![Vermont Castings Signature VCS501 Series Скачать руководство пользователя страница 55](http://html1.mh-extra.com/html/vermont-castings/signature-vcs501-series/signature-vcs501-series_user-manual_1005927055.webp)
30005434
23
Tableau des temps de cuisson
Cooking
Temperature
400–450° F.
400–450° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
375–400° F.
325–350° F.
400–450° F.
325–350° F.
325–350° F.
aliment
Porc
Ctelettes
Jambon
Tranche paisse
Jambon complet
(os)
Ctes
Carr dans
l’chine, petites
ctes (chine)
Rtis
Rouelle (soc),
longe, paule
Filet
saucisses
agneau
Ctelettes
Longe, chine,
paule
Rtis
Couronne (baron)
Gigot
Poids /
paisseur
1 po
1 po
12–14 lb.
(avec os)
4–5 lb.
(dsoss)
5–6 lb.
3–5 lb.
—
1 po
2–4 lb.
5–9 lb.
approximatif
Temps de cuisson
25–30 min.
12–15 min.
point : 20–25 min./lb.
Bien cuit : 25–30 min./lb.
50–60 min.
point : 25–27 min./lb.
Bien cuit : 27–30 min./lb.
1–1
Z\x
hrs.
point : 30–35 min./lb.
Bien cuit : 35–40 min./lb.
12–20 min.
Saignant : 7–9 min
point : 10–13 min.
Bien cuit : 14–17 min.
40–45 min./lb.
30–35 min./lb.