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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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