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Temperature consigliate per: Termosonda
(˚C )
Roast beef/costa di manzo
Al sangue 50 - 53
Medio 55 - 58
Ben cotto 65 - 70
Maiale
Lombo arrosto 70 - 80
Spalla 80 - 85
Salsicce 75 - 80
Vitello Arrosto di vitello 75 - 80
Pollame Pollo, tacchino 80 - 85
Cosciotto d'agnello con osso Al sangue 65
Ben cotto 75 - 80
Per i migliori risultati di cottura:
Gli ingredienti dovrebbero
essere a temperatura am-
biente.
Il sensore degli alimenti non
può essere usato per piatti
liquidi.
In fase di cottura il sensore
degli alimenti deve restare al-
l'interno del piatto e la presa
nell'attacco.
11.2 Cottura ventilata umida -
accessori consigliati
Usare scatole e contenitori scuri e non
riflettenti. Assorbono meglio il calore
rispetto al colore chiaro e ai piatti
riflettenti.
Teglia da pizza Piatto di cottura Ciotoline Tortiera per flan
Scura, non riflettente
28 cm di diametro
Scura, non riflettente
26 cm di diametro
Ceramica
diametro 8 cm,
altezza 5 cm
Scura, non riflettente
28 cm di diametro
ITALIANO 51
51


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