Guide de rôtissage par convection recommandé

Viande

Poids (lb)

Temp. du

Temps de

Temp. interne ( ˚F )

four ( ˚F)

rôtissage* (min./lb)

 

 

 

 

 

 

 

 

Bœuf

 

 

 

 

Côte de bœuf

4-6

325

25-28

145 (à point/saignant)

28-32

160 (à point)

 

 

 

Rôti d’œil de bœuf,

4-6

325

24-29

145 (à point/saignant)

 

 

(sans os)

29-34

160 (à point)

 

 

 

 

 

Culotte, œil, pointe

3-6

325

25-30

145 (à point/saignant)

de surlonge (sans

28-35

160 (à point)

os)

 

 

Filet

2-3

325

28-38

145 (à point/saignant)

 

 

 

 

 

Porc

 

 

 

 

Rôti d’échine

5-8

350

15-25

170

(désossé ou non)

 

 

 

 

Epaule

3-6

350

20-30

160

 

 

 

 

 

Volaille

 

 

 

 

Poulet - entier

3-4

375

17-23

180

Dinde, non farcie**

12-15

325

12-16

180

Dinde, non farcie**

16-20

325

11-15

180

Dinde, non farcie**

21-25

325

8-12

180

Blanc de dinde

3-8

325

20-25

170

Poulet de

1-1½

350

45 à 75 (temps total)

180

Cornouailles

 

 

 

 

 

 

 

 

 

Agneau

 

 

 

 

Demi-gigot

3-4

325

25-30

160 (à point)

30-35

170 (rose)

 

 

 

Gigot entier

6-8

325

25-30

160 (à point)

30-35

170 (rose)

 

 

 

 

 

 

 

 

* Les temps de rôtissage sont approximatifs et peuvent varier selon la taille du morceau.

La température de rôtissage par convection est de 25˚F de moins que la température recommandée par les emballages et les recettes. Les températures figurant dans ce tableau ont été réduites de 25˚F.

** Une dinde farcie nécessite un temps de cuisson supplémentaire. La température minimale nécessaire pour cuire la farce dans la volaille est de 165˚F.

04 UTILISATION DU FOUR

Utilisation du four _27

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Samsung FTQ352IWX user manual Guide de rôtissage par convection recommandé, Porc, Volaille, Agneau

FTQ352IWX specifications

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