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BŒUF (°C) (min)
Rôti ou filet de
bœuf, à point 180 -
190 6 - 8
Rôti ou filet de
bœuf, bien cuit 170 -
180 8 - 10
PORC (°C) (min)
Épaule / Cou /
Noix de jambon, 1 -
1,5 kg
160 -
180 90 - 120
Côtelettes / Côte
levée, 1 - 1,5 kg 170 -
180 60 - 90
Pain de viande,
0,75 - 1 kg 160 -
170 50 - 60
Jarret de porc, pré-
cuit, 0,75 - 1 kg 150 -
170 90 - 120
VEAU (°C) (min)
Rôti de veau, 1 kg 160 -
180 90 - 120
Jarret de veau, 1,5
- 2 kg 160 -
180 120 -
150
AGNEAU (°C) (min)
Gigot d’agneau /
Rôti d’agneau, 1 -
1,5 kg
150 -
170 100 -
120
Selle d’agneau, 1 -
1,5 kg 160 -
180 40 - 60
VOLAILLE (°C) (min)
Volaille, por-
tions0,2 - 0,25 kg
chacune
200 -
220 30 - 50
Poulet, demi0,4 -
0,5 kg chacune 190 -
210 35 - 50
Poulet, poularde, 1
- 1,5 kg 190 -
210 50 - 70
Canard, 1,5 - 2 kg 180 -
200 80 - 100
Oie, 3,5 - 5 kg 160 -
180 120 -
180
Dinde, 2,5 - 3,5 kg 160 -
180 120 -
150
Dinde, 4 - 6 kg 140 -
160 150 -
240
POISSON (À
LA VAPEUR) (°C) (min)
Poisson entier, 1 -
1,5 kg 210 -
220 40 - 60
DÉSHYDRATATION - CHALEUR TOURNANTE
Couvrez les plateaux avec du papier sulfurisé ou du
papier de cuisson.
Pour de meilleurs résultats, arrêtez le four à mi-
cuisson, ouvrez la porte et laissez-la refroidir
pendant une nuit pour terminer le séchage.
Pour un plateau, utilisez le troisième niveau de la
grille.
Pour deux plateaux, utilisez les premier et quatrième
niveaux de la grille.
LÉGUMES (°C) (h)
Haricots 60 - 70 6 - 8
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