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TABLEAU DE CUISSON
STATIQUE
FONCTION
STATIQUE+VENTILATION
Aliments
Gradin
(à partir du
bas)
Tempéra-
ture
(°C)
Temps
de cuisson
(minutes)
Tempéra-
ture
(°C)
Gradin
(à partir du
bas)
Temps
de cuisson
(minutes)
VIANDE
Agneau (1,5 kg) 2 200 90-120 180 2 80-110
Chevreau (1,5 kg) 2 200 90-120 180 2 80-110
Mouton (1,5 kg) 2 200 90-120 180 2 80-110
Veau (1,5 kg) 2 180 90-120 170 2 80-110
Bœuf (1 kg) 2 180 90-120 170 2 80-110
Porc (1 kg) 2 180 100-130 170 2 90-120
Lapin (1,5 kg) 2 180 100-110 170 2 90-120
Poulet (1 kg) 2 200 65-75 200 2 65-75
Dinde (3 kg) 2 180 180-200 180 2 180-200
Oie (2 kg) 2 180 140-160 180 2 140-160
Canard (1,5 kg) 2 180 90-120 180 2 90-110
Poisson (~ 1 kg)
Dorade 2 180 45-55 170 2 45-55
Loup de mer 2 180 60-80 170 2 60-80
Saumon 2 180 60-80 170 2 60-80
Thon 2 180 60-80 170 2 60-80
Truite 2 180 45-55 170 2 45-55
Filets de poisson (1 kg)
Espadon 2 170 35-45 170 2 35-45
Thon 2 170 35-45 170 2 35-45
Saumon 2 170 35-45 170 2 35-45
Morue 2 170 35-45 170 2 35-45
LÉGUMES
Poivrons farcis 2 180 50-70 170 2 50-70
Tomates farcies 2 180 50-70 170 2 50-70
Pommes de terre au four 2 180 40-50 180 2 40-50
Légumes au gratin 2 180 40-50 180 2 40-50
Viennoiseries etc.
Gâteaux levés 2 150 35-45 150 2 35-45
Gâteaux fourrés
(fruits - fromage blanc)
2 160 60-80 160 2 60-80
Tartes 2 170 30-40 170 2 30-40
Strudel aux pommes 2 180 40-50 180 2 40-50
Biscuits 2 140 20-35 140 2-4 20-35
Petits choux 2 150 30-40 150 2-4 30-40
Tourtes 2 160 50-60 160 2 50-60
Pain 2 180 30-40 180 2 30-40
pizza 2 225 10-15 225 2 10-15
Lasagne 2 180 35-45 180 2 35-45
Vol-au-vent 2 180 15-25 180 2-4 15-25
Soufflés 2 160 40-50 160 2 40-50
GRILL
TURBOGRILL
N.B.:
Les durées de cuisson et les températures sont fournies à titre purement indicatif.
ALIMENTS
Température
(°C)
Gradin
(à partir du
bas)
Cooking-
Time
(Mins.)
Température
(°C)
Gradin
(à partir du
bas)
Cooking-
Time
(Mins.)
Biftecks d’aloyau 200 4 25-35 225 3 20-30
Côtelettes 200 4 20-30 225 3 15-25
Saucisses 200 4 25-35 225 3 20-30
Côtes de porc 200 4 20-30 225 3 15-25
Poisson 200 4 20-30 220 3 15-25
Pilons de poulet 200 4 30-40 200 3 30-40
Brochettes 200 4 25-35 200 3 25-35
Échine de porc 200 4 35-45 200 3 35-45
Demi-poulets 200 3 45-55 200 3 45-55
Poulets entiers - - - 200 3 60-70
Rôti (porc, bœuf, veau) (~ 1 kg) - - - 175 2 90-100
Canard - - - 180 2 90-120
Gigot d’agneau - - - 200 2 80-100
Rosbif - - - 200 2 40-60
2


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