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Alimenti Rosolatura/Cottura finale Tempo (min.) Commenti
Temperatura
(°C)
Posizione del-
la griglia
Vitello 190 2 90 - 120 Su un ripiano a
filo e una lec-
carda
Roastbeef in-
glese, al sangue
210 2 44 - 50 Su un ripiano a
filo e una lec-
carda
Roastbeef in-
glese, cott. me-
dia
210 2 51 - 55 Su un ripiano a
filo e una lec-
carda
Roastbeef in-
glese, ben cotto
210 2 55 - 60 Su un ripiano a
filo e una lec-
carda
Spalla di maiale 180 2 120 - 150 Su una leccar-
da
Stinco di maiale 180 2 100 - 120 2 pezzi su una
leccarda
Agnello 190 2 110 - 130 Cosciotto
Pollo 200 2 70 - 85 Intero su una
leccarda
Tacchino 180 1 210 - 240 Intero su una
leccarda
Anatra 175 2 120 - 150 Intera su una
leccarda
Oca 175 1 150 - 200 Intera su una
leccarda
Coniglio 190 2 60 - 80 Tagliato a pezzi
Lepre 190 2 150 - 200 Tagliata a pezzi
Fagiano 190 2 90 - 120 Intero su una
leccarda
Pesce
Alimenti
Rosolatura/Cottura finale Tempo (min.) Commenti
Temperatura
(°C)
Posizione del-
la griglia
Trota/Orata 190 2 40 - 55 3 - 4 pesci
Tonno/Salmone 190 2 35 - 60 4 - 6 filetti
30 Progress
30


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