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C. TABELLA TEMPI E MODALITÀ DI COTTURA
I tempi di cottura riportati di seguito sono a scopo esclusivamente indicativo, e variano in base alla quantità e allo spessore del
cibo!
CARNI SELEZIONE MODALITA O TEMPERATURA TEMPO DI COTTURA
Costolette (1kg) 190°C 15 minuti
Tournedos
190°C
200°C
5 minuti
10 minuti
Bistecca di scamone - Filetto
190° C
200° C
5 minuti
10 minuti
Costoletta - Contro letto
190° C
200° C
4 minuti
10 minuti
Hamburger
200° C
230° C
3 minuti
8 minuti
Spiedino di manzo
190° C
200° C
6 minuti
18 minuti
Braciola di vitello 190° C 6 minuti
Scaloppa di vitello 220° C 8 minuti
Spiedino di vitello 200° C 18 minuti
Spiedino di interiora 200° C 18 minuti
Rene di vitello
190° C
200° C
10 minuti ( intero)
15 minuti ( a ettato)
Braciola di maiale 190° C 6 - 7 minuti
Filetto di maiale 190° C 10 minuti ( intero)
Salsiccia 200° C 18 - 20 minuti
Sanguinaccio (intero)
(a ettato)
180° C
200° C
20 minuti
5 minuti
Salciccia andouillette
150° C
200° C
15 minuti
20 minuti
Spedino di maiale 200° C 20 - 22 minuti
Braciola di agnello 200° C 6 - 8 minuti
Trancio di arrosto
190° C
200° C
15 minuti
5 minuti
Salciccia merguez 200° C 10 minuti
Spiedino di agnello 190° C 5 minuti
Filetto d’oca 150° C 10 minuti
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