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VIANDE
Chauffage Haut/ Bas Chaleur tournante
(min)
(°C) (°C)
Bœuf 200 190 50 - 70
Porc 180 180 90 - 120
Veau 190 175 90 - 120
Rôti de bœuf, saignant 210 200 44 - 50
Rôti de bœuf, cuit à point 210 200 51 - 55
Rôti de bœuf, bien cuit 210 200 55 - 60
VIANDE
Chauffage Haut/ Bas Chaleur tournante
(min)
(°C) (°C)
Palette de porc, avec
couenne 180 2 170 2 120 - 150
Jarret de porc, 2 morceaux 180 2 160 2 100 - 120
Gigot d’agneau 190 2 190 2 110 - 130
Poulet entier 200 2 200 2 70 - 85
Dinde entière 180 1 160 1 210 - 240
Canard entier 175 2 160 2 120 - 150
Oie entière 175 1 160 1 150 - 200
Lapin, en morceaux 190 2 175 2 60 - 80
Lièvre, en morceaux 190 2 175 2 150 - 200
Faisan entier 190 2 175 2 90 - 120
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