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Tipo di
alimento
Spessore Quantità
per 4
persone
(g)
Tempe-
ratura
(°C)
Tempo
(min.)
Livello Acqua
nella va-
schetta
(ml)
Filetto di
manzo,
ben cotto
4 cm 800 65 90 - 100 3 500
Agnello/Selvaggina
Tipo di
alimento
Spessore
Quantità
per 4
persone
(g)
Tempe-
ratura
(°C)
Tempo
(min.)
Livello
Acqua
nella va-
schetta
(ml)
Agnello,
al sangue
3 cm 600 - 650 60 180 - 190 3 700
Agnello,
cott. me-
dia
3 cm 600 - 650 65 105 - 115 3 600
Cinghiale 3 cm 600 - 650 90 60 - 70 3 800 + 200
Coniglio
disossato
1,5 cm 600 - 650 70 50 - 60 3 600
Pollame
Tipo di
alimento
Spessore
Quantità
per 4
persone
(g)
Tempe-
ratura
(°C)
Tempo
(min.)
Livello
Acqua
nella va-
schetta
(ml)
Petto di
pollo di-
sossato
3 cm 750 70 70 - 80 3 700
Petto di
anatra di-
sossato
2 cm 900 65 100 - 110 3 500
Petto di
tacchino
disossato
2 cm 800 70 75 - 85 3 700
11.4 Pesce e frutti di mare
Per evitare una scarsa cottura fare rife-
rimento alla tabella. Non utilizzare
porzioni di pesce con spessore supe-
riore a quello riportato nella tabella.
Asciugare i filetti di pesce con della
carta da cucina prima di sistemarli del
sacchetto sottovuoto.
Per la cottura delle cozze, aggiungere
una tazza di acqua nel sacchetto sot-
tovuoto.
ITALIANO 23
23


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