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IT
TEMPI DI COTTURA E TEMPERATURE CONSIGLIATE
Alimento Temperatura di
cottura
Tempo di
cottura
Spessore
Filetto di manzo,
cotoletta
49 °C 1-6 ore 1-2 cm
Bistecca di manzo 49 °C 2-8 ore 4-5 cm
Agnello 49 °C 8-24 ore 4-6 cm
Pancetta 82 °C 10-12 ore 3-6 cm
Costine di maiale 59 °C 10-12 ore 2-3 cm
Cotoletta di maiale 56 °C 4-8 ore 2-4 cm
Arrosto di maiale 56 °C 10-12 ore 5-7 cm
Petto di pollo 82 °C 2-6 ore 3-5 cm
Filetto di petto di pollo 64 °C 1-4 ore 3-5 cm
Ali di pollo con ossa 82 °C 2-6 ore 3-5 cm
Ali di pollo senza ossa 64 °C 1-4 ore 3-5 cm
Coscia di pollo 82 °C 2-6 ore 5-7 cm
Petto d’anatra 64 °C 3-8 ore 3-5 cm
Pesce magro 47 °C 1-2 ore 3-5 cm
Pesce grasso 47 °C 1-2 ore 3-5 cm
Gamberetti 60 °C 1 ora 2-4 cm
Coda dell’astice 60 °C 1 ora 4-6 cm
Molluschi 60 °C 1 ora 2-4 cm
Ortaggi a radice 83 °C 1-2 ore 1-5 cm
Verdura tenera 83 °C 1-2 ore 1-5 cm
Il tempo di cottura dipende dallo spessore e dalla consistenza dell’alimento, i
tempi riportati nella tabella sono indicativi. Si consiglia pertanto di provare tempi e
temperature dierenti no al raggiungimento del risultato desiderato. Lo spessore
indicato si riferisce all’alimento sottovuoto. Alimenti meno spessi necessitano
solitamente di tempi di cottura minori.
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