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Conseils et astuces pour rôtir
Oie 2 - 3 kg*** 2 160/190 160/190 100 - 120 85 - 90
Dinde 3 - 4 kg*** 2
160/190 160/190 120 - 180 85 - 90
Poule à rôtir 2 180
180 50 - 60 85
Que faire si ... La solution
... le rôti est trop foncé et la croûte brûlée par endroits ? Vérifiez la hauteur dans le four et la temrature choisie pour
rôtir !
... le rôti a un bel aspect, mais la sauce est brûlée ? La prochaine fois, choisissez un récipient de cuisson plus petit
et mettez davantage de liquide !
... le rôti a un bel aspect, mais la sauce est trop claire et
aqueuse ?
La prochaine fois, choisissez un récipient de cuisson plus
grand et utilisez moins de liquide !
... il n'y a pas d'indication dans le tableau pour un rôti de ce
poids ?
Choisissez l'indication correspondant au poids inférieur le plus
proche et rallongez la durée.
Plats Niveau du
four
Chaleur
tournante
Température
en °C
Gril à plat +
circulation
d'air
Température
en °C
Chaleur de
voûte +
chaleur de sole
Température
en °C
Temps de
cuisson
en min.
Tempéra-
ture à cœur
en °C
* Saisir d'abord la viande de tous les côtés dans une casserole sur la table de cuisson.
** Saisir la viande à feu fort, puis ramener à une température inférieure après 15 - 20 minutes.
*** Cuire la vidange à basse température, puis augmenter la température pendant les 15 - 20 dernières minutes.
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