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TYPE DE PLAT Quantité
Position de la
grille
Température
[°C]
Durée [min]
Rôti ou filet de bœuf
saignant
par cm d'épais-
seur
1
190-200
1)
5-6
Rôti ou filet de bœuf à
point
par cm d'épais-
seur
1
180-190
1)
6-8
Rôti ou filet de bœuf
bien cuit
par cm d'épais-
seur
1
170-180
1)
8-10
1) Préchauffez le four
Porc
TYPE DE PLAT Quantité
Position de la
grille
Température
[°C]
Durée [min]
Épaule, collier, jambon
à l'os
1-1,5 kg 1 160-180 90-120
Côtelette, côte 1-1,5 kg 1 170-180 60-90
Pâté à la viande 750 g-1 kg 1 160-170 50-60
Jarret de porc (précuit) 750 g - 1 kg 1 150-170 90-120
Veau
TYPE DE PLAT Quantité Position de la
grille
Température [°C] Durée [min]
Rôti de veau 1 kg 1 160-180 90-120
Jarret de veau 1,5-2 kg 1 160-180 120-150
Agneau
TYPE DE PLAT Quantité Position de la
grille
Température [°C] Durée [min]
Gigot d'agneau, rôti
d'agneau
1-1,5 kg 1 150-170 100-120
Selle d'agneau 1-1,5 kg 1 160-180 40-60
Volaille
TYPE DE PLAT Quantité Position de la
grille
Température [°C] Durée [min]
Morceaux de volail-
le
200-250 g chacun 1 200-220 30-50
Poulet, moit 400-500 g chacun 1 190-210 35-50
Poulet, poularde 1-1,5 kg 1 190-210 50-70
Canard 1,5-2 kg 1 180-200 80-100
Oie 3,5-5 kg 1 160-180 120-180
Dinde 2,5-3,5 kg 1 160-180 120-150
32
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