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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
AIRFRY
Mettez les aliments directement sur le plateau.
Réglez la température sur 180 °C - 220 °C.
Utilisez la fonction : Fonction Pizza / AirFry.
Les aliments ne doivent pas être tournés pendant la
cuisson.
Frites, surgelées -
Frites, fraîches Appliquez 1 cuillère à
soupe d’huile.
Quartiers de pom-
mes de terre, surge-
lés
-
21
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