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Tabelle e consigli it
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Pollame e carne
Pollame
Carne di manzo**
Carne di maiale**
Salsiccia
Alimento Quantità Accessori Altezza Tipo di ri-
scaldamento
Temperatu-
ra in °C
Tempo di
cottura in
min.
Petto di pollo 0,15 kg cia-
scuno
non forato 2 Cottura a
vapore
100 15 - 25
Petto d'anatra* 0,35 kg cia-
scuno
non forato 2 Cottura a
vapore
100 12 - 18
* Prima rosolare e avvolgere in una pellicola
Alimento Quantità Accessori Altezza Tipo di ri-
scaldamento
Temperatu-
ra in °C
Tempo di
cottura in
min.
Roastbeef basso, medio* 1 kg non forato 2 Cottura a
vapore
100 25 - 35
Roastbeef alto, medio* 1 kg Forato +
non forato
3
1
Cottura a
vapore
100 30 - 40
* Prima rosolare e avvolgere in una pellicola
Alimento Quantità Accessori Altezza Tipo di ri-
scaldamento
Temperatu-
ra in °C
Tempo di
cottura in
min.
Filetto di maiale* 0,5 kg non forato 2 Cottura a
vapore
100 10 - 12
Medaglioni di maiale* Spessore ca.
3 cm
non forato 2 Cottura a
vapore
100 10 - 12
Costolette di maiale A fette non forato 2 Cottura a
vapore
100 15 - 20
* Prima rosolare e avvolgere in una pellicola
Alimento Accessori Altezza Tipo di ri-
scaldamento
Temperatu-
ra in °C
Tempo di
cottura in
min.
Würstel Forato +
non forato
3
1
Cottura a
vapore
80 - 90 12 - 18
Salsicce bianche Forato +
non forato
3
1
Cottura a
vapore
80 - 90 15 - 20
33


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