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IT
Carne Peso Binario Rare* Medium**
Well
done***
°C (per lato) Riposo Nota
Bistecca
di collo
(maiale)
200 g 2 - - 3-4 Min. 850 °C Non
rile-
vante
La carne di maiale
deve essere sempre
ben cotta.
Pancetta
(maiale)
100 g 2 - - 3-4 Min. 800 °C Non
rile-
vante
Se lo si desidera, il
tempo di cottura può
essere accorciato o
allungato.
Filetto di
salmone
200 g 2 - - 3 Min. 700 °C Non
rile-
vante
Le proteine del pesce
coagulano molto
rapidamente, ridurre
il tempo di cottura, se
necessario.
Filetto di
tonno
200 g 2 1
Min.
1,5 Min. 2-3 Min. 700 °C Non
rile-
vante
Le proteine del pesce
coagulano molto
rapidamente, ridurre
il tempo di cottura, se
necessario, il trancio
di tonno non va ben
cotto.
Dorato,
abbastan-
za
400 g 3 - - 4 Min. 800 °C La pelle deve essere
rimossa, altri- menti
allungare il tempo
di cottura e dopo
3 minuti aumentare
la temperatura a
700°C.
Pollo al
mais Petto
200 g 3 (con
l‘osso),
2 (disos-
sato)
- - 5 Min. 3 minuti a
800°C, no a
700°C, girare
e a 700°C,
grigliare anco-
ra 3-4 minuti .
Cottura ottimale per
carne con l'osso,
per farla rimanere
succosa.
* Temperatura interna circa 50-52 °C
** Temperatura interna circa 58°-60 °C
*** Temperatura interna circa 70-85 °C
97


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