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Tabela: Cozinhar a baixa temperatura (referências)
Utilização
Peso
Indicações para o
cozinhado
Tempo de
cozinhado
Carne de Vaca
Muito mal passado
1kg
2 minutos de cada
lado
1 hora
Mal passado
1kg
3 minutos de cada
lado
1 ¼ horas
No ponto
1kg
3 minutos de cada
lado
1 ¾ horas
Bem passado
1kg
3 minutos de cada
lado
2 ¼ a 2 ½ horas
Rosbif (carne
assada)
1kg
3 minutos de cada
lado
3 h - mal passado
4 ½ horas - rosé
Vitela
Filete
1kg
2 minutos de cada
lado
1 ¾ - 2 horas
Lombo
1kg
3 minutos de cada
lado.
2 ¼ - 2 ½ horas
Pernil
1kg
3 minutos de cada
lado
2 2 ½ horas
Pernil assado
1kg
3 minutos de cada
lado
2 ½ horas
Porco
Filete (escalope)
500-600 g
2 minutos de cada
lado
1 ½ horas
Lombo de porco
600 -1000g
10 à 15 minutos a
volta
2 - 3 horas
Borrego
Perna
2kg
4 minutos de cada
lado.
3 - 4 horas
Bife
2kg
2 minutos de cada
lado
¾ - 1 hora
Filete
400g
2 minutos de cada
lado
1 1 ¼ horas
1) Se desejar manter carne já cozinhada quente, baixe a temperatura para 60ºC. Recomendamos que
não utilize a função de aquecimento por mais de 1 hora.
74


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