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TYPE DE PLAT
Chaleur tournante
Durée de
cuisson [min]
Remarques
Positions
des grilles
Temp.
[°C]
Veau 2 175 90-120 Sur une grille métallique
Rôti de boeuf, sai-
gnant
2 200 50-60 Sur une grille métallique
Rôti de bœuf, cuit à
point
2 200 60-70 Sur une grille métallique
Rôti de bœuf, bien
cuit
2 200 70-75 Sur une grille métallique
Épaule de porc 2 170 120-150 Avec couenne
Jarret de porc 2 160 100-120 2 morceaux
Agneau 2 175 110-130 Gigot
Poulet 2 200 70-85 Entier
Dinde 2 160 210-240 Entière
Canard 2 220 120-150 Entier
Oie 1 160 150-200 Entière
Lapin 2 175 60-80 En morceaux
Lièvre 2 175 150-200 En morceaux
Faisan 2 175 90-120 Entier
POISSON
TYPE DE PLAT
Chaleur tournante
Durée de
cuisson [min]
Remarques
Positions
des grilles
Temp.
[°C]
Truite/daurade 2 175 40-55 3-4 poissons
Thon/saumon 2 175 35-60 4-6 filets
Gril
Avant la cuisson, faites préchauffer votre
four vide pendant 10 minutes.
Quantité Gril Durée de cuisson [min]
TYPE DE PLAT Mor-
ceaux
[g] Position de
la grille
Temp.
[°C]
1re face 2e face
Filet de bœuf 4 800 4 max. 12-15 12-14
Steaks de bœuf 4 600 4 max. 10-12 6-8
Saucisses 8 - 4 max. 12-15 10-12
Côtelettes de porc 4 600 4 max. 12-16 12-14
Volaille (coupé en
deux)
2 1000 4 max. 30-35 25-30
Brochettes 4 - 4 max. 10-15 10-12
28
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28


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