Guide de cuisson (suite)
F
Cuisson de viande (suite)
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| Durée de cuisson |
| Niveau de puissance |
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| (min/450 g) |
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| AGNEAU |
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| Morceaux tendres (gigot, |
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| filet, couronne) |
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| A point |
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| 10 - 12 |
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| ELEVE (100%) |
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| • | Retournez à | ||||
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| Bien cuits |
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| 12 - 14 |
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| pendant 5 min, puis |
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| MOYEN (50%) |
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| Morceaux durs (épaule, |
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| poitrine avec os) |
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| Bien cuits |
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| 15 |
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| Côtes, côtelettes |
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| • Disposez les extrémités fines vers | ||
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| Bien cuites |
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| 8 - 10 |
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| MOYENNEMENT ELEVE |
| le centre du plat. | ||||||
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| (70%) |
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| • Laissez reposer 5 minutes. | ||
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| PORC |
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| Jambon, épaule |
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| 10 - 12 |
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| ELEVE (100%) |
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| • | Retournez à | ||||
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| Bien cuit |
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| pendant 5 min, puis |
| • Laissez reposer 15 à 25 minutes. | |||||||
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| MOYEN (50%) |
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| Côtes |
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| • Disposez les extrémités fines vers | ||
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| Bien cuites |
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| 8 - 10 |
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| MOYENNEMENT ELEVE |
| le centre du plat. | ||||||
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| (70%) |
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| • Laissez reposer 5 minutes. | ||
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| VEAU |
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| Cuisseau, épaule, longe |
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| 15 |
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| ELEVE (100%) |
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| • | Retournez à | |||||
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| Bien cuit |
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| pendant 5 min, puis |
| • Laissez reposer 15 à 20 minutes. | ||||
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| MOYEN (50%) |
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| ARRIERE DE |
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| Morceaux (bien cuits) |
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| 10 - 12 |
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| MOYEN (50%) |
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| • | Retournez à | |||||||
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| PORC |
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| • Laissez reposer 15 à 20 minutes. | ||
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| Steaks (bien cuits) |
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| 6 - 8 |
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| MOYENNEMENT ELEVE | • | Retournez à | ||||||
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| (70%) |
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| • | Laissez reposer pendant | |
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| 5 minutes. | |
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| 1 tranche |
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| 3/4 - 1 1/4 |
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| ELEVE (100%) |
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| • Couvrez légérement de papier de | ||||||
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| 2 tranches |
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| 1 1/2 - 2 1/4 |
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| cuisine. | |||||
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| 4 tranches |
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| 2 3/4 - 4 |
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| Cuisson de volaille |
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| Aliment |
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| Durée de cuisson |
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| Niveau de puissance |
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| Commentaire |
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| (min/450 g) |
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| POULET |
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| Entier sans farce |
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| 6 - 8 |
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| ELEVE (100%) |
| • | Placez sur une grille à rôtir ou une sou- |
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| (entier) |
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| coupe retournée dans un plat allant au four. |
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| • Pour la première moitié de la cuisson : |
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| Entier avec farce |
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| 8 - 9 |
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| ELEVE (100%) |
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| - cuisez avec la poitrine vers le bas, |
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| - protégez les pointes des ailes avec une |
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| feuille d’aluminium si nécessaire. |
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| • Laissez reposer 10 à 15 minutes. |
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| POULET |
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| Cuisses, pilons |
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| 6 - 8 |
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| ELEVE (100%) |
| • | Disposez les parties plus épaisses vers |
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| (morceaux) |
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| l'extérieur du plat, peau vers le haut. |
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| • Redisposez à |
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| Blanc |
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| 2 - 3 |
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| ELEVE (100%) |
| • | Couvrez pendant la cuisson pour éviter |
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| MOYEN (50%) |
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| que le poulet ne se dessèche. |
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| Roulade sans os |
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| 8 - 10 |
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| MOYENNEMENT ELEVE |
| • | Retournez à |
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| (70%) |
| • | Enveloppez les extrémités d'une feuille |
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| d’aluminium si elles sont chaudes |
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| pendant la cuisson. |
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| • Cuisez de la même manière qu’un poulet |
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| entier. |
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