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FR
Il est toutefois conseillé de consulter le tableau suivant extrait du “TH NATIONAL FOOD SAFETY
DATABASE (USA)”.
ALIMENT
TEMPÉRATURE
INTERNE MINIMALE
Hachis
Hamburger 71°C
Bœuf. Veau. Agneau. Porc 74°C
Poulet. Dinde 74°C
Bœuf. Veau. Agneau
Rôtis et Biftecks:
viande saignante
La température pour la cuisson au bleu nest pas indiquée par la
NFSD car elle n’est pas sûre du point de vue sanitaire
viande saignante – à point
63°C
viande à point 71°C
viande bien cuite 77°C
Porc
Côtes. Rôtis. Côtelettes:
viande au bleu 71°C
viande bien cuite 77°C
Jambon frais 71°C
Saucisses fraîches 71°C
Volaille
Poulet entier ou en morceaux
82°C
Canard 82°C
Dinde entière (non farcie) 82°C
Poitrine de dinde 77°C
N.B. : SI L’ON RETIRE LA TIGE DE LA SONDE UNE FOIS QUE LA CUISSON A COMMENCE,
LE DISPOSITIF DE CONTROLE BLOQUE LE FOUR ET SIGNALE L’ERREUR EN AFFICHANT
“SONDE CŒUR DECONNECTEE” SUR LAFFICHEUR.
Lorsquon cuisine à l’aide de la sonde pour aliments, toutes les températures présélectionnées
sont modiées (sauf celles de la vapeur), tel que le veut la philosophie d’utilisation, à 165° C ;
celles-ci pourront varier d’un minimum de 120°C à un maximum de 250°C.
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