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...Indicazioni per luso, tabelle per la regolazione
132
B_Luxus_i.doc 25.07.2002 09:45 Seite 132 von gesamt 54
Arrostire e cuocere al grill
Arrostire in vassoi chiusi
Teglie adatti: Teglia per arrosto, tegame per arrosto, pirofila e «Römertopf».
Condire e marinare la carne.
Preriscaldare il forno, quando si arrostisce della carne. Disporre la carne
prearrostita assieme agli altri ingredienti e circa 2 dl di liquido (per es.
fondo per arrosto e vino) nel recipiente per larrosto. Infilare il recipiente per
larrosto coperto sulla graticola nel forno.
Quando si usa un «Römertopf», il forno non deve essere preriscaldato. Di-
sporre la carne assieme agli altri ingredienti nel «Römertopf» precedente-
mente bagnato. Infilare il «Römertopf» coperto sulla graticola nel forno.
Circa 30 minuti prima di fine cottura, togliere il coperchio e aumentare la
temperatura del forno a 240 °C. Si ottiene così una bella doratura
dellarrosto.
Carne arrostita
Appog-
gio
Preriscal-
dare
Tipo di
riscalda-
mento
Tempera-
tura
°C
Durata
min
2 sì 180–190 70–100 Spalla di manzo, 1 kg,
spessore 6 cm, 80 °C*
2 sì
175–185 70–100
2 sì 180–190 70–90 Spalla di maiale, 1 kg,
spessore 6,5 cm, 80 °C*
2 sì
175–185 70–90
«Römertopf»
2 no
220–250 90–100 Pezzi da arrosto, 1 kg, 80 °C*
2 no
220–250 90–100
2 no 220–250 60–70 Pollo, 1 kg, 85 °C*
2 no
200–230 60–70
* Temperatura interna, misurata con termometro da carne al centro del pezzo di carne.
132


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