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Arrosto con doppio grill ventilato
Manzo
Tipo di carne Quantità
Funzione del
forno
Posizione del
ripiano
Temperatura
in °C
Tempo in mi-
nuti
Arrosto morto 1-1,5 kg
Cottura tradi-
zionale
1 230 120-150
Roast-beef o fi-
letto: al sangue
per cm di
spessore
Doppio grill
ventilato
1
190-200
1)
5-6
Roast-beef o fi-
letto: cottura me-
dia
per cm di
spessore
Doppio grill
ventilato
1
180-190
1)
6-8
Roast-beef o fi-
letto: ben cotto
per cm di
spessore
Doppio grill
ventilato
1
170-180
1)
8-10
1) Pre-riscaldare il forno
Maiale
Tipo di carne Quantità
Funzione del
forno
Posizione del
ripiano
Temperatura
in °C
Tempo in mi-
nuti
Spalla, coppa, co-
scio
1-1,5 kg
Doppio grill
ventilato
1 160-180 90-120
Braciola, costo-
letta
1-1,5 kg
Doppio grill
ventilato
1 170-180 60-90
Polpettone 750 g - 1 kg
Doppio grill
ventilato
1 160-170 50-60
Stinco di maiale
(precotto)
750 g - 1 kg
Doppio grill
ventilato
1 150-170 90-120
Vitello
Tipo di carne Quantità Funzione del forno Posizione
del ripiano
Temperatura in
°C
Tempo in mi-
nuti
Arrosto di vitello 1 kg Doppio grill ventila-
to
1 160-180 90-120
Stinco di vitello 1,5-2 kg Doppio grill ventila-
to
1 160-180 120-150
Agnello
Tipo di carne Quantità Funzione del forno Posizione
del ripiano
Temperatura
in °C
Tempo in mi-
nuti
Cosciotto di agnello,
agnello arrosto
1-1,5 kg Doppio grill venti-
lato
1 150-170 100-120
Sella di agnello 1-1,5 kg Doppio grill venti-
lato
1 160-180 40-60
18 Consigli e suggerimenti utili
18


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