Rôti de boeuf : rosé 55 - 58
Rôti de boeuf : à point 65 - 70
Côte de bœuf : saignant* 50
Côte de bœuf : rosé* 58
Côte de bœuf : à point* 70
Porc
Rôti d’échine 80 - 85
Épaule 80 - 85
Saucisses** 75 - 80
Veau
Rôti de veau 75 - 80
Volaille
Poulet entier 80 - 85
Dinde entière 80 - 85
Rôti de dinde (entier ou poitrine) 80 - 85
Agneau
Gigot d’agneau avec os (saignant) 65
Gigot d’agneau avec os (bien cuit) 75 - 80
Cuisson à basse température
Bœuf/rôti de bœuf : saignant*** 50 - 54
Bœuf/rôti de bœuf : rosé*** 55 - 60
* Les températures indiquées peuvent varier en fonction de l’épaisseur du filet.
** Pour aliments en viandes saucisses, nous recommandons une fonction appropriée pour un bon
dorage externe.
*** Il est conseillé de faire dorer la viande dans la poêle de chaque côté pendant quelques
minutes, avant la cuisson au four.
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