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IT
Carne di manzo
Pezzo di carne Peso / spessore Metodo di
cottura
Tempo di cottura
approssimativo
Arrosto 2 kg indiretto 50 minuti/kg (Rare/
al sangue)
Bistecche (T-Bone,
New York,
Porterhouse, Round
Steak, letto)
2,5 cm diretto 5-6 minuti/lato
(Rare/al sangue)
Costata di manzo
3,5 cm diretto
5-7 minuti/lato
(Medium Rare/
inglese)
Fettina 0,5 cm diretto 1,5-2 minuti/lato
(Rare/al sangue)
Polpettine di manzo 2,5 cm diretto 4-5 minuti/lato
(Rare/al sangue)
Polpettine di manzo
2,5 cm diretto
5-6 minuti/lato
(Medium Rare/
inglese)
Polpettine di manzo 2,5 cm diretto 6-7 minuti/lato (Well
Done/ben cotta)
Termometro-temperatura: Rare/al sangue = 60 °C, Medium/media = 66 °C, Well
done/ben cotta = 77 °C
Pesce
Pezzo di carne Peso / spessore Metodo di
cottura
Tempo di cottura
approssimativo
Pesci interi (con o
senza testa e coda) 2 kg indiretto 30-35 minuti
Bistecche e letti 2 cm diretto 3-4 minuti/lato
Gamberetti media diretto 1,5-2 minuti/lato
Code di gambero 300 g diretto 9-13 minuti
Il pesce è cotto quando si sbriciola leggermente quando si inserisce una forchetta o
un coltello nel punto più spesso. I letti congelati non devono essere scongelati prima
della cottura. I tempi di cottura durano il doppio del pesce fresco.
100


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