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ES
TIEMPOS Y TEMPERATURAS
DE COCCIÓN RECOMENDADOS
Alimento Temperatura de
cocción
Tiempo de
cocción
Grosor
Filete de ternera,
Chuletas
≥49 °C 1-6 Horas 1-2 cm
Entrecot de ternera ≥49 °C 2-8 Horas 4-5 cm
Cuello de ternera, pierna
de cordero, carne de caza
≥49 °C 8-24 Horas 4-6 cm
Tripa de cerdo 82 °C 10-12 Horas 3-6 cm
Costillas de cerdo 59 °C 10-12 Horas 2-3 cm
Chuletas de cerdo ≥56 °C 4-8 Horas 2-4 cm
Redondo de cerdo ≥56 °C 10-12 Horas 5-7 cm
Pechuga de pollo 82 °C 2-6 Horas 3-5 cm
Filete de pechuga de
pollo
64 °C 1-4 Horas 3-5 cm
Alas de pollo con hueso 82 °C 2-6 Horas 3-5 cm
Alas de pollo sin hueso 64 °C 1-4 Horas 3-5 cm
Muslo de pollo 82 °C 2-6 Horas 5-7 cm
Pechuga de pato 64 °C 3-8 Horas 3-5 cm
Pescado magro ≥47 °C 1-2 Horas 3-5 cm
Pescado graso ≥47 °C 1-2 Horas 3-5 cm
Gambas/ langostinos 60 °C 1 Hora 2-4 cm
Cola de bogavante 60 °C 1 Hora 4-6 cm
Vieras 60 °C 1 Hora 2-4 cm
Hortalizas en dados ≥83 °C 1-2 Horas 1-5 cm
Verduras /hortalizas
blandas
≥83 °C 1-2 Horas 1-5 cm
El tiempo de cocción depende en gran medida del grosor y de la textura de cada
alimento. Los tiempos que aparecen en la tabla tienen un valor orientativo. Puede
usted probar con tiempos y temperaturas de cocción diferentes hasta que encuentre el
resultado más deseado. Los grosores que guran en la tabla se reeren a los alimentos
envasados al vacío. A menor grosor, menor tiempo de cocción.
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