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Thermosonde
La thermosonde permet de surveiller
une cuisson au degré près.
Fonctionnement
La pointe métallique de la thermosonde
est piquée dans la pièce à cuire. Elle
contient une sonde de température, qui
mesure la température à cœur,
c'est-à-dire à l'intérieur de l'aliment,
pendant le processus de cuisson.
L'augmentation de la température au
centre de l'aliment indique l'avance
-
ment de la cuisson.
La température à cœur doit être choisie
plus ou moins élevée en fonction du ré
-
sultat de cuisson recherché, à point ou
bien cuit par exemple.
Vous pouvez choisir une température à
cœur allant jusqu'à 99 °C. Pour plus
d'informations sur les différents ali-
ments et températures à cœur corres-
pondantes, veuillez vous référer au ta-
bleau de rôtissage et au chapitre "Cuis-
son à basses températures".
Le temps nécessaire au rôtissage avec
surveillance de la température est com-
parable au temps nécessaire à un rôtis-
sage avec temps de cuisson.
Rôtissage
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