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...Indicazioni per l’uso, tabelle per la regolazione
102
B_komfort_i.doc 29.01.2002 16:49 Seite 102 von gesamt 42
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
tuttintorno 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 dellarrosto.
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
5560 °C*
2 sì
80–90 3–4
Arrosto di maiale, ragnoni, 800 g,
spessore 5 cm
6870 °C*
2 sì
100–110 2½–3½
*
Temperatura interna, misurata con termometro da carne al centro del pezzo di carne.
102


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