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Sella di lepre 150° C 18 minuti
Petto di pollo 190° C 5 minuti
Coscia di pollo 190° C 15 minuti
Spiedino di pollo 190° C 4 minuti
Fettina di pancetta 200° C 2 minuti
Cosce di rana
200° C
230° C
6 minuti
4 minuti
PESCE SELEZIONE MODALITA O TEMPERATURA TEMPO DI COTTURA
Filetto di sogliola 220° C 5 - 6 minut
Filetto di rombo 200° C 10 minuti
Sardine intere 200° C 6 minuti
Trancio di salmone 180° C 12 minuti
Gamberetti 200° C 5 minuti
Trancio di tonno
200° C
190° C
10 minuti
5 minuti
Triglia intera 200° C 12 minuti
Filetto di San Pietro 200° C 6 minuti
Filetto di coda di rospo
200° C
190° C
7 minuti
5 minuti
Cappesante
200° C
230° C
4 minuti
2 minuti
Calamari 220° C 6 minuti
Gamberoni 200° C 6 minuti
Pesce intero 190° C 15 - 20 minuti
Filetto di branzino 200° C 8 minuti
Filetto di lucioperca 200° C 10 minuti
Trota intera
200° C
190° C
18 minuti
10 minuti
40


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