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Rodzaj produktu Temperatura (°C) Czas/wskazówki
Stek wołowy, średnio
wypieczony
180 8 minut, odwrócić po 2
minutach.
Stek wołowy, dobrze wy‐
pieczony
180 8 minut, odwrócić po 4
minutach. Bez dodatku
tłuszczu czas pieczenia
wydłuża się o około
20%.
Hamburger 160 6–8 minut, odwrócić po
3–4 minutach.
Châteaubriand 160, następnie 100 Podsmażyć mięso ze
wszystkich stron na oleju
(odwrócić tylko wtedy,
gdy mięso nie przywiera
do patelni). Dopiekać na
jednej stronie przez 10
minut (100°C).
Wieprzowina 160–180 Najpierw rozgrzać urzą‐
dzenie.
Medaliony wieprzowe 160 8 minut, odwrócić po 4
minutach (zależnie od
grubości).
Steki wieprzowe 180 8 minut, odwrócić po 4
minutach.
Eskalopki wieprzowe 160 6 minut, odwrócić po 3
minutach.
Żeberka 160 8–10 minut, odwracać
kilka razy.
Szaszłyki wieprzowe 160 6–8 minut, obsmażyć do‐
brze ze wszystkich stron.
Jagnięcina 160–180 Najpierw rozgrzać urzą‐
dzenie.
Kotlety jagnięce 180 10 minut, odwrócić po 5
minutach.
Filet jagnięcy 160 10 minut, odwrócić po 5
minutach. Filet musi być
usmażony po obu stro‐
nach.
Steki jagnięce 160 6–8 minut, odwrócić po
3–4 minutach.
Drób 140–160 Najpierw rozgrzać urzą‐
dzenie.
Kurczak 140 8–10 minut, odwrócić po
4–5 minutach.
POLSKI 47
47


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