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PORTUGUÊS
Tabela : Cozinhar a baixa temperatura (referências)
Utilização
Peso
Indicações para o
cozinhado
Tempo de cozinhado
Carne de vaca
Muito mal
passado
1kg
2 minutos de cada lado
1 hora
Mal
passado
1kg
3 minutos de cada lado
1 hora e 15 minutos
No ponto
1kg
3 minutos de cada lado
1 hora e 45 minutos
Bem
passado
1kg
3 minutos de cada lado
2 horas e 15 minutos à
2 horas et 30 minutos
Rosbif
(carne
assada)
1kg
3 minutos de cada lado
3 horas: mal passado
4 horas e meia : rosé
Vitela
Filete
1kg
2 minutos de cada lado
1 hora e 45 minutos à 2
horas
Lombo
1kg
3 minutos de cada lado.
2 horas à 2 horas e 30
minutos
Pernil
1kg
3 minutos de cada lado
2 horas à 2 horas e 30
minutos
Pernil
assado
1kg
3 minutos de cada lado
2 horas e 30 minutos
Porco
Filete
(escalope)
500-600
g
2 minutos de cada lado
1 hora e 30 minutos
Lombo de
porco
600 -
1000g
10 à 15 minutos a volta
2 à 3 horas
Borrego
Perna
2kg
4 minutos de cada lado.
3 à 4 horas
Bife
2kg
2 minutos de cada lado
45 minutos à 1 hora
Filete
400g
2 minutos de cada lado
1 hora à 1 hora e 15
minutos
Se desejar manter quente carna cozida, define a temperatura para 60ºC.
Recomendamos de não manter ao quente o seu prato mais de uma hora.
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