Manual Bauknecht BLH 3002 R (page 134 of 160) (German, French, Italian)

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...Indicazioni per l’uso, tabelle per la regolazione

134

B_Luxus_i.doc 25.07.2002 09:45 Seite 134 von gesamt 54

Appog-

gio

Preriscal-

dare

Tipo di

riscalda-

mento

Tempera-

tura

°C

Durata

min

2 sì 210–220 100–120

2 no 170–180 100–120

Gigot, 2 kg, spessore 9 cm

68–70 °C*

2 no 190–200 100–120

2 sì 200–220 20–30 Filetti di merluzzo, ripieni, 700 g

(in pirex)

2 no 180–200 20–30

* Temperatura interna, misurata con termometro da carne al centro del pezzo di carne.

Cuocere a bassa temperatura

Cuocere a bassa temperaturaCuocere a bassa temperatura

Cuocere a bassa temperatura

Con una temperatura del forno molto bassa gli arrosti divengono particolar-

mente teneri e sugosi. Si adattano particolarmente pezzi di carne magra che,

se cotti ad alta temperatura, seccano facilmente.

• Regolare la temperatura del forno a circa 30 °C in più della necessaria

temperatura interna della carne.

• Durante la fase di preriscaldamento del forno, la carne condita viene cotta

tutt’intorno in una padella per circa 5 minuti.

• Disporre la carne in una forma da arrosto piatta e infilarla nel forno appog-

giandola sulla graticola.

• Il tempo di cottura dipende dallo spessore dell’arrosto.

Appog-

gio

Preriscal-

dare

Tipo di

riscalda-

mento

Tempera-

tura

°C

Durata

ore

Roastbeef, 700 g,

spessore 4,5 cm, 60 °C*

2 sì 80–90 2½–3½

Filetto di manzo, 600 g,

spessore 5 cm, 55–60 °C*

2 sì 80–90 3–4

Arrosto di maiale, ragnoni, 800 g,

spessore 5 cm, 68–70 °C*

2 sì 100–110 2½–3½

* Temperatura interna, misurata con termometro da carne al centro del pezzo di carne.

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Bauknecht BLH 3002 R Manual

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