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Vitello
Vivande da cuocere Temperatura interna
Arrosto di vitello 75 - 80 °C
Stinco di vitello 85 - 90 °C
Castrato/Agnello
Vivande da cuocere Temperatura interna
Cosciotto di castrato 80 - 85 °C
Lombo di castrato 80 - 85 °C
Cosciotto di agnello, arrosto di agnel-
lo
70 - 75 °C
Selvaggina
Vivande da cuocere Temperatura interna
Lombata di lepre 70 - 75 °C
Coscia di lepre 70 - 75 °C
Lepre intera 70 - 75 °C
Sella di cervo 70 - 75 °C
Cosciotto di capriolo/cervo 70 - 75 °C
Pesce
Vivande da cuocere Temperatura interna
Salmone 65 - 70 °C
Trote 65 - 70 °C
12. PULIZIA E CURA
AVVERTENZA!
Fare riferimento ai capitoli sulla
sicurezza.
Note sulla pulizia:
Pulire la parte anteriore dell'apparec-
chiatura con un panno morbido inumi-
dito con acqua tiepida saponata.
Per pulire le superfici di metallo, utiliz-
zare un normale detergente.
Pulire l'interno dell'apparecchiatura
dopo ogni utilizzo. In questo modo è
possibile eliminare più facilmente le
macchie.
Rimuovere lo sporco tenace con de-
tergenti speciali per forno.
Dopo ogni utilizzo, pulire tutti gli ac-
cessori e farli asciugare. Utilizzare un
panno morbido inumidito con acqua
tiepida saponata.
Non pulire gli accessori anti-aderenti
con detergenti aggressivi, oggetti ap-
puntiti o in lavastoviglie. Il rivestimen-
to anti-aderente potrebbe danneg-
giarsi.
12.1 Pulizia a vapore
1.
Rimuovere manualmente le incrosta-
zioni più difficili.
2.
Versare 250 ml di acqua e 3 cucchiai
di aceto nel serbatoio.
ITALIANO 41
41


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