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Tabella di regolazione
I valori riportati nella tabella si riferiscono
all'apparecchio preriscaldato. Essi sono solo indicativi
e a seconda dello stato e del tipo di pietanza c
bisogno di più o meno calore.
Pietanza Temperatura Durata di cottura Note
Carne e pollame
Bistecca di manzo, medium (2,5 - 3 cm) 230 - 240 °C roso-
lare
180 °C continuare
la cottura
rosolare 2 min. per lato
6 - 11 min. continuare la
cottura
per es. entrecôte, filetto, costata
di manzo. La cottura è medium
quando fuoriesce del succo dalla
superficie.
Bistecca di maiale (2 cm) 210 - 220 °C 15 - 18 min.
Cotoletta di vitello impanata (1,5 cm) 190 - 200 °C 16 - 20 min. Usare sufficiente olio per evitare
che l'impanatura si asciughi o si
bruci.
Spezzatino, manzo o maiale (800 - 900 g) 230 - 240 °C 6 - 8 min. Distribuire bene i pezzi di carne
evitando che si tocchino.
Spezzatino, pollame (800 - 900 g) 180 - 190 °C 10 - 12 min.
Carne trita (600 g) 230 - 240 °C 7 - 8 min.
Sella di agnello, medium (1,5 - 2,5 cm) 200 °C rosolare
160 °C continuare
la cottura
rosolare 2 min. per lato
continuare la cottura 4 -
6min.
Bistecca di tacchino (1,5 cm) 200 - 210 °C 8 - 15 min.
Fegato di pollame (1 cm) 200 - 210 °C 3 - 5 min.
Pesce e frutti di mare
Filetto di pesce (1 cm)
(2 cm)
(2,5 cm)
210 - 220 °C 5 - 7 min. per es. pesce persico, merluzzo,
pangasio, eglefino, passera di
mare, rana pescatrice, sogliola,
lucioperca.
190 - 200 °C 7 - 10 min.
180 - 190 °C 15 - 17 min.
Bistecca di salmone (2,5 cm)
(3 cm)
180 - 190 °C 15 - 17 min.
160 - 170 °C 18 - 20 min.
Bistecca di tonno (2,5 - 3 cm) 180 - 190 °C 17 - 20 min.
Gamberi (30 g/cad.) 190 - 200 °C 4 - 5 min.
Vongole (30 g/cad.) 190 - 200 °C 8 - 12 min.
Verdure
Melanzane, a fette (600 g) 180 - 190 °C 6 - 8 min. Prima di friggere le melanzane,
salarle e lasciarle riposare per ca.
30 min. Infine asciugarle.
Champignon a fette (600 g) 230 - 240 °C 10 - 12 min.
Carote alla julienne (600 g) 180 - 190 °C 8 - 10 min.
Patate lesse a fette (600 g) 200 - 220 °C 7 - 10 min.
Peperoni a strisce (600 g) 200 - 210 °C 4 - 6 min.
Zucchini a fette (600 g) 180 - 190 °C 8 - 10 min.
Cipolle o porro ad anelli (600 g) 170 - 190 °C 5 - 7 min.
Pietanze a base di uova e dolci
Uovo a occhio di bue, uova strapazzate
(4 - 6 uova)
180 - 190 °C 4 - 6 min. per lato
40


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