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TABLEAUX DE CUISSON DES ALIMENTS
ALIMENTS Fonction
Précha-
uffage
(10
minutes)
Gradin
(à partir
du bas)
Tempé-
rature
(°C)
Temps de
cuisson
(minutes)
VIANDE
Agneau,
chevreau,
mouton
X 2 200 60 - 80
X 2 190 60 - 80
Rôti
(veau, porc,
buf)
(kg. 1)
X 2 200 70 - 90
- 2 190 60 - 80
Poulet,
lapin,
canard
X 2 200 70 - 80
- 2 190 70 - 80
Dinde
(6 kg) +
niveau. 3
brunissage
X 1 200 160 - 180
X 1 190 150 - 180
Oie (2 Kg)
X 2 200 120 - 130
X 2 190 110 - 120
POISSON
(ENTIER)
(1-2 kg)
Daurade,
loup de mer,
thon,
saumon,
truite
X 2 200 60 - 70
- 2 - 3 190 60 - 70
POISSON
(TRANCHES)
(1 kg.)
Espadon,
thon,
saumon,
morue
X 2 200 45 - 55
X 2 190 45 - 55
ALIMENTS Fonction
Précha-
uffage
(10
minutes)
Gradin
(à partir
du bas)
Tempé-
rature
(°C)
Temps de
cuisson
(minutes)
LÉGUMES
Poivrons
farcis
X 2 190 35 - 45
- 2 190 50 - 60
Tomates
farcies
X 2 200 50 - 55
- 2 190 35 - 45
Pommes
de terre
au four
X 2 200 40 - 50
- 2 190 45 - 50
Légumes au
gratin
(par
exemple,
fenouil,
chou,
asperge,
céleri)
X 2 200 35 - 45
- 2 190 40 - 50
ALIMENTS Fonction
Précha-
uffage
(10
minutes)
Gradin
(à partir
du bas)
Tempé-
rature
(°C)
Temps de
cuisson
(minutes)
VIENNOISE-
RIES,
PÂTISSERIE,
ETC.
Gâteaux levés
(génoises)
X 2 160 30 - 40
- 3 160 30 - 40
Tourtes
fourrées
(au fromage)
- 2 180 90 - 95
- 2 170 90 - 95
Tartes
X 2 180 25 - 35
- 2 180 30 - 40
Strudel aux
pommes
X 2 200 40 - 45
- 2 180 45 - 50
Biscuits
X 2 180 20 - 30
- 2 - 4 180 25 - 35
Choux à la
crème
X 2 - 4 190 25 - 35
X 2 - 4 190 30 - 40
Tourtes
X 2 200 50 - 55
X 2 200 40 - 50
Lasagne X 2 200 45 - 55
Tartes aux
fruits fourrées
par exemple.
ananas, pêche
X 2 200 35 - 45
- 2 180 40 - 50
Meringues
X 2 90 120 - 150
- 2 - 4 100 120 - 150
Vol-au-vent
X 2 200 15 - 25
X 2 - 4 200 20 - 30
Soufflés
X 2 190 30 - 40
X 2 190 40 - 50
3fr66023.fm5 Page 4 Wednesday, April 24, 2002 6:55 PM
4


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