Guide des viandes r™ties

Poids (en pounds) Temps approximatif (heures)* TempŽrature interne.°F (°C)
     
Cotelettes**
   
4 1 140° (60°) (Saignant)
4 2 160° (71°) (A point)
4 2 170° (77°) (Bien cuit)
     
C™tes roulŽes    
4 2 140° (60°) (Saignant)
4 2 160° (71°) (A point)
4 3 170° (77°) (Bien cuit)
6 3 140° (60°) (Saignant)
6 3 160° (71°) (A point)
6 4 170° (77°) (Bien cuit)
     
Rumsteak    
5 2 140° (60°) (Saignant)
5 3 160° (71°) (A point)
5 3 170° (77°) (Bien cuit)
     
Faux-filet***    
3 1 140° (60°) (Saignant)
3 2 160° (71°) (A point)
3
2
170° (77°) (Bien cuit)
     
Cuisse d'agneau    
6
3
175° (79°) (A point)
6
3
180° (82°) (Bien cuit)
8
4
175° (79°) (A point)
8
4
180° (82°) (Bien cuit)

* Dans un four ˆ 350°F.
** (10 inch) Si vous utilisez un plus petit morceau de cotelette (8 inch), mettez 30 minutes de plus.
*** R™tir seulement une viande de qualitŽ; sinon, braisez lˆ.


Volaille



Poids prt ˆ cuire (en pounds) TempŽrature du four °F (°C) Presque tout le temps de r™tissage
     
Dinde    
6 ˆ 8 lbs.
325° (163°)
2 ˆ 3 heures.
8 ˆ 12 lbs.
325° (163°)
3 ˆ 3 heures.
12 ˆ 16 lbs.
325° (163°)
3 ˆ 4 heures.
16 ˆ 20 lbs.
325° (163°)
4 ˆ 4 heures.
20 ˆ 24 lbs.
300° (149°)
5 ˆ 6 heures.
     
Poulet (non-fari)    
2 ˆ 2 lbs.
400° (204°)
1 ˆ 1 hrs.
2 ˆ 4 lbs.
400° (204°)
1 ˆ 2 hrs.
4 ˆ 8 lbs.
325° (163°)
3 ˆ 5 hrs.
     
Canard (non-fari)    
3 ˆ 5 lbs.
325° (163°)
2 ˆ 3 hrs.

Conseils pour le r™tissage


  • Laissez la viande (et non la volaille) en dehors du rŽfrigerateur jusqu'ˆ ce qu'il atteigne la tempŽrature ambiant (30 minutes - 1 Heure) et enfournez-lˆ.
  • Lorsque vous utilisez un thermomtre ˆ viande, insŽrez le bout dans la partie la plus Žpaisse de la peau afin de ne pas toucher des graisse ou d'os.
  • Continuous roasting at a low temperature results in a juicy roast, but you can brown the roast, by preheating the oven to 450° F then adjust to 325° F when you put the roast in.
  • Remove the roast from the oven when its internal temperature is 10-15° F below the desired final resting temperature (see chart) and let it stand for 15-30 minutes before slicing. The internal temperature of the meat will continue to rise, even after the meat is taken out of the oven because the heat from its exterior still conducting heat towards the centre of the roast. This is known as carry-over cooking.
  • Boneless roasts cook more slowly than roasts with the bone-in of the same weight (because bone conducts heat faster than flesh).
  • Small chickens are roasted at 400° F so that they brown well in the short cooking time. They may also be done at 325° F but will take longer and will not be as brown.
  • Increase cooking time 15 to 20 minutes for stuffed chicken and duck.