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Conseils de cuisson
40
5.7 Tableaux de cuisson conseillés
Le temps de cuisson, surtout pour ce qui concerne la viande, depend de l'épaisseur,
de la qualité et du goût du consommateur.
CUISSON CLASSIQUE
POSITION
DE LA GRILLE
A PARTIR DU BAS
TEMPERATURE
(°C)
TEMPS
EN MINUTES (*)
PATES ALIMENTAIRES
LASAGNES
PATES AU FOUR
2 - 3
2 - 3
200 - 210
210 - 230
50 - 60
40
VIANDES
ROTI DE VEAU
ROTI DE BOEUF
ROTI DE PORC
POULET
CANARD
OIE - DINDE
LAPIN
GIGOT D'AGNEAU
2
2
1 - 2
1 - 2
2
2
2
2
170 - 200
210 - 250
180 - 200
180 - 200
180 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / KG.
30 - 40 / KG.
100 - 110
80 - 90
110 - 130
45 - 60
100 - 120
40 - 50
POISSON 1 170 - 200 SUIVANT POIDS
PIZZA 1 - 2 220 - 250 20 - 25
GATEAUX
PATE SABLEE
MARBRES
BRIOCHE
TARTES AUX FRUITS
TARTE "PARADISO"
TARTE AUX POMMES
GÂTEAU DE RIZ
1 - 2
1 - 2
1
1 - 2
1 - 2
1
1
170 - 200
170
180 - 200
170 - 200
160
200
180
15 - 20
60 - 70
30 - 40
20 - 30
60
60
60 - 70
(*) = AVEC PRÉCHAUFFAGE DU FOUR
CUISSON AU GRIL
POSITION
DE LA GRILLE
A PARTIR DU BAS
TEMPS EN MINUTES
PREMIER COTE DEUXIEME COTE
COTELETTE DE PORC
FILET DE PORC
FILET DE BOEUF
TRANCHES DE FOIE
ESCALOPE DE VEAU
POULET COUPE EN DEUX
SAUCISSES
BOULETTES
FILET DE POISSON
TOAST
4
3
3
4
4
3
3
3
3
3
7 - 9
9 - 11
9 - 11
2 - 3
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
2 - 4
5 - 7
5 - 9
9 - 11
2 - 3
5 - 7
9 - 11
5 - 6
5 - 6
3 - 4
2 - 3
10


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