Tableau de rôtissage par convection

Cuisson au gril (Broil)

Conseils

Type d'aliment

Position

Poids

Temp.

Durée

Températu-

 

des

 

four

(min/lb)*

re interne

 

grilles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bifteck

 

 

 

 

 

Rosbif de faux-filet

 

 

 

 

 

(désossé)

 

 

 

 

 

Mi-saignant

2

3.0-5.5

325

27-31

145

À point

2

3.0-5.5

325

30-38

160

Rumsteck, noix,aiguil-

 

 

 

 

 

lette, surlonge (désos-

 

 

 

 

 

sée)

 

 

 

 

 

Mi-saignant

2

3.0-6.0

325

18-33

145

À point

2

3.0-6.0

325

30-35

160

 

 

 

 

 

 

 

Porc

 

 

 

 

 

Rôti de filet de porc

 

 

 

 

 

(mi-saignant)

2

2.0-3.0

425

15-24

145

Rôti de longe (désos-

 

 

 

 

 

sé ou non)

2

1.5-3.0

350

21-36

160

Rôti de longe (désos-

 

 

 

 

 

sé ou non)

2

3.0-6.0

350

14-21

160

Filet

2

2.0-3.0

425

21-28

160

 

 

 

 

 

 

Volaille

 

 

 

 

 

Poulet, entier

2

3.5-8.0

375

13-20

180

Dinde, non farcie**

1

12-15

325

10-14

180

Dinde, non farcie**

1

16-20

325

9-13

180

Dinde, non farcie**

1

21-25

325

6-12

180

Poitrine de dinde

2

4.0-8.0

325

19-23

170

Poulet de Cornouailles

2

1.0-1.5

350

45-75

180

 

 

 

 

(durée to-

 

 

 

 

 

tale)

 

 

 

 

 

 

 

Côtelettes

 

 

 

 

 

Gigot, désossé

 

 

 

 

 

À point

2

4.0-6.0

325

30-35

170

 

 

 

 

 

 

*Les durées de rôtissage sont approximatives et varient selon la forme de la vian- de.

**La dinde farcie requiert une durée additionnelle de rôtissage. La température minimale sécuritaire pour la farce dans la volaille est de 165 °F.

w

La fonction de cuisson au gril utilise la chaleur intense diffusée

par l'élément supérieur.

 

 

Le mode de cuisson au gril est parfaitement adapté à la cuisson des coupes de viande minces et tendres de 1 po (2,5 cm) d'épaisseur, de la volaille et du poisson. On peut s'en servir pour faire griller le pain et gratiner les casseroles. Toujours faire griller les aliments avec la porte fermée. Les avantages de ce mode comprennent :

Une cuisson rapide et efficace.

Une cuisson ne nécessitant pas l'ajout de matières grasses ou de liquides.

Préchauffer le four pendant 3 à 4 minutes. Ne pas préchauffer au-delà de 5 min- utes.

Le steak et les côtelettes doivent avoir au moins ¾ po (2 cm) d'épaisseur.

Badigeonner le poisson et la volaille de beurre ou d'huile pour éviter qu'ils n'at- tachent pendant la cuisson.

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Thermador M301E, M271E manual Cuisson au gril Broil, Tableau de rôtissage par convection

M301E, M271E specifications

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