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TYPE DE PLAT
Cuisson tradition-
nelle
Chaleur tournante
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Rôti de bœuf à
l'anglaise, sai-
gnant
2 210 2 200 51-55 Sur la grille de four et au-des-
sus de la lèchefrite
Rôti de bœuf à
l’anglaise bien
cuit
2 210 2 200 55-60 Sur la grille de four et au-des-
sus de la lèchefrite
Épaule de porc 2 180 2 170 120-150 Sur la lèchefrite
Jarret de porc 2 180 2 160 100-120 2 morceaux sur la lèchefrite
Agneau 2 190 2 190 110-130 Gigot
Poulet 2 200 2 200 70-85 Le tout sur la lèchefrite
Dinde 1 180 1 160 210-240 Le tout sur la lèchefrite
Canard 2 175 2 160 120-150 Le tout sur la lèchefrite
Oie 1 175 1 160 150-200 Le tout sur la lèchefrite
Lapin 2 190 2 175 60-80 En morceaux
Lièvre 2 190 2 175 150-200 En morceaux
Faisan 2 190 2 175 90-120 Le tout sur la lèchefrite
POISSON
TYPE DE PLAT
Cuisson tradition-
nelle
Chaleur tournante
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Truite/Daurade 2 190 2 (1 et
3)
175 40-55 3-4 poissons
Thon/Saumon 2 190 2 (1 et
3)
175 35-60 4-6 filets
Cuisson au gril
Préchauffez le four à vide pendant environ 10 mi-
nutes, avant la cuisson.
35
35


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