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Alimenti Rosolatura/Cottura fi-
nale
Cottura ventilata Tempo
(min.)
Com-
menti
Tempe-
ratura
(°C)
Posizio-
ne della
griglia
Tempe-
ratura
(°C)
Posizio-
ne della
griglia
Roastbeef
inglese, al
sangue
210 2 200 2 44 - 50 Su un ri-
piano a fi-
lo e una
leccarda
Roastbeef
inglese,
cott. me-
dia
210 2 200 2 51 - 55 Su un ri-
piano a fi-
lo e una
leccarda
Roastbeef
inglese,
ben cotto
210 2 200 2 55 - 60 Su un ri-
piano a fi-
lo e una
leccarda
Spalla di
maiale
180 2 170 2 120 - 150 Su una
leccarda
Stinco di
maiale
180 2 160 2 100 - 120 2 pezzi su
una lec-
carda
Agnello 190 2 190 2 110 - 130 Cosciotto
Pollo 200 2 200 2 70 - 85 Intero
Tacchino 180 1 160 1 210 - 240 Intero
Anatra 175 2 160 2 120 - 150 Intera
Oca 175 1 160 1 150 - 200 Intera
Coniglio 190 2 175 2 60 - 80 Tagliato a
pezzi
Lepre 190 2 175 2 150 - 200 Tagliata a
pezzi
Fagiano 190 2 175 2 90 - 120 Intero
Progress 35
35


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