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Conselhos para a descongelação
38
ADVERTÈNCIA: não utilize papel de alumínio durante a cozedura.
As carnes podem ser descongeladas nas
embalagens desde que não contenham
materiais metálicos. Retire portanto todos
os aros, fechos de pressão, arames ou
papel metálicos.
Coloque a carne num prato raso para
recolher o sumo.
Não descongele a carne mais do que o
tempo necessário. Separe o mais rapida-
mente possível as peças como as
costeletas, salsichas e bacon. Separe a
pouco e pouco as peças já desconge-
ladas e continue a descongelar o resto.
Os pedaços inteiros de carne estão pron-
tos para serem cozinhados quando se
puder espetar um garfo até ao centro
sem forçar demasiado. O centro continua
congelado. Espere até descongelar com-
pletamente.
Tempo de Tempo de descongelação
Alimento Peso descongelação (min) posterior (minutos)
VACA Salsichas de Frankfurt 450 g 5-6 10
Carne picada 450 g 8-10 10
Rins 1 Kg 8-12 10
Fígado 450 g 6-7 10
Rolo de carne para assar 1,5 Kg 18-20 15
Vão para assar 1,5-2 Kg 22-26 15
Costeleta para grelhar 1,5-2 Kg 15-20 15
Rosbife para assar (sem osso) 1,5-2 Kg 20-25 15
Lombo para assar 2-2,3 Kg 28-33 20
Bife cortado em quadrados 450 g 7-8 10
Bife de alcatra 700 g 9-10 10
Bife do assém 1 Kg 10-14 10
Bife de lombo 1 Kg 10-12 10
VITELA Costeleta 450 g 9-10 10
Carne picada 450 g 4-5 10
Bife 450 g 6-8 10
PORCO Costeleta (altura 1,2 cm) 700 g 10-15 10
Carne picada 450 g 5-6 10
Perna para assar (sem osso) 2-2,3 Kg 28-34 20
Entrecosto 1,5 Kg 12-17 15
Bife da pá 1,2 Kg 12-15 10
Lombo 1 Kg 10-12 10
BORREGO Perna ou costoleta para assar 2-2,3 Kg 28-33 15
FRANGO Inteiro 1,2-1,5 Kg 26-30 20
Pedaços 1,2-1,5 Kg 14-17 15
Peito (com osso) 1-1,5 Kg 10-14 20
Coxas- Pernas 450 g 9-10 10
Asas 700 g 8-12 10
PERU Pedaços 1-1,5 Kg 14-16 15
Peito (com osso) 2-2,5 Kg 18-22 20
PATO Inteiro 2-2,5 Kg 30-40 25
4WG319-PT 11/5/01 09:01 Página 38
37


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