UTILISATION DU FOUR

TEMPÉRATURES SUGGÉRÉES POUR GARDER LES ALIMENTS CHAUDS

Aliments

Température du four

 

 

 

 

Bœuf

 

 

 

Saignant

 

150

- 155 ºF

À point

 

155

- 170 ºF

Bien cuit

 

170

- 180 ºF

Bacon

 

200

- 225 ºF

Biscuits et muffins (recouverts) 170

- 185 ºF

Ragoût (recouvert)

 

170

- 200 ºF

Poisson et fruits de mer

170

- 200 ºF

Plats avec frites

 

200

- 225ºF

Sauce d'arrosage ou sauces à

 

 

la crème (recouvertes)

 

170

- 180 ºF

 

 

 

 

Aliments

Température du four

 

 

 

Rôtis d'agneau et de veau

170

- 200 ºF

Crêpes et gaufres (recouvertes)

200

- 225 ºF

Pommes de terre

 

 

 

au four

 

200

ºF

en purée (recouvertes)

170

- 185 ºF

Tartes et pâtisseries

 

170

ºF

Pizza (recouverte)

 

225

ºF

Porc

 

170

- 200 ºF

Volaille (recouverte)

 

170

- 200 ºF

Légumes (recouverts)

 

170

- 175 ºF

 

 

 

 

TEMPÉRATURES DE CUISSON INTERNES

Œufs et plats aux œufs

Cuire jusqu’à ce que le

 

jaune et le blanc

Œufs

d’œuf soient fermes.

Mets aux œufs

160 °F

Sauces aux œufs, crèmes 160 °F

Viande hachée et mélanges de viandes

 

Dinde, poulet

165 °F

 

Bœuf, veau, agneau, porc

160 °F

 

 

 

 

 

Bœuf, veau, agneau frais

 

 

 

Mi-saignant

145 °F

 

À point

160 °F

 

Bien cuit

170 °F

 

 

 

 

 

Porc frais

 

 

 

À point

160 °F

 

Bien cuit

170 °F

 

 

 

 

 

Rôti de bœuf

 

 

 

Cuisson commerciale,

140 °F

 

scellé sous vide et prêt

 

 

 

à consommer

 

 

Volaille

 

Poulet, dinde entière

180 °F

Poulet, dinde-viande brune

180 °F

Volaille-blanc

170 °F

Canard et oie

180 °F

 

 

Farce

 

Cuite seule ou dans la volaille

165 °F

Sauces, soupes, sauces d'arrosage, marinades

Utilisées avec viande,

Porter à

volaille ou poisson cru

ébullition

 

 

 

Fruits de mer

 

 

Poisson à nageoires

Cuire jusqu’à ce qu’il

 

devienne opaque et

 

s’écaille facilement à

 

l’aide d’une fourchette

Crevettes, homard,

Doit devenir rouge et

crabe

la chair doit devenir

 

blanche opaque

Coquilles

Doivent devenir

Saint-Jacques

blanches laiteuses ou

 

opaques et fermes

Myes, moules,

Cuire jusqu’à ce que

huîtres

les coquilles s’ouvrent.

 

 

 

Restes

165 °F

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DCS RDS-366, RDS-364GD, RDS-484GG Températures Suggérées Pour Garder LES Aliments Chauds, Températures DE Cuisson Internes

RDS-486GL, RDS-364GL, RDS-366, RDS-485GD, RDS-486GD specifications

The DCS RDS-364GD is a robust and innovative appliance that has garnered attention in the modern kitchen landscape. Known for its sleek design and advanced cooking technologies, it stands out as a valuable asset for both home chefs and culinary enthusiasts.

One of the standout features of the DCS RDS-364GD is its powerful cooking capability. With four high-performance sealed burners, this range delivers precise heat control, allowing users to achieve optimal results in a variety of cooking methods. The burners are designed with a range of output options, enabling users to boil, simmer, or sauté with ease. Additionally, the continuous grates provide a seamless transition between the burners, making it easy to maneuver pots and pans.

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Overall, the DCS RDS-364GD is a perfect blend of style, performance, and safety. With its powerful burners, spacious oven, and advanced features, it is a versatile and reliable choice for anyone looking to elevate their culinary experience. Whether you're a novice cook or a seasoned professional, the DCS RDS-364GD can meet and exceed your cooking needs, transforming your kitchen into a haven of culinary creativity.