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IT
ISTRUZIONI PER IL BARBECUE (TEMPERATURA/
DURATA)
La temperatura interna della carne dipende dal livello di cottura
Carne Temperatura interna (termometro per
carne) Livello di cottura
Carne di manzo
60 °C / 140 °F Rare (al sangue)
66 °C / 150 °F Medium (media)
77 °C / 170 °F Well Done (ben
cotta)
Agnello
60 °C / 140 °F Rare (al sangue)
65 °C / 150 °F Medium (media)
75 °C / 165 °F Well Done (ben
cotta)
Vitello
Non consigliato Rare (al sangue)
70 °C / 155 °F (temperatura minima
sicura) Medium (media)
75 °C / 165 °F Well Done (ben
cotta)
Maiale
Non consigliato Rare (al sangue)
65 °C / 150 °F (temperatura minima
sicura) Medium (media)
70 °C / 160 °F Well Done (ben
cotta)
Pollo
Non consigliato Rare (al sangue)
75-80 °C / 170-175 °F (temperatura
minima sicura) Medium (media)
Non consigliato Well Done (ben
cotta)
Il pollame tende ad asciugarsi quasi completamente oltre gli 80
°C / 175 °F.
NOTA: Per misurare correttamente la temperatura interna della carne, utilizzare un
termometro a lettura diretta per forare la parte più spessa della carne. Attenzione a non
toccare un osso.
98


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