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Tabela de assados
39
Alimento Peso Tempo aprox. Conselhos
Hamburgers de 50 gr. x 2 13- 16 min
vaca 100 gr. x 2 19- 23 min
Bifes de vaca:
Mal passados 230 gr x 2 18- 20 min
Normal 230 gr x 2 22- 24 min
Bem passados 230 gr x 2 26- 28 min
Costeletas de porco 230 gr x 2 27- 32 min
Costeletas de borrego 230 gr x 2 25- 32 min
Salsichas 230 gr. 13- 16 min Vire-as frequentemente
ADVERTÈNCIA: não utilize papel de alumínio durante a cozedura.
CARNES
Não se requer nenhuma técnica especial.
O assado deveria ser preparado e tem-
perado (se assim o desejar) como para
qualquer outro método convencional. A
carne deveria estar perfeitamente
descongelada antes de ser preparada.
Coloque a carne numa travessa para
assar ou num prato adequado para o
forno e ponha-o no prato rotativo.
Cozinhe segundo o quadro de cozedura.
Mais tempo para bocados grandes e
menos tempo para bocados pequenos.
Ajuste mais tempo para bocados mais
grossos.
Dê a volta à carne depois de ter decorri-
do a metade do tempo de cozedura.
Depois da cozedura, deixe a carne fora
do forno durante 5-10 minutos, embrulha-
da em papel de alumínio. Este tempo
fora do forno é muito importante porque
assim acaba a cozedura.
Assegure-se de que a carne, especial-
mente se for porco, esteja perfeitamente
cozinhada antes de ser consumida
Unte a carne com óleo ou gordu-
ra líquida.
Os pedaços finos devem ser
colocados directamente na gral-
ha e os pedaços mais grossos
num prato com orificios.
A meio do tempo de vire a
carne.
Nota: Os tempos acima indicados deveriam ser considerados como guia para permitir
gostos individuais e preferências. O tempo pode variar conforme o tamanho, bocado ou
composição da carne.
4WG319-PT 11/5/01 09:01 Página 39
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