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Prato Peso Nível da grelha/Acessório Tempo de
duração
P15 Lombo, fres‐
co
1 - 1,5 kg; 5
- 6 cm de
espessura
de peças
grossas
2 tabuleiro de assar ligado prateleira
em grelha
Utilize as suas especiarias preferidas.
55 min
P16 Entrecosto 2 - 3 kg; uti‐
lize as cos‐
telas de
plástico
cruas, 2-3
cm de es‐
pessura
3 tabuleiro para grelhar
Adicione líquido para cobrir o fundo de
um prato. Após metade do tempo de co‐
zedura, vire a carne.
90 min
Borrego
P17 Perna de bor‐
rego com os‐
sos
1,5 - 2 kg; 7
- 9 cm de
espessura
2 tabuleiro de assar ligado tabuleiro
para assar
Adicione líquido. Após metade do tempo
de cozedura, vire a carne.
130 min
Aves
P18 Frango inteiro 1 - 1,5 kg;
fresco 2 caçarola sobre tabuleiro para
assar
Utilize as suas especiarias preferidas. Vi‐
re o frango a meio do tempo de cozedu‐
ra para obter um alouramento uniforme.
60 min
P19 Meio frango 0,5 - 0,8 kg 3 ; tabuleiro para assar
Utilize as suas especiarias preferidas.
40 min
P20 Peito de fran‐
go
180 - 200 g
por peça 2 caçarola sobre prateleira em
grelha
Utilize as suas especiarias preferidas.
Frite a carne durante alguns minutos
num tacho quente.
25 min
P21 Pernas de
frango, fres‐
cas
- 3 tabuleiro para assar
Se tiver pernas de frango marinadas em
primeiro lugar, seleccione uma tempera‐
tura mais baixa e cozinhe mais tempo.
30 min
227/248
UTILIZAÇÃO DIÁRIA
227


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