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Selvaggina
Tipo di carne Quantità Funzione del forno Posizione
del ripia-
no
Temperatura
in °C
Tempo in
minuti
Sella di lepre, coscia
di lepre
fino a 1 kg Cottura tradizionale 1
230
1)
30-40
Sella di cervo 1,5-2 kg Cottura tradizionale 1 210-220 35-40
Cosciotto di cervo 1,5-2 kg Cottura tradizionale 1 180-200 60-90
1) Pre-riscaldare il forno
Pollame
Tipo di carne Quantità Funzione del forno Posizio-
ne del
ripiano
Temperatura
in °C
Tempo in
minuti
Parti di polla-
me
200-250 g cia-
scuna
Doppio grill ventilato 1 200-220 30-50
Mezzo pollo 400-500 g cia-
scuna
Doppio grill ventilato 1 190-210 35-50
Pollo, pollastra 1-1,5 kg Doppio grill ventilato 1 190-210 50-70
Anatra 1,5-2 kg Doppio grill ventilato 1 180-200 80-100
Oca 3,5-5 kg Doppio grill ventilato 1 160-180 120-180
Tacchino 2,5-3,5 kg Doppio grill ventilato 1 160-180 120-150
Tacchino 4-6 kg Doppio grill ventilato 1 140-160 150-240
Pesce (al vapore)
Tipo di carne Quantità Funzione del forno Posizione del
ripiano
Temperatura in
°C
Tempo in mi-
nuti
Pesce intero 1-1,5 kg Cottura tradizionale 1 210-220 40-60
Grill
Durate la cottura al grill usare sempre l'impostazione massima della temperatura.
ATTENZIONE
Durante la cottura al grill lo sportello del forno deve essere sempre chiuso.
Preriscaldare sempre il forno vuoto per 5 minuti con le funzioni Grill.
Inserire il ripiano al livello indicato nella tabella per la cottura alla griglia.
Inserire sempre la leccarda nel primo livello per raccogliere il grasso.
Cuocere al grill solo pezzi di carne o pesce di spessore ridotto.
Consigli e suggerimenti utili
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