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Plat Température (°C) Durée (min) Positions des gril‐
les
Pain blanc 170 - 190 40 - 60 2
Baguette 200 - 220 35 - 45 2
Brioche 180 - 200 40 - 60 2
Ciabatta 200 - 220 35 - 45 2
Pain de seigle 170 - 190 50 - 70 2
Pain complet 170 - 190 50 - 70 2
Pain aux céréales 170 - 190 40 - 60 2
Petits pains 190 - 210 20 - 35 2
11.30 Tableau de la sonde à viande
Bœuf
Plat Température à cœur du plat (°C)
Côte / filet : saignant 45 - 50
Côte / filet : à point 60 - 65
Côte / filet : bien cuit 70 - 75
Porc
Plat Température à cœur du plat (°C)
Épaule/jambon/collet de porc 80 - 82
Côtelette (selle) / côte de porc fumée 75 - 80
Pâté à la viande 75 - 80
Veau
Plat Température à cœur du plat (°C)
Rôti de veau 75 - 80
Jarret de veau 85 - 90
Mouton / agneau
Plat Température à cœur du plat (°C)
Gigot de mouton 80 - 85
Selle de mouton 80 - 85
Gigot d'agneau/Rôti d'agneau 70 - 75
FRANÇAIS 59
59


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