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Consigli e suggerimenti
Aria calda
CircoTherm®
3
Riscaldamento sup./
inf.
%
Pietanza da arrostire Livello di
inseri-
mento
Tempera-
tura in °C
Durata della cot-
tura in minuti
Livello di
inseri-
mento
Tempera-
tura in °C
Polpettone da 500 g di carne 1 170 - 180 60 - 70 2 200 - 210
Maiale
Costata 1 160 - 170 70 - 80 2 190 - 210
Filetto, medio (400 g) 1 170 - 180 30 - 45 3 200 - 230
Arrosto con cotenna (1,5 kg) 1 160 - 170 120 - 150 2 200 - 220
Arrosto con cotenna (2,5 kg) 1 160 - 170 150 - 180 2 190 - 210
Arrosto, venato senza cotenna, ad es. collo (1,5 kg) 1 160 - 170 100 - 130 2 190 - 210
Arrosto, venato senza cotenna, ad es. collo (2,5 kg) 1 160 - 170 120 - 150 2 180 - 200
Arrosto magro (1 kg) 1 170 - 180 70 - 90 2 180 - 200
Arrosto magro (2 kg) 1 170 - 180 80 - 100 2 180 - 200
Manzo
Filetto, medio (1 kg) 1 180 - 190 45 - 65 2 200 - 220
Rostbeef, al sangue (1,5 kg) 1 180 - 190 30 - 45 2 200 - 220
Stufato (1,5 kg)** 1 170 - 180 120 - 150 2 200 - 220
Stufato (2,5 kg)** 1 170 - 180 150 - 180 2 190 - 210
Vitello
Arrosto/petto di vitello (1,5 kg) 1 160 - 170 90 - 120 2 180 - 200
Arrosto/petto di vitello (2,5 kg) 1 160 - 170 120 - 150 2 170 - 190
Stinco 1 160 - 170 100 - 130 2 190 - 210
Agnello
Cosciotto disossato 1 180 - 190 70 - 110 2 200 - 220
Lombata con osso 1 180 - 190* 40 - 50 2 200 - 220*
Lombata disossata 1 180 - 190* 30 - 40 2 200 - 220*
Pollame
Pollo, intero (1 kg) 1 170 - 180 60 - 70 2 200 - 220
Anatra, intera (2 3 kg) 1 150 - 160 90 - 120 2 190 - 210
Oca, intera (3 4 kg) 1 150 - 160 130 - 180 2*** 180 - 200
Selvaggina
Arrosto/cosciotto di capriolo, disossato (1,5 kg) 1 160 - 170 90 - 120 2 190 - 210
Arrosto di cinghiale (1,5 kg) 1 160 - 170 120 - 140 2 190 - 210
Arrosto di cervo (1,5 kg) 1 160 - 170 100 - 120 2 190 - 210
Coniglio 1 160 - 170 70 - 80 2 180 - 200
Pesce
Pesce, intero (300 g) 1 160 - 170 30 - 40 2 180 - 200
Pesce, intero (700 g) 1 160 - 170 40 - 50 2 180 - 200
* Preriscaldare il forno
** Cucinare lo stufato in contenitore chiuso
*** Per gli alimenti spessi, utilizzare il livello di inserimento 1
Crosta troppo spessa e/o arrosto troppo
asciutto
Ridurre la temperatura o accorciare il tempo di cottura.
Controllare il livello di inserimento.
Crosta troppo sottile Aumentare la temperatura oppure, al termine della cottura, accendere brevemente il
grill.
La carne è rimasta cruda all'interno Togliere gli accessori non utilizzati dal vano di cottura.
Prolungare il tempo di cottura.
Controllare la temperatura all'interno dell'arrosto con un termometro per carne.
16


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